Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Pickled red onions from 6.28.26 were still on stocked on the line. Discard this product, reduce batch size as needed, and only maintain this product on hand for 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
Inspector’s notes
The panini press was heavily soiled with deposits on the top press that aren't removable by the staff. Work with the manufacturer to identify effective cleaning procedures or replace the unit.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
The shift leader mentioned that they are making acidified onions in one-month batches; however, no approved HACCP plan is in place for acidification. Reduce the shelf life to 7 days or less for all TCS foods that are made in-house.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
No food probe thermometers were available on site. There were milk frothing thermometers and air thermometers on-site, but nothing that was capable of accurately measuring the internal food temperature of thin and small foods. Obtain and utilize a thin-tipped, probed food thermometer.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
The facility uses quat as a sanitizer in its triple sink, but only has a test kit for chlorine available on site. Obtain a test kit for all sanitizers used on-site.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No means to verify the plate temperature during the cycle within the hot water dish machine was available on-site. Testing devices were reviewed during the inspection. Obtain and use a testing device to verify the plate temperature within the machine achieves at least 160 degrees F.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
The main white cutting board in front of the make table is heavily stained with food debris. Either refinish and clean it or obtain a new board. In the meantime, a smaller board was placed on top of the larger board to be used as the food contact surface.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
minorCode MN Rule 4626.0955BWater, plumbing, and sewage
Official wording
Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
Inspector’s notes
Glassware behind the counter on the shelving was stored with the inside of the glass exposed to dust and debris. The shift leader was starting to clean the glassware. Store glassware and other cupped equipment inverted to prevent contamination and so they can properly air dry.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
Inspector’s notes
The panini presses were both heavily soiled with grease deposits. Clean and maintain the cooking equipment so it doesn't become a source of contamination.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
The counter underneath the main white cutting board was soiled with food debris and moisture. Clean and maintain cleanliness under the cutting board. Allow the cutting board to properly air-dry after it has been cleaned.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
The shift leader put gloves on multiple times when preparing sandwiches, but didn't wash their hands before doing so. When first putting on gloves for a new task, wash hands.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log was available on site. Recording requirements were reviewed during the inspection and sample log is being provided with the report along with some employee health resources. Provide an employee illness log. Ensure that all person in charge know how to use it and where to find it.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Multiple examples of house made TCS foods including acidified vegetables holding beyond 7 days. Product identified to be discarded. Ensure that all TCS foods are holding for 7 days or less.
In plain English
An issue that does not fit the common categories. Check the official wording for details.