Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed Just eggs, REV patty, and cheese being held above 41F in prep cooler, and with other TCS foods being held at room temperature. The Person In Charge was asked to keep the prep cooler lid closed when order volume is low or to prepare smaller working portions. TCS foods must be maintained at 41F or below under refrigeration, or Time as a Public Health Control may be used in accordance with time and temperature requirements.
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.
criticalCode MN Rule 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
Based on conversations with employees on-site, there is currently no employee health training policy in place. Establish and implement a training program to ensure all employees receive and complete training on employee illness and food safety. More information has been provided with the report.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed spicy pickles with preparation dates exceeding the seven-day holding period. Ensure all prepared TCS foods are used or discarded before the date of preparation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Observed spicy pickles in the walk-in cooler. Per conversation with the Person In Charge, pickles are being hot-brined on-site and kept for 7 calendar days from the day of preparation. An approved HACCP plan must be implemented on-site to be able to maintain the hot pickled items for more than 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed TCS food such as tofu, cheese, and other sources in the prep cooler holding at 44F. The prep cooler lid was observed propped open during a high volume of orders. PIC was instructed to close the lid when volume is low or keep a small portion of food in the prep cooler and replenish as needed.
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.
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
Observed employees changing gloves without washing their hands before putting on a new pair. Employees were instructed to wash their hands before changing gloves. A discussion was held regarding the importance of proper handwashing when changing tasks and before changing to new gloves.
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.
Observed BBQ mock dock in a deep Cambro container placed in the walk-in cooler overnight to cool. All TCS foods must be cooled using approved methods that meet specific time and temperature requirements.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed BBQ Mock Dock in a Cambro container with large water droplets on the lid. The food had been cooling overnight in the tightly covered container. All TCS food must be left uncovered during the cooling process to maximum heat transfer.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed the only handwashing sink in the kitchen to not be working properly. The hot water knob is broken, so the hot water has been shut off. As a result, food worker are using the bar area sink to wash their hands. Repair the kitchen handwashing sink immediately.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed BBQ mock dock in walk-in cooler with a middle temperature of 54F. According to a food worker, the food was prepared the night before and left to cool overnight in a tightly covered container. The food was discarded at the time of inspection due to improper cooling.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed the hot water to the handwashing sink to be turned off. Food workers currently do not have access to a functioning handwashing station in the kitchen. Food workers must have access to a working handwashing station at all times.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed sauces in prep cooler such as cashew sour cream holding a top temperature of 67F. Part of the sauce container was over the cold line. Person In Charge was given the option to either place the sauces in the undercounter cooler, reduce the amount to ensure the sauces are under the cold line, or develop Time as a Public Health Control procedure.
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.