majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed cooked mac and cheese and chicken in the walk-in cooler to not be date marked. Person-in-Charge stated that these items were cooked 2 days prior to inspection. Make sure that TCS foods are date marked to make sure that they are properly used/discarded within 7 days.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed cooked chicken and mac and cheese to have been cooled in covered containers. Person-in-Charge was informed to leave foods uncovered while cooling to help the cooling process. Make sure that cooling foods are left uncovered while 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.
Observed cooked mac and cheese to have been cooled in a deep container. Person-in-Charge was instructed to cool foods in shallow containers to help the cooling process. Make sure that foods are cooled in shallow containers, 2 inches or less.
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.
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Observed there to be no State of Minnesota Certified Food Protection Manager (CFPM) to be posted in the meat area. Information for getting this certification will be included in this report. Ensure that an employee acquires this certificate and that it is readily available to be reviewed upon inspection.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed chicken salad at the cold table to be at a temperature of 47 degrees F. It was determined that ice had not been put in the cold table well to keep the food cold. Business was doing a short-term service at a brewery that lasted 4 hours. Business had just removed product from temperature control at their commissary kitchen an hour prior. Business was informed to monitor temperature of chicken salad and either ensure that it remains below 41 degrees F or discard the item within 2 hours. Ensure that Temperature Controlled for Safety (TCS) foods are maintained at or below 41 degrees F to prevent pathogen growth.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 there to be no handwashing sink within a convenient area for use of where this business was set up for service. Employee stated that they would use the handwashing sink in the bathroom, which was down the hall. The importance of having a conveniently located handwashing sink was discussed with Person-In-Charge. Either provide your own portable handwashing sink, or set up for service in an area with a conveniently located handwashing sink to promote proper handwashing by employees.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 employee touch payment system, leave service area to grab ice, and switch gloves without washing their hands. The importance of handwashing for preventing contamination of food products was discussed with Person-In-Charge. Ensure that employees wash their hands when changing tasks, switching gloves, and any other instances listed in the above code.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed there to be no sanitizer bucket for sanitizing non-food contact surfaces for use onsite. Business does their dishes and sanitizes their food contact surfaces at their commissary kitchen. Provide sanitizer onsite for non-food contact surfaces, or borrow sanitizer from the establishment that you are serving at.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed business to not have a sanitizer test kit onsite. Ensure that a test kit is provided to ensure adequate concentration of sanitizer for non-food contact surfaces.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed multiple risk factors to be present during the time of inspection. It was observed that TCS foods were not kept under proper temperature control, proper handwashing was not being followed, proper sanitizer was not provided during service hours, and there was no thermometer to monitor TCS food temperatures. There was a general lack of food safety practices observed onsite. All of these risk factors and observations were discussed with Person-in-Charge. Ensure that risk factors for foodborne illness are effectively managed and mitigated during times of service.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed there to be no probe thermometer onsite to monitor product temperature during service. It was discussed with Person-In-Charge that a probe thermometer is required, as highlighted in the observation that TCS foods were not being held at proper temperature. Ensure that a probe thermometer is available during times of service.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Observed there to be no State of Minnesota Certified Food Protection Manager (CFPM) to be posted in the meat area. Information for getting this certification will be included in this report. Ensure that an employee acquires this certificate and that it is readily available to be reviewed upon inspection.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no method of recording instances of employee diarrhea or vomiting onsite. The requirement of recording every instance of employee diarrhea or vomiting was discussed with the Person-In-Charge. An employee illness log will be included in this report. Ensure that an employee illness log is maintained onsite.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
Observed business to not have a written procedure for the clean-up of a vomiting/diarrhea event. Guidelines for the clean-up of these events will be included in this report. Ensure that a written procedure is maintained with the business when in operation and is followed.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.