minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
OBSERVED LEAK BELOW DISH MACHINE. ACCORDING TO PERSON IN CHARGE, A WORK REQUEST HAS BEEN ORDERED TO FIX LEAK.
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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
PAPER TOWELS WERE MISSING AT HANDWASHING SINK IN PREP AREA. MAINTAIN A SUPPLY OF PAPER TOWELS AT EACH HAND SINK.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED DUSTY VENT ABOVE DISH DRYING AREA. OBSERVED DUSTY FAN IN WALK-IN COOLER. CLEAN AND MAINTAIN CLEAN.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
OBSERVED DIRT BUILT UP UNDER 3 COMPARTMENT SINK SIGNIFYING A PLUMBING ISSUE. REPAIR.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED DIRTY FLOOR UNDER 3 COMPARTMENT SINK. OBSERVED DIRTY FLOOR INSIDE SMALL WALK-IN COOLER. CLEAN AND MAINTAIN CLEAN.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
THERE IS AN ISSUE WITH 3 COMPARTMENT SINK PLUMBING CAUSING WATER TO BACK UP UNDERNEATH. A REPAIR HAS BEEN SCHEDULED ACCORDING TO PERSON IN CHARGE.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED DIRTY FLOOR UNDER 3 COMPARTMENT SINK. CLEAN AND MAINTAIN CLEAN.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
THERE IS AN ISSUE WITH 3 COMPARTMENT SINK PLUMBING CAUSING WATER TO BACK UP UNDERNEATH. A REPAIR HAS BEEN SCHEDULED ACCORDING TO PERSON IN CHARGE.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
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
ESTABLISHMENT IS MISSING A CURRENT CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE. PERSON IN CHARGE IS IN THE PROCESS OF OBTAINING CFPM. POST CERTIFICATE IN A CONSPICUOUS LOCATION ONCE IT HAS BEEN RECEIVED.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED COLD FOODS IN 4 DOOR VICTORY COOLER ABOVE 41*F (EX. SALSA 44*F, CHEESE 45*F, MILK 45*F). INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR COOLER. IF TEMPERATURES DO NOT DECREASE WITHIN THE NEXT HOUR OR TWO, FOODS SHOULD BE MOVED AND CALL FOR REPAIR OF COOLER. MAINTAIN ALL COLD, TEMPERATURE CONTROL FOR SAFETY FOODS AT 41*F OR BELOW.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
FOOD CONTACT SURFACES IN DISH MACHINE WERE NOT REACHING 160*F. REPAIR MACHINE AND USE 3 COMPARTMENT SINK FOR SANTIZING IN THE MEANTIME.
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
OBSERVED DUSTY FANS IN WALK-IN COOLER. CLEAN AND MAINTAIN CLEAN.
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.