Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee health log was available on-site. Sample log is being provided with the report. Ensure that an employee illness log is maintained on-site, recording happens, and all persons in charge know how to use and find the log.
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
Cooked chicken, salsa, and sour cream all temping around 60 degrees inside the reach-in cooler. TCS foods such as sour cream temping near 48 degrees F on the top of the unit. Foods in the lower part of the unit to be discarded. Sour cream to be used or discarded by the end of lunch. Service call was placed before the inspection. Ensure that all cold TCS foods are storing at or below 41 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.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
In use cooking utensils storing on top of the lower reach-in cooler. Discontinue this process and instead store them on a clean, sanitized, and dried surface such as a 6th pan.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
A bag of rice was stored directly on the floor. Discontinue. Food was stored directly under the paper toweling dispenser where the product could be dripped on. Store away from dispenser.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
The facility had black plastic to go containers. Black plastic is not recyclable. Replace with either clear or white plastic containers or compostable containers.
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
The following items were measured above 41 F: -Sour cream 45 in the main prep unit. -Pork belly 45 F in drawer unit. Food moved to cooler maintaining temperature. Lower units.
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.