majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
NO SANITIZER TEST KIT AVAILABLE FOR SINK & SURFACE SANITIZER. CONTACT CHEMICAL SUPPLY COMPANY FOR TEST STRIPS.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
MILK OBSERVED ON FLOOR OUT OF TEMPERATURE CONTROL AT BARISTA STATION. MILK MEASURED 46°F. KEEP TCS FOODS UNDER REFRIGERATION AT ALL TIMES. EGGS OBSERVED OUT OF TEMPERATURE CONTROL AT GRILL IN BACK OF HOUSE. EGGS MEASURED 65°F. KEEP TCS FOODS UNDER REFRIGERATION AT ALL TIMES. CUT TOMATOES MEASURED 48°F, WHIPPED RICOTTA MEASURED 50°F, SALMON MEASURED 51°F IN MAKE TABLE. LID ON UNIT OBSERVED TO BE OPEN. KEEP COOLER LIDS CLOSED WHEN NOT IN ACTIVE PRODUCTION.
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.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
NO TIMER SET FOR HALF AND HALF THAT WAS SET OUT FOR CUSTOMER SELF SERVICE. TIMERS MUST BE SET FOR 4 HOURS MAXIMUM TO ENSURE PRODUCT IS DISCARDED AFTER 4 HOURS WHEN USING TIME AS A PUBLIC HEALTH CONTROL.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
UNLABELED CHEMICAL SPRAY BOTTLES OBSERVED THROUGHOUT FACILITY. LABEL ALL CHEMICALS HELD IN FACILITY.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
minorCode MN Rule 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
EMPLOYEE OBSERVED EATING ROLL IN WORKSPACE DURING PREP. ROLL DISCARDED DURING INSPECTION.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
EMPLOYEE OBSERVED FILLING BEVERAGE IN HANDSINK. HANDSINKS SHOULD ONLY BE USED FOR WASHING 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
NO SIGNS PRESENT AT SEVERAL HANDSINKS. PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
MOLD OBSERVED ON FOOD CONTACT PORTION OF ICE MACHINE. CLEAN INTERIOR OF ICE MACHINE AS OFTEN AS REQUIRED IN MANUFACTURER'S INSTRUCTIONS TO PREVENT MOLD GROWTH INSIDE OF UNIT.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
NO SANITIZER TEST KIT PRESENT FOR CHLORINE SANITIZER USED AT DISH MACHINE. OBTAIN CHLORINE SANITIZER TEST KIT.
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.