majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
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.
minorCode MN Rule 4626.1300Cleaning and sanitizing
Official wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
Observed spilled garbage throughout the ground of the outdoor garbage enclosure. Clean up the spills and garbage around the dumpsters. Maintain a clean area.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed the 3-compartment sink sanitizer compartment at less than 50 ppm. Maintain chlorine sanitizer between 50-200 ppm. This was discussed with the person in charge and the level was increased to 150 ppm. Corrected on site.
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 4626.1470ACleaning and sanitizing
Official wording
Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
Inspector’s notes
Observed a light burned out in the rear of walk in freezer. Replace the burned out light bulb and maintain proper lighting in walk in freezer. This was discussed with the person in charge.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the gasket on the walk in freezer held on by gray tape. Remove gray tape. Repair or replace the gasket. This was discussed and person in charge stated that a new part had been ordered.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
criticalCode MN Rule 4626.0500AEquipment and utensils
Official wording
Remove single-service and single-use articles made from deleterious material, or those that impart colors, odors, or tastes to food.
Inspector’s notes
In the freezer, observed non-food grade bags used to cover tubs of meat. Remove the bags and replace with food-grade plastic. This was discussed with operator.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed the spiced butter product in both the small reach in cooler and walk in without a 7-day date mark. Upon receiving this report, mark the date of the product if kept for more than 24 hours. Start the 7-day date mark with day one being the day it was created.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no employee illness log or similar onsite. Use the provided illness log and matching resources to record illness, symptoms and return to work dates. An illness log and its resources were provided with this report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Handsink observed missing at handsink.
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.