minorCode MN Rule 4626.0435CFood source and labeling
Official wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
SLUSHY MACHINE MISSING INGREDIENT LISTS. PROVIDE COMPLETE INGREDIENT LIST FOR CUSTOMER SELF-SERVICE ITEMS.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
HOT TO-GO CUPS WERE PE LINED, WHICH IS NOT RECYCLABLE, COMPOSTABLE OR REUSABLE. REPLACE WITH RECYCLABLE, COMPOSTABLE OR REUSABLE ALTERNATIVES. SENDING MORE INFORMATION WITH REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
PERSON IN CHARGE COULD NOT FIND EMPLOYEE ILLNESS LOG UPON REQUEST. ILLNESS LOG WAS PROVIDED AT TIME OF INSPECTION. MAINTAIN AN ACCESSIBLE ILLNESS LOG AS REQUIRED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
PERSON IN CHARGE WAS UNSURE OF PROCEDURE TO FOLLOW IF A CUSTOMER REPORTS A SUSPECTED ILLNESS. EVEN IF ONLY ONE PERSON REPORTS SYMPTOMS, THE REGULATORY AUTHORITY SHOULD BE NOTIFIED AT 1-877-FOOD-ILL. THE NUMBER SHOULD ALSO BE PROVIDED TO THE CONSUMER. EDUCATION WAS PROVIDED TO PERSON IN CHARGE REGARDING WHAT TO DO IN THE EVENT OF A CUSTOMER COMPLAINT OF ILLNESS.
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.
minorCode MN Rule 4626.0435CFood source and labeling
Official wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
SLUSHY MACHINE MISSING INGREDIENT LISTS. PROVIDE COMPLETE INGREDIENT LABELING FOR CUSTOMER SELF-SERVICE ITEMS.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
DIRT OBSERVED UNDER 3-COMPARTMENT SINK. CLEAN AND MAINTAIN CLEAN THE PHYSICAL FACILITIES.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
OBSERVED MOPS LEANING OVER 3 COMPARTMENT SINK AND MAKING CONTACT WITH DIRTY DISHES AND CLEAN TRAYS. HANG MOPS TO DRY WITH THE MOP HEAD HANGING BELOW THE HANDLE TO AVOID CONTAMINATING WALLS, EQUIPMENT AND OTHER SURFACES.
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.
minorCode MN Rule 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
OBSERVED BOX WITH SINGLE-SERVICE CUPS ON FLOOR NEAR DOOR OF WALK-IN COOLER. STORE SINGLE-SERVICE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR.
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 poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
OBSERVED BOTTLE OF DEGREASER NEAR CLEAN DISHES. PERSON IN CHARGE MOVED DEGREASER TO AN APPROPRIATE AREA AWAY FROM CLEAN DISHES AT TIME OF INSPECTION. STORE POISONOUS OR TOXIC MATERIALS AWAY FROM FOOD, EQUIPMENT, UTENSILS, LINENS AND SINGLE-SERVICE ITEMS.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
REFRIGERATED PIZZAS WERE DATE MARKED 4/29 AND 5/1. PERSON IN CHARGE STATED THAT PIZZAS ARE MARKED WITH THE INTENDED DISCARD DATE, BASED ON A FIVE DAY HOLD TIME AFTER THAWING. PRODUCT WAS DISCARDED AT TIME OF INSPECTION. TCS FOOD MUST BE DISCARDED WITHIN 7 DAYS FROM THE DATE IT IS THAWED, PREPARED OR OPENED. DAY ONE IS THE DATE OF THAWING.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food packages must be in good condition. Packages must protect food from contamination and adulteration.
Inspector’s notes
SEVERAL INDIVIDUALLY WRAPPED PIZZAS IN THE WALK-IN COOLER HAD GNAW MARKS CONSISTENT WITH RODENT ACTIVITY. IN SOME CASES, THE PLASTIC PACKAGING HAD BEEN CHEWED THROUGH, COMPROMISING THE PRODUCT. AFFECTED ITEMS WERE DISCARDED. FOOD PACKAGES MUST BE INTACT AND PROTECT THE CONTENTS FROM CONTAMINATION.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
EVIDENCE OF RODENT ACTIVITY OBSERVED IN THE WALK-IN COOLER, INCLUDING GNAW MARKS ON PACKAGED PIZZAS. ALTHOUGH FACILITY RECEIVES PEST CONTROL SERVICES EVERY TWO WEEKS, PRESENCE OF RODENTS INDICATES CURRENT MEASURES ARE NOT FULLY EFFECTIVE. PERSON IN CHARGE STATED THAT HE WOULD CONTACT THE PEST CONTROL COMPANY TODAY TO ADDRESS ISSUE AND ELIMINATE CONDITIONS THAT ALLOW PESTS TO PERSIST. AFFECTED FOOD WAS DISCARDED AT TIME OF INSPECTION.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
NOZZLES ON BEVERAGE MACHINES NOT CLEANED DAILY. ACCORDING TO PERSON IN CHARGE, THEY ARE CLEANED EVERY 3 DAYS. CLEAN DAILY AS REQUIRED.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MN Rule 4626.0540Cleaning and sanitizing
Official wording
Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.
Inspector’s notes
OBSERVED TRAYS STORED ON SHELF ABOVE THE 3 COMPARTMENT SINK WITH CRACKS AND CHIPS. PERSON IN CHARGE STATED THAT THEY WOULD BE DISCARDED. STOP USING NON-FOOD CONTACT SURFACES WITH CRACKS AND CHIPS.
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.
criticalCode MN Rule 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
PERSON IN CHARGE COULD NOT NAME DIARRHEA AS A SYMPTOM REQUIRING EXCLUSION FROM WORK. ENSURE EMPLOYEES ARE PROPERLY TRAINED ON ILLNESS SYMPTOMS THAT REQUIRE REPORTING AND RESTRICTION OR EXCLUSION. RETRAINED PERSON IN CHARGE ON PROPER EMPLOYEE HEALTH RECORDING AND EXCLUSION.
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.
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
OBSERVED MISSING CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IN A VISIBLE LOCATION.
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.