Routine
Oct 30, 2024
Official score: 96 · Understand this area’s scale
2 recorded violations
Official wording
Food packages must be in good condition. Packages must protect food from contamination and adulteration.
Inspector’s notes
Observed multiple containers of canned foods to be sharply indented. Food volunteers were instructed to inspect canned goods and separate any cans that have been sharply indented. The observed cans were segregated from the cans meant for distribution. Make sure all cans of food meant for distribution are in good condition.
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.
More about food not protected from contaminationOfficial wording
The person in charge must ensure employees verify food delivered and received at the facility is: obtained from approved sources; delivered at required temperatures; protected from contamination, and adulteration. Food received during non-operating hours must meet the standards identified above and must be properly stored, including if necessary refrigerated.
Inspector’s notes
Through conversation with food volunteers, it was observed that there was no policy/procedure to inspect incoming foods to make sure that foods are in good condition and fit for distribution. Develop training for food volunteers to inspect donated foods to make sure that they are in good condition.
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.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, Oct 30, 2024 · Original Source