Sullivan School

Official Wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s Notes

Observed fresh-made tomato/cucumber salad covered and cooling in the walkin, 44F. Uncover the item while cooling down to 41F.

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.

Official Wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s Notes

Observed green beans and lasagnaG in the hot hold unit at 114F. This was discussed and staff had turned off the hot hold unit whil waiting for the next serving shift. The items were tossed and food from the other end of service was provided. Hold cooked food within hot hold units at 135F or above.

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.

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.

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.

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 no person with Certified Food Manager available at time of inspection. Ensure at least one person has the Certified Food Manager Certificate available. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

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.

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

Observed cut melon and carton of milk above 41F. Ensure cold-holding, time-temperature-controlled for safety foods are kept at 41F and below. Discussed with Person-in-Charge at time of inspection. Melon to be kept in walkin until prep time. Cover on milk cooler to be closed inbetween services.

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.

Official Wording

Use effective cooling methods to cool TCS foods.

Inspector’s Notes

Observed covered, and thickly stacked containers of melon in reach in cooler on cook line. Ensure cooling is done properly by placing food in shallow dishes, and allow proper air circulation around the food. COS: see cold hold violation.

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.

Official Wording

Maintain the refuse, recyclables, and returnable storage areas, enclosures and receptacles in good repair.

Inspector’s Notes

Observed excess cardboard in refuse area, on ground. Ensure refuse areas are maintained in good repair.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official Wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s Notes

Observed chemical sanitizer in three compartment sink was tested at 500ppm. Ensure chemical sanitizers are not above manufacturers recommendation.

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.

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

Send in the SERVE SAFE certificate to the State MDH using the enclosed application.

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.