minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors behind the cookline equipment and the ceilings and walls of the hot side kitchen to be soiled. Observed the grout/caulking line of the 3-compartment sink to be soiled. Clean and keep physical facilities clean.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the hood filters to be soiled. Clean and keep clean.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed caramelized onions in the walk-in cooler to be date marked 4/3/2026, 11 days prior to inspection. Caramelized onions were discarded during inspection. Make sure TCS foods are properly used/discarded within 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors behind the cookline equipment, the ceilings and the walls of the hot side kitchen to be soiled. Observed the floors of the packaging room to be soiled. Observed the grout/caulking line of the 3-compartment sink to be soiled. Clean and keep physical facilities clean.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed thai beef noodle soup and white bean herb soup to be cooling in covered containers in walk-in cooler 1. The soups were uncovered and ice wands were placed in the containers during inspection. Make sure that TCS foods are left uncovered while cooling to help the cooling process.
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.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the hood filters to be soiled. Clean and keep clean.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed the kitchen sanitizer bucket to be at a concentration of 100 ppm quat. The bucket was remade and verified at a concentration of 200 ppm quat. Maintain sanitizer bucket concentration of 200-400 ppm quat, per chemical specifications.
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 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed open containers of feta and ricotta cheeses to not be date marked. Person-in-charge was notified that soft cheeses are TCS and must be date marked when opened. Make sure TCS foods are date marked.
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.
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 housemade barbeque sauces in walk-in cooler 1 to not be fully date marked. Per observation and person-in-charge, the sauces were prepared, frozen, and then thawed, but were only date marked with the initial date of production. It was discussed that frozen and prepared TCS foods must be marked with the following dates: the date of initial preparation, the date the product was moved into the freezer, and the date the product was removed from the freezer to thaw. Make sure that prepared TCS foods are properly date marked.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed feta cheese in the hot side stand-up cooler to have been opened and prepared 10 days prior to inspection. This product was discarded during inspection. Make sure that TCS foods are used/discarded within 7 days.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed rodent droppings by the ice freezer. Professional pest control is provided. Clean area. Regularly inspect facility and report evidence of pests to pest control provider. Increase service as needed.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the ceiling in the dish, bakery, and main cooking areas to be dusty. Clean and keep clean.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed szechuan mayo in the walk-in cooler to be cooling in a tightly covered container. Container was uncovered during inspection. Make sure that TCS foods are left uncovered while cooling.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the ceilings in the dish area, bakery area, and main cook area to be dusty. Clean and keep clean.
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.
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
Observed there to be rodent droppings in the corner of the bakery area and behind the ice machine. Regularly inspect facility and communicate any evidence of pests to pest control provider.
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.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed in-use knives and other utensils to be stored in sanitizer buckets. Discontinue storing in-use utensils in sanitizer buckets.
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 enough handwashing sinks for convenient use by employees.
Inspector’s notes
Observed a room adjacent to main kitchen area to be used as a packing/expediting station for exposed food, but there is no handwashing sink in this room. Discontinue handling exposed foods in areas that do not have a conveniently located handwashing sink.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed cut tomatoes (cooling 30 minutes) to be cooling in tightly covered containers. These containers were uncovered during the inspection. Cool prepared TCS foods in uncovered containers to help the cooling process. Observed cooked containers of quiche to be cooling closely stacked on a speed rack in the walk-in cooler. Spread out containers of cooling TCS foods to help the cooling process.
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.
Observed cut tomatoes in the walk-in cooler to be cooling in deep containers. The tomatoes were put into shallow pans during inspection. Make sure cooling TCS foods are put into shallow pans to help the cooling process.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed a large container of unsalted butter to be kept at room temperature (67 degrees F) in the bakery area. It was discussed with PIC to keep small working portions of butter at room temperature while actively working. Keep TCS foods at a temperature of 41 degrees F or less.
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.
minorCode MN Rule 4626.0955BWater, plumbing, and sewage
Official wording
Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
Inspector’s notes
Observed lexan containers to be nested in storage while they were still wet. Allow equipment and utensils to air dry before placing into storage.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the fryers, convection ovens, and stoves to be heavily soiled. Clean this area and maintain physical facilities clean.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets, racks, and condensers in the walk-in cooler #2 to be soiled with debris. Observed the racks in walk-in cooler #3 and the 3-door cooler to be soiled. Clean these pieces of equipment and maintain clean.
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.
Observed there to be cracked and damaged light shields in walk-in cooler #2 and in the dish area. Replace and maintain 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.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed containers of mascarpone and mozzarella cheese to be in the walk-in cooler not to be marked with the date that they were removed from their original packaging. Person-in-charge stated that the cheeses were opened and used within the last two days. Date mark all TCS (temperature controlled for safety) foods to ensure proper use and/or disposal of food 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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed multiple gaskets of the walk-in coolers to be torn. Observed racking in the walk-in coolers and 3-door cooler to be rusted and damaged. Replace equipment and maintain in good repair.
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.