minorCode MN Rule 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Observed an old label to be adhered to the outside of the container of cut lettuce in the walk-in cooler. Remove old labels from containers after use to ensure containers are kept in a smooth and easily cleanable condition.
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 baffles to be very dusty. Clean and maintain hood baffles clean at all times.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
OBSERVED BULK FLOUR AND SUGAR CONTAINERS TO NOT BE LABELED. LABEL ALL CONTAINERS. OPERATOR LABELED BOTH CONTAINERS DURING INSPECTION.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
OBSERVED RICE IN UPRIGHT COOLER. PRODUCT TEMPERATURE WAS AT 46F. THROUGH DISCUSSIONS WITH OPERATOR, RICE HAD BEEN MADE THE EVENING PRIOR. AS PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, RICE WAS DISCARDED. GOING FORWARD, OPERATOR TO MONITOR COOLING TIMES AND PARAMETERS TO ENSURE RICE IS COOLED WITHIN THE PROPER TIMEFRAMES.
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 RICE IN LARGE CONTAINER IN UPRIGHT COOLER. PRODUCT TEMPERATURE WAS AT 46F. THROUGH DISCUSSIONS WITH OPERATOR, RICE HAD BEEN MADE THE EVENING PRIOR. AS PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, RICE WAS DISCARDED. GOING FORWARD, OPERATOR TO UTILIZE SHALLOW CONTAINERS OR A SHEET TRAY TO COOL RICE.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
OBSERVED RICE IN A LARGE TIGHTLY COVERED CONTAINER IN THE UPRIGHT COOLER. PRODUCT TEMPERATURE WAS AT 46F. THROUGH DISCUSSIONS WITH OPERATOR, RICE HAD BEEN MADE THE EVENING PRIOR. AS PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, RICE WAS DISCARDED. GOING FORWARD, OPERATOR TO UTILIZE UNCOVERED SHALLOW CONTAINERS OR A SHEET TRAY TO COOL RICE.
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.
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s notes
OBSERVED LETTER FOR AQUACULTURED FISH TO BE AVAILABLE BUT NOT ADEQUATE. OBTAIN AN UPDATED LETTER FROM SUPPLIER TO INCLUDE THE BELOW INFORMATION: Aquaculture Letter • Name and address of supplier. • Species of fish that are aquacultured. (This is frequently missing.) • How the fish are raised. • What the fish are fed. MAINTAIN UPDATED LETTER ON FILE
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.
Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
Inspector’s notes
OBSERVED PARASITE DESTRUCTION LETTER FOR RAW FISH TO BE AVAILABLE BUT NOT ADEQUATE. OBTAIN AN UPDATED LETTER FROM SUPPLIER TO INCLUDE THE BELOW INFORMATION: Parasite Destruction Letter • Name and address of supplier of frozen fish. • Species of fish that are frozen for parasite destruction. (This is frequently missing.) • Exact temperature at which the fish are frozen. • The length of time for which the fish are frozen at the specific temperature. MAINTAIN UPDATED LETTER ON FILE
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.