Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
Inspector’s notes
Observed newly installed walk-in cooler outside. Plans were not submitted prior to installation. Walk-in coolers cannot be installed outside unless they open to the inside of a building. Remove walk-in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed small portion of wall damaged in front left corner of kitchen. 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.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed domestic "Aroma" rice/slow cooker on site. Obtain NSF or equivalent
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.
Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.
Inspector’s notes
Observed newly installed walk-in cooler outside. Plans were not submitted prior to installation. Walk-in coolers cannot be installed outside unless they open to the inside of a building. Remove walk-in cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed small portion of wall damaged in front left corner of kitchen. 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.
minorCode MN Rule 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed domestic "Aroma" rice/slow cooker on site. Obtain NSF or equivalent.
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.
Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
Inspector’s notes
Observed a wash temperature of 114 and then an "E" was displayed. Repair and ensure wash temperature reaches 150 degrees per data plate.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Missing label on spray bottle filled with sanitizer. Bottle was labeled. Corrected on site.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Missing device to measure 160 degree surface temperature requirement. Obtain.
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.
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
Measured wild rice(133) and chili(129) below 135 degrees. Food was reheated to 160 about an hour ago. Instructed to reheat to 165 and then hot hold at or above 135 degrees. Ensure steam well is set to a proper temperature as well.
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.
Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
Inspector’s notes
Rinse temperature observed at 172 degrees on dish machine. Must reach 180 degrees. Service machine.
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.
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
Employees are aware to not come to work when sick but the employee handbook is missing specific information regarding illness reporting. An employee illness training policy is required. Include. Document sent with report outlining requirements.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Missing asterisk next to poached egg on wild rice bowl for the brunch and lunch menu. Include.
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.