minorCode MN Rule 4626.0740Cleaning and sanitizing
Official wording
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
Observed cutting boards with deep marks and discoloration. Ensure cutting boards are replaced or resurfaced.
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.
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
Observed personal food stored on speed rack in walk-in cooler. Ensure personal items are separated from items which are part of the food operation, in a designated, and labeled area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Observed online menu did not have a consumer advisory on burgers and over easy eggs offered for service. Ensure a consumer advisory is on all menus and each undercooked animal product offered has a notation leading the customer to the advisory.
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 two large pans of pulled chicken over 4 inches thick, covered with foil with condensation on the inside cover. Ensure Time/Temperature controlled for safety (TCS) foods are using an effective means of cooling like stacking food no higher than 2 inches, leaving uncovered until food has cooled, and spacing out cooling foods so plenty of air can circulate. Monitor cooling to ensure methods are effective at meeting the time and temperature for cooling foods.
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.
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 two pans of pulled chicken, and one pan of chicken wings with date mark 5/28. Ensure time/temperature controlled for safety (TCS) foods that are made in the facility and held more than 24 hours are date marked and discarded by the seventh day. Discussed with PIC at time of inspection. PIC discarded the chicken wings and date marked the pulled chicken.
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.
criticalCode MN Rule 4626.1200Water, plumbing, and sewage
Official wording
Sewage, including liquid waste, must be conveyed to the point of disposal through an approved sanitary sewage system.
Inspector’s notes
Observed standing water on the grease interceptor below the three compartment sink. Ensure liquid waste is conveyed properly as to not contaminate food preparation areas. PIC moped and disinfected the area at time of inspection, no water was seen seeping out after cleaning. PIC stated the owner had been trying to get it cleaned by a company and would be cleaning it first thing in the morning. Discussed with supervisor. Follow up scheduled Tuesday to check on cleaning status.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed first sink compartment plug was not working to hold water. Observed sanitizer dispenser at three compartment sink was not working. Ensure equipment is maintained 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed floors with food debris under three compartment sink and equipment. Ensure the physical facilities are cleaned often.
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.