Observed chicken stock cooling for less than 1 hour in cooler with food over 8-inches thick in container. Ensure an effective cooling method is used to cool time/temperature controlled for safety foods to ensure it meets the time/temperature requirements for cooling. Discussed different methods like ice bath, and ice wands, as well as the passive cooling method of keeping cooling foods under 2-inches thick, uncovered and with plenty of space around the container to allow airflow. Emailed cooling information.
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 chicken stock cooling for less than 1 hour in cooler covered with a tight lid. Ensure when cooling foods containers are uncovered unstacked, and spread out to ensure it meets the time/temperature requirements for cooling. Discussed different methods like ice bath, and ice wands, as well as the passive cooling method of keeping cooling foods under 2-inches thick, uncovered and with plenty of space around the container to allow airflow. Emailed cooling information.
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 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 mouse feces in back storage area under stairs. Ensure pest control is maintained and routine cleaning and monitoring is complete. Discussed with PIC. PIC stated they have monthly inspections by pest control.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Observed hand washing signs missing at hand sinks in facility. Ensure they are posted.
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.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official Wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s Notes
Observed quaternary ammonium sanitizing solution had a concentration of 10PPM while worker was cleaning dishes. Ensure sanitizing solution is at the proper concentration when cleaning to prevent pathogen growth. At time of inspection PIC discarded the solution and drew new solution testing at 200PPM.
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.
Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.
Inspector’s Notes
Observed food worker washing then sanitizing dishes without rinsing in-between steps. Discussed with PIC. PIC educated food worker at time of inspection to wash, rinse, then sanitize dishes.
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.
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 mice droppings on the floor under equipment and shelving inside dry storage room.
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.
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 unmarked heat pickle vegetables such as cucumber and carrots inside walk-in cooler. Discussed date marking with operator.
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 4626.0240Food source and labeling
Official Wording
Label all containers of food and food ingredients with their common name.
Inspector’s Notes
Observed unlabeled container with flour, breading and others.
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.
Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
Inspector’s Notes
Observed cooler without thermometer.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Observed hand washing sinks in food preparation areas and toilet without signage.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s Notes
Observed build-up inside two ice makers. Discussed frequency cleaning with operator.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed dust and debris on the floor under equipment and shelving in dry storage room.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s Notes
Observed numerous items such as vacuum sealer, old part of equipment and utensil that per operator are not longer use.
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.