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
Some lower shelves have begun to shows signs of rusting. Discontinue storing any food or food contact surfaces on these shelves. Remove or replace these shelves.
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.
Wall in the mop sink room has a hole in it exposing the inside of the wall, leading to an attractive area for pests to harbor. Patch up the wall.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Interior of coolers and lower shelves soiled with food debris and build up. Interior of the display ice chest is soiled with food debris and ice accumulations. Clean and maintain clean all non-food contact surfaces.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Mouse droppings and other debris on the floors of the mop sink room. Clean and organize this room. Floors under equipment and at the wall/floor junctures throughout the facility are soiled with debris. Clean and maintain clean all floors. More frequent wet mopping and deck brushing are likely needed.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
No staff member holds a state of MN certified food protection manager certificate. Ensure at least one staff members holds this certificate. This issue has been ongoing for the last two inspection cycles. Further non-compliance will result in additional administrative action.
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.
criticalCode MN Rule 4626.0270ACleaning and sanitizing
Official wording
Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
Inspector’s notes
Food prep sink is currently being used for activities that aren't food prep. Tools and other items in the prep sink or on the drain board of the prep sink. Inside of the prep sink is soiled with debris and not appropriate for food contact. Return prep sink back to a prep sink. Wash, rinse, and sanitize the prep sink as needed to prevent contamination with food.
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 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Dicing block has broken pieces making it very difficult to clean and maintain clean. Remove the dicing block from the facility.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Blank employee illness log was hanging on the wall and the managing partner was aware of the recording requirements, however, yesterdays example of a sick employee wasn't logged. Log all examples of employees missing work due to recordable illness symptoms.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
The walk-in cooler has multiple components that are in disrepair: The bottom of the paneling on the front door is pulling away from the interior of the door. Some of the flooring seams have been compromised leading to a bubbling of the floor in the middle. Some of the wall paneling is no longer tight to seal leading to a bubbling of the wall. The gasket around the walk-in cooler is ripped or missing is some areas creating an uneven seal. Some coving around the outside of the walk-in cooler is damaged. Repair walk-in cooler back to manufacturer's intended state.
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.
Flooring in many areas and some wall finishes are in disrepair. Specific examples includes: Flooring in front of the triple sink is no longer adhered to the sub floor. Leak to the basement is present and cardboard flooring has been put down as a substitute. Flooring in front of the mop sink is missing or coming up from the sub floor. Grout line in front of the walk-in cooler has eroded to a point where debris accumulates and it's uncleanable. Wall tile under the back hand sink is coming off of the wall. Two paper towel dispensers are broken. Repair and/or replace all aspects of the physical facility that are in disrepair.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Metro shelving in the walk-in cooler soiled with debris and build up. Lower shelving in back prep area soiled with debris and build up. Clean and maintain clean all non-food contact surfaces.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Flooring throughout the facility soiled with build up and debris has accumulated at some floor/wall junctures and under shelving and equipment. Clean and maintain clean all flooring.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
No CFPM certificate was on-site although a staff member was verified to hold this certificate. Post this certificate within the facility.
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.
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
The walk-in cooler has multiple components that are in disrepair: The bottom of the paneling on the front door is pulling away from the interior of the door. Some of the flooring seams have been compromised leading to a bubbling of the floor in the middle. Some of the wall paneling is no longer tight to seal leading to a bubbling of the wall. The gasket around the walk-in cooler is ripped or missing is some areas creating an uneven seal. Some coving around the outside of the walk-in cooler is damaged. Repair walk-in cooler back to manufacturer's intended state.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Some TCS foods in the walk-in cooler such as ham, sausage and pizza sauce were measured between 42-44 degrees F. Refrigeration troubleshooting and disrepair was reviewed with the manager on duty. Ensure that all cold TCS foods are holding at 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.
Flooring in many areas and some wall finishes are in disrepair. Specific examples includes: Flooring in front of the triple sink is no longer adhered to the sub floor. Leak to the basement is present and cardboard flooring has been put down as a substitute. Flooring in front of the mop sink is missing or coming up from the sub floor. Grout line in front of the walk-in cooler has eroded to a point where debris accumulates and it's uncleanable. Wall tile under the back hand sink is coming off of the wall. Two paper towel dispensers are broken. Repair and/or replace all aspects of the physical facility that are in disrepair.
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.
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s notes
Some of the door sweep at the back door has been ripped providing a pest entry opportunity. Replace the door sweep and ensure that all doors can tightly seal to the outdoors.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Interior of reach-in coolers and shelves in the back prep area soiled with food debris and build up. Clean 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Flooring throughout the kitchen soiled with food debris, debris, build up and some rodent droppings. Clean and regularly maintain clean all floors.
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.
criticalCode MN Rule 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
The faucet from the prep sink is missing. Replace the faucet. There is a leak at the triple sink. Fix the leak.
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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Hand sink by the pizza making station was missing a supply of paper towels. Provide a supply of paper towels at all hand sinks.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Hand sink in the bathroom is missing hand washing reminder signage. Ensure that all hand sinks have reminder signage near them. Sample provided with the report.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log was able to be found on site. Ensure that an employee illness log is on-site, can be found by all shift leaders and everyone who functions as a shift leader knows how to use it.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Last nights clean dishes were left inside the empty triple sink. The sink basin was dirty and many of the dishes still had food debris and grease accumulations on them. Ensure that all dishes are storing 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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
No MN Certified Food Protection Manager certificate was found on-site. Person in charge was able to locate serv-safe certificates and a lookup of those names revealed that Sean Thorne has this certificate. Post this certificate on-site.
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.
minorCode MN Rule 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Cases of pizza boxes that had shipped 3 days prior were storing directly on the floor. Ensure that all single use items and food is storing at least 6 inches off of the floor.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Multiple core food safety risk factors and sanitation are not being managed on a shiftily basis. Ensure that the person in charge of every shift is managing the food safety risk factors present within the operation.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Electrical/mop room in the back of the building has an abundance of items scattered throughout the space creating an ideal pest harborage opportunity. Remove clutter, organize and clean this room to prevent pest harborage opportunities.
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.