majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
TEST STRIPS FOR QUATERNARY AMMONIUM WERE NOT AVAILABLE AT TIME OF INSPECTION. PROVIDE.
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 EMPLOYEE PERSONAL ITEMS (PHONE, SHOES, MEDICATION AND ETC) IN FOOD PREP AREAS. DESIGNATE AN AREA AWAY FROM FOOD PREP AREA TO STORE EMPLOYEE PERSONAL ITEMS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
OBSERVED STORAGE AND PREP AREAS FILLED WITH ITEMS UNRELATED TO BUSINESS. REMOVE ALL ITEMS UNNECESSARY TO THE OPERATION OF THE BUSINESS FROM THE PREMISES.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE POSTED ON SITE. POST CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE IN A VISIBLE LOCATION.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
OBSERVED CLEAN EQUIPMENT SUCH AS BEVERAGE DISPENSERS, TO GO CONTAINERS AND OTHER ITEMS STORED DIRECTLY ON FLOOR IN STORAGE AREA. STORE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR TO AVOID CONTAMINATION AND ALLOW FOR CLEANING OF THE FLOOR.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
THE QUATERNARY AMMONIUM TEST STRIPS WERE EXPIRED. OBTAIN NEW TEST STRIPS.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
OBSERVED ICE MACHINE IN DISREPAIR. OBSERVED LOWER COOLER IN DISREPAIR. DISPLAY COOLER WAS HOLDING JUICE AT 44*F. MAINTAIN ALL EQUIPMENT IN GOOD REPAIR OR AND ENSURE COLD HOLDING UNITS MAINTAIN TEMPERATURE OF 41*F OR BELOW. REMOVE OR REPAIR ANY NON-FUNCTIONING EQUIPMENT. .
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 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
THERE WERE NO PAPER TOWELS AT HANDWASHING SINK IN BACK PREP AREA. SUPPLY EACH HAND SINK WITH A CONTINUOUS SUPPLY OF PAPER TOWELS.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED SIGNIFICANT FOOD DEBRIS ON COOLER DOORS ON AND AROUND THE HANDLES. THERE WAS A SPILL IN BOTTOM OF UPRIGHT COOLER. CLEAN AND MAINTAIN CLEAN ALL NON-FOOD CONTACT SURFACES OF EQUIPMENT.
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
OBSERVED SIGNIFICANT FOOD AND DEBRIS BUILDUP ON FLOORS AND WALLS. 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED JUICE AT 44*F IN DISPLAY COOLER. COLD HOLDING UNITS SHOULD MAINTAIN TEMPERATURES AT OR BELOW 41*F AT ALL TIMES. INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR TEMPERATURES. IF TEMPERATURES DO NOT DECREASE TO 41*F OR BELOW WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER.
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.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
OBSERVED SEVERAL WET WIPING CLOTHS THROUGHOUT ESTABLISHMENT. STORE WIPING CLOTHS IN AN APPROVED SANITIZER SOLUTION AFTER THEY HAVE BEEN USED.
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 refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
Inspector’s notes
OBSERVED MULTIPLE BAGS OF REFUSE STORED DIRECTLY ON THE FLOOR INSIDE THE FACILITY, CROWDING THE SPACE. REFUSE MUST BE STORED IN LEAKPROOF CONTAINERS AND BE REMOVED FROM ESTABLISHMENT AT A FREQUENCY TO PREVENT UNSANITARY CONDITIONS AND PEST ATTRACTION. REMOVE REFUSE TO THE DESIGNATED OUTDOOR STORAGE AREA AND MAINTAIN INTERIOR AREAS FREE OF ACCUMULATED GARBAGE.
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.
criticalCode MN Rule 4626.0050Permits, training, and postings
Official wording
Exclude a food employee with vomiting or diarrhea from the establishment until they have been asymptomatic for at least 24 hours, and permission is granted from the person in charge to return to work.
Inspector’s notes
THE PERSON IN CHARGE WAS NOT AWARE THAT EMPLOYEES WITH VOMITING OR DIARRHEA MUST BE EXCLUDED FROM WORK UNTIL THEY HAVE BEEN SYMPTOM FREE FOR AT LEAST 24 HOURS.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
OBSERVED STORAGE AND PREP AREAS FILLED WITH ITEMS UNRELATED TO BUSINESS (LAMPS, SOCKS, HANGERS, ETC). REMOVE ALL ITEMS UNNECESSARY TO THE OPERATION OF THE BUISNESS FROM THE PREMISES.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE WAS NOT POSTED. POST CERTIFICATE.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
OBSERVED PAPER TOWELS AND OTHER ITEMS STORED ON THE FLOOR IN STORAGE AREA. STORE ALL CLEAN UTENSILS, EQUIPLMENT AND LINENS AT LEAST 6 INCHES ABOVE THE FLOOR.
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.