Observed no hand soap available in handwashing sink at time of inspection. Employees are using dish soap. The Person In Charge was asked to provide hand soap immediately.
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.
Observed soap dispenser in handwashing sink unable to dispense soap properly. Have soap dispenser serviced.
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.
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
Observed dirty pans and utensils being stored in the food prep sink. The Person In Charge was asked to remove dirty dishes and sanitize the sink. Discontinue the use of the prep sink to store dirty dishes as the prep sink should only be used for food preparation.
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.
Maintain all stored frozen foods in a frozen state at all times.
Inspector’s notes
Observed frozen food, such as mango chunks and broccoli puree, to be holding between 30-33F. Per conversation with PIC, the freezer was serviced the day before. Freezer air temperature was 6F. PIC was asked to monitor the temperature of the freezer and make sure the food is freezing.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed chlorine concentration in sanitizer bucket to be higher than allowed, over 200 ppm. Maintain chlorine concentration between 50-200 ppm and use test strips as indicated.
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 permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
Inspector’s notes
Provide hanging thermometers for coolers.
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.