minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OUTSIDE OF MICROWAVE WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN THE OUTSIDE OF THE MICROWAVE.
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 MOUSE DROPPINGS UNDER SHELVING INSIDE THE DRY STORAGE ROOM. KEEP FACILITY FREE OF MOUSE DROPPINGS.
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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.
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 DROPPINGS UNDER SHELVING INSIDE THE DRY STORAGE ROOM. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
CAN OPENER HOLDER WAS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN. ----------------------------------------------------------------------- OUTSIDE OF MICROWAVE WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN THE OUTSIDE OF THE MICROWAVE.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE. A SAMPLE OF TEST STRIP OPTIONS WAS SHARED DURING INSPECTION.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED MOUSE DROPPINGS UNDER SHELVING INSIDE THE DRY STORAGE ROOM. KEEP FACILITY FREE OF MOUSE DROPPINGS. ------------------------------------------------------------------------------------------------ OBSERVED FOOT TRAFFIC TRACKS INSIDE THE DRY STORAGE ROOM AND AT BUSY CORRIDORS IN THE KITCHEN. KEEP KITCHEN FLOORS CLEAN. MOP FLOORS DAILY OR AS NEEDED TO AVOID DIRTY FLOORS. ------------------------------------------------------------------------------------------ OBSERVED WHITE STAINS ON THE FLOOR BY THE DISH WASHER MACHINE. CLEAN THE FLOORS INSIDE THE WAREWASHING ROOM. ------------------------------------------------------------------------------------------ OBSERVED MOLDY CAULKING BY THE DISH MACHINE. CLEAN OR REPLACE MOLDY CAULKING.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
OBSERVED BLACK PLASTIC BOWLS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.
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 DROPPINGS UNDER SHELVING INSIDE THE DRY STORAGE ROOM. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED GREASE ACCUMULATION ON SIDE WALL OF THE FRYER AND NEARBY KITCHEN EQUIPMENT. ---------------------------------------------------------------------------------------------------------------- CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP ALL EQUIPMENT 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.
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.
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
PAPER TOWELS WERE MISSING AT HANDWASHING SINK IN WAREWASHING AREA AND BACK PREP ROOM. KEEP HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED PAPER TOWELS DURING INSPECTION.
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.