Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.
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.
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
Measured 3 comp sink higher than required. Adjust dispenser to required level for sink and surface sanitizer levels on bottle.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
1. Missing asterisk next to over easy egg in topping section of menu. Include. 2. Missing disclosure statement on menu. Keep reminder statement as is and add this sentence before it: *These items are served raw or undercooked. **Add to in store and online menus. Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Shortened example for current menu: *These items are served undercooked. Consuming undercooked eggs may increase your risk of foodborne illness.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Post CFPM 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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Missing probe thermometer. Obtain.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
1. Missing asterisk next to over easy egg in topping section of menu. Include. 2. Missing disclosure statement on menu. Keep reminder statement as is and add this sentence before it: *These items are served undercooked. **Add to in store and online menus. Example: *These items are served undercooked. Consuming undercooked eggs may increase your risk of foodborne illness.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
1. Measured food (see temps above) above 41 degrees in lowboy cooler. Adjust cooler temp. 2. Measured food (see temps above) above 41 degrees at main rail cooler. Unit was off on accident. Unit was turned on and staff reminded to turn on unit as part of shift open.
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 4626.1755BPermits, training, and postings
Official wording
Post the license so it is conspicuous to consumers.
Inspector’s notes
Post business license. Sent with report.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed unlabeled sanitizer spray bottle. Labeled- corrected on site.
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.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
CFPM not posted. Post.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Missing probe thermometer on site. Obtain.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
1. Missing asterisk next to over easy egg in topping section of menu. Include. 2. Missing disclosure statement on menu. Keep reminder statement as is and add this sentence before it: *These items are served raw or undercooked. **Add to in store and online menus. Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Shortened example for current menu: *These items are served undercooked. Consuming undercooked eggs may increase your risk of foodborne illness.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
1. Measured food (see temps above) above 41 degrees in line portion of 1 door cooler next to grill. Tomatoes were discarded. To mitigate this, turn down cooler, keep lid closed when not in use, and use metal pans vs plastic. 2. Measured food (see temps above) above 41 degrees in 1 door lowboy cooler. Adjust/lower unit temperature. 3. Measured food (see temps above) above 41 degrees at main line cooler. Adjust/lower unit temperature.
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 4626.1755BPermits, training, and postings
Official wording
Post the license so it is conspicuous to consumers.
Inspector’s notes
Business license not posted. Post.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed spray bottle without label- bottle was labeled on site (detergent). Corrected on site.
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.