majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Several containers of batched milk tea were observed missing a date mark on the container at the time of inspection. Provide a date mark on foods that are made in house and date mark them for 7 days.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode MN Rule 4626.0435D(3)Food source and labeling
Official wording
Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Inspector’s notes
Various pastries from Patisserie 46 sold in the store did not have ingredient and allergen information available at the time of inspection. Obtain ingredient and allergen information from Patisserie 46 and keep on site for customers to be able to see upon request. Update with new products or changes in menu.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Packaged containers of oat milk and boba were observed stored on dolly carts that were not 6 inches off the floor. Provide raised shelves so that food is stored high enough off the floor and so the floor underneath the shelves can be routinely cleaned.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Facility is using Time as a Public Health Control (TPHC) without a written plan. Provided TPHC template to operator with emailed report. Complete TPHC form and keep on site for inspectors to review during inspections. Update TPHC procedure with any changes in food used or process.
In plain English
An issue that does not fit the common categories. Check the official wording for details.