minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed dirty fans within the front house reachin coolers. This was discussed. Clean the fans at a higher frequency to 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.
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 the reachin freezer at the customer service area dripping water within and the water freezing on the shelving. This was discussed and the issue needs to be addressed by a contractor. Repair and maintain the freezer.
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.
Eliminate any openings on perimeter walls and roof of the establishment to protect the establishment from the weather and the entry of insects, rodents, or other animals.
Inspector’s notes
Two large holes were observed in the chimney of the basement. Seal the holes to provide protection from pests.
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.
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
Equipment observed stored on lower shelving 2-3 inches off the floor. This was discussed to move up to 6 or more in order to protect along with aid cleaning.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Several items in the basement observed to be broke or unnecessary. Remove.
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.