criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
OBSERVED QUAT CONCENTRATION AT 100 PPM IN BUCKET. BUCKET WAS REFRESHED AT TIME OF INSPECTION TO 300 PPM. ENSURE QUAT CONCENTRATION STAYS BETWEEN 200-400 PPM.
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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
THE PERSON IN CHARGE WAS NOT SURE WHAT TO DO IN THE EVENT OF A CONSUMER COMPLAINT OF ILLNESS. EXPLAINED TO PIC THAT THE REGULATORY AUTHORITY MUST BE CALLED (1-877-FOOD-ILL) EVEN IF ONLY ONE PERSON COMPLAINS OF ILLNESS. THE NUMBER SHOULD ALSO BE PROVIDED TO THE CONSUMER.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
THERE WAS NO TEMPERATURE MEASURING DEVICE AVAILABLE FOR MONITORING TEMPERATURE OF THE INSIDE OF THE DISH MACHINE. PROVIDE.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
OBSERVED DUSTY SHELF ABOVE COUNTER. CLEAN AND 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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
OBSERVED FOOD DEBRIS ON INSIDE OF MICROWAVE. CLEAN AND MAINTAIN CLEAN.
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.