Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no irreversible thermometer for hot sanitizing dish machine. Obtain a hot sanitizing dish machine thermometer or heat strip sticker to capture the utensil surface 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
No irreversible thermometer for hot sanitizing dish machine. This was discussed previously, obtain a thermometer or heat strips.
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
No certified food protection manager (CFPM) onsite at the time of the inspection. Obtain and post a CFPM certificate onsite. Per PIC, he has taken the test and in the process of getting ServSafe.
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.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Quat bucket observed reading 50 ppm. Service the dispenser. Manually pour sanitizer solution to buckets and fill with water until dispenser has been serviced by contractor.
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 irreversible thermometer to capture the utensil surface temperature. Obtain and utilize as necessary.
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
No certified food protection manager certificate posted onsite. Obtain and post a copy onsite in a conspicuous area.
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.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Quat bucket observed reading lower than 200 ppm. Quat must be at least 200 to 400 ppm for it to be actively sanitizing surfaces. Discard and refresh bucket - bucket was refreshed with new solutions. New bucket read at 200 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.
Handwashing station located next to the hood observed with no hand soap. Fill soap dispenser and make sure it is stocked.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
Observed ServSafe onsite, but no stated certified food protection manager (CFPM) certificate onsite. Obtain a CFPM.
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
Business use a hot sanitizing dish machine and observe no irreversible thermometer to measure the surface temperature of utensils. 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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
During the inspection, it was observed that bags of raw proteins were thawing in stagnant water inside the 3-compartment sink. The proper methods of thawing food were discussed in detail with the person in charge during the inspection to ensure that such practices are not repeated in the future.
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.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
It is imperative to cease thawing raw protein bags or food inside the 3-compartment sink, as observed during the inspection. Thawing food must be carried out solely in the prep sink where food preparation takes place.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
During the inspection, there was no certified food protection manager (CFPM) present on the premises. Employ a CFPM.
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
A hot water sanitizing dish machine is used to sanitize dishes. However, there is no device available to measure the surface temperature of utensils. Obtain a gadget to measure utensil surface 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.