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
A few of wet wiping cloths still found stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solution bucket (within regulated range of sanitizer) between use at all times
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths found stored on the prep tables between use. Others stored in sanitizer bucket with low sanitizer concentration. Note: Store all wet wiping cloths in chemical sanitizer solution bucket (within regulated range of sanitizer) between use at all times.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
TCS foods on the top compartment of the prep unit in front of the cook line not maintained at 41 F or less. Note: Per PIC, it's because of frequent open and close during busy hours. Unit lid closed and unit temperature cool down to 40 F at the end of the inspection.
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.
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
Non-continuous cooking procedure of TCS foods found in use for Gyro meats (such as Chicken shawarma) in the facility. But no written procedure has been submitted to this office for prior approval. Note: Please discontinue this practice until approval is granted. Please also see the procedure template sent with the report.
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 a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Use of raw or unpasteurized egg found in use for garlic sauce preparation without providing consumer advisory notice on the menus or other means. Note: Either discontinue this practice or provide consumer advisory. Note: For details, please see the consumer advisory fact sheet sent with the report.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
TCS foods such as Baked chicken, Beef and chicken Gyros found being cooled in fully covered shallow pans in the coolers. Note: See above for temperatures. Note: Always cool all TCS foods in shallow and uncovered containers until the internal food temperature goes down to 41 F or less. Note: For proper cooling procedure, please see the cooling fact sheet sent with the report. Note: PIC correct it on the spot.
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.
Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred.
Inspector’s notes
The same electric shaver or cutter found in use to shave undercooked chicken and beef Gyro from the gyro cooker. Note: The PIC stated that they usually use different ones. but one was broken. She also stated that both food are cooked to over 170 to 180 F on the grill before serve. Note: Either use different cutter or clean and sanitize between.
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.
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
Clean knife found stored between equipment in front of the cook line. Note: Store all clean food contact surfaces properly to prevent from contamination.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Wet wiping cloths found stored on the prep tables between use. Others stored in bucket with low sanitizer concentration. Note: Store all wet wiping cloths in chemical sanitizer solution bucket between use at all times.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed Scrapped Beef and Chicken Gyros sitting at ambient temperatures on the cook line. Note: See above for temperatures Reheated to 165 F+ for correction
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 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Single service items such as bowls, plater containers not stored in closed or protected container. Note: Either leave them in original package or store them in protected containers/ place.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed Chicken Shawarma hot held on the overhanging shelf located above the cook line at ambient temperature between use. Note: Reheated to 165 F. Note: Discontinue this practice
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Hot chicken shawarma observed being cooled in tightly covered container. Note: See above and the food safety fact sheet handed out for proper cooling procedures. Note: PIC corrected onset
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed not all wet wiping cloths stored in chemical sanitizer solution buckets between use. Note: PIC relocated them into sanitizer bucket onsite.
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.