minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the kitchen prep tables and under the storage racking of the dish area to be soiled. Clean and keep physical facilities 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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodent droppings under the container storage in the bakery area. Facility has a contract with a professional pest control provider. Regularly inspect facility, record and report any evidence of pest activity to pest control provider.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed open containers of goat cheese in the stand-up cooler to be date marked 8/21/2025. It was discussed with Person-in-Charge that soft cheeses are TCS foods and must be properly managed after the original containers are opened. Goat cheese was discarded during inspection. Make sure all TCS foods are used/discarded within 7 days of preparation or opening.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed pico de gallo containers and other single-use food containers to be used for the storage of sauces and other foods prepared onsite. Make sure that single-use containers are only used one time.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the kitchen prep tables and under the storage racking of the dish area to be soiled. Clean and keep physical facilities 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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed sanitizer concentration in the kitchen spray bottle to be >200 ppm quat. The sanitizer was diluted during inspection. Make sure quat sanitizer solution is maintained according to chemical label.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed cooked chicken in the walk-in cooler to be cooling in containers that were tightly wrapped in plastic. The containers were unwrapped and uncovered during inspection. Person-in-Charge was instructed to monitor temperature to make sure chicken reached a temperature of 41 degrees F or below in the next 1.5 hours. Make sure that containers of TCS foods are left uncovered while in the cooling process.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodent droppings under the container storage in the bakery area. Facility has a contract with a professional pest control provider. Regularly inspect facility, record and report any evidence of pest activity to pest control provider.
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.
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 dish machine to not produce water hot enough to sanitize food contact surfaces. Service dish machine to make sure that it operates to manufacturer's specifications.
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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Observed the dish machine reach a utensil maximum surface temperature of 150.8 degrees F. The dish machine was ran multiple times with the maximum surface temperature not exceeding 150.8 degrees F. Set-up and use 3-compartment sink until dish machine is able to reach required 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed slicers, graters, and other food contact utensils in storage to be soiled with old debris. These items were moved to the dish washing area. Make sure that food contact utensils are cleaned, sanitized, and free of debris before being placed into storage for next use.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed multiple cases of food items to be stored directly on the floor of the walk-in freezer. Person-in-charge was informed to place these items on racking whenever possible. Make sure that food items are stored, at a minimum, 6 inches off the ground.
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.