Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED EQUIPMENT STORED BLOCKING THE ACCESS TO HAND WASHING SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.
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.
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 ramen noodle dish at 106 degrees F. Staff instructed to stop selling this food item and dispose of leftovers. Keep all hot holding TCS foods at 135 degrees F or higher.
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 4626.0035BCleaning and sanitizing
Official wording
The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.
Inspector’s notes
Observed two children in food prep and storage areas. Only allow employees necessary for food service in food prep and storage areas.
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 approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed sanitizing wipes with fragrance. Replace with chlorine sanitizer approved for use on food surfaces.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw ground beef stored about breadcrumbs in fridge. Keep foods with a higher minimum cook temperature (155 degrees F for ground beef) stored below ready-to-eat foods or foods with a lower cook temperature (such as breadcrumbs or produce) to prevent cross-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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Cabbage tested at 50 degrees F and raw ground beef tested at 48 degrees F. Turn cooler to a lower temperature setting and keep cold foods at 41 degrees F or below.
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
corrected on site during inspection on 6/30/2024.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed rice in fridge at 73 degrees. Maintain cold hold temperatures of 41 degrees and below.
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.