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 a few buckets of chlorine to be at 0 ppm. Maintain sanitizer buckets between 50-200 ppm at all times. Operator refreshed all sanitizer buckets to 50 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.
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 a bottle of unapproved chlorine in ware washing area. Per operator, the chlorine is used on site for sanitizing food contact surfaces. Discussed with operator, that the current product used is not designed for sanitizing food contact surfaces. The label on the back of the bottle will describe what it is, what it is designed for and how to use it. Operator to discontinue use of current unapproved chlorine and replace with an approved product that states for sanitizing food contact 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed various areas in the kitchen in need of a thorough cleaning. 1) Basecoving throughout kitchen. 2) FRP wall next to hood with food splatter. 3) Floor behind grill and stove, behind ice machine and under dishwasher. Clean and maintain all areas 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.
majorCode MN Rule 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
Observed a spatula and various tongs to have cracked or chipped components and no longer in a smooth and easily cleanable condition. Discard and replace damaged items.
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 4626.1300Cleaning and sanitizing
Official wording
Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
Inspector’s notes
Observed the grounds surrounding the exterior refuse containers to have noticeable trash or litter on ground. Pick up referenced items and maintain the grounds clear of debris.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed PE lined cups and #6 lids on site. These items are not compliant with the MInneapolis green to go packaging ordinance. Replace items with products that are either recyclable or compostable. An informational handout on acceptable products and suppliers sent out with inspection report to the person in charge.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 a few sanitizer buckets to be testing at 100 ppm quaternary ammonium. Per the manufacturer's specifications, the sanitizer efficacy range should be between 200-400 ppm. Refresh buckets to maintain sanitizer concentration 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.
Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.
Inspector’s notes
Observed no garbage can located at the employee hand sink in the prep area. Maintain a garbage can at all employee hand sinks. Operator immediately located a garbage can next to the referenced hand sink.
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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
OBSERVED THE CUSTOMER SELF-SERVICE SALAD BAR UNIT CLOSED AT THE TIME OF THE FOLLOW UP INSPECTION. DURING SERVICE, THE TOP OF THE UNIT IS OPENED AND FOOD ITEMS CONTAINED WITHIN ARE SUBJECT TO CUSTOMER CONTAMINATION. PER OPERATOR, A 72" LONG PROTECTIVE SNEEZE GUARD HAS BEEN ORDERED. UPON RECEIVING, OPERATOR TO SETUP SNEEZE GUARD OVER THE EXISTING COUNTER TOP UNIT.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
OBSERVED IRREVERSIBLE TEST STRIPS TO NOT BE PRESENT FOR THE HIGH TEMPERATURE DISHWASHER. PROVIDE. PER OPERATOR, TEST STRIPS TO BE ORDERED IMMEDIATELY.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
OBSERVED HAND WASHING SIGNAGE TO BE MISSING AT THE EMPLOYEE HAND SINK CLOSEST TO THE COOKING AREA. PROVIDE AND POST AS REQUIRED.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED THE FOLLOWING AREAS IN NEED OF A THOROUGH CLEANING: 1) BOTTOM OF THE REACH IN MILK COOLER. 2) FLOOR OF THE BASEMENT WALK IN FREEZER. 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED THE QUARRY TILE FLOOR IN THE BASEMENT WALK IN COOLER (CONTINUATION OF THE ADJACENT ROOM), TO BE IN NEED OF A THOROUGH CLEANING. 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 THE INTERIOR OF THE MICROWAVE WITH DRIED UP FOOD DEBRIS. 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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
OBSERVED THE FOLLOWING FOODS TO BE SUBJECT TO CUSTOMER CONTAMINATION: 1) CUSTOMER SELF SERVICE SALAD BAR UNIT HAS THE TOP OF THE UNIT OPEN DURING THE SERVICE WINDOW. 2) UNPACKAGED COOKIES AND MUFFINS. PROVIDE A PROTECTIVE SHIELD OR SNEEZE GUARD TO GO OVER THE TOP OF THE SALAD BAR UNIT AS WELL AS THE UNPACKAGED COOKIES AND MUFFINS TO PROTECT ALL REFERENCED ITEMS.
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
OBSERVED A SANITIZER BUCKET TO BE AT 100 PPM QUATERNARY AMMONIUM. OPERATOR REFRESHED SANITIZER SOLUTION IN BUCKET TO 200 PPM QUATERNARY AMMONIUM. AS SPECIFIED BY THE MANUFACTURER'S SPECS, MAINTAIN SANITIZER SOLUTION 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.
Keep clean utensils that are unwrapped in trays and holders with their handles up.
Inspector’s notes
OBSERVED VARIOUS CUSTOMER SELF-SERVICE SILVERWARE TO NOT BE STORED HANDLE TO USER. OPERATOR CORRECTED ON SITE. MAINTAIN SILVERWARE HANDLE TO USER AT ALL TIMES.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED #6 LIDS AND PE LINED CUPS ON SITE THAT ARE NOT COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE ITEMS WITH RECYCLABLE OR COMPOSTABLE PRODUCTS. AN INFORMATIONAL SHEET IS BEING SENT OUT WITH THE INSPECTION REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
OBSERVED RAW BEEF STORED ON THE SHELF ABOVE GREEN BEANS INSIDE THE UPRIGHT REACH IN COOLER. OPERATOR ROTATED THE RAW BEEF TO THE BOTTOM SHELF AND GREEN BEANS TO A SHELF ABOVE THE BEEF. MAINTAIN PROPER STORAGE OF RAW PROTEINS FROM READY TO EAT FOODS.
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.