Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no employee illness log available at time of inspection. Ensure a log is kept for employees experiencing foodborne illness symptoms. Emailed log with report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 chlorine in sanitizing solution was over 200PPM. PIC adjusted to 100PPM at time of inspection. Ensure sanitizers for food-contact surfaces are at the proper concentration as to not chemically contaminate 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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no test kit for quaternary ammonium (Quat) sanitizing solution at three compartment sink, or chlorine (bleach) sanitizer solution in spray bottles. Ensure a testing device for each type of sanitizer used in the facility is obtained.
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
Observed no maximum registering temperature device or heat strips available to confirm dish machine hot-water sanitizing temperature. Ensure one is obtained.
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 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 chlorine sanitizer in spray bottle was over 200PPM when tested. Ensure chemical sanitizers are following manufacturers recommendations for concentration. At time of inspection new chlorine sanitizer bottle was made and tested at 100PPM.
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.