Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
The facility is still using styrofoam clam shell container which are unapproved fur use. A fact sheet was sent with the earlier routine inspection. Discontinue using these. Observation of their use in future inspection may result in a citation being issued.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
The fish was at 88F and the chicken at 106F. The unit had been turned off. Employees were give fact sheets about hot holding and cold holding requirements and reminded to keep these either cold or hot. The unit was immediately turned on and high to warm the food to 135F.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
The main cold holding unit was not functioning properly and the tomato sauce was at 60F. The lower air temperature was also at 62F. And the rice was at 60F but this was discarded because it had been prepared and not cooled/cold held at 41F or less in 6 hours. Other items were put on a time as a public health control to be discarded after being in the cold pan unit for 4 hours. The large 2 door stand up cooler had goat and tomato sauce at 44F. The unit was immediately adjusted.
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.
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
The rice was at 60F in the cold pan unit after being cooked earlier that morning (over 6 hours previously. It was discarded.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
The facility is using styrofoam clam shell container which are unapproved for use. Review the attached information sheet for more information. Continued use of unapproved to go containers could result in a $200 citation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Although the chicken in the hot holding line was 139F the fish was only at 120F. It was immediately turned up.
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
A wiping cloth was on the counter instead of being kept in a wiping cloth bucket with sanitizer.
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.