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 concentration in spray bottle well above 200ppm. Discussed with operator. Advised to use the test strips they have on hand to verify proper sanitizer concentration and retrain staff.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s Notes
Observed a spray bottle that operator thought was a food contact surface sanitizer, and was labeled as such, to actually be filled with a floor cleaner. Discussed with operator. Relabel these bottles to accurately reflect their contents. Only use approved sanitizer on 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.
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 spray bottle labeled "quartz" which inspector assumed to mean "quat" sanitizer. Per discussion with operator, a floor cleaner was actually what was inside this spray bottle. Discussed the need to only use sanitizer's approved for food contact surfaces when using in a food contact surface setting. Floor cleaner can be used for the floors, spray bottle should be filled from the sanitizer dispenser at the 3 comp sink.
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
Operator only had chlorine test strips on site, however the 3 compartment sink is set up with a quat sanitizer. Discussed with operator. Obtain proper test strips.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s Notes
Observed unlabeled spray bottle with cleaner inside. Label all bottles containing chemicals.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
Operator unable to located food thermometer. Obtain and use thermometer.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s Notes
Observed spray bottle with soap without a label. Label all working containers.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
Observed no thin tipped thermometer on site for taking receiving temperatures of catered foods. Obtain a thin tipped thermometer.
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.