Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
Inspector’s Notes
Observed there to be no mechanical thermometer in the stand-up coolers. Provide a mechanical thermometer to accurately monitor unit air temperature.
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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed interior racking and surfaces of the stand-up coolers to be soiled with solid debris. Clean these areas and maintain equipment 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.