Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s Notes
Styrofoam to-go containers are still being used on-site. Discontinue the use of Styrofoam to-go containers, as the Green To Go Ordinance does not allow them. A citation has been issued for this violation.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0400AFood source and labeling
Official Wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s Notes
Observed TCS food such as cooked beans, chicken, sauces and other cooked items, without proper date marking. All TCS food items must be date-marked if held for more than 24 hours so they do not exceed 7 days
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
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
Observed cooked beans in two large Cambro containers with a middle temperature of 50-52F. The Person In Charge (PIC) stated that the beans had been made two days before the inspection. The cooked beans did not cool down within the required time and temperature parameters. Food was discarded at the time of inspection.
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.
Observed cooked beans stored in large Cambro containers. Per discussion with the PIC, the beans had been placed in the Cambro containers during the cooling process. The PIC was asked to discontinue cooling food in deep containers. Alternative cooling methods were discussed with the PIC during the inspection.
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
Observed cooked chicken, beef, sliced tomatoes, cut vegetables, and other TCS foods being held at 47°F in a cooler. All TCS foods in the cooler were relocated to a reach-in cooler holding at 41F. All TCS foods must be kept at 41F or below.
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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Observe a prep cooler near the cook line that was not functioning properly. The cooler must be capable of maintaining food at 41F or below. Have the cooler serviced.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
Observed no food thermometer on-site. Obtain a food thermometer and use it as instructed.
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
Observed Styrofoam to-go containers being used on-site. Per the Green To Go Ordinance, Styrofoam containers are not allowed. All to-go containers must be either reusable, recyclable, or compostable. This violation has been discussed in previous inspections. A citation has been issued.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0400AFood source and labeling
Official Wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s Notes
Observed a lack of date marking taking place for cooked food on-site. All TCS foods that are held for more than 24 hours must be date marked so they do not exceed 7 days.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
Observed drain lines of 3-compartment and prep sink to be leaking. Have sinks serviced.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Observed cracked quarry tile in dishwashing area. Have quarry tile replaced.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
Observed no employee illness log on-site. A discussion was had with the Person In Charge regarding the importance and need to have an illness log. More information has been provided with the report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0400AFood source and labeling
Official Wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s Notes
Observed TCS food in reach-in cooler in back prep room such as cooked beans and chicken without a datemarking system.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
Observed milk in an ice bath being used for smoothies. Person In Charge mentioned that they are using Time as a Public Health Control without written documentation.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.