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 containers and black plastic lids/ramekins to be used. These items are not recyclable and are not allowed under Green-to-Go rules. Make sure single use takeout containers are allowed under Green-to-Go rules.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Separate raw animal foods from ready-to-eat foods.
Inspector’s Notes
Observed raw shelled eggs in the walk-in cooler to be stored above ready-to-eat tortillas. These items were rearranged during inspection. Make sure raw animal proteins are stored in a way that prevents contamination of ready-to-eat foods.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed a sanitizer bucket to be stored in the basin of the handwashing sink in the service area of the retail kitchen. The bucket was moved during inspection. Make sure handwashing sinks remain accessible and are only used for handwashing.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s Notes
Observed there to be no paper towel in the prep area of the retail kitchen. Paper towel was provided during inspection. Make sure each handwashing sink is stocked with paper towels to ensure proper employee handwashing.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official Wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s Notes
Observed packages of raw chicken to be stored intermingled with raw catfish in the stand-up cooler. Product was rearranged during inspection. Make sure raw meats are stored in a way that helps prevent cross-contamination.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Observed cutting boards on the prep table and in storage to be discolored and deeply scored. Replace/resurface cutting boards. Keep food contact surfaces clean to sight and touch.
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.
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 containers and black plastic lids/ramekins to be used. These items are not recyclable and are not allowed under Green-to-Go rules. Information on the Green-to-Go rules will be included in this report. Make sure single-use containers are allowed under Green-to-Go rules.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.