Observed broken floor tile by the dish machine/entry door into the kitchen. Repair and keep physical facilities in good repair.
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.
minorCode MN Rule 4626.1335ACleaning and sanitizing
Official Wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s Notes
Observed the wall under the drain board of the dish machine and behind the dish machine to not be made of approved finishes. Place FRP or other approved wall finish in this area.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed the wall behind the dish machine to be soiled. Clean and keep physical facilities 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.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s Notes
Observed sticky fly trap to be stored directly above the 3-compartment sink. Remove trap and don't place traps in areas that may contaminate food service locations.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s Notes
Observed there to be no sneeze guard along the service line. Sneeze guard has been purchased. Install sneeze guard to protect exposed food along the service line.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
Official Wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s Notes
Observed no employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Make sure that an employee gets and maintains a CFPM certificate.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Observed broken floor tile by the dish machine/entry door into the kitchen. Repair and keep physical facilities in good repair.
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.
minorCode MN Rule 4626.1335ACleaning and sanitizing
Official Wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s Notes
Observed the wall under the drain board of the dish machine and behind the dish machine to not be made of approved finishes. Place FRP or other approved wall finish in this area.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed the wall behind the dish machine to be soiled. Clean and keep physical facilities 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed the basin of the handwashing sink by the 3-compartment sink to be filled with sponges and utensils. Observed the handwashing sink by the cookline to be blocked by roller racks. Items were moved during inspection. Keep handwashing sinks accessible to promote 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.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s Notes
Observed sticky fly trap to be stored directly above the 3-compartment sink. Remove trap and don't place traps in areas that may potentially contaminate food service locations.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode MN Rule 4626.0506AEquipment and utensils
Official Wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s Notes
Observed sterno burners to be used for hot holding on the service line. Sternos are not food grade/accepted hot holding equipment. Replace sternos with NSF/ANSI certified hot holding units.
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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s Notes
Observed there to be no sneeze guards along the salad bar and service line. Provide a sneeze guard or provide some other way to protect exposed food from contamination during service.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
Observed there to be no way to measure surface temperature of dishes in the hot water dish machine. Provide a maximum temperature thermometer, temperature indicator stickers, or another way to measure surface temperature of utensils.
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 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Observed there to be no sanitizer test kit onsite. Provide a sanitizer test kit for the type of sanitizer used.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
Observed there to be no employee illness log at the facility. An employee illness log will be included in this report. Keep and maintain an employee illness log at the facility.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official Wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s Notes
While wearing plastic gloves, employee was observed to wipe their nose and return to work without changing gloves. Employee was instructed to change their gloves. Make sure employees only wear single-use gloves for one task and change them once they have become contaminated.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s Notes
Observed employee to change contaminated gloves without washing their hands. Employee was instructed to wash their hands before putting on new gloves. Make sure employees wash their hands in between changing contaminated gloves.
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.
minorCode MN Rule 4626.0033APermits, training, and postings
Official Wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s Notes
Observed no employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting this certificate will be included in this report. Make sure that an employee gets and maintains a CFPM certificate.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
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
Observed the gaskets of the stand-up coolers to be torn. Observed the dish machine to not have hot water. Repair. Replace and keep equipment in good repair.
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.
Observed there to be broken floor tiles in the kitchen. Repair and keep physical facilities in good repair.
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.
minorCode MN Rule 4626.1335ACleaning and sanitizing
Official Wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s Notes
Observed there to be multiple areas of the kitchen where the walls are not made of approved finishes. Apply FRP or other approved finishes. Make sure floors, walls, and ceilings are made of approved finishes.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed the walls behind the dish machine to be soiled. Clean and keep physical facilities 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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s Notes
Observed the water in the dish machine to not get hot enough to sanitize food contact surfaces. Make sure hot water sanitizers can make a utensil surface sanitizer at least 160 degrees F.
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.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s Notes
Observed presence of fruit and drain flies, but facility does not have a professional pest control provider. Contract with a professional pest control provider for the kitchen area.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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
Observed the gaskets of the stand-up coolers to be torn. Observed the dish machine to not have hot water. Repair. Replace and keep equipment in good repair.
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.
Observed there to be broken floor tiles in the kitchen. Repair and keep physical facilities in good repair.
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.
minorCode MN Rule 4626.1335ACleaning and sanitizing
Official Wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s Notes
Observed there to be multiple areas of the kitchen where the walls are not made of approved finishes. Apply FRP or other approved finishes. Make sure floors, walls, and ceilings are made of approved finishes.
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.
majorCode MN Rule 4626.0400BFood source and labeling
Official Wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s Notes
Observed opened containers of chicken nuggets and tomato sauce in cooler 8 to not be date marked. Make sure that opened TCS foods are date marked to ensure proper use/discard within 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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s Notes
Observed cooked rice in cooler 8 to be date marked 2/23/2026. Rice was discarded during inspection. Make sure TCS foods are used/discarded within 7 days.
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 container of stir fry in cooler 7 to not be date marked. Person-in-Charge stated that the food was leftover from 5 days prior to inspection. Make sure all cooked TCS foods are date marked to ensure proper use/discard within 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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed the walls behind the dish machine to be soiled. Clean and keep physical facilities 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.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s Notes
Observed the water in the dish machine to not get hot enough to sanitize food contact surfaces. Make sure hot water sanitizers can make a utensil surface sanitizer at least 160 degrees F.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s Notes
Observed there to be fruit and drain flies at the 3-compartment sink. Provide pest control to eliminate fly presence.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s Notes
Observed presence of fruit and drain flies, but facility does not have a professional pest control provider. Contract with a professional pest control provider for the kitchen area.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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
Observed the gaskets of stand-up cooler "8" to be torn. Observed there to be ice build-up in the front chest freezer. Repair equipment and keep in good repair.
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.
Observed the wall under the dish machine to be damaged. Observed there to be damaged base tiles by the dish machine. Repair these areas and keep physical facilities in good repair.
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.
minorCode MN Rule 4626.0725ACleaning and sanitizing
Official Wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s Notes
Observed the sealing (caulking) at the prep sink to be damaged and the sink to be peeling away from the wall. Repair caulking and make sure the sink is sealed to the wall.
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.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official Wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s Notes
Observed the hood filter baffles to be soiled. Clean and keep filters 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.
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
Observed the gaskets of stand-up cooler "8" to be torn. Observed there to be ice build-up in the front chest freezer. Repair equipment and keep in good repair.
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.
Observed the wall under the dish machine to be damaged. Observed there to be damaged floor base tiles by the dish machine. Repair these areas and keep physical facilities in good repair.
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 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 the handwashing sink in the back cook area to not be stocked with paper towels. Paper towels were provided during inspection. Make sure that all handwashing sinks are stocked with paper towels to promote proper handwashing by employees.
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.
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 thermometers located inside the stand-up coolers. Provide internal mechanical thermometers to monitor air temperatures of stand-up coolers.
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 4626.0725ACleaning and sanitizing
Official Wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s Notes
Observed the sealing (caulking) at the prep sink to be damaged and the sink to be peeling away from the wall. Repair caulking and make sure that the sink is sealed to the wall.
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.
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 the spray bottle for wiping surfaces to have a sanitizer concentration of over 200 ppm chlorine. Make sure chlorine sanitizer concentration is kept between 50-200 ppm.
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.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official Wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s Notes
Observed the hood filter baffles to be soiled. Clean and keep filters 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.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official Wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s Notes
Observed the top shelving and back potions of the stove to be wrapped in tin foil. Remove tin foil and make sure that all food service/production equipment are made of non-absorbent and easily cleanable materials.
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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official Wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s Notes
Observed employee to handle their phone, speakers, and personal items and then return to food handling activities without changing their single-use gloves. Employee wash instructed to wash their hands and change gloves. Make sure that single-use gloves are changed after switching tasks and after they become contaminated.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
Observed facility to not have a way to verify surface temperatures of utensils placed in the hot water dish machine. Make sure that a maximum temperature thermometer, temperature indicator stickers, or another way to verify surface temperatures is provided at the kitchen.
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 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Observed there to be no sanitizer test kit at the kitchen. Make sure that there is a sanitizer test kit to ensure proper concentration of sanitizer solutions.
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.
Observed a broken glass fixture to be patched with cardboard. This is not a permanent repair. Provide a permanent repair. Observed the walls under the dish area to have bubbling and peeling paint. Repair this area. Keep physical facilities in good repair.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed the handwashing sink in the back prep area to be blocked by multiple roller racks. These racks were moved during inspection. Keep all handwashing sinks accessible and easy to use by food employees.
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.
Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
Inspector’s Notes
Observed soap and a paper towel dispenser to be mounted above a prep sink. Remove these items and make sure that handwashing sinks are clearly identified.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s Notes
Observed food handler to move throughout the kitchen and switching tasks without washing their hands. Observed food handler to rinse dirty dishes and then begin to return to food handling duties without washing their hands. Observed food handler wipe their face with a towel and then begin to return to food handling without washing their hands. Make sure that food handlers wash their hands, as required in this code.
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.
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 lentil soup in the stand-up cooler to not be date marked. Person-in-charge stated that it had been prepared the day prior to inspection and they are planning on reheating it and serving. Container was marked with the date of production during inspection. Make sure to date mark all TCS foods that are prepared and intended to hold for longer than 24 hours.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed cobwebs and dust to be present on the ceiling and in the windows. Clean these areas and keep physical facilities 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.
Observed there to be broken glass in the windows. Observed the wall under the dish area to have bubbling and peeling paint. Repair these areas and keep physical facilities in good repair.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Observed facility to not have a chlorine sanitizer test kit available. Facility uses sanitizer wipes that have chlorine as the sanitizing agent. Provide and maintain a chlorine test kit to test the concentration of the sanitizer used.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
Observed there to be no method at the facility to verify the temperature of the hot water dish machine. It was discussed with Person-in-Charge that a maximum temperature thermometer or temperature indicator stickers can be used to verify hot water temperature. Provide an item to verify the temperature of hot water dish machines.
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 4626.0123Cleaning and sanitizing
Official Wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s Notes
Observed there to be no procedure of the clean-up of a vomit or diarrhea event. A procedure will be included in this report. Maintain and train employees on the clean-up procedures of vomit and diarrhea events.
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.