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
The high temperature dish machine's sanitizing rinse cycle was run over several cycles and did not reach the minimum sanitizing temperature of 160F. This temperature does not effectively sanitize the dishes. Contact service provider to have dish machine serviced so that the rinse cycle heats the dishes to 160F or higher. In the meantime, dishes can be run through the machine, but they must be sanitized in the sanitizer in the 3 basin sink and air dried before they can be put away. This must be done until the dish machine is serviced and dishes are being heated to 160F or higher. Ensure that the surface temperature of dishes and utensils going through the dish machine are being heated to 160F or higher to be adequately sanitized.
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 4626.0033APermits, 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
There was no Certified Food Protection Manager (CFPM) certified with the state of Minnesota at the time of inspection. Kitchen supervisor had completed course but was not registered with the State. Provided application to register with the State of MN in email with report. Complete application and register with the State of MN. Once certificate is obtained from State of MN, post in office or somewhere inspectors can verify during inspections. Maintain a current CFPM at all times.
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 4626.0855Cleaning and sanitizing
Official Wording
Keep non-food contact equipment surfaces clean.
Inspector’s Notes
Ice buildup was observed on the shelves, walls and floors of the facility Walk In Freezer. Person In Charge is aware of this and has placed a work order to have it taken care of. Remove ice buildup in Walk In Freezer and maintain free of ice accumulations at all times.
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
There was no maximum temperature registering thermometer device available to ensure that the hot water dish machine was adequately sanitizing dishes. Provide a maximum temperature registering thermometer or thermo strips and maintain on site to monitor hot water dish machine's hot water sanitizing temps.
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 4626.0033APermits, 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
There was no Certified Food Protection Manager at the time of inspection. Kitchen Supervisor had completed course but was not in State of Minnesota (MN) registry. Will provide initial application to State registry with emailed report. Once CFPM is obtained, post in establishment for inspectors to verify during inspections.
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 4626.0855Cleaning and sanitizing
Official Wording
Keep non-food contact equipment surfaces clean.
Inspector’s Notes
Ice buildup was observed on shelves, walls and floors of the facility Walk In Freezer. Person In Charge is aware of this and has already placed a work order to have it taken care of. Remove ice buildup in Walk In Freezer and maintain free of ice accumulations at all times.
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
The high temperature dish machine was not sanitizing the dishes at a temperature of 160F at the time of inspection. Dish machine was run six times and inspector temperature disc measured 153F, 158F, 158F, 154F, 158F, 156F and 155F. Operator did not have a method to test the hot water sanitizing temperature at the time of inspection. Informed Person In Charge of the situation and ordered a final sanitize step in the 3 basin sink's chemical quat sanitizer until dish machine can adequately sanitize dishes to 160F. Service dish machine so that dishes reach a sanitizing temperature of 160F and ensure it is reaching that temperature before beginning dishes.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
There was no maximum temperature registering thermometer provided to ensure that the hot water dish machine was adequately sanitizing dishes. Provide a maximum temperature registering thermometer or thermo strips and maintain on site to monitor dish machines hot water sanitizing 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.