minorCode MN Rule 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Observed sanitizer dispenser for buckets was testing at 0PPM. PIC corrected at time of inspection. Ensure sanitizer for wiping cloths is at the proper concentration to prevent pathogen growth on wiping cloths.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s Notes
Observed raw eggs on top shelf in new walk-in unit above ready to eat foods. Ensure raw animal products are separated from ready to eat foods when in storage to prevent accidental contamination. At time of inspection PIC moved the eggs and showed the proper storage order.
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.