Observed missing base coving in some areas. Observed missing tiles on ceiling. Observed chipping paint on wall near shelving with clean utensils. Fix the issues listed above and maintain 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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed foods in drawer cooler below grill at 48*F (burger, egg). Instructed person in charge to lower temperature dial on cooler and monitor temperatures. The person in charge said that a repair person had been called and they were only keeping foods in cooler for busy hours of operation.
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
Observed foods in drawer cooler below grill at 48*F (burger, egg). Instructed person in charge to lower temperature dial on cooler and monitor temperatures. The person in charge said that a repair person had been called and they were only keeping foods in cooler for busy hours of operation. Maintain all 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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s Notes
Observed ice machine with mold buildup on inner flap. Clean ice machine and maintain clean.
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.
Observed missing base coving in some areas. Observed missing tiles on ceiling. Observed chipping paint on wall near shelving with clean utensils. Fix the issues listed above and maintain 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Observed missing signs at handwashing sinks informing employees to wash their hands. Provide sign at each handwashing sink. Sending PDF with report.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s Notes
Observed container with raw burger stored above container with ready to eat lettuce. Observed raw chicken stored above container with salsa. Employee corrected at time of inspection. Store raw foods below 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed significant dust buildup on ceiling. Clean and maintain 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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed foods in drawer cooler below grill at 48*F (ham, egg). Instructed person in charge to lower temperature dial on cooler and monitor temperatures. If temperatures do not decrease, call for repair of cooler.
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
Observed foods in drawer cooler below grill at 48*F (ham, egg). Instructed person in charge to lower temperature dial on cooler and monitor temperatures. If temperatures do not decrease, call for repair of cooler. Observed nonworking cold holding unit. Repair or remove from establishment.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Observed can opener with dried food debris. Clean and maintain 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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s Notes
Observed mop head leaning against wall near mop sink with the head above the handle. Hang mops to dry with the head facing downwards to allow for proper air drying and to prevent contaminating the wall or mop handle.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s Notes
Observed tongs stored on oven handle. Tongs can become contaminated by rubbing against employee clothing when stored on oven handle. Store tongs in a clean and sanitized location.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
The employee illness log was not available upon request. Keep a log to record employee illness and have it available upon request. Sending employee illness log with report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s Notes
OBSERVED INNER FLAP OF ICE MACHINE WITH MOLD BUILDUP. CLEAN AND MAINTAIN CLEAN.
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.
OBSERVED CRACKS AND DAMAGE ON FLOOR IN PREP AREA AND BASEMENT. OBSERVED BASE COVING MISSING IN CORNER OF KITCHEN NEAR DOOR. REPLACE BASE COVING. MAINTAIN 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.
criticalCode MN Rule 4626.0500BCleaning and sanitizing
Official Wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s Notes
OBSERVED CHICKEN STORED IN A PLASTIC GROCERY BAG IN DELFIELD FREEZER. DISCONTINUE USE OF GROCRY BAGS AND USE FOOD GRADE CONTAINERS.
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 4626.1325A1Cleaning and sanitizing
Official Wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s Notes
OBSERVED MISSING FLOOR, WALL AND CEILING FINISHES DOWNSTAIRS WHERE CANNED FOOD, SINGLE SERVICE ITEMS AND EQUIPMENT. PROVIDE PROPER 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 SIGNIFICANT DUST BUILD UP ON THE CEILING IN PREP AREA. CLEAN AND MAINTAIN 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 4626.0033APermits, 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.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
OBSERVED A SMALL SHEET PAN AND UTENSIL STORED INSIDE HAND SINK. EMPLOYEE CLEARED HAND SINK AT TIME OF INSPECTION. ENSURE HAND SINK REMAINS ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s Notes
OBSERVED INNER FLAP OF ICE MACHINE WITH MOLD BUILDUP. CLEAN AND MAINTAIN CLEAN.
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.
OBSERVED BASE COVING MISSING IN CORNER OF KITCHEN NEAR DOOR. REPLACE BASE COVING.
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.
Remove dead or trapped birds, insects, rodents, and other pests.
Inspector’s Notes
OBSERVED FLY STRIP WITH A SIGNIFICANT AMOUNT OF DEAD FLIES NEAR PREP LINE. REMOVE.
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.