minorCode MN Rule 4626.0435AFood source and labeling
Official Wording
Label all food packages as required by the law.
Inspector’s Notes
Prepackaged foods such as Joe's Pita chips, Joe's Carrot Cake, Joe's Mousse, Key lime Pie, Chicken Pasta displayed in display case for self-service still not properly labelled. Note: Properly label all prepackaged food items displayed for customers' self-service. For details, see the labeling information provided with report
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
Employee's illness logs still not provided onsite. Note: For details and to record employees' illness, please see the log template sent with the report again
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Old and dry food residue build up still observed on the slicer and blade of the can opener. Note: 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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
Food thermometer still missing. Note: Provide and use it to monitor internal food temperatures.
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 4626.0855Cleaning and sanitizing
Official Wording
Keep non-food contact equipment surfaces clean.
Inspector’s Notes
Old food residues and grease build up observed on the equipment on the cook line. Note: Clean. Packing material on the prep unit Infront of the cook line still not removed. Note: Remove it
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s Notes
Styrofoam to go boxes still found in use. Note: Replace them with the recyclable, reusable and compostable products that comply with city of Minneapolis to go ordinance. Note: For details, see Green-To-Go flyer sent with the report again.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0435AFood source and labeling
Official Wording
Label all food packages as required by the law.
Inspector’s Notes
Prepackaged foods such as Joe's Pita chips, Joe's Carrot Cake, Joe's Mousse, Key lime Pie, Chicken Pasta displayed in display case for self-service still not properly labelled. Note: Properly label all prepackaged food items displayed for customers' self-service. For details, see the labeling information provided with report
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
Employee's illness logs still not provided onsite. Note: For details and to record employees' illness, please see the log template sent with the report again.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s Notes
Observed Mac N cheese at 130 F hot held on the stem table. PIC stated that they purposefully lowered the heat to prevent burning. Note: Discontinue this practice. All hot TCS foods need to be hot held at minimum 135 F. PIC reheated it to above 165 F for corrections.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Wet wiping cloths still stored on the prep tables and counter throughout. Note: Store all wet wiping cloths in chemical sanitizer solution buckets at all times. Note: PIC corrected it onsite.
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 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Old and dry food residue build up still observed on the slicer and blade of the can opener. Note: 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.
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
Cooked & prepared foods such as chickpeas, and others cold foods stored in walk-in coolers not properly date marked. Note: Always date mark all refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours in the food establishment to indicate the date by which the food must be consumed on the premises, sold, or discarded, which is 7 days from the date of preparation.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
Food thermometer still missing. Note: Provide and use it to monitor internal food temperatures.
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 4626.0855Cleaning and sanitizing
Official Wording
Keep non-food contact equipment surfaces clean.
Inspector’s Notes
Old food residues and grease build up observed on the equipment on the cook line. Note: Clean. Packing material also not removed on the prep unit
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s Notes
Styrofoam to go boxes still found in use. Note: Replace them with the recyclable, reusable and compostable products that comply with city of Minneapolis to go ordinance. Note: For details, see Green=-To-Go flyer sent with the report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MCO 188.390Permits, training, and postings
Official Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
Current license still not posted. Note: Post the current license as required.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Chlorine test strips still missing. Note: Provide test strips to accurately measure the sanitizer concentration.
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 4626.0435AFood source and labeling
Official Wording
Label all food packages as required by the law.
Inspector’s Notes
Prepackaged Joe's Pita chips, Joe's Carrot Cake, Joe's Mousse, Key lime Pie, Chicken Pasta displayed in display case for self-service not properly labelled. Note: Properly label all prepackaged food items displayed for customers' self-service. For details, see the labeling information provided with report
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s Notes
Hot TCS foods found hot held below 135 F on the stem table. PIC stated that the lowered the heat to prevent burning foods. Note: All reheated to above 65 F for corrections. Heat level also adjusted.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Wet wiping cloths stored on the prep tables and counter throughout. Note: Store all wet wiping cloths in chemical sanitizer solution buckets 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Observed old and dry food residue build up on slicer and blade of the can opener. Note: 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 4626.0275CCleaning and sanitizing
Official Wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s Notes
In-use clean knives found stored between units on the prep line. Note: Properly store all clean utensils in clean place or on clean containers between use at all times. Note: PIC relocated them for cleaning and proper storage.
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.
Food packages must be in good condition. Packages must protect food from contamination and adulteration.
Inspector’s Notes
Severely dented Marinara sauce canned food can found on the shelf for use. Note: PIC removed for correction
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.
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
Cooked & prepared cold foods such as Chim chinga, chickpeas, and others stored in walk-in coolers not properly date marked. Note: U sing an effective method, mark all refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours in the food establishment to indicate the date by which the food must be consumed on the premises, sold, or discarded, which is 7 days from the date of preparation.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
Food thermometer missing. Note: Provide and use thermometer to monitor internal food temperatures.
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 4626.0855Cleaning and sanitizing
Official Wording
Keep non-food contact equipment surfaces clean.
Inspector’s Notes
Old food residues and grease build up on the equipment on the cook line. Note: 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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s Notes
Styrofoam to go boxes found in use. Note: Replace them with the products that are recyclable, reusable and compostable products that comply with the Ordinance of city of Minneapolis
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MCO 188.390Permits, training, and postings
Official Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
Current license not posted. Note: Post the current license as require.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Chlorine test strips missing. Note: Provide test strips to accurately measure sanitizer concentration.
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 4626.0435AFood source and labeling
Official Wording
Label all food packages as required by the law.
Inspector’s Notes
Pita chips packaged on-site for self-service still without proper label. Note: Properly label all prepackaged food items displayed for customers' self-service. For details, see the labeling information provided with previous report
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 4626.0033APermits, 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
No state of Minnesota health department certified food protection manager for the facility's food operation. Note: At least one permanent employee needs to be certified. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s Notes
The dishwasher was not in operation at the time of this reinspection. The concentration of the chloring sanitizer was not tested as dishwasher was not in use. Note: Per PIC, they are still waiting for technician to fix it. 3-compartment sink found in use at the time of this reinspection. Note: Continue using the 3-compartments sink until fixed.
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 4626.0435AFood source and labeling
Official Wording
Label all food packages as required by the law.
Inspector’s Notes
Observed pita chips packaged on-site for self-service without any label. Note: properly label all prepackaged food items displayed for customers' self-service. For details, see the labeling information provided with previous report.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
TCS foods found cold held at above 41 F in the improperly working prep unit in front of the cook line. Note: See above for foods and temperatures. Note: Per PIC, it was fixed and working properly and it's because of frequent open and close. PIC relocate all food for rapid chilling.
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
The improperly working 3 Doors prep unit Infront of the cook line still not fully fixed & the unit air temperature found at 51 F. Note: PIC claimed it was repaired and working properly. Note: Repair and check its temperature before use. Mechanical dishwasher was also not working properly. Note: 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.
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
Wet wiping cloths not stored in chemical sanitizer solution bucket between use throughout. Note: Store all wet wiping cloths in sanitizer solution bucket between use 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.
Observed damaged/ missing ceiling tiles above food prep areas. Note: Repair or replace them
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 4626.0033APermits, 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
No state of Minnesota health department certified food protection manager for the facility's food operation. Note: At least one permanent employee needs to be certified. Note: For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s Notes
Through on-site observations and discussion with PIC, and the number of violations still remaining uncorrected, there is still a lack of active managerial control, especially in the area of oversight and routine monitoring of general food safety operations in the facility. Note: Please see the fact sheet of duties of the PIC sent with the 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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s Notes
The dishwasher was not in operation. The concentration of the chloring sanitizer was not tested as dishwasher was not in use. Note: Per PIC, they are working to fix it. 3-compartment sink found in use at the time of this reinspection. Note: PIC unable to fix it onsite.
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.
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 pulled chicken and pork, and green salsa without date marking in the walk-in cooler. Note: Date mark all TCS foods that are held for more than 24 hours so they do not exceed 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 4626.0435AFood source and labeling
Official Wording
Label all food packages as required by the law.
Inspector’s Notes
Observed pita chips packaged on-site for self-service without any label. Note: See labeling information provided with report.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Cold TCS foods found cold held at above 41 F in the improperly working prep unit in front of the cook line. Note: See above for foods & temperatures. Note: PIC relocate them for rapid chilling.
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
3 Doors prep unit Infront of the cook line was broken & not maintaining a temperature of 41 F or less. The unit air temperature found at 46 F. Note: PIC claimed it was repaired and working properly. Note: Repair and check its temperature before use. Mechanical dishwasher was also not working properly. Note: 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.
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
Wet wiping cloths not stored in chemical sanitizer solution bucket between use. All found on the prep table. Note: Store all wet wiping cloths in sanitizer solution bucket between use 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.
minorCode MN Rule 4626.0915AEquipment and utensils
Official Wording
Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
Inspector’s Notes
Observed cloth towel is being used under cutting boards for stability on prep line tables. Note: Remove it. Use of washable mat is recommended. Note: PIC removed it onsite.
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 damaged/ missing ceiling tiles above food prep areas. Note: Repair or replace them
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s Notes
Observed chicken at 60 F in the walk-in cooler. Note: Per PIC, it was cooked last night which is more than 12 hours. Note: Voluntarily discarded.
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
No state of Minnesota health department certified food protection manager for the facility's food operation. Note: At least one permanent employee need to be certified. For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s Notes
Through on-site observations and discussion with PIC, there is a lack of active managerial control, especially in the area of oversight and routine monitoring of general food safety operations in the facility. Note: Please see the fact sheet of duties of the PIC sent with the 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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s Notes
The concentration of the chloring sanitizer found to be zero in the dishwasher when tested. Note: There was container with sanitizer presumably connected. But no concentration noticed. Note: Use the 3-compartment sink until fixed. Note: PIC unable to fix it onsite.
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.
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
Previously cooked cold foods such as Noodle, shredded pork, chicken, and others still without date marking in the walk-in cooler. Note: Date mark all TCS foods that are held for more than 24 hours so they do not exceed 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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s Notes
Styrofoam and black to go food containers still found in use on-site. Note: Replace them with the approved products. Note: For details, see Green-To-Go flyer sent with the report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0435AFood source and labeling
Official Wording
Label all food packages as required by the law.
Inspector’s Notes
Pita chips packaged on-site for self-service still without proper labelling. Note: For More information, please see the labeling fact sheet sent with report.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Cold TCS foods found cold held at above 41 F in the improperly working prep unit in front of the cook line. See above for foods & temperatures. Note: PIC relocate them for rapid chilling.
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
3 Doors prep unit Infront of the cook line was broken & not maintaining a temperature of 41 F or less. The unit air temperature found at 51 F. Note: PIC claimed it was repaired few days ago. Note: Repair and check its temperature before use it.
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.
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
Wet wiping cloths not stored in chemical sanitizer solution bucket between use. Note: Store all wet wiping cloths in sanitizer solution bucket between use 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.
minorCode MN Rule 4626.0915AEquipment and utensils
Official Wording
Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
Inspector’s Notes
Observed cloth towel is being used under cutting boards for stability on prep line tables. Note: Remove it. Use of washable mat is recommended for the same purpose. Note: PIC removed it onsite.
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 a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
No food thermometer provided on site for use. Note: Provide & use it as required.
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.
Observed damaged/ stained and missing ceiling tiles above food prep areas. Note: Repair or replace them.
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 4626.0400AFood 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 previously cooked cold foods such as Noodle, shredded pork, chicken, and green salsa without dates in the walk-in cooler. Note: Date mark all TCS foods that are held for more than 24 hours so they do not exceed 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.
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 and black food containers in use on-site. Note: Replace them with the approved products. Note: For details, see Green-To-Go flyer sent with the report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0435AFood source and labeling
Official Wording
Label all food packages as required by the law.
Inspector’s Notes
Observed pita chips packaged on-site for self-service without proper labelling. Note: For More information, please see the labeling fact sheet sent with report.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Cold TCS foods found cold held at above 41 F in the improperly working prep unit in front of the cook line. See above for foods & temperatures. Note: PIC relocate them for rapid chilling.
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
3 Doors prep unit Infront of the cook line was broken & not maintaining a temperature of 41 F or less. Unit air temperature found at 51 F. Note: Repair it.
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.
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
Wet wiping cloths not stored in chemical sanitizer solution bucket. Note: Store all wet wiping cloths in sanitizer bucket between use 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.
minorCode MN Rule 4626.0915AEquipment and utensils
Official Wording
Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
Inspector’s Notes
Cloth towel is being used under cutting boards for stability on the cook line/ prep line tables. Note: Remo it. Use of washable mat is recommended for the same purpose.
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 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Chlorine test strips not provided to accurately measure sanitizer concentration. Note: Provide and use it as required.
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 a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
No food thermometer provided on site for use. Note: Provide it & use it it.
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.
Observed damaged/ stained and missing ceiling tiles above food prep areas. Note: Repair or replace them.
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.