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 original white plastic film lining parts of the exterior of one of the coolers. Remove plastic film to provide a smooth and easily cleanable surface.
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 no soap at the hand sink. Provide and maintain soap at the hand sink. Operator provided hand soap at the time of the inspection.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s Notes
Observed frozen raw chicken to be thawing on the counter. Discontinue thawing at room temperature and utilize one of the listed methods. Operator relocated the frozen raw chicken to a cooler during the inspection.
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 MCO 188.390Permits, training, and postings
Official Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
Observed the restaurant license to not be posted. Posted applicable license.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed the floor and base coving behind the fryers along the cook line to be dirty. Clean referenced areas and maintain in a clean condition.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s Notes
Observed a clean bag of spinach to be nesting on top of uncovered cut peppers in the prep cooler. Discontinue storing items on top of uncovered food. Operator removed referenced product from cooler and stored in an approved area.
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.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s Notes
Observed an unprotected ice wand to be lying in direct contact with the shelving inside the upright reach in freezer. Store ice wand on a clean sheet tray or wrap with saran wrap. Operator removed ice wand from the freezer at time of inspection.
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 4626.0495Cleaning 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 original white plastic film lining parts of a few of the stainless-steel coolers. Remove plastic wrap on equipment and maintain surfaces in in a smooth and easily cleanable condition.
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.
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 CONTAINERS OF GREEN CURRY (48F) AND RICE (47F) IN THE WALK IN COOLER TO HAVE BEEN MADE THE EVENING PRIOR. AS THE PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, OPERATOR DISCARDED THE REFERENCED PRODUCT. DISCUSSED VARIOUS COOLING METHODS AND TECHNIQUES TO HELP OPERATOR ACHIEVE PROPER COOLING TIMES AND PARAMETERS. COOLING LOGS SENT WITH INSPECTION REPORT.
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 A DEEP COVERED CONTAINER OF GREEN CURRY (48F) AND RICE (47F) IN THE WALK IN COOLER TO HAVE BEEN MADE THE EVENING PRIOR. AS THE PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, OPERATOR DISCARDED THE REFERENCED PRODUCTS. DISCUSSED VARIOUS COOLING METHODS AND TECHNIQUES TO HELP OPERATOR ACHIEVE PROPER COOLING TIMES AND PARAMETERS. COOLING LOGS SENT WITH INSPECTION REPORT.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s Notes
OBSERVED DEGREASER AND CHLORINE SANITIZER SPRAY BOTTLES TO NOT BE LABELED. LABEL ALL SPRAY BOTTLES WITH THE COMMON NAME OF THE PRODUCTS WITHIN THE BOTTLES. OPERATOR LABELED THE SPRAY BOTTLES DURING THE INSPECTION.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
OBSERVED CERTAIN SECTIONS OF THE FLOOR AND BASECOVING THROUGHOUT THE KITCHEN IN NEED OF A GOOD CLEANING. CLEAN AND MAINTAIN IN CLEAN CONDITION.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
OBSERVED DEEP COVERED CONTAINERS OF GREEN CURRY (48F) AND RICE (47F) IN THE WALK IN COOLER TO HAVE BEEN MADE THE EVENING PRIOR. AS THE PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED, OPERATOR DISCARDED THE REFERENCED PRODUCTS. DISCUSSED VARIOUS COOLING METHODS AND TECHNIQUES TO HELP OPERATOR ACHIEVE PROPER COOLING TIMES AND PARAMETERS. COOLING LOGS SENT WITH INSPECTION REPORT.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s Notes
OBSERVED RAW PORK ABOVE VEGETABLES IN THE WALK IN COOLER. STORE RAW PORK BELOW THE VEGETABLES TO PREVENT ANY CROSS CONTAMINATION. OPERATOR RELOCATED THE RAW PORK TO THE BOTTOM SHELF.
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 A DEEP UNCOVERED CONTAINER OF GREEN CURRY SAUCE IN THE UPRIGHT TWO DOOR REACH IN COOLER TO HAVE BEEN MADE THE EVENING BEFORE. A TEMPERATURE WAS TAKEN AND PRODUCT WAS FOUND TO BE AT 56*F. PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED RESULTING IN PRODUCT BEING DISCARDED DURING THE INSPECTION. DISCUSSED VARIOUS COOLING METHODS TO HELP ACHIEVE PROPER COOLING TIMES AND PARAMETERS WITH OPERATOR. IN ADDITION, COOLING LOGS SENT OUT WITH INSPECTION REPORT.
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 4626.0515Cleaning and sanitizing
Official Wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s Notes
OBSERVED A BADLY CRACKED FOOD GRADE CONTAINER. OPERATOR DISCARDED REFERENCED CONTAINER DURING INSPECTION.
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 4626.0935Cleaning and sanitizing
Official Wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s Notes
OBSERVED PREVIOUSLY CLEANED HOTEL PANS FROM EVENING PRIOR TO BE STORED INVERTED WHILE WET NESTING. GOING FORWARD, AIR DRY ALL EQUIPMENT PRIOR TO STACKING IN AN INVERTED MANNER. OPERATOR REMOVED STACKED ITEMS TO AIR DRY PROPERLY.
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.
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 A DEEP UNCOVERED CONTAINER OF GREEN CURRY SAUCE IN THE UPRIGHT TWO DOOR REACH IN COOLER TO HAVE BEEN MADE THE EVENING BEFORE. A TEMPERATURE WAS TAKEN AND PRODUCT WAS FOUND TO BE AT 56*F. PROPER COOLING TIMES AND PARAMETERS HAD NOT BEEN ACHIEVED RESULTING IN PRODUCT BEING DISCARDED DURING THE INSPECTION. DISCUSSED VARIOUS COOLING METHODS TO HELP ACHIEVE PROPER COOLING TIMES AND PARAMETERS WITH OPERATOR. IN ADDITION, COOLING LOGS SENT OUT WITH INSPECTION REPORT.
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.