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
Observed hot-water sanitizing dish machine was on 148F at the dish (plate) Ensure hot-water dish machines are at 160F on the dish (plate) to properly sanitize food contact surfaces. PIC stated they are using the dish machine for washing only, then sanitizing at the three comp-sink. Three comp sink sanitizer within proper range.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s Notes
Observed mouse feces in several places in dish area. Ensure pest are controlled.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Observed hand washing sign was missing at middle handwashing sink. Ensure each hand washing sink has a sign reminding employees to wash hands.
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.
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
Observed the final rinse did not meet the 160F for hot-water sanitizing (Measured at 145F). Ensure hot-water sanitizing dish machine is properly sanitizing dishes where the surface of the dish (at the plate) reaches 160F to prevent pathogen growth. Discussed with PIC to sanitize dishes in the three compartment sink until the proper sanitizing temperature is met.
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.
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
Observed surface temperature of the plate reached 156F. Ensure for mechanical dish washing machines that use hot water for sanitizing the surface temperature of the plate reaches 160F to properly sanitize food contact surfaces. At time of inspection discussed with PIC to use chemical sanitizer until dish machine is repaired.
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
At time of inspection PIC has gone through the class and is waiting for the state to accept the paperwork. Ensure someone on staff that has the ability to oversee and direct food workers has the Minnesota Certified Food Protection Manager certificate.
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
Observed no quaternary ammonium test strips for sanitizer used. Ensure test strips for each type of sanitizer are obtained and concentration is tested often.
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.
Inspector’s Notes
Kitchen Manager's Certified Food Protection Manager (CFPM) Certification was not currently registered with the State of MN. Kitchen manager stated that they send it to another person who handles CFPM certification, registration and payment with the school, so they are not sure why their Certificate is not registered with the State. Register designated CFPMs with the State of MN to comply with this requirement.
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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
High temperature dish machine was not functioning and had not been functioning for some time according to the Kitchen Supervisor. Repair dish machine and ensure that it is operating according to manufacturer's instructions.
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.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official Wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s Notes
Sanitizer buckets out on the line were observed measured at 100PPM at the time of inspection. Sanitizer label indicates 150PPM minimum for sanitizer to be effective. Instructed staff to change buckets to increase sanitizer concentration within range. Maintain quat sanitizer at 150-400PPM as indicated on the label.
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 4626.0955BWater, plumbing, and sewage
Official Wording
Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
Inspector’s Notes
Food containers were observed stacked together with water droplets still on the inside of the containers. Discussed with Person In Charge that containers need to be placed on shelving so that they can fully air dry before stacking for storage. Retrain staff to employ this method.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.