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
FACILITY OBSERVED MISSING AREAS OF CEILING IN BASEMENT DISH ROOM. INSTALL MISSING CEILING IN THESE AREAS.
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 4626.0450BCDECleaning and sanitizing
Official Wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s Notes
2 CUTTING BOARDS IN BASEMENT OBSERVED HEAVILY SCORED AND STAINED WITH DEBRIS. RESURFACE OR REPLACE THESE CUTTING BOARDS.
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
FACILITY OBSERVED MISSING AREAS OF CEILING IN BASEMENT DISH ROOM. INSTALL MISSING CEILING IN THESE AREAS.
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 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
DISH MACHINE CHLORINE SANITIZER IN 2 DISH MACHINES MEASURED 0 PPM. CALL FOR SERVICE OF UNITS.
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.
The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.
Inspector’s Notes
CHEF WAS SOUS-VIDE COOKING ON SITE WITHOUT AN APPROVED HACCP PLAN. DISCONTINUE PROCESS OR SUBMIT A HACCP PLAN FOR APPROVAL TO MINNEAPOLIS HEALTH.
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 4626.0450BCDECleaning and sanitizing
Official Wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s Notes
2 CUTTING BOARDS IN BASEMENT OBSERVED HEAVILY SCORED AND STAINED WITH DEBRIS. RESURFACE OR REPLACE THESE CUTTING BOARDS.
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 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
NO OPEN QUAT TEST STRIPS AVAILABLE. KEEP AN OPEN AND AVAILABLE QUAT TEST KIT FOR USE BY STAFF THROUGHOUT THE KITCHEN.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
NO HANDWASHING SIGNAGE OBSERVED AT MULTIPLE HANDSINKS. POST EMPLOYEE HANDWASHING SIGNAGE AT HANDSINKS.
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.
majorCode MN Rule 4626.0220CFood source and labeling
Official Wording
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s Notes
SHELLSTOCK TAGS WERE NOT AVAILABLE FOR 90 DAYS. MAINTAIN SHELLSTOCK TAGS IN CHRONOLOGICAL ORDER AND HOLD FOR 90 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 4626.0033APermits, 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 FULL TIME CFPM AVAILABLE FOR REVIEW ON SITE. EMPLOY ONE FULL TIME CFPM ON SITE.
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.
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
QUAT IN 3 COMP SINK MEASURED 0 PPM. MAINTAIN QUAT SANITIZER IN 3 COMP SINK AT 200 - 400 PPM.
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 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
NO QUAT SANITIZER TEST KIT PRESENT FOR QUAT USED IN ROSALIA 3 COMP SINK. MAINTAIN SANITIZER TEST KIT ON SITE.
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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
REFRIGERATOR ALONG PREP LINE AT ROSALIA MEASURED 50 DEGREES F AMBIENT AIR TEMPERATURE. HAVE COOLER SERVICED IF NOT ABLE TO MAINTAIN COLD TCS PRODUCTS UNDER 41 DEGREES F.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
SPINACH, GOAT CHEESE, YOGURT, COOKED BROCOLLI, COOKED CAULIFLOWER MEASURED > 41°F. MAINTAIN ALL COLD TCS FOODS AT OR BELOW 41°F.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
NO TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURE AVAILABLE FOR REVIEW ON SITE. DEVELOP AND MAINTAIN A WRITTEN PROCEDURE FOR USING TIME AS A PUBLIC HEALTH CONTROL (ROSALIA).
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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
CHLORINE SANITIZER AT DISH MACHINE IN ROSALIA MEASURED 0 PPM. MACHINE SHOULD RUN AT 50-200 PPM. CALL CHEMICAL COMPANY FOR SERVICE.
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 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
PLUMBING OBSERVED LEAKING IN CEILING IN BASEMENT DISH PIT AREA. REPAIR OR REPLACE DAMAGED PLUMBING IN THIS AREA.
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.