Separate raw animal foods from ready-to-eat foods.
Inspector’s Notes
Observed raw shelled eggs in the walk-in cooler to be stored directly over bread and buns. Items were moved during inspection. Make sure raw animal foods are stored in a way that prevents potential contamination of 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 the floors throughout the kitchen to be soiled. Observed the tile floor of the walk-in cooler to be soiled. Clean and keep physical facilities 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 4626.0725ACleaning and sanitizing
Official Wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s Notes
Observed damaged caulking at the handwashing sink and 3-compartment sink. Recaulk and fully seal sinks to the wall.
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 contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s Notes
Observed the sneeze guard to be folded up at the salad bar. Sneeze guard was engaged during inspection. Make sure that the sneeze guard is engaged during service.
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 the floors under the prep table to be soiled. Clean and keep physical facilities 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 4626.0400BFood source and labeling
Official Wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s Notes
Observed container of cut melons in the walk-in cooler to not be date marked. Per Person-in-Charge, the container was opened a few days prior to inspection. Date mark TCS foods to make sure foods are used/discarded within 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed cold chicken in the salad bar cooler to be at a temperature of 49 degrees F. Person-in-Charge stated that items were placed into the salad bar 40 minutes prior to inspection. The containers of chicken were moved into the walk-in cooler until service time. Keep cold TCS foods at temperatures of 41 degrees F or below.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed the floors throughout the kitchen to be soiled. Clean and keep physical facilities 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 4626.0400BFood source and labeling
Official Wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s Notes
Observed open bags of coleslaw and spinach mixes in the walk-in cooler to not be datemarked. Person-in-Charge stated that these items were delivered 4 days prior to the inspection. Person-in-Charge marked the bags with tape. Make sure TCS foods are properly date marked to make sure that they are used/discarded within 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.
Have a garbage can at handwashing sinks where paper towels are used.
Inspector’s Notes
Observed there to be no garbage can at the kitchen handwashing sink. A garbage can was provided during inspection. Make sure a garbage can is provided at each handwashing.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed kale at the salad bar to be at a temperature of 48 degrees F. Person-in-Charge stated that kale was put into the salad bar 20 minutes prior to inspection. Kale was placed back into the walk-in cooler. Person-in-charge was instructed to place items in salad bar immediately before service begins. Keep TCS foods at a temperature of 41 degrees F or below.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed the floors in the kitchen to be soiled. Clean and keep physical facilities 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 poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s Notes
Observed juice boxes to be stored intermingled with chemicals in the kitchen area. The juice boxes were gathered and moved during inspection. Make sure that chemicals are stored away from food items.
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 4626.0400BFood source and labeling
Official Wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s Notes
Observed cooked chicken, mixed slaw, ranch and Caeser dressings in the walk-in cooler to not be date marked. Person-in-charge stated that these items were produced/opened over the weekend. Date mark TCS foods to make sure that they are used/discarded within 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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed the floors behind the oven and stand-up warmer in the kitchen to be soiled with debris. Clean and keep 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 poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s Notes
Observed containers of cleaning chemicals to be stored directly on top of a box of single-use cutlery. The chemicals were moved during inspection. Ensure that chemicals are stored away from food service utensils.
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 4626.0400BFood source and labeling
Official Wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s Notes
Observed open bags of lettuce mix and spinach in the walk-in cooler to not be date marked. Person-in-charge stated that the bags were opened within the last few days. Ensure that opened packages of TCS foods are properly date marked to ensure that the product is either properly used, or discarded, within 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 a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.
Inspector’s Notes
Observed there to be no garbage can at the handwashing sink in the kitchen. A garbage can was provided during inspection. Ensure that a garbage can is provided at all handwashing sinks.
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.
Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.
Inspector’s Notes
Observed single-use service baskets and plates to be stored upright. The plates were inverted during inspection. Ensure that single-use service utensils are stored inverted to prevent potential contamination.
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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed the floors of the walk-in cooler and walk-in freezer to be soiled with old debris. Clean these pieces of equipment 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.
Store clothing and other personal items in lockers or other suitable places.
Inspector’s Notes
Observed employee lunch to be stored in the walk-in cooler directly above food designed for service. The lunch was moved during inspection. Ensure that employee lunches and other belongings are stored in a manner that prevents potential contamination of food service items.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.