Nader Persian Restaurant LLC

Official Wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s Notes

There was a domestic cooler in the basement. Replace with ANSI certified cooler.

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.

Official Wording

Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

Inspector’s Notes

The toilet room in the basement must be self-closing. Install a self-closing mechanism.

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.

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

The hot water faucet was not working in the basement hand sink. Fix.

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.

Official Wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s Notes

Walk-in coolers were broken in the kitchen. 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.

Official Wording

Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

Inspector’s Notes

The lights in the kitchen were not plugged in at the time of the inspection when the facility was in operation. Keep lights on in the back prep/ dish area.

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.

Official Wording

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

The facility was thawing at room temperature. Thaw using one of the above methods.

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.

Official Wording

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s Notes

Fruit flies were found near the back door. Have area serviced.

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.

Official Wording

Remove all items unnecessary to the operation of the business from the premises.

Inspector’s Notes

The facility had over storage in the basement. Remove items that are not necessary for the operation of the business.

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.

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

The facility was missing date marking on items cooked in the facility. Date mark all TCS food held more than 24 hours.

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.

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

The chlorine in the sanitizer bucket was measured at 0 ppm. New concentration was measured at 50 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.

Official Wording

Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

Inspector’s Notes

The facility was using the 3-compartment sink as a prep sink instead of the prep sink. Use the prep sink.

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.

Official Wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s Notes

There was a domestic cooler in the basement. Replace with ANSI certified cooler.

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.

Official Wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s Notes

Clean knives were stored in a wood block. Discontinue.

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.

Official Wording

Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

Inspector’s Notes

The bathroom door was not self closing. Install a self closing feature.

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.

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

The hot faucet was fixed, but now the cold water faucet is not working. Fix.

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.

Official Wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s Notes

There was a domestic cooler in the basement. Replace with ANSI certified cooler.

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.

Official Wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s Notes

Clean knives were stored in a wood block. Discontinue.

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.

Official Wording

Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

Inspector’s Notes

The facility installed a new 3-comp sink without submitting plans. Either submit plans or show verification that plans were submitted.

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.

Official Wording

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s Notes

Fruit flies were observed in the kitchen. Have kitchen serviced by a professional pest control company.

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.

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.

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.

Official Wording

Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

Inspector’s Notes

The bathroom door was not self closing. Install a self closing feature.

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.

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

Cheese measured at 44 F and salad dressing 43 F in the basement domestic cooler. The cooler was overly full, which affected air flow. Lower unit. Item discarded. Replace cooler.

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.

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

The hot faucet at the hand sink was turned off because the sink was leaking. Fix.

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.

Official Wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s Notes

There was a domestic cooler in the basement. Replace with ANSI certified cooler.

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.

Official Wording

Food employees must use a closed beverage container within the food preparation or utensil washing areas.

Inspector’s Notes

Open employee beverages were found in the kitchen. Provide.

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.

Official Wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s Notes

Clean knives were stored in a wood block. Discontinue.

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.

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

The floors of both the basement and kitchen had food and dirt debris build up. Deep clean. The exterior of the hood ventilation system had grease build up. 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.

Official Wording

Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

Inspector’s Notes

The facility installed a new 3-comp sink without submitting plans. Either submit plans or show verification that plans were submitted.

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.

Official Wording

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s Notes

Fruit flies were observed in the kitchen. Have kitchen serviced by a professional pest control company.

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.

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

The facility missing was not date marking cooked items. Date mark all TCS foods made in the establishment.

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.

Official Wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s Notes

A bin of potatoes were stored directly under the 3-comp sink. Remove.

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.

Official Wording

Remove all items unnecessary to the operation of the business from the premises.

Inspector’s Notes

There was a large amount of over storage in the basement and the corner of kitchen. Organize and remove over storage.

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.

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

The bathroom was missing employee handwashing signage. Post.

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.

Official Wording

Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

Inspector’s Notes

The bathroom door was not self closing. Install a self closing feature.

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.

Official Wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s Notes

A sour cream dip was measured at 45 F. The cooler was overly full, which affected air flow. Lower unit. Item 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.

Official Wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s Notes

There was a domestic cooler in the basement. Replace with ANSI certified cooler.

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.

Official Wording

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

Lamb was measured at 75 F on the stove but the stove was not on. Either hot hold or cold hold. Lamb reheat to 165 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.

Official Wording

Food employees must use a closed beverage container within the food preparation or utensil washing areas.

Inspector’s Notes

Open employee beverages were found in the kitchen. Provide covered containers.

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.

Official Wording

Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

Inspector’s Notes

Clean knives were stored in a wood block. Discontinue.

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.

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Clean the following areas: The wall near the hand sink with food debris build up. The floors in the basement with dropping build up.

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.

Official Wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s Notes

Chlorine bucket was measured at 10 ppm. Keep concentration between 50 and 200 ppm. Corrected concentration measured at 200 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.

Official Wording

Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

Inspector’s Notes

There was no thermometer located in the domestic cooler in the basement. Provide.

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.

Official Wording

Protect food from cross-contamination by using packages or covered containers.

Inspector’s Notes

The food in the basement freezer had food that was uncovered and not protected. Cover and protect food.

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.

Official Wording

Keep non-food contact equipment surfaces clean.

Inspector’s Notes

The bottom of the domestic cooler in the basement had meat juices pooling on the bottom of the cooler. Clean and sanitize.

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.

Official Wording

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

A large amount of droppings were found in the basement. Clean and have facility serviced by a professional pest control company.

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.

Official Wording

Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

Inspector’s Notes

The facility installed a new 3-comp sink without submitting plans. Either submit plans or show verification that plans were submitted.

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.

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.

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.

Official Wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

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.

Official Wording

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.)

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.

Official Wording

The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.

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.

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

The hand washing sink did not have hand washing signage. Provide signage.

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.

Official Wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s Notes

There was no paper toweling located at the hand sink. Provide.

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.

Official Wording

Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

Inspector’s Notes

The facility had a deep fryer that was not under the hood. Only use fryer under the hood.

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.

Official Wording

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

The facility was observed thawing at room temperature. Discontinue and use one of the above methods.

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.

Official Wording

Remove dead or trapped birds, insects, rodents, and other pests.

Inspector’s Notes

A dead mouse was found in the basement. Remove.

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.

Official Wording

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

Droppings were found throughout the facility. Send the Minneapolis Health Department the receipts from the past 3 professional pest control visits.

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.

Official Wording

Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Inspector’s Notes

Droppings were found in the basement. 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.

Official Wording

Remove all foods that were prepared or stored in a private home from the premises, except as allowed in Minnesota Statutes 28A.15 and 157.22 clauses 6 and 7.

Inspector’s Notes

The facility was preparing and making yogurt at their home. Discontinue. Food must be prepared at the restaurant.

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.

Official Wording

Discontinue sale or service of milk and milk products from sources that do not comply with Grade A standards as specified in Minnesota Statutes 32D.

Inspector’s Notes

The facility was preparing and making yogurt at their home. Discontinue.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s Notes

The facility did not have an employee illness log on-site. Provide and maintain.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

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

The facility did not have a Minnesota Department of Health Certified Food Protection Manager. Go to the following website to obtain: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

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.

Official Wording

Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Inspector’s Notes

The facility did not have a thin tipped food thermometer available on-site. Provide.

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.

Official Wording

Have a test kit for the type of sanitizer used.

Inspector’s Notes

The facility did not have chlorine test strips on-site. Provide.

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.

Official Wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s Notes

The facility was not aware that food surfaces and equipment must be sanitizer. The facility must sanitize prep surfaces. Also, the facility must wash, rinse, sanitize then air dry dishes.

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.

Official Wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s Notes

The facility had refrigerators in the basement that were not ANSI certified. Replace.

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.

Official Wording

Discontinue the use of a food preparation sink for anything other than food preparation.

Inspector’s Notes

The facility was doing dishes in the preparation sink. Discontinue. Use the 3-compartment sink instead.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

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

The following items were measured above 135 F: -Rice 120 in the hot holding unit. -Vegetarian Puff Pastry 70 F. Food discarded. Hold at 135 F or higher.

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.

Official Wording

The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.

Inspector’s Notes

Due to the overall amount of food safety violations, there needs to be more emphasis on food safety.

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.