minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed the gas lines by the fryer, the sides of the grill, the sides of the fryers, and the interior of the stand-up freezers to be soiled. Clean and keep equipment 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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed the walls behind the cookline cooler and the fan by the fryer 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.
Observed cooked gyro to be cooling in tightly packed ziploc bags in the stand-up cooler. These items were moved into shallow containers, Cool cooked foods in shallow (2 inches or less) pans.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Observed cooked gyro meat to be cooling in secured ziploc bags in the stand-up cooler. Cooked meat was moved into an uncovered container. Keep cooling foods in uncovered containers while cooling.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed an open can of cheese sauce at a temperature of 67 degrees F being held on the countertop. The label on the can stated that the sauce must be refrigerated after opening. Per PIC, the can was opened 2.5 hours prior to inspection. PIC was instructed to discard the can of sauce after 1 more hour of use. Keep cold 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 4626.0620AEquipment and utensils
Official Wording
Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Inspector’s Notes
Observed there to be no internal mechanical thermometer in any of the coolers. Provide an internal mechanical thermometer to monitor air temperature of coolers.
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.
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 rodent droppings in the back dry storage/office area and in the prep area by the bulk flour bins. Clean this area. Professional Pest Control is provided on a monthly basis. Service reports verified during inspection. Regularly inspect facility for pest evidence and communicate evidence to pest control service provider. Increase pest service, if needed.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed the sides and wheels of the fryers and oven to be soiled with grease. Observed the interior of the kitchen stand-up freezer to be soiled. Clean these pieces of equipment 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.
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 under the fryers and oven to be soiled. Clean floors 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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed the sides and wheels of the fryers and oven to be soiled with grease. Observed the interior of the kitchen stand-up freezer to be soiled. Clean these pieces of equipment 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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s Notes
Observed employee to cough, put on gloves, and then begin food handling activities without washing their hands. Employee was instructed to wash their hands after coughing. Make sure employees wash their hands whenever contamination may have occurred.
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.
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
Observed the gaskets at the line drawer cooler, in the kitchen stand-up cooler, and the storage stand-up freezer to be torn. Replace gaskets and keep equipment in good 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.
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 under the fryers and oven to be soiled. Clean floors 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.
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
Inspector’s Notes
Observed employee to wash their hands for only a few seconds. Employee was instructed to rewash their hands for a minimum of 20 seconds. Make sure employees wash their hands, with soap and water, for a minimum of 20 seconds.
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.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official Wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s Notes
Observed raw chicken to be stored above raw fish and round beef to be stored above whole beef in the cookline lowboy cooler. These items were rearranged during inspection. A handout showing the correct storage of raw meats will be included in this report. Make sure raw meats are stored according to cooking temperature to prevent potential contamination.
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 chicken to be stored above cooked gyro meat in the kitchen stand-up cooler. These items were rearranged during inspection. A handout showing the correct storage of raw meats will be included in this report. Store raw meats in a way that prevents 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.
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 rodent droppings in the corner of the seasoning storage area. Observed a dead mouse in the downstairs storage area. Clean these areas and regularly inspect facility for signs of pests. Professional pest control service is provided. Coordinate with pest control provider when evidence of pest activity is present.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Observed cooling gyro meat in the kitchen stand-up cooler to be in a covered food container. Container was uncovered during inspection. Make sure that containers of foods are uncovered while cooling to assist in the cooling process.
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.
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
Observed cooked burger patties hot holding on the grill at 110 degrees F. Person-in-charge stated that burgers were cooked 40 minutes prior to inspection. Person-in-charge was instructed to use burger patties within 2 hours or discard them. Keep TCS foods at 135 degrees F or above.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
Observed no employee illness log to be kept at the restaurant. An employee illness log will be included in this email. Keep and maintain an employee illness log available for review at the restaurant.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed the gaskets of the cook line drawer cooler to be soiled. Observed the side of the fryers to be soiled with grease. 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.
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
Observed the State of Minnesota Certified Food Protection Manager (CFPM) onsite to be expired. Information for the CFPM certification can be found here: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us) Renew and maintain an updated CFPM certificate onsite.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s Notes
Observed employees touch their phone, then proceed to put on gloves and handle food, without washing their hands. Employees were instructed to wash their hands and put on clean gloves. Ensure that employees wash their hands in between tasks and after the activities listed in the above code.
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.
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
Observed torn gaskets in the single door stand up freezer in the prep area, the gaskets of the stand up freezer in the storage area, and the gaskets in the cookline drawer cooler. Replace these gaskets and maintain equipment in good 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.
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 stand-up freezer in the prep area, the floors in the downstairs storage area, the fans and ceiling above the cook line, and the walls by the prep and 3-compartment sink to be soiled. Clean these areas and maintain 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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed food debris and grease build-up on the top of the cook line drawer cooler. Observed the gaskets of the cook line drawer cooler to be soiled. Observed the side of the fryers to be soiled with grease. 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.
Observed multiple ceiling tiles in the downstairs storage area to have water damage. Replace tiles and maintain physical facilities in good repair.
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.
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
Observed the State of Minnesota Certified Food Protection Manager (CFPM) onsite to be expired. Information for the CFPM certification can be found here: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us) Renew and maintain an updated CFPM certificate onsite.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed a sanitizer bucket to be stored in the handwashing sink in the prep area. The sanitizer bucket was removed during inspection. Ensure that all handwashing sinks remain accessible and are only used for 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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s Notes
Observed employees work at the cash register and touch their phone, then proceed to put on gloves and handle food, without washing their hands. Employees were instructed to wash their hands and put on clean gloves. Ensure that employees wash their hands in between tasks and after the activities listed in the above code.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Observed cooked gyro meat to be stored in closed ziploc bags in the stand-up cooler. Person-in-Charge stated that the meat was cooked 30 minutes prior and that they were cooling the meat. The meat was moved into a lightly covered container. Ensure that gyro meat is cooled in a lightly covered container.
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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Observed torn gaskets in the single door stand up freezer in the prep area, the gaskets of the stand up freezer in the storage area, and the gaskets in the cookline drawer cooler. Replace these gaskets and maintain equipment in good 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.
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 stand-up freezer in the prep area, the floors in the downstairs storage area, the fans and ceiling above the cook line, and the walls by the prep and 3-compartment sink to be soiled. Clean these areas and maintain 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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
Observed chicken wings to be left out at room temperature along the cookline. Person-in-Charge stated that they utilize Time as a Public Health (TPHC) and discard chicken wings every 2 hours. Establishment does not have a written TPHC plan onsite that outlines their procedures. The written TPHC template will be included in this report. Ensure that TCS foods are kept under proper temperature control, or develop and maintain a written TPHC plan onsite for reference and review upon inspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s Notes
Observed styrofoam containers to be used for takeout orders. Discontinue use of styrofoam. Guidance on the Green-to-Go ordinance will be included in this report. Ensure that all single use and takeout containers are either recyclable or compostable.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
Inspector’s Notes
Observed single use takeout containers to be stored upright along the cookline. Ensure that single use containers are stored inverted to prevent physical debris accumulation.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s Notes
Observed raw chicken to be stored directly over cooked sausage in the prep cooler lowboy. These items were rearranged during inspection. Ensure that raw meats are stored in a manner 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 4626.0240Food source and labeling
Official Wording
Label all containers of food and food ingredients with their common name.
Inspector’s Notes
Observed dispensing containers for seasoned salt and lemon pepper to not be labeled. Ensure that all working containers of food products and ingredients are labeled correctly.
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.