Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s Notes
Observed there to be no sneeze guard along the service line. Install a sneeze guard or use other method to protect food from 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
Observed there to be no employee illness log available for review. Person-in-Charge stated that the log was in the office of the CFPM. It was discussed that a copy of the employee illness log should be kept accessible in the case of inspection. Make sure that an employee illness log is available for review upon inspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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 inside the cafeteria stand-up cooler. Make sure interior thermometers are provided in each refrigeration unit.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s Notes
Observed the sanitizer used to fill the kitchen buckets to be at a concentration of above 400 ppm quat. Dilute solution. Maintain sanitizer concentration between 200-400 ppm quat, per manufacturer's label.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed milk in the primary kitchen stand-up cooler to be at a temperature of 45 degrees F. Milk was delivered earlier in the morning. Person-in-Charge instructed to move milk into the cafeteria stand-up cooler. 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 4626.0735ABEquipment 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 air temperature of the primary kitchen stand-up cooler to be at 44 degrees F. Have equipment serviced and keep all 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 ceiling tiles and vents in the main kitchen area to be dusty. 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 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Observed kitchen to use bleach sanitizer wipes, but there was not chlorine test kit onsite. Keep a test kit for each type of sanitizer used in 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.
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 inside the main kitchen stand-up cooler. Make sure interior thermometers are provided in each refrigeration unit.
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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed the gaskets and the interior bottom of the stand-up cooler to be soiled. 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed ceiling tiles on the primary kitchen to be dusty. 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.
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 of the stand-up cooler to be torn. Replace and maintain in good repair. Observed the ice chest to have ice build-up. Service equipment and maintain 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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed the gaskets of the stand-up cooler and the interior of the chest freezer to be soiled. 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.