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
see original report for details.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed dairy based sponge cake holding at 45 degrees F in display cooler. Discussed with operator. Discontinue holding TCS foods in this cooler until it is fixed.
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.
criticalCode MN Rule 4626.0500BCleaning and sanitizing
Official Wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s Notes
Observed sambusa bread/dough stored in grocery bag. Discussed with operator and employees. Only use food grade bags to store unprotected food in.
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
Observed duct tape being used to temporarily fix display cooler handle. This duct tape is not smooth and easily cleanable. Observed protective wrapping still intact on juice machine. Discussed with operator how this type of surface can harbor bacterial growth. Removed protective wrapping.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed TCS items in reach in cooler (Milk, sauce) holding above 41 degrees F. Discussed with operator. Move all TCS product in this cooler to a working unit. Ensure this unit is capable of keeping foods at or below 41 degrees F before using to store TCS foods.
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.
Observed sambusa filling in tightly covered container in reach in cooler attempting to cool. Discussed with staff. Allow foods to cool completely prior to covering them for storage.
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.
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 chlorine concentration in sanitizer buckets and 3 comp sink to be well above 200ppm. Discussed with operator and staff. Ensure you are mixing chlorine/bleach according to manufacturers directions to ensure a concentration between 50 and 200ppm. Use your test strips to confirm concentration.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
Operator does have written TPHC procedures on site, however those written procedures only cover fish and goat preparation. During inspection it was observed that chicken is also being prepared and prepped this way. Ensure your TPHC paperwork address all foods being prepared and held this way. Observed that per TPHC paperwork- foods under TPHC were to be marked with the time they were prepared, this was not occurring. Discussed with operator, ensure TPHC procedures are followed as they are written.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed handwash sink in back of house without any paper towels. This was corrected on site during inspection by operator. Ensure all handwash sinks are properly stocked.
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 4626.0500BCleaning and sanitizing
Official Wording
Remove single-service and single-use articles made from materials that are unsafe and unclean.
Inspector’s Notes
Observed single use plastic bags being used to store prepared dough. Use only food grade materials when they are going to be in contact with foods.
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 sliding glass door on display cooler to be in a state of disrepair, with an attempted fix using tape. Discussed with operator. Repair properly, or replace this display 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed non-food contact surfaces dirty throughout kitchen (oven handles, shelving, etc.) Clean 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 4626.0450BCDECleaning 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
Observed protective wrapping still on brand new juice machine. Discussed with operator. This wrapping is prone to chips and pits, and has adhesive that can harbor bacteria. Removed wrapping.
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.