Risk Factor Tool and Violations Count Speadsheet

MDH Counts MDA Counts order RiskFactor MN Food Code CodeSection StandardOrderText No data
1A No data MN Rule 4626.2010 1-101.01MN Employ one full-time State certified food manager for the establishment. No data

Provide a State certified food manager for the satellite feeding location. The assigned certified food manager
may not be responsible for more than ten satellite feeding locations owned or operated by a school, adult day
1A No data MN Rule 4626.2010 1-101.02MN care center, child care facility, or senior nutrition program. No data
The licensee must require food employees to report to the person in charge information about their health as
1B No data MN Rule 4626.0040 2-201.11A it relates to foodborne illness. No data

A food employee must report to the person in charge symptoms caused by illness, infection, or other source
that is: 1. associated with diarrhea, vomiting, or other gastrointestinal illness, 2. jaundice, or 3. a lesion
1B No data MN Rule 4626.0040 2-201.11B containing pus such as a boil or infected wound that is open or draining. No data

A food employee must report to the person in charge if they know they are infected with Salmonella spp.
1B No data MN Rule 4626.0040 2-201.11C Shigella spp., Escherichia coli O157:H7, other enteric bacterial pathogen, or hepatitis A. No data
1B No data MN Rule 4626.0040 2-201.11D A food employee must report the date of onset of any symptoms or illness in this part. No data
Immediately exclude from the food establishment any food employee ill with vomiting or diarrhea to prevent
1B No data MN Rule 4626.0045 2-201.12A contamination of food. No data

Restrict from working with exposed food, clean equipment, and clean utensils any food employee ill with an
enteric bacterial pathogen capable of being transmitted by food, until the regulatory authority has evaluated
1B No data MN Rule 4626.0045 2-201.12B the potential for foodborne disease transmission. No data

Restrict any food employee or applicant that presents a risk for transmission of foodborne disease as
determined by an epidemiological investigation by the commissioner of health conducted under Minnesota
1B No data MN Rule 4626.0045 2-201.12C Statutes, Section 31.171. No data

The restriction specified in part 4626.0045, item C, shall remain in effect for a food employee until the
Department of Health and the licensing regulatory authority complete an investigation of the confirmed
No data No data MN Rule 4626.0050 2-201.13 disease outbreak and determines that there is no longer a risk of foodborne disease transmission. No data

The restriction specified in part 4626.0045, item C, shall remain in effect for a food employee until the
Department of Health and the licensing regulatory authority complete an investigation of the confirmed
No data No data MN Rule 4626.0055 2-201.14A disease outbreak and determines that there is no longer a risk of foodborne disease transmission. No data
A food employee or a person who applies for a job as a food employee shall comply with exclusions and
No data No data MN Rule 4626.0055 FDA 2-201.14B restrictions that are specified in part 4626.0045. No data

The person in charge must notify the regulatory authority of any food employee infected with Salmonella
spp., Shigella spp., Escherichia coli O157:H7, or hepatitis A virus and any complaint from a customer having,
or suspected of having diarrhea, vomiting, an enteric bacterial pathogen such as Salmonella spp., Shigella
1B No data MN Rule 4626.0060 2-201.15AC spp., or Escherichia coli O157:H7, or hepatitis A virus infection. No data

The person in charge shall record all reports of diarrhea or vomiting made by food employees and report
1B No data MN Rule 4626.0060 2-201.15B those illnesses to the regulatory authority at the specific request of the regulatory authority. No data

The person-in-charge shall notify the regulatory authority of any complaint from a customer having or
suspected of having: (1) diarrhea or vomiting; (2) Salmonella spp., Shigella spp., Escherichia coli 0157:H7, or
No data No data MN Rule 4626.0060 FDA 2-201.15C other enteric bacterial pathogen capable of being transmitted by food; or (3) a Hepatitis A virus infection. No data
Food employees must wash their hands at the handwash sink in the food preparation area by vigorously
Poor Personal Hygiene 4626.0070 2-301.12 FDA/CDC Risk Factor study
rubbing together their soap-lathered hands and arms for at least twenty (20) seconds, scrubbing underneath violations
1 the fingernails with a fingernail brush and rinsing with clean water.

Food employees must thoroughly wash their hands and exposed parts of their arms: 1. before beginning or
returning to work; 2. after touching body parts other than clean hands and clean, exposed portions of arms,
after defecating, after contacting body fluids and discharges, after handling waste containing fecal mater, body
fluids, or body discharges; 3. after using the toilet, at a handwash sink, in the toilet room; 4. after caring for, or
Poor Personal Hygiene 4626.0075 2-301.14 handling support animals; 5. after coughing, sneezing, or using a handkerchief or disposable tissues; 6. after FDA/CDC Risk Factor study
using tobacco, eating, or drinking; 7. after handling soiled equipment or utensils; 8. immediately before violations
engaging in food preparation in the food preparation area; 9. during food preparation, as often as necessary
to remove soil and contamination and to prevent cross contamination when changing tasks; 10. when
switching between working with raw foods and working with ready-to-eat foods; or 11. after engaging in
other activities that contaminate the hands.

Poor Personal Hygiene 4626.0225 3-301.11 Use spatulas, tongs, deli tissue, or other dispensing equipment to limit direct hand contact with food or ice. FDA/CDC Risk Factor study
1 violations
Contaminated Separate raw animal foods during storage, preparation, holding, and display from raw ready-to-eat foods or FDA/CDC Risk Factor study
Equipment/Protection from 4626.0235 3-302.11A
raw animal food and vegetables to prevent cross-contamination. violations
2 Contamination Risk

Contaminated FDA/CDC Risk Factor study

Equipment/Protection from 4626.0235 3-302.11B Separate raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat foods.
Contamination Risk violations

Contaminated FDA/CDC Risk Factor study

Equipment/Protection from 4626.0270 3-304.11B Do not allow food to contact surface of equipment and utensils that are not cleaned and sanitized.
Contamination Risk violations

2
Contaminated
Equipment/Protection from 4626.0320 3-306.11 Food Display. Protect food from contamination by using packaging; counter, service line, or salad bar food FDA/CDC Risk Factor study
guards; display cases; or other effective means. violations
2 Contamination Risk
Contaminated Discontinue offering unpackaged, raw animal food for consumer self-service, except as approved by the FDA/CDC Risk Factor study
Equipment/Protection from 4626.0330 3-306.13A
regulatory authority. violations
2 Contamination Risk
Contaminated Protect condiments from contamination by keeping in dispensers, protective food displays or other approved FDA/CDC Risk Factor study
Equipment/Protection from 4626.0325 3-306.12A methods. violations
3 Contamination Risk
Contaminated Maintain the temperature of the water used for sanitizing in the third compartment of the manual FDA/CDC Risk Factor study
Equipment/Protection from 4626.0790 4-501.111 warewashing sink at a temperature of 171 degrees F (77 degrees C) or above. violations
2 Contamination Risk
Contaminated Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine between 15 pound FDA/CDC Risk Factor study
Equipment/Protection from 4626.0800 4-501.113
per square inch and 25 pounds per square inch. violations
2 Contamination Risk

Contaminated
Equipment/Protection from
Contamination Risk
2
Contaminated
Equipment/Protection from
2 Contamination Risk
Provide and maintain an approved chlorine chemical sanitizer solution that has a minimum concentration of
50 ppm and a minimum temperature of 75 degrees F (24 degrees C) for water with a pH of eight or less or a FDA/CDC Risk Factor study
4626.0805 4-501.114C1 minimum temperature of 100 degrees F (38 degrees C) for water with a pH of 8.1 to 10. The chlorine violations
concentration must not exceed the amount specified on the manufacturer's label approved by the FDA.
Provide and maintain an approved iodine chemical sanitizing solution that has a minimum temperature of 75
4626.0805 4-501.114C2 degrees F (24 degrees C) and a pH of 5.0 or less (unless manufacturer's label specified a higher pH limit of FDA/CDC Risk Factor study
violations
effectiveness and a concentration between 12.5 and 25 ppm (mg/L).
MDH Counts MDA Counts order RiskFactor
Contaminated
Equipment/Protection from
2 Contamination Risk
Contaminated
Equipment/Protection from
2 Contamination Risk
Contaminated
Equipment/Protection from
2 Contamination Risk
Contaminated
Equipment/Protection from
2 Contamination Risk
Contaminated
Equipment/Protection from
Contamination Risk
2
Contaminated
Equipment/Protection from
2 Contamination Risk
Contaminated
Equipment/Protection from
2 Contamination Risk
Contaminated
Equipment/Protection from
2 Contamination Risk
Contaminated
Equipment/Protection from
Contamination Risk
2
Contaminated
Equipment/Protection from
2 Contamination Risk
Contaminated
Equipment/Protection from
2 Contamination Risk
Contaminated
Equipment/Protection from
Contamination Risk
Contaminated
Equipment/Protection from
Contamination Risk
2
Contaminated
Equipment/Protection from
2 Contamination Risk
Contaminated
Equipment/Protection from
2 Contamination Risk
Contaminated
Equipment/Protection from
2 Contamination Risk
Improper Holding/Time and
3 Temperature
Improper Holding/Time and
Temperature
3 hours to prevent microbial growth in the food.
Improper Holding/Time and
Temperature
3
Improper Holding/Time and
Temperature
3 accordance with specified time and temperature.
Improper Holding/Time and
3 Temperature
Improper Holding/Time and
Temperature
3
Improper Holding/Time and
Temperature
3
Improper Holding/Time and
Temperature
3
Improper Holding/Time and
Temperature
3
Improper Holding/Time and
3 Temperature
Improper Holding/Time and
Temperature
3
Improper Holding/Time and
3 Temperature
Inadequate Cooking
4
MN Food Code CodeSection StandardOrderText No data
Provide and maintain an approved quaternary ammonium compound sanitizing solution in water with 500 FDA/CDC Risk Factor study
4626.0805 4-501.114C3 mg/L hardness or less, a minimum temperature of 75 degrees F (24 degrees C), and a concentration as violations
specified on the manufacturer's label approved by the FDA.
Use the same detergent-sanitizer when a detergent-sanitizer is used in a cleaning and sanitizing procedure FDA/CDC Risk Factor study
4626.0810 4-501.115 and there is not distinct water rinse between washing and sanitizing steps. violations
FDA/CDC Risk Factor study
4626.0840 4-601.11A Equipment food contact surfaces and utensils shall be clean to sight and touch.
violations
4626.0840 4-601.11B Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and FDA/CDC Risk Factor study
other soil accumulations. violations
Clean and sanitize food contact surfaces of equipment and utensils: 1.before each use with a different type of
raw animal food; 2.each time there is a change from working with raw foods to working with ready-to-eat
4626.0845 4-602.11A foods; 3.between uses with raw fruits and vegetables and potentially hazardous foods; 4.before using or FDA/CDC Risk Factor study
storing a food temperature measuring device; 5.at any time during the operation when contamination may violations
have occurred.
Clean food contact surfaces of equipment and utensils used for potentially hazardous foods, at least every 4 FDA/CDC Risk Factor study
4626.0845 4-602.11C
hours unless the equipment and their contents are maintained at proper temperatures. violations
4626.0845 4-602.11D2 Clean equipment and utensils in a refrigerated room at least once every 24 hours. FDA/CDC Risk Factor study
violations
Clean containers in salad bars, delis, cafeteria lines, and other servicing situations that hold ready-to-eat FDA/CDC Risk Factor study
4626.0845 4-602.11D3
potentially hazardous foods at least once every 24 hours. violations
Clean surfaces contacting food that is not potentially hazardous: 1.at any time when contamination may have
occurred; 2.at least once every 24 hours for iced tea dispensers and consumer self-service utensils; 3. before
4626.0845 4-602.11E restocking condiment dispensers, display containers, and other consumer self-service equipment and utensils; FDA/CDC Risk Factor study
4. at a frequency specified by the manufacturer for ice bins, beverage dispensing nozzles, enclosed violations
components of ice makers, beverage dispensing lines or tubes, coffee bean grinders, and water vending
equipment.
Clean at least every 24 hours the food contact surfaces of cooking and baking equipment and interior cavities FDA/CDC Risk Factor study
4626.0850 4-602.12
of microwave ovens. violations
FDA/CDC Risk Factor study
4626.0900 4-702.11 Sanitize utensils and food contact surfaces of equipment before use, after cleaning.
violations
Sanitize food contact surfaces of equipment and utensils after cleaning using one of the following methods:
A. Immersion for at least 30 seconds in hot water maintained as specified in rule;
B. Using mechanical hot water operations that achieve a utensil surface temperature of 160 degrees F (71
4626.0905 4-703.11 degrees C) and are set up and maintained in accordance with the specifications of NSF International and the FDA/CDC Risk Factor study
manufacturer's data plate; or violations
C. Using an approved chemical sanitizer in manual or mechanical operations for 10 seconds for chlorine and
30 seconds for all other chemical sanitizer or an exposure time used in relation with a combination of
temperature, concentration, and pH
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when FDA/CDC Risk Factor study
4626.0287 3-304.14A
interruptions occur in the operation. violations
4626.0235 3-302.11A4 Food shall be protected from cross-contamination by storing the food in packages, covered containers or FDA/CDC Risk Factor study
wrappings. violations
Separate raw animal foods during storage, preparation, holding, and display from (a) raw ready-to-eat foods,
4626.0235 3-302.11A1 including fish, sushi, molluscan shellfish, or raw animal food and vegetables; and (b) cooked ready-to-eat food FDA/CDC
violations
Risk Factor study
to prevent cross-contamination.
4626.0235 3-302.11A2 Separate types of raw animal foods from each other during storage, preparation, holding and display. FDA/CDC Risk Factor study
violations
Cool potentially hazardous food prepared from ingredients at ambient temperature to 41 degrees F (5 FDA/CDC Risk Factor study
4626.0385 3-501.14B
degrees C) or below within four hours to prevent microbial growth in the food. violations
Cool cooked potentially hazardous food:1. From 140 degrees F (60 degrees C) to 70 degrees F (21 degrees C) FDA/CDC Risk Factor study
4626.0385 3-501.14A within two hours; and 2. From 70 degrees F (21 degrees C) to 41 degrees F (5 degrees C) or below, within four violations
Cool potentially hazardous food by: 1. placing the food in loosely covered shallow pans; 2. separating the food
4626.0390 3-501.15 into smaller or thinner portions; 3. using rapid cooling equipment; 4. food agitation in an ice bath; 5. using FDA/CDC Risk Factor study
containers that facilitate heat transfer; 6. adding ice as an ingredient; or 7. other effective methods to violations
increase the rate of cooling and reduce the opportunity for pathogen growth.
Maintain all hot, potentially hazardous foods at 140 degrees F (60 degrees C) or above to prevent bacterial FDA/CDC Risk Factor study
4626.0395 3-501.16A growth and/or toxin production except roast beef may be held at 130 degrees F (54 degrees C) if cooked in violations
4626.0395 3-501.16B Maintain all cold, potentially hazardous foods at 41 degrees F (5 degrees C) or below under mechanical FDA/CDC Risk Factor study
refrigeration, to prevent bacterial growth and/or toxin production. violations
Mark date of preparation on all refrigerated, ready-to-eat potentially hazardous food prepared in the food FDA/CDC Risk Factor study
4626.0400 3-501.17A establishment and held for more than 24 hours. This will help ensure the food is consumed by the "Use-by" violations
date, which is 7 days from the date of preparation, including the date of preparation.
Date mark potentially hazardous food that is prepared in a food establishment and which is subsequently
frozen: 1. when the food is thawed to indicate that the food must be consumed within 24 hours; or 2. when
4626.0400 3-501.17B the food is placed in the freezer to indicate the length of time before freezing that the food is held FDA/CDC Risk Factor study
violations
refrigerated prior to freezing and when the food is removed from the freezer, to indicate the dated by which
the food must be consumed as by rule.
Date mark all refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food
4626.0400 3-501.17C processing plant, to prevent food from being used after seven calendar days after the container is opened, FDA/CDC Risk Factor study
including the day of opening. violations
Date mark all refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food
processing plant and subsequently opened and frozen in a food establishment: 1. when the food is thawed to
4626.0400 3-501.17D indicate that the food must be consumed within 24 hours; or 2. to indicate the time between opening the FDA/CDC Risk Factor study
container and freezing that the food is held refrigerated and when the food is removed from the freezer to violations
indicate the date by which the food must be consume as a rule.
4626.0405 3-501.18A Discard all refrigerated, ready-to-eat, potentially hazardous food prepared in the establishment which has not FDA/CDC Risk Factor study
been consumed within 7 calendar days from the date of preparation. violations
4626.0405 3-501.18C Discard all refrigerated, ready-to-eat, potentially hazardous food prepared and packaged by a food processing FDA/CDC Risk Factor study
plant which has not been consumed within 7 calendar days after the original package has been opened. violations
4-301.11 Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and FDA/CDC Risk Factor study
capacity to provide food temperatures specified in parts 4626.0130 to 46 violations
Cook shell eggs that are broken and prepared in response to the consumer(s) order and for immediate service FDA/CDC Risk Factor study
4626.0340 3-401.11A1A to 145 degrees F (63 degrees C) or above, for 15 seconds. violations
MDH Counts MDA Counts order RiskFactor MN Food Code CodeSection StandardOrderText No data
Inadequate Cooking 4626.0340 3-401.11A1B Cook fish and meat to 145 degrees F (63 degrees C) or above for 15 seconds. FDA/CDC Risk Factor study
4 violations
Cook pork, exotic species, game animals, comminuted fish and meats, injected meats, and eggs for hot
Inadequate Cooking 4626.0340 3-401.11A2 holding to or above 155°F (68°C) for fifteen seconds or 150°F (63°C) for one minute, or 145°F (66°C) for three FDA/CDC
violations
Risk Factor study
4 minutes.

Inadequate Cooking 4626.0340 3-401.11A3 Cook wild game animals, poultry, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, or stuffing FDA/CDC Risk Factor study
4 containing fish, meat, or poultry to 165 degrees F (74 degrees C) or above, for 15 seconds. violations

Inadequate Cooking in rule. 3-401.11B Cook roasts of beef and corned beef to a minimum of 130 degrees F (54 degrees C) and hold for 121 minutes FDA/CDC Risk Factor study
5 or as specified in rule. violations

Inadequate Cooking 4626.0360 3-403.11 Reheat previously cooked refrigerated potentially hazardous food for hot holding within 2 hours to a FDA/CDC Risk Factor study
4 temperature of at least 165 degrees F (74 degrees C) for 15 seconds. violations

Food from Unsafe Sources 4626.0130 3-201.11A Remove all unapproved foods from the premises. All food must be obtained from approved sources. FDA/CDC Risk Factor study
5 violations

Food from Unsafe Sources 4626.0125 3-101.11 Food shall not be adulterated, and, as specified in part 4626.0430, shall not be misbranded or falsely FDA/CDC Risk Factor study
advertised. violations
6
Food from Unsafe Sources 4626.0130 3-201.11B Remove all home prepared or stored foods from the premises except as allowed by Minnesota Statutes FDA/CDC Risk Factor study
5 28A.15 and 157.22 clauses 6 and 7. violations

Food from Unsafe Sources 4626.0135 3-201.12 Discontinue sale or service of food sealed in hermetically sealed containers that are not from food processing FDA/CDC Risk Factor study
plants regulated by the food regulatory agency that has jurisdiction over the plant. violations
5
Food from Unsafe Sources 4626.0140 3-201.13A Discontinue sale or service of milk and milk products from sources that do not comply with Grade A standards FDA/CDC Risk Factor study
5 as specified by Minnesota Statues, Chapter 32. violations

Food from Unsafe Sources 4626.0140 3-201.13B Discontinue sale or service of milk and dry milk products that are not made from pasteurized milk and milk FDA/CDC Risk Factor study
5 products. violations

Food from Unsafe Sources ule 4626. 3-201.13C Remove from premises all frozen dairy food such as ice cream, frozen custards, ice milk, milk sherbet, fruit or FDA/CDC Risk Factor study
ice sherbet, yogurt, and frozen malted milk that does not comply with MN Statutes, chapter violations
5
Food from Unsafe Sources 4626.0145 3-201.14A Discontinue sale or service of fish not commercially and legally caught or harvested. FDA/CDC Risk Factor study
5 violations

Food from Unsafe Sources 4626.0145 3-201.14B Discontinue sale or service of molluscan shellfish that are recreationally caught. FDA/CDC Risk Factor study
5 violations
Discontinue sale or service of molluscan shellfish (oysters, clams, or mussels) not obtained from approved FDA/CDC Risk Factor study
Food from Unsafe Sources 4626.0150 3-201.15
5 commercial sources. violations

Food from Unsafe Sources 4626.0165 3-202.11A Discontinue sale or service of potentially hazardous foods not received at a temperature of 41 degrees F (5 FDA/CDC Risk Factor study
5 degrees C) or below, or as otherwise specified by law. violations

Food from Unsafe Sources 4626.0165 3-202.11B Discontinue sale or service of milk, molluscan shellfish and shell eggs, readily perishable, frozen and hot foods FDA/CDC Risk Factor study
5 that are not received at temperatures specified by law. violations

Food from Unsafe Sources 4626.0165 3-202.11E Discard all potentially hazardous food which shows evidence of temperature abuse prior to receiving. FDA/CDC Risk Factor study
5 violations

Food from Unsafe Sources 4626.0170 3-202.12 Discard all foods which contain unapproved food additives or additives that exceed amounts according to law. FDA/CDC Risk Factor study
5 violations

Food from Unsafe Sources 4626.0175 3-202.13 Discard all shell eggs that are not clean and sound. FDA/CDC Risk Factor study
5 violations
FDA/CDC Risk Factor study
Food from Unsafe Sources teurized. 3-202.14 Liquid, frozen, and dry eggs and egg products shall be obtained pasteurized.
6 violations

FDA/CDC Risk Factor study

Food from Unsafe Sources 4626.0185 3-202.15A Discard all unpasteurized fluid and dry milk and milk products not complying with Grade A standards.
violations

FDA/CDC Risk Factor study

Food from Unsafe Sources 4626.0185 3-202.15B Discard unpasteurized frozen milk products, unpasteurized ice cream.
violations

Food from Unsafe Sources 4626.0185 3-202.15C Discard unpasteurized cheese unless approved alternate procedures to pasteurization are provided. FDA/CDC Risk Factor study
violations

Food from Unsafe Sources 4626.0190 3-202.16 Food packages shall be in good condition and protect the integrity of the contents so that the food is not FDA/CDC Risk Factor study
exposed to adulteration or potential contaminants. violations
5

Discontinue sale or service of shellstock which are not obtained in containers bearing legible source
identification tags or labels. The harvester tags or labels must include the harvester's identification number,
date of harvesting, the identification of the harvest location or aquatic site, type and quantity of shellfish, and
Food from Unsafe Sources 4626.0205 3-202.19A the statement "THIS TAG IS REQUIRED TO BE ATTACHED UNTIL CONTAINER IS EMPTY OR RETAGGED AND FDA/CDC Risk Factor study
THEREAFTER KEPT ON FILE FOR 90 DAYS." The dealer's tags or labels must include the dealer's name and violations
address and certification number, the original shipper's identification number, date of harvesting, type and
quantity of shellfish, and the statement "THIS TAG IS REQUIRED TO BE ATTACHED UNTIL THE CONTAINER IS
EMPTY AND THEREAFTER KEPT ON FILE FOR 90 DAYS."

A. Except as specified in item B, subitem (2), shellstock tags shall remain attached to the container in which
the shellstock are received until the container is empty. B. The identity of the source of shellstock that are
sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date the
Food from Unsafe Sources 4626.0220 3-203.12A container is emptied by:(1) using an approved record keeping system that keeps the tags or labels in FDA/CDC Risk Factor study
chronological order correlated to the date when, or dates during which, the shellstock are sold or served; violations
and(2) if shellstock are removed from their tagged or labeled container: (a) using only one tagged or labeled
container at a time; or (b) using more than one tagged or labeled container at a time and obtaining a variance
based on a HACCP plan.

5
Food from Unsafe Sources 4626.0220 3-203.12B Discontinue using shellstock from one tagged or labeled container that are commingled from another FDA/CDC Risk Factor study
5 container. violations

Food from Unsafe Sources 4626.0165 3-202.11C Discontinue sale or service of potentially hazardous hot foods that were not properly cooked and are not FDA/CDC Risk Factor study
5 received at a temperature of 140 degrees F (60 degrees C) or above. violations

Food from Unsafe Sources 4626.0165 3-202.11D Discontinue sale or service of frozen food that is not received frozen. FDA/CDC Risk Factor study
5 violations

Freeze ready-to-eat raw, marinated, or partially cooked fish, with the exception of molluscan shellfish, to -4 FDA/CDC Risk Factor study
Food from Unsafe Sources 4626.0350 3-402.11 degrees F (-20 degrees C or below for 168 hours (7 days) in the freezer or -31 degrees F (-35 degrees C) or
violations
below for 15 hours in a blast freezer before service or sale in ready-to-eat form.
5
MDH Counts MDA Counts order RiskFactor MN Food Code CodeSection StandardOrderText No data

Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially FDA/CDC Risk Factor study
Food from Unsafe Sources 4626.0355 3-402.12A cooked fish, records of the freezing temperatures and time to which the fish are subjected. violations
5
Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a FDA/CDC Risk Factor study
Food from Unsafe Sources 4626.0355 3-402.12B temperature and for a time as required by rule. violations
5
Food from Unsafe Sources 4626.0980 5-101.11 Provide a drinking water supply from an approved source that meets the requirements in the Minnesota FDA/CDC Risk Factor study
5 Statutes 31.175, and Minnesota Rule, chapters 4720 and 4725. violations
FDA/CDC Risk Factor study
Food from Unsafe Sources 4626.0990 5-101.13 Provide bottled drinking water from an approved source.
5 violations