criticalCode MN Rule 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
Blue Spirulina, Green Spirulina, collagen powder, and Turmeric circumin were observed being used in smoothie drinks at the time of inspection. After reviewing the labels of these items, it was determined that they are supplements and not food ingredients. Supplements are not allowed to be used in food when sold in a retail setting. Discontinue using supplements in food when sold at retail. Remove all items that are supplements from the facility so they are not used in foods.
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.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
The Certified Food Protection Manager (CFPM) was registered with the State of Minnesota at the time of inspection, but the CFPM certificate was not posted in establishment as required. Post the CFPM certificate from the State of Minnesota in establishment to be verified during inspections.
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.
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
Cooked black beans (127F), cooked chicken (130F) and cooked rice (130F) were observe improperly hot holding in the Warming Drawer at the time of inspection. Discussed with Shift Leader and Manager that foods need to be kept at 135F or higher to be safe to serve to customers. Manager opted to discard product as it had been placed there 2 hours earlier and their procedure would be to remake the products. Maintain all hot TCS foods at 135F or higher at all times to keep them safe.
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
Teriyaki dressing made in house was observed improperly cooling in a large square container with the lid tightly covering it. Discussed with Shift supervisor that this is not a safe or effective way to cool foods made at room temperature and it is unlikely that the dressing would not cool to 41F or below in 4 hours. Worked with shift supervisor to re-pan the items into a 4 inch pan filled halfway full and placed it uncovered in the Walk In Cooler. Retrain staff to use rapid cooling methods to cool foods uncovered, unstacked and spread out.
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 4626.0250AFood source and labeling
Official wording
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives
Inspector’s notes
Blue Spirulina, Green Spriulina, collagen powder and Turmeric circumin were observe being used in smoothie drinks at the time of inspection. After reviewing the labels of these items, it was determined that they are supplements and not food ingredients. Supplements are not allowed to be used in food when sold in a retail setting. Discontinue using supplements in food when sold at retail. Remove all items that are supplements from the facility so they are not used in foods.
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.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
The Certified Food Protection Manager (CFPM) was registered with the State of Minnesota at the time of inspection, but the CFPM certificate was not posted at the time of inspection. Post the CFPM certificate from the State of Minnesota in establishment to be verified during inspections.
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.