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
Marian will be taking the course. Find information on classes at the following link: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no Certified Food Protection Manager employed at the restaurant. Use this link to find location and training resources: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Contact your health inspector when you obtain the training and certificate.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed air within the kitchen prep and reachin at 50-70F. Several containers of just cooked items were being cooled inside and found at 45-135F. Some food from the night prior was observed at 40F. The coolers are for holding temps at 41F or below. Therefore, only foods cooled to 41F or below shall be placed inside to maintain the proper temperature. Maintain the coolers in the back at 41F or below. Enclosed are some resources to read and post at the restaurant.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed several pieces of equipment very soiled. Clean and maintain clean at a higher frequency grime does not build up.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed cooked foods in 12" deep pans covered and stacked in cooling mode within the 2 kitchen coolers. This was discussed and operator re-distributed the food into 4" uncovered containers, placed them in the freezer to monitor cooling and stir. Going forward, maintain this procedure for meeting the cooling parameters and food safety. Enclosed are some resources to read and post at the restaurant.
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 4626.0905AWater, plumbing, and sewage
Official wording
For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.
Inspector’s notes
Observed no hot water supplied to the restaurant. After discussion, it was determined the hot water supply stopped 2 days prior. Resources were called and it was decided to keep the restaurant open because they can heat water for the 3-comp sink set up.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no illness log onsite. This was discussed with operator. Used the enclosed illness log to train, report and exclude employees who have illness.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed the 3-comp hot water faucet handle broke. Fix and maintain all fixtures.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no signage at the handsinks. Provide signs for employees to wash hands at all handsinks, including the restroom.
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.
Observed no handsoap at kitchen handsink. Obtain and maintain supply, rather than dishsoap.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed food within the facility stored on chairs, milkcrates and other unapproved shelving. Obtain shelving either for the wall or floor that is made of approved material so its easy to clean and off of the floor with 6" visibility underneath.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no CFPM certificate posted. Obtain a copy and post at the facility.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed tcs foods in a small prep cooler being used for cooling at 65F. Maintain the air and all tcs foods at 41F or below. This was discussed and the cooling containers were moved to the freezer and the front milk cooler. Continue to use other coolers to cool the food and place them within the small prep when at 41F 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed foods cooling while stacked on top of each other and covered in pans over 12" deep. This was discussed and operator re-distributed the food into 4" containers, uncovered the food and place in freezer.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed several pieces of equipment heavy soiled. Clean more frequently 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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Post the CFPM certificate onsite. You can find the certificate at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed the air and tcs food temperature in front display cooler to be at 50-57F. This was discussed and tcs foods sitting within for 1/2 hour were placed in the rear reachin.
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.