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
NO STATE CFPM EMPLOYED ON SITE. EMPLOY 1 FULL TIME STATE CFPM.
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
SEVERAL COLD TCS FOODS MEASURED ABOVE 41 DEGREES F. MAINTAIN ALL COLD TCS FOODS AT 41 DEGREES F OR BELOW. FOODS WERE RECOMMENDED TO BE DISCARDED BECAUSE TIME SPENT OUTSIDE OF TEMPERATURE CONTROL COULD NOT BE VERIFIED BY MOD.
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 4626.0033APermits, 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
NO CFPM EMPLOYED ON SITE. EMPLOY 1 FULL TIME CFPM.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE PRESENT FOR DISH MACHINE (HI-TEMP). USE A PUCK, T-STICKER, OR OTHER DEVICE TO MEASURE SURFACE TEMPERATURE OF DISHES IN HIGH TEMP SANITIZING DISH MACHINE.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
SPINACH AND FETA ITEM MEASURED 60 DEGREES F. TEMPERATURE OF COOLER ALSO REGISTERED 60 DEGREES F. RECOMMENDED PRODUCT BE DISCARDED.
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
DISPLAY COOLER NOT MAINTAINING ADEQUATE COLD HOLDING TEMPERATURES. SPINACH AND FETA INSIDE COOLER MEASURED 60 DEGREES F. AIR TEMPERATURE OF UNIT MEASURED 60 DEGREES F. HAVE COOLER SERVICED.
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.