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
Observed no one with the Minnesota Department of Health Certified Food Protection Manager Certificate. Ensure someone with the ability to oversee daily food safety operations and has the ability to direct food service workers, has the certificate and it is posted on site. Emailed information on how to obtain.
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 4626.0033APermits, 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
Observed no one with the Minnesota Department of Health Certified Food Protection Manager Certificate. Ensure someone with the ability to oversee daily food safety operations and has the ability to direct food service workers, has the certificate and it is posted on site. Emailed information on how to obtain.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed hand washing sink with containers inside. To prevent contamination of food contact surfaces and encourage good hand washing practices, ensure all hand washing sinks are accessible and used for exclusively hand washing purposes. Discussed hand washing sink with PIC at time of inspection.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed prep cooler holding time/temperature controlled for safety foods above 41F. Foods above 41F are listed in the measurements section of this report . Ensure foods that are time/temperature controlled for safety (TCS) are at 41F and below when cold-holding to prevent pathogen growth. At time of inspection PIC discarded foods above 41F in the prep cooler.
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
Observed prep cooler with an air temperature above 41F, holding time/temperature controlled for safety foods above 41F. Ensure all equipment is in good repair and proper adjustment.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed egg bake datemarked 12/11/25, and pickles made on site with a date mark of 10/24/25. Ensure ready to eat, time/temperature controlled for safety (TCS) foods are discarded seven days after being made or opened. Discussed pickle making to determine if it is TCS ensure brine is cold when added to the cucumbers. PIC discarded items at time of inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed no posted Certified Food Protection Manager certificate. Ensure at least one person with the ability to over see food operations has the certified food protection manager certificate.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
Inspector’s notes
Observed containers of salad for self-service missing ingredients of the vinaigrette inside salad packages. Ensure complete ingredients are listed on packages of self-service items in descending order by weight.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.