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
There is no current Certified Food Protection Manager (CFPM) for the facility license. Hire or designate a CFPM for the establishment and post certificate in facility for inspectors to verify during inspections. Maintain a current CFPM at establishment at all times. Find information on CFPM here: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Apply to register a CFPM certificate with the State of Minnesota here: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Traditional Pickles and Pickle Remoulade was observed being date marked in the Reach In Cooler for longer than the allowed 7 days. Vegetables were pickled using a hot brine method, which requires the product be used up within 7 days. Traditional pickles were 11 days old, and the pickle remoulade were 15 days old. Chef voluntarily discarded items at the time of inspection. Use up or discard all TCS foods prepared in house within 7 days for food safety.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Herb butter and ranch dressing in the Reach In Cooler were observed not being date marked at the time of inspection. Discussed with Chef that foods that are made or combined in house must be date marked and used within 7 days. Chef recalled the date the products were made and placed date marks on them immediately. Date mark all TCS foods made in house and use or discard 7 day.
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 4626.0033APermits, 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
There is no current Certified Food Protection Manager (CFPM) for the facility. Hire or designate a CFPM for the establishment and post certificate in facility for inspectors to verify during inspections. Maintain a current CFPM at establishment at all times. Find Information on CFPM here: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Apply to register a CFPM certificate with the State of Minnesota here: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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.
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 Chicken was observed improperly hot holding in the Alto Shaam Warming Unit at the time of inspection between 111F and 120F. Discussed with Chef that chicken needs to be held at 135F or higher to be safely hot held. Chef explained that holding chicken at that temperature would dry out the product, and that they usually go through the product within 30 minutes to 2 hours depending on demand. Discussed with Chef that foods either need to be hot held or used under a Time as a Public Health Control (TPHC) plan and discarded after 4 hours of being kept below 135F. A discard time was set for the current product in the unit to be discarded after 4 hours. Provided TPHC plan with emailed report. Either: Complete the Time as a Public Health Control (TPHC) plan, follow as written and keep on site for review during inspections or Keep hot TCS foods properly hot held at 135F at all times
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.