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
Establishment does not have a Minnesota Department of Health Certified Food Protection Manager (CFPM). The MOD was advised that failure to obtain an MDH-certified CFPM will result in a minimum citation of $200, with the amount doubling at each subsequent inspection if uncorrected.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Dust buildup and stains were observed on sections of the kitchen walls, floors, and ceilings. Moldy caulking was also noted at the sink-to-wall junction in the dishroom. The MOD was advised to clean and maintain these surfaces to ensure they remain free of dirt, dust, and stains.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Oil drips and smoke buildup were observed on sections of the hood canopy. The MOD was advised to ensure the hood canopy and baffles are cleaned and maintained free of dust, grease, and residue
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 4626.0033APermits, 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
Establishment is in the process of getting a Minnesota Dept of Health Certified Food Protection Manager
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
The front and back area handwash sinks still do not have hot water which is available in all other sinks. Informed the owner they must service/repair the plumbing system and ensure these sinks have hot water at all times
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
The PIC stated they use time as a public health control (TPHC) for managing the safety of their cooked proteins on the line. However, establishment still did not have a wri tten plan documenting they proper use of TPHC. Informed the PIC to ensure they have written procedures detailing their TPHC policy that's maintained on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
At the time of this inspection, establishment still did not have a Minnesota Dept of Health certified food protection manager (CFPM) as the previous CFPM left. Informed the PIC they must employ an MDH certified food protection manager as soon as possible.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
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.
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 several broken equipment (reach-in cooler and freezer, ice machine, and dish machine) still located in the kitchen. Informed the PIC they must either repair or replace these broken equipment and remove them from the facility if beyond repairs.
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.
Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
Inspector’s notes
Paper towels were again missing at 2 of the handwash sinks. I discussed with the PIC the importance of keeping paper towels at handwash sinks at all times. This Issue was corrected on site
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.
There were no hand soap at 2 of the handwash sinks. I discussed with the PIC the importance of keeping hand soap at handwash sinks at all times. This Issue was corrected on site
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
Temps of cold TCS foods (sprouts at 43*F, lettuce at 46*F, etc.) in the front service line and in reach-in coolers were above 41*F. Informed the person-in-charge (PIC) to ensure they maintain temps of cold TCS food at or below 41*F, and discard cold TCS foods whose temps have been above 41*F for more than 3-4hrs
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.
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
Observed temps of hot TCS foods (chicken at 130*F, rice at 126*F, etc.) in the steam table at below 135*F. Informed the PIC to maintain temps of hot TCS foods at or above 135*F, and to discards TCS foods whose temps have been below 135*F for more than 2-3hrs since establishment was about to close for the day.
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.
Observed establishment reusing single-use, large sauce containers for storage of soups.. Informed the PIC they must discontinue reuse of these single-use containers for storage of food products
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed food debris, dirt, dust, and dust on kitchen walls and under coolers and cooking equipment. Informed the PIC to ensure they periodically clean and maintain wall, floors, and ceilings free of dust, dirt, and stains
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 4626.1755BPermits, training, and postings
Official wording
Post the license so it is conspicuous to consumers.
Inspector’s notes
Establishment's business license certificate was not posted anywhere in the business. Informed the PIC to ensure they post their business license certificate on site.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Hood canopy is extremely soiled and stained, and ducts was last cleaned professionally in 2019. Informed the PIC to ensure they clean and maintain the hood canopy and baffle free of dust, grease, and stains, and get the ducts professionally cleaned every 6 months per Fire Code requirements.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Based on the number of new and repeat violations in this inspection and the discussions I had with the person(s)-in-charge (PICs) during this visit, there's an OVERALL lack of active managerial control in the establishment. Discussed with the PICs the importance of ensure they properly train the employees on site, and making sure the PICs know where the required documents are located and minimum basic food safety requirements.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Establishment still did not have quat test strips on site. Informed the MOD to ensure they have and use the appropriate test strips to monitor proper concentration of sanitizer solutions
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
The MOD stated they use time as a public health control (TPHC) for managing the safety of their cooked proteins, however he was not able to provide a written plan for properly using TPHC . Informed the MOD to ensure they have written procedures detailing their TPHC policy that's maintained on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Establishment does not have a Minnesota Dept of Health certified food protection manager (CFPM) as the previous CFPM left. Informed the MOD they must employ an MDH certified food protection manager as soon as possible.
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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Paper towels were missing at handwash sinks. The MOD stated they just run out of them and restocked them
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Establishment did not have a thin-stem food thermometer. Informed the MOD to ensure they have a thin-stem food thermometers to monitor proper food temps.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
A water leak was observed at the food prep sink. Informed the MOD to ensure they fix and repair any leaks at faucets and plumbing 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.
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
Several broken equipment (reach-in cooler and freezer, ice machine, and dish machine) were observed in the kitchen. Informed the MOD they must either repair or replace these broken equipment and remove them from the facility if beyond repairs.
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.