Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed a thick bimetallic stemmed thermometer. Thin mass foods are cooked that require a thin tip thermometer to be present. Provide and maintain a thin tip thermometer on site. Operator is in process of ordering an applicable thermometer.
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
Observed no state certified food protection manager for facility. Operator took a ServSafe class end of August 2025 and needs to apply for state of MN certification. Discussed proper requirements and how to apply with operator. A link has been provided below. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Upon completion and receiving state certificate, post 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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed the restaurant business license to not be posted. Post license.
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 a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed a thick bi-metallic stemmed thermometer. Thin mass foods are cooked that require a thin tip thermometer to be present. Provide and maintain a thin tip thermometer on site.
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 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the cooking hood baffles to be greasy and dusty. Clean and maintain hood baffles in a clean condition.
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
Observed no state certified food protection manager for facility. Operator took a ServSafe class end of August 20225 and needs to apply for state of MN certification. Discussed proper requirements to obtain state certification and how to apply with operator. A link has been provided below: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health Upon completion and receiving state CFPM certificate, post 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.
criticalCode MN Rule 4626.0235A(2)Food temperature
Official wording
Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
Inspector’s notes
Observed raw beef next to raw chicken in the reach in cooler. Store raw proteins away from each other in cooler. Operator relocated raw chicken to lower shelf of cooler and placed raw beef on shelf above raw chicken.
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 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed no sanitizer available for use on site. Per operator, bleach is used as an approved sanitizer of food contact surfaces, but they had just run out of bleach. Bleach test strips were present at the three-compartment sink. Discussed the importance of always having approved sanitizer readily available at all times and setup prior to engaging in food preparation activities. Operator to immediately go to the store and purchase approved sanitizer for use in the kitchen.
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.