Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Keep ice bin lid covered when not currently in use to protect ice from contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Keep clean utensils that are unwrapped in trays and holders with their handles up.
Inspector’s notes
In back room keep plastic forks stored with handles facing upwards.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Posted business license expired 4/1/25. Post valid business license in a conspicuous location.
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
Establishment did not have a State Certified food Manager on staff. Hire a CFPM for the establishment.
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.
Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.
Inspector’s notes
There was no trash can located in back room beside hand sink. Provide a readily accessible trash can by hand sink. There was no trash can located in back room beside hand sink. Provide a readily accessible trash can by hand sink.
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.
Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
Inspector’s notes
Employees working with food must keep long hair confined with caps, visors or other means to prevent contamination with food.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
Observed an insect control device hanging over food in coldwell by microwave oven. Relocate this trapping device to a location separate from food prep or utensil washing.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
criticalCode MN Rule 4626.0270ACleaning and sanitizing
Official wording
Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
Inspector’s notes
Observed the back room prep sink next to ice machine was soiled and in need of cleaning. Wash and sanitize this prep sink.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Clean build-up of food debris on floor under cabinetry by front counter ice bin. (showed this to Angie during inspection).
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Remove items stored on floor under prep table by small oven in back room. As is, floor is not readily cleanable.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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 time of inspection there was no State Certified Food Manager employed by establishment. Obtain and post a copy of CFPM Certificate. USE THE BELOW REFERENCED WEBSITE TO FIND INFORMATION ON OBTAINING APPLICABLE CERTIFICATION. 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.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wet wiping cloths being stored on prep tables and counters. Store wet wiping cloths in a sanitizer bucket between uses.
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.
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
There were no paper towels in dispenser at back hand wash sink. Provide and maintain paper towels in dispenser at all times.
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.
Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.
Inspector’s notes
There was no trash can located in back room beside handsink. Provide a readily accessible trash can by handsink.
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.
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 time of inspection there was no State Certified Food Manager employed by establishment. Obtain and post a copy of CFPM Certificate. USE THE BELOW REFERENCED WEBSITE TO FIND INFORMATION ON OBTAINING APPLICABLE CERTIFICATION. 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.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Correct the following: 1) There were no sanitizer buckets in use at time of inspection. Provide sanitizer bucket(s) at work stations with approved sanitizer concentrations. 2) Observed wet wiping cloths being stored on prep tables and counters. Store wet wiping cloths in a sanitizer bucket between uses.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed items being stored in handsink in back area. Do not store anything inside hand wash sinks. Keep sinks accessible for hand washing at all times.
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 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
There were no paper towels in dispenser at back hand wash sink. Provide and maintain paper towels in dispenser at all times.
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.
Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.
Inspector’s notes
There was no trash can located in back room beside handsink. Provide a readily accessible trash can by handsink.
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.
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 a container of tuna salad in front lowboy refrigerator dated 2/15 with a use by date of 2/21. It could not be ascertained when the tuna salad was made or if staff did not check existing date on plastic container when putting tuna salad in it. Please review proper dating with employees. The tuna salad was discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
In the back 2-door Traulsen refrigerator observed several cartons of raw shell eggs stored on top shelf directly over croissants and other ready-to-eat foods. Store shell eggs on bottom shelf to prevent chances of cross-contamination.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MN Rule 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
In the back room observed the ice scoop being stored directly on top of ice machine. Discontinue this practice. Store ice scoop in a designated ice scoop holder or in a clean and washed container.
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.