minorCode MN Rule 4626.0300ACleaning and sanitizing
Official Wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
Observed food stored in containers on floor in walk-in cooler. Instructed to relocate. Keep all food on shelves.
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
A full time employee must pass a food safety class and register with the state. Mail initial application(LESS THAN 6 MONTHS OLD), required documentation (COPY OF EXAM CERTIFICATE), and $35 fee to MDH. See website for more information: 651-201-4500 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Measured food inside 2 door refrigerator above 41 degrees. Food was discarded. Repair cooler to ensure food is kept at or below 41 degrees.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
Missing device to measure rack temperature of utensils in dish machine. Obtain. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s Notes
Observed baffle of ice machine moldy. Clean and maintain.
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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Observed ice buildup on ceiling and on some food in walk-in freezer. Instructed to discard food (empanadas). Repair walk-in freezer to function without ice buildup.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s Notes
Observed food uncovered in multiple areas: 1. Walk-in freezer(empanadas) 2. 3 pans of food in walk-in cooler 3. Molded ice for beverages in 1 door freezer 4. Flan and chocolate sauce in upright refrigerator
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.
Remove dead or trapped birds, insects, rodents, and other pests.
Inspector’s Notes
Observed dead mouse in basement on sticky trap under shelving. Instructed to dispose of. Corrected on site.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s Notes
Observed 1 dead mouse and mouse droppings in basement. Work with pest control operator to increase visits if frequency is only once a month.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official Wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
1. Observed 4 pans storing food on floor in walk-in cooler. 2. Observed bins of food on floor in walk-in cooler. Keep food stored on shelves.
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 frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s Notes
Observed vacuum sealed salmon thawed in package. Instructed to discard. Vacuum sealed fish needs to be removed from package before thawing.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed mouse droppings on floor under shelving in basement. Clean and maintain.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Observed buildup on inside of drink dispensing beverage gun. Instructed to clean and sanitize. Corrected on site.
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.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s Notes
Observed insect zapping light above garnishes (lemon, mint, garnishes). Instructed to relocate. Corrected on site.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
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
No CFPM. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s Notes
Observed mold build up on interior of ice machine. Machine was unplugged to drain. Instructed to clean and sanitize before use.
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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
1. Right prep line cooler not maintaining temp at or below 41 degrees. Repair/replace 2. Ice machine is leaking. Repair. 3. Walk-in freezer has build-up on ceiling and on some containers of food. Repair.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Measured food in right prep line cooler above 41 degrees (see temps above). Instructed to discard and use 6-hour TPHC until repaired or replaced. Operator has been getting bids on new equipment.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
Missing device(waterproof max temp thermometer, 160 degree test strip, dishplate) to measure surface temperature of dish machine. Obtain.
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.
Missing soap dispenser at basement hand sink. Install.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s Notes
Observed mold build up on interior baffle of ice machine. Clean and maintain.
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 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
Missing paper towel dispenser at basement hand sink. Install .
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 thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
Missing thin-tipped probe thermometer. Obtain.
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.
majorCode MN Rule 4626.0515Cleaning and sanitizing
Official Wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s Notes
Observed broken spatula and chipped wooden utensils. Instructed to discard. Discontinue using wooden utensils and be sure to discard utensils that are damaged.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Missing test kits(quat and chlorine) to measure sanitizer concentration. Obtain.
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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
1. Right prep cooler measured above 41 degrees. 2. Observed leaking ice machine in basement. 3. Walk-in freezer has ice build up on ceiling and on some food. There also seems to be a leak near the copper piping on the exterior (behind 1 door refrigerator). Repair all.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Measured food above 41 degrees in the following units: 1. Right prep line refrigerator. Refrigerator was stocked at 4:00. Use or discard all food by 8:00. Discontinue use until repaired. 2. 1 door dessert refrigerator- turned down on site. Measure temperature to ensure unit is getting colder.
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 4626.0275CCleaning and sanitizing
Official Wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s Notes
Observed knives wedged between equipment on prep line. This is not a clean place to store utensils. Instructed to wash and then store inside a container. Corrected on site.
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 number and type of violations active managerial control is lacking. Correct violations and work with staff to ensure food safety measures are taken and facility is in good repair.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
Obtain and use an irreversible temperature measuring thermometer or 160*F thermolabels for the high temp dishmachine..
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.
There was no soap at basement employee restroom hand wash sink. Provide soap at this 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.
Install a soap dispenser at basement hand wash sink.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s Notes
Observed the baffle on basement ice machine badly in need of cleaning. Please clean and maintain in a clean condition.
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 4626.0300ACleaning and sanitizing
Official Wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
Observed numerous food items being stored on floor of walk-in cooler and both walk-in freezers. Store all food items up off the floor at least 6 inches
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.