The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Observed the asterisk missing from animal foods offered undercooked. Ensure each menu item that has undercooked animal food has a notation pointing the customer to the consumer advisory.
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.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Observed the consumer advisory was missing the notation or asterisk next to animal foods offered undercooked. Ensure each menu and menu item that has undercooked animal foods has the notation warning consumers of the risk.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed glass-door cooler holding time/temperature controlled for safety (TCS) foods at 41F and above. Ensure all cold-holding TCS foods are at 41F and below to prevent pathogen growth. At time of inspection PIC discarded the food.
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 4626.0820AEquipment and utensils
Official wording
Maintain utensils and discard utensils that are not maintained in a state of repair.
Inspector’s notes
Observed knife missing half of its' handle on cutting board at prep area. Ensure utensils are maintained in good repair. PIC discarded at time of inspection.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw chicken stored above cooked potatoes in prep cooler. Ensure raw animal foods are stored below ready-to-eat foods to prevent contamination. At time of inspection PIC moved the chicken and showed the proper storage order.
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
Observed knives being stored between prep cooler and prep table. Ensure in-use utensils are stored on a clean, sanitized surface.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed sanitizer in wiping cloth bucket was below 50PPM. Ensure sanitizer is at the proper concentration 50-200PPM in a wiping cloth bucket to prevent pathogen growth on the towel. PIC corrected at time of 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no employee illness log being kept as it relates to foodborne illness symptoms in employees. Ensure an illness log is being kept to record employee foodborne illness symptoms and kept on site for review. Emailed log with reports.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
Observed menu displayed on site did not include an asterisk or other notation on the menu items that can contain undercooked animal foods. Ensure all menus including online, paper, and displayed menus, is edited to include which items may have undercooked animal foods.
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 Minnesota Food Protection Manager (CFPM) certificate. Ensure at least one person who is responsible for day-to-day food safety and has the ability to instruct employees on foods safety has their certificate posted. Emailed information on how to obtain the certificate.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed rice at 47F and refried beans at 50F cooling from the night before. Ensure cooked, then cooled Time/Temperature Controlled for Safety (TCS) foods are cooled within the proper amount of time to prevent pathogen growth. At time of inspection PIC discarded the listed food.
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 rice covered with plastic wrap, and foil and in pan stacked over 4 inches. Observed beans covered with lid in container stacked over 6 inches. Ensure an effective cooling method is used for cooling TCS foods. Discussed with the Person in charge (PIC) monitoring cooling foods, keeping foods stacked no more than 2 inches in pans, and leaving uncovered until the food has reached 41F and below within the cooling time.
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 4626.0285BCleaning 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 on counters, Observed wet wiping cloths in bucket at 10PPM chlorine. PIC moved the cloths and increased the chlorine sanitizer concentration to 100PPM.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
Observed in-use grill utensils stored on cloths. Ensure in-use utensils are stored in an approved manner, like a clean, sanitized surface.
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.