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 expired Minnesota Food Protection Manager (CFPM) certificate. Ensure CFPM certificate is up to date and posted.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed facility using "Time as a Public Health Control" (TPHC) for time/temperature controlled for safety (TCS) foods without written procedures. Ensure when time is used as a public health control, the written procedures are available and staff is trained on how to use. Emailed copy of TPHC written procedures with report.
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
Observed expired Minnesota Food Protection Manager (CFPM) certificate. Ensure CFPM certificate is up to date and posted.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed raw shrimp in container on floor near hand washing sink. Ensure food is stored to prevent contamination. At time of inspection food employee moved the shrimp to the prep table.
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 can-opener, and dicer with food debris. Ensure food-contact surfaces of equipment are clean to the sight and touch.
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 illness log to record employee illnesses as it pertains to foodborne illness symptoms and reportable diseases. Ensure an illness log is kept and maintained.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed hand washing sink was blocked with bucket of raw shrimp. Ensure hand washing sinks are accessible at all times. PIC moved the shrimp.
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
Observed containers of fried chicken at 46F on counter to be refried per order. Ensure cold-holding foods are maintained in mechanical refrigeration at 41F and below. Discussed time/temperature requirements for time/temperature controlled for safety foods. Emailed information on using time-as-a-public-health-control with written procedures and food marked for time. PIC discarded the chicken at time of inspection.
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 person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
Inspector’s notes
Observed violations pertaining to food safety where the person in charge having could not explain the proper procedures for washing, rinsing and sanitizing food contact surfaces, cross contamination in walk-in cooler, cold-holding time/temperature controlled for safety food above 41F, food stored on ground and blocking the hand washing sink. Ensure the person in charge is knowledgeable about the food safety procedures to prevent foodborne illness.
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.
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 duck feet stored above raw pork, raw beef, and raw fish in walk-in cooler. Ensure the proper storage of raw animal products where with the minimum cooking temperature for each is considered (poultry with a minimum cooking temperature of 165F should be stored under fish with a minimum cooking temperature of (145F) to prevent cross-contamination of raw animal foods. PIC moved the items at time of inspection.
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 a few wet wiping cloths on prep cooler cutting board. Ensure wet wiping cloths are stored in chemical sanitizer between use to prevent pathogen growth.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed wiping cloth bucket bleach solution above 200PPM. Ensure sanitizing solution is made to the proper concentration as instructed on the label and tested. At time of inspection PIC brought the solution to the proper concentration.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Remove from the premises all poisonous or toxic materials not required for the maintenance or operation of the establishment, the cleaning or sanitization of equipment or utensils, or the control of insects or rodents.
Inspector’s notes
Observed chemicals for repairs stored with equipment under back table. Ensure chemicals not for food are stored away from food-contact surfaces and separated from the food preparation areas.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed no written procedure for time instead of temperature being used for portions of wings, eggrolls, and fried chicken. Ensure written procedures are available and followed.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 expired Minnesota Food Protection Manager (CFPM) certificate. Ensure CFPM certificate is up to date and posted.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
SHRIMP OBSERVED THAWING ON FLOOR IN LARGE CONTAINER. USE ONE OF THE APPROVED THAWING METHODS LISTED ABOVE.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed shrimp thawing on standing water. Discussed proper thawing with the operator.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed employee grabbing sour sweet chicken with bare hand Observed employee prepping edamame with bare hand. Discussed barehand contact with ready to eat restrictions with operator. Instructed employee to wash hand and wear glove.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Registered the temperature of chicken at 59*F, beef at 60*F and pork at 62*F on prep cooler, air temperature was registered at 62*F. Discussed cold holding temperatures and pre-operation check with operator. Food items were discarded at the time of the inspection.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
The number of violation in this inspection showed that there is a clear lack of managerial control. Discussed active managerial control with operator.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.