Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s Notes
Per discussion with staff, cooked eggs and bacons are reheated on the hot plate in a skillet pan. Discontinue, either install hood or obtain an HVAC compliance letter to confirm efficient air circulation in business.
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 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
Observed no certified food protection manager certificate posted. Post a copy.
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 sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s Notes
Per discussion with the person in charge, eggs are cooked in the microwave for 6 minutes and stored inside the refrigerator. Eggs are scooped out as needed to be reheated on a hot plate in a skillet pan. Pre-cooked bacon and cheese are put on top of eggs to reheat as well. Discontinue the reheating process. Install a hood or obtain an HVAC ventilation compliance letter from an HVAC company to confirm efficient air circulation in the business.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
No handwashing sign at handwashing station and bathrooms where employees use - post handwashing sign.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Quat sanitizer bucket observed reading at 0 ppm during the inspection. Type of quat use must be at least 200 ppm to 400 ppm for it to be actively sanitizing surfaces. Discard and refill bucket with new solution. The person in charge discarded and refilled bucket with new solution reading at 400 ppm.
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 4626.0875Cleaning and sanitizing
Official Wording
Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
Inspector’s Notes
Per discussion with the person in charge, wet sanitizer cloth is used to wipe skillet pan after use. Cloth was observed with food debris. Discontinue this process. Wiping cloth is intended for intermittent wiping of working surfaces, not as part of a wash-rinse-sanitize procedure.
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 4626.0435AFood source and labeling
Official Wording
Label all food packages as required by the law.
Inspector’s Notes
Individually wrapped banana bread with no label at the front of the counter - provide a label to self-service wrapped food items. The label must include: the business name and address, the name of the product, ingredient list (in descending order), and net weight content.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s Notes
Per discussion with the person in charge, raw shell eggs are cooked in batches at the business for sandwiches. Discontinue cooking eggs onsite without proper ventilation. Install a hood if a business chooses to continue cooking eggs onsite OR bring cooked eggs to the business or from sister business.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
No handwashing sign posted at the front of house handwashing station and bathrooms - provide signs.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
No employee illness log onsite at the time of the inspection. Per discussion with the person in charge, they report any sick employee information directly to the owner. An employee illness log will be sent along with the report. Print and use the illness log as necessary.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
No food thermometer onsite for food temperature taking - provide.
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 MCO 188.390Permits, training, and postings
Official Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
Observed expired license posted at the business. Obtain an updated license and post the 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.