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
There was no State Certified Food Protection Manager for the establishment. Obtain and post a copy of your state certificate. Note: Manager did have a TAP Series Food Manager 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.
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 2-door lowboy under toaster oven still holding an ambient temperature of 58*F. Repair unit so that it maintains a temperature of 41*F or less. Note: All TCS foods have been removed from unit. Repairman was in while present - repairs to be made shortly. Until then no TCS foods to be kept in this cooler.
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.
Observed numerous containers of cooked soups and chili being cooled in metal pans 6 inches deep or higher. Cool these items rapidly in a container at a depth of 2 inches or less. Note: Foods were scooped out to a depth of 2 inches. Recommended using 2 inch metal pans placed on a speedrack in cooler.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed numerous containers of cooked soups and chili being cooled while wrapped with plastic wrap. Do not cover containers till food is cooled to 41*F. Note: Plastic wrap removed from containers.
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
There was no State Certified Food Protection Manager for the establishment. Obtain and post a copy of your state certificate. Note: Manager did have a TAP Series Food Manager Certificate. See attachment.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
At the cookline steamtable observed white rice at 62*F, beef chunks at 121*F, sausage patties at 124*F and Carnitas at 130*F. On soup steamtable observed Vegan Veggie Soup at 130*F, Wild rice at 125*F and Chicken Tortilla Soup at 118*F. Maintain all TCS hot foods at 135*F or higher.
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 numerous TCS cold foods holding above 41*F on both Coldwell units. Maintain all cold TCS foods at 41*F or less. See temperature chart attached with this report. Note: In 2-door lowboy under toaster observed hard boiled eggs holding at 58*F (discarded eggs). Note: Delivery truck was late today resulting in many items being prepped and sliced late - many of those items being cooled from ambient.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed employee illness log to be blank. This is a re-occurring issue. Maintain an up to date employee illness log. If no employees are ill in a certain month document on log that there were no ill employees.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
In the walk-in cooler observed opened containers of various dressings with no date marks. Date mark these items when opened. See above notification.
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.
There was no soap at hand sink next to toaster oven. Provide and maintain 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.
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
There was no State Certified Food Protection Manager for the establishment. Obtain and post a copy of your state certificate. Note: Manager did have a TAP Series Food Manager 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.
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
There was no State Certified Food Protection Manager for the establishment. Obtain and post a copy of your state certificate. Note: Manager did have a TAP Series Food Manager 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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed hash browns to be holding at 105*F. TCS hot foods to be maintained at 136*F or higher.
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 numerous TCS cold foods holding above 41*F on both Coldwell units. Maintain all cold TCS foods at 41*F or less. See temperature chart attached with this report. Note: In 2-door lowboy under toaster observed a 6-inch container of shrimp at 75*F. The shrimp was dated 2/21/25 and was covered with plastic wrap.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
There was no consumer advisory for raw or undercooked eggs and burgers on on-line menu. Provide a consumer advisory for these undercooked foods. Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request. 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
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed cooked shrimp cooling in a covered plastic container at 75*F in 2-door lowboy. The container was also about 6 inches deep. Cool TCS foods in an uncovered shallow container 2 inches deep or less. TCS foods to cool from 135F to 70*F in 2 hours and from 70*F to 41*F or less in an additional 4 hours.
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 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
There were no date marks on any of the squeeze bottles containing various sauces. Date mark TCS squeeze bottles as described above.
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.
minorCode MN Rule 4626.0450BCDECleaning and sanitizing
Official wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
In the back room observed cardboard liners being placed under numerous bowls, pans and other utensils on shelves and on counters while pans are being dried. Discontinue this practice. Use "bar mats" or other approved rubber type mats
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
There was no State Certified Food Protection Manager for the establishment. Obtain and post a copy of your state certificate. See attached application. Note: Manager did have a TAP Series Food Manager 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.
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 the strength of quat sanitizer in sanitizer bucket to be greater than 500 PPM. This was immediately corrected to 200 PPM.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Observed numerous small plastic containers with food item stored inside and touching food in large bulk plastic container. Discontinue this practice. Small containers immediately removed from the large bulk container.
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.