Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
OBSERVED SOME FOOD STORAGE CONTAINERS STORED UNDER A CANOPY OUTSIDE. ALL CLEAN EQUIPLMENT MUST BE STORED IN A CLEAN, DRY LOCATION WHERE NOT EXPOSED TO SPLASH, DUST OR OTHER CONTAMINATION. MOVE ALL CLEAN EQUIPMENT INDOORS TO A CLEAN AND DRY LOCATION AT LEAST 6 INCHES ABOVE THE FLOOR.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
OBSERVED MOP LEANING AGAINST WALL AND STORED WITH MOP HEAD ABOVE THE HANDLE. HANG MOPS TO DRY AND STORE THEM WITH THE HEAD BELOW THE HANDLE TO PREVENT CONTAMINATION.
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.
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 SOME PACKAGED PRODUCTS STORED IN GATED OUTDOOR AREA. THE PERSON IN CHARGE SAID THAT THEY ARE HAVING AN ADDITION ADDED ON TO THE BUILDING IN THE COMING WEEKS. FOOD MUST BE STORED INDOORS IN THE MEANTIME. MOVE ALL FOOD INDOORS TO A CLEAN AND DRY LOCATION AT LEAST 6 INCHES ABOVE THE FLOOR.
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.
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 TOFU IN A DEEP, PLASTIC, COVERED STORAGE CONTAINER AT 51°F. THE TOFU HAD BEEN COOKED THE PREVIOUS DAY ACCORDING TO THE PERSON IN CHARGE. THE TOFU WAS DISCARDED. COOLING PARAMETERS AND PROPER COOLING METHODS WERE EXPLAINED TO THE PERSON IN CHARGE. FOODS MUST BE COOLED FROM 135°F TO 70°F WITHIN 2 HOURS AND FROM 70°F TO 41°F OR LESS WITHIN AN ADDITIONAL 4 HOURS. SHALLOW PANS (FILLED NO MORE THAN 2 INCHES DEEP) SHOULD BE USED, AND FOOD SHOULD BE LEFT UNCOVERED DURING THE COOLING PROCESS.
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 TOFU IN A DEEP, PLASTIC, COVERED STORAGE CONTAINER AT 51°F. THE TOFU HAD BEEN COOKED THE PREVIOUS DAY ACCORDING TO THE PERSON IN CHARGE. THE TOFU WAS DISCARDED. COOLING PARAMETERS AND PROPER COOLING METHODS WERE EXPLAINED TO THE PERSON IN CHARGE. FOODS MUST BE COOLED FROM 135°F TO 70°F WITHIN 2 HOURS AND FROM 70°F TO 41°F OR LESS WITHIN AN ADDITIONAL 4 HOURS. SHALLOW PANS (FILLED NO MORE THAN 2 INCHES DEEP) SHOULD BE USED, AND FOOD SHOULD BE LEFT UNCOVERED DURING THE COOLING PROCESS.
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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
THE PERSON IN CHARGE WAS NOT AWARE THAT THE REGULATORY AUTHORITY MUST BE CALLED EVEN IF ONLY ONE CUSTOMER REPORTS ILLNESS (1-877-FOOD-ILL). THE NUMBER SHOULD ALSO BE PROVIDED TO THE CUSTOMER. THE PROCEDURE WAS EXPLAINED TO THE PERSON IN CHARGE. GUIDANCE DOCUMENT WAS PROVIDED IN WELCOME PACKET.
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 CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE POSTED. PERSON IN CHARGE HAS TAKEN A FOOD SAFETY CLASS, BUT HAS NOT BEEN REGISTERED WITH THE STATE AS A CFPM. SEARCHED FOR HILDA TOV IN THE MN CERTIFIED FOOD PROTECTION MANAGER DATABASE AND THERE WERE NO RESULTS. AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT MUST OBTAIN CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. YOU CAN FIND MORE INFORMATION AT 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.