Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
On the Coldwell unit observed small sausage patties at 43*F, large sausage patties at 54*F and sliced tomatoes at 43*F. Maintain all cold TCS foods at 41*F or less. Relocate TCS foods to working refrigerators until all refrigerators are holding 41*F or less.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Provide a hand wash sign at hand sink near 3-comp 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. Provide a CFPM for the establishment and post a copy of certificate in a conspicuous location.
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 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
In the display cooler observed packaged cold brew? for self- service. Product contained no ingredient label. Provide a label with ingredients listed on this product.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed posted business license expired 4/1/25. Post your valid business 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration. Observed numerous food items being held at unapproved temperatures. On the Coldwell unit observed cooked eggs at 44*F, sausage patties at 44*F, sliced ham at 42*F and sliced turkey at 42*F; observed TCS foods in lowboy under ovens at 46*F; observed hard boiled eggs and cold brew at 48*F in display cooler; in basement TCS foods in 1-door Upright cooler observed at 48*F. Maintain all cold TCS foods at 41*F or less. Relocate TCS foods to working refrigerators until all refrigerators are holding 41*F or less.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Repair the following refrigerators: Observed the Coldwell unit at 44*F, lowboy under ovens at 46*F, display cooler at 48*F and basement 1-door Upright at 48*F. Lower thermostats or have units serviced and repaired so that they maintain an ambient temperature of 41*F or less.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Provide a hand wash sign at hand sink near 3-comp 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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Clean heavy dust build-up on wall behind oven by ice machine.
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 4626.0033APermits, 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. Provide a CFPM for the establishment and post a copy of certificate in a conspicuous location. 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
PIC was not aware of an employee illness log. Maintain an up-to date employee illness log. See attached blank employee illness log. PIC was not aware of an employee illness log. Keep an up-to date record of employee illnesses and if there are none for a certain month write no employee illness for that month on the log. See attachmwnt.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
There were no paper towels available at hand sink in back room. Provide and maintain paper towels in dispenser at all times.
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 poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
Observed a bottle of Turbo Chef oven cleaner hanging over food prep sink. Do not store chemicals over food prep sink. Store in a safe and approved location.
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.
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
In the display cooler observed packaged cold brew? for self- service. Product contained no ingredient label. Provide a label with ingredients listed on this product.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed prep knives hanging on knife rack were all soiled with dried food debris. Properly wash and sanitize these utensils before placing on knife rack.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
In basement office observed a lot of clutter on office floor. Clean up clutter to prevent a harborage for mice. Note: Establishment has been battling a rodent problem.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed posted business license expired 4/1/25. Post your valid business 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed numerous food items being held at unapproved temperatures. On the Coldwell unit observed sliced tomatoes at 42*F, cooked eggs at 42*F, sausage patties at 44*F, sliced ham at 46*F and sliced turkey at 443*F. Maintain all cold TCS foods at 41*F or less. Relocate TCS foods to working refrigerators until Coldwell is at 41*F or less.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
1) Repair the following refrigerators: Observed the Coldwell unit at 45*F, 2-door lowboy at 45*F and both 2-door lowboy units at 45*F. Lower thermostats or have units serviced and repaired so that they maintain an ambient temperature of 41*F or less. 2) Repair or replace the ripped gasket on hot holding (proofing) cabinet.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s notes
Observed washed containers sitting on cloth towels while drying. Discontinue this practice. Use a plastic surface or bar mat instead.
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
There was no State Certified Food Protection Manager for the establishment. Provide a CFPM for the establishment and post a copy of certificate in a conspicuous location.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Employee illness log was totally blank. Keep a record of employee illnesses and if there are none for a certain month write no employee illness for that month on the log.
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
Observed numerous food items being held at unapproved temperatures. All items in the Coldwell unit and 2-door lowboy were observed to be holding at 46*F and 52*F. Maintain all cold TCS foods at 41*F or less. Relocate foods to working refrigerators until those at unapproved temperatures have been repaired.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Repair the following refrigerators: Observed the Coldwell unit at 47*F, 2-door lowboy at 52*F and 1-door lowboy by ice machine at 47*F Lower thermostats or have units serviced and repaired so that they maintain an ambient temperature of 41*F or less. Note: Manager stated that a technician came out and blew dust out of refrigerator compressors and told manager refrigerators were holding proper temps.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed a handwashing sign posted at the front counter dump sink and no handwashing signs posted at both handwash sinks. Remove the handwash sign posted at dump sink and provide handwash signs at both haandwash sinks.
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
Observed numerous food items being held at unapproved temperatures. All items in the Coldwell unit and 2-door lowboy were observed to be holding at 46*F and 47*F. Maintain all cold TCS foods at 41*F or less. Relocate foods to working refrigerators until those at unapproved temperatures have been repaired.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Repair the following refrigerators: Observed the Coldwell unit at 47*F, 2-door lowboy at 49*F and 1-door lowboy by ice machine at 46*F Lower thermostats or have units serviced and repaired so that they maintain an ambient temperature of 41*F or less.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
In 1-door upright- refrigerator observed a carton of shell eggs being stored directly above grapes. Store shell eggs separate from or beneath ready-to eat foods.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Clean the following physical facilities: 1) Clean heavy build-up on floors under ice machine, front counters, sinks and refrigerators. 2) Caulking at right side of three-compartment sink is dirty and moldy. Clean and maintain in a clean condition.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.