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
Correct new lowboy unit so that it maintains a temperature of 41*F or less. Do not overfill unit so that air circulation is not attained. Note: Walk-in freezer and walk-in cooler are no longer being used. New upright freezer and coolers are being used instead of walk-ins which are both broken. Walk-in coolers being used as storeroom.
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.
Replace the dead battery in paper towel dispenser at front hand wash sink or provide a new paper towel dispenser.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed numerous containers of pasteurized cream cheese being held in new lowboy at temperature of 55*F. Boxes of cream cheese relocated to a working cooler. Note: New lowboy was packed so full there was no air circulation occurring in unit. This was corrected.
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 4626.0435CFood source and labeling
Official wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
There were no ingredient labels on customer self service beverage dispenser. Provide ingredient labels for this unit. Note: Labels can be obtained from your beverage supplier.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Post a copy of the CFPM 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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Correct the following equipment issues: 1) Repair non-functioning walk-in cooler and walk-in freezer. Neither of the units were working. At time of inspection there were no TCS foods being held in walk-in coolers. Repair so that WIC maintains an ambient temperature of 41*F or less and walk-in freezer 0*F.
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.
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 shaved meat at 115*F, scrambled eggs at 123*F, sauteed onions at 106*F, cheese sauce at 120*F and chicken in hot holding cabinet at 120*Fb Maintain all hot TCS foods at 135*F or greater. Note: establishment was getting ready to close and turned off hot holding equipment and or placed hot foods on counter for service until closed - discontinue this practice.
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 multiple hot TCS foods cooling in metal pans wrapped tightly with plastic wrap. Cool TCS foods in uncovered containers so that food cools properly.
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 numerous hot TCS foods cooling in 4 and 6 inch deep containers. Cool hot TCS foods in containers that are 2 inches in depth 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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed that business license expired 4/1/26. Obtain and post valid store 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.
Correct the following: 1) Replace the dead battery in paper towel dispenser at front hand wash sink. 2) Repair damaged base coving in back room.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed a container of purple cabbage sitting on counter at 66*F. Maintain cold TCS foods at 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.
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 or labels on squeeze bottles located in "Pepsi Cooler". Provide date marks on TCS foods.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Post a copy of the CFPM 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 4626.0435CFood source and labeling
Official wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
The beverage dispenser in the customer self-service area is not labeled. Label self-service sodas with ingredients. Labels can be obtained from your supplier.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
In the walk-in freezer observed a box of hashbrowns being stored on the floor. Store all food up off the floor at least 6 inches
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.
criticalCode MN Rule 4626.1040AWater, plumbing, and sewage
Official wording
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s notes
Observed the food prep sink faucet wrapped with plastic wrap. Repair sink faucet.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
Inspector’s notes
Observed a gas fired range installed completely outside the existing hood. Place gas range under hood or remove from establishment.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Correct the following equipment issues: 1) Repair non-functioning walk-in cooler. Unit was holding an ambient temperature of 62*F although at time of inspection there were no TCS foods in cooler. Repair so that unit maintains an ambient temperature of 41*F or less. 2) Cookline lowboy unit was observed to be holding an ambient temperature of 50*F. Repair unit so that it maintains a temperature of 41*F or less. 3) Observed a build-up of ice on ceiling and floor of walk-in freezer. Remove build-up of ice.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Post a copy of the CFPM 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 4626.0435CFood source and labeling
Official wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
Beverage dispenser in the customer self-service area is not labeled. Label self-service sodas with ingredients. This can be obtained from your supplier.
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.
criticalCode MN Rule 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
Person in charge indicated that employee health training is not provided. Ensure that new employees are trained on when and how to call off for shifts due to illnesses. Ensure that all persons in charge are knowledgeable on the employee health policy and understand the recording requirements. Employee health requirements and recording requirements were reviewed during the inspection
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Post a copy of the CFPM 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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed an unlabeled spray bottle containing degreaser. Label all spray bottles with their contents.
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.
In the storeroom observed the base coving falling off the wall. Repair base coving - reattach to wall.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
In the walk-in freezer observed boxes of food being stored on the floor. Store all food up off the floor at least 6 inches.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
At cookline observed scoop handles laying inside and touching hot foods on steamtable. Store scoops in such a manner that the handle is not laying in the product.
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.
minorCode MN Rule 4626.0275BEquipment and utensils
Official wording
Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
Inspector’s notes
At storage area observed scoops buried in bulk food storage containers. Store scoops in such a manner that the handle is not in contact with the food item.
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 4626.0435CFood source and labeling
Official wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
Beverage dispenser in the customer self-service area is not labeled. Label self-service sodas with ingredients. This can be obtained from your supplier.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed aioli sauce and spicy mayo at 45*F on cookline coldwell. Maintain all cold food at 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.