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 in back room.
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 and post certificate in a conspicuous location. Note: Manager has signed up for a ServSafe class.
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.
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
Observed grill being used with no filters in place. Discontinue this practice to prevent grease from coating hood duct with grease.
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.
Food workers must wash their hands before starting food preparation tasks.
Inspector’s notes
Observed an employee enter establishment and immediately started food prep duties without washing hands. Hands are to be washed at hand sink before starting food prep duties.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
None of the establishment hand wash sinks had hand wash signs posted. Provide a hand wash sign at each hand wash 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.
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 2 pans of chicken tenders at 130*F and 128*F in hot holding cabinet, hollandaise sauce in steamtable at 99*F and tater tots at 116*F under heat lamps. Maintain all hot TCS 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
1) Observed purple cabbage at 43*F in Coldwell and chicken tenders in 2-door lowboy at 46*F. Maintain all cold TCS foods at 41*F or less. 2) In storeage area observed an opened container of mayonnaise being stored at room temp. Instructions on label state to refrigerate after opening. Container of mayo discarded.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed shell eggs being stored on top shelf in cooler directly over ready-to-eat foods. Store shell eggs separate from or beneath ready-to-eat foods.
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.
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
Observed numerous squeeze bottles in coolers that were not date marked or labeled. Provide date marks and labels on these items.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There were no quat test strips available to measure the strength of quat sanitizer in 3-comp sink. Obtain quat test strips to measure strength of sanitizing solution.
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 4626.0735ABEquipment 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 equipment: 1) The 2-door lowboy was holding an ambient temperature of 46*F and the 2-door Avantco refrigerator was holding at 43*F. Repair these units so that they maintain a temperature of 41*F or less. 2)Repair ripped gaskets on 1-door freezer unit.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Obtain and post a copy of your business license 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 4626.0033APermits, 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 and post 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.