majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
There was no person in charge at the time of the inspection - have a trained person onsite at the time of operation.
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
Self-service soda dispenser observed with incomplete label - provide ingredient list.
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 4626.0875Cleaning and sanitizing
Official wording
Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.
Inspector’s notes
Per discussion with PIC, board on prep cooler is sanitized every 4 hours in place. Discontinue this practice - properly wash, rinse, and sanitize board. Recommendations were provided to PIC during the inspection: provide smaller boards for employees to cut and prep sandwiches and then remove small boards for proper cleaning at the compartment sink OR remove the whole board to the compartment sink to wash, rinse, and sanitize.
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
No certified food protection manager (CFPM) posted onsite at the time of the inspection. Post a CFPM in a conspicuous area.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
No handwashing sign posted at the back handwashing station. Post a sign.
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.