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
Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no maximum registering temperature device for the hot-water sanitizing dish machine. Ensure one is provided. Discussed the puck, waterproof stem-thermometers with a "maximum" setting, and color changing stickers or tags with PIC at time of inspection.
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 4626.0033APermits, 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
Observed no Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure it is posted. Emailed information on how to obtain the CFPM certificate.
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.
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 chicken nuggets and carrots in hot-hold at 100F and 130F. Ensure food is reheated to 165F, and hot-held at 135F or higher to prevent pathogen growth. At time of inspection PIC reheated the food to 165F for service.
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 4626.0033APermits, 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
OBSERVED NO STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR BUSINESS. PER OPERATOR, ONE OF THEIR EMPLOYEES WILL BE TAKING AN UPCOMING CLASS. UPON COMPLETION OF CLASS, PASSING AN ACCREDITED EXAM AND RECEIVING A CERTIFICATE, EMPLOYEE TO APPLY FOR STATE OF MN CERTIFIED FOOD PROTECTION MANAGER CERTIFICATION. ONCE STATE CERTIFICATE IS RECEIVED, POST ON SITE.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR DEVICE ON SITE TO MEASURE THE UTENSIL RACK TEMPERATURE WITHIN THE HIGH TEMPERATURE DISHWASHER. PROVIDE APPLICABLE DEVICE.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
OBSERVED QUATERNARY AMMONIUM SANITIZER USED ON SITE BUT NO QUATERNARY AMMONIUM TEST STRIPS PRESENT. OBTAIN APPLICABLE TEST STRIPS.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
OBSERVED THE CAN OPENER PIERCING BLADE TO HAVE OLD DRIED UP FOOD DEBRIS. CLEAN AND MAINTAIN IN A CLEAN CONDITION.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
OBSERVED THE EMPLOYEE RESTROOMS USED BY FOOD EMPLOYEES TO NOT HAVE HAND WASHING SIGNAGE POSTED REMINDING THEM TO WASH THEIR HANDS. POST AS REQUIRED.
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.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
OBSERVED THE SANITIZER SPRAY BOTTLE TO BE AT 100 PPM QUATERNARY AMMONIUM. THE DISPENSING STATION IN THE BACK ROOM WAS TESTED AND SHOWING THE SAME RESULT. PER MANUFACTURER'S SPECIFICATIONS, THE EFFICACY RANGE SHOULD BE BETWEEN 200-400 PPM QUATERNARY AMMONIUM. MAINTAIN SANITIZER RANGE BETWEEN 200-400 PPM AT ALL TIMES.
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
OBSERVED THE QUATERNARY AMMONIUM SANITIZER DISPENSING STATION IN THE BACK ROOM TO BE TESTED AT 100 PPM QUATERNARY AMMONIUM. PER MANUFACTURER'S SPECIFICATIONS, THE EFFICACY RANGE SHOULD BE BETWEEN 200-400 PPM QUATERNARY AMMONIUM. CONTACT SUPPLIER TO HAVE DISPENSING STATION ADJUSTED.
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 4626.0033APermits, 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
OBSERVED NO STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR BUSINESS. INCLUDED BELOW IS A LINK TO SIGN UP FOR AN UPCOMING CLASS AND FURTHER APPLY FOR STATE OF MN CFPM CERTIFICATION. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us) ONCE A CLASS HAS BEEN COMPLETED, AN ACCREDITED EXAM HAS BEEN PASSED AND CERTIFICATE RECEIVED, APPLY FOR STATE OF MN CFPM CERTIFICATION. UPON RECEIVING THE STATE CERTIFICATION, POST THE CERTIFICATE ON SITE.
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.