minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed expired Certified Food Protection Manager Certificate. Ensure the current copy from the state of Minnesota is posted.
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
Observed basement and upstairs hand washing sinks did not have signs posted reminding employees to wash their hands. Ensure they are posted.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed expired CFPM certificate posted. Ensure current certified food protection manager (CFPM) certificate is posted.
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.
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 quat sanitizing solution tested at 150ppm in three compartment sink with dishes in solution. Manufacturer label requires 200PPM-400PPM. At time of inspection PIC drained the solution and remade it to 400PPM. Corrected. Ensure sanitizer solution is tested often and kept at the required concentration to prevent pathogen growth.
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 4626.0815Cleaning and sanitizing
Official wording
Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
Inspector’s notes
Observed test kit did not test concentration of quaternary ammonium sanitizing solution, only the pH. Ensure a test kit for each type of sanitizer is provided.
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 no handwashing sign at hand sink by register. Ensure a sign is posted.
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.