minorCode MN Rule 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE AVAILABLE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IT IN A VISIBLE LOCATION. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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
THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE AVAILABLE. ENSURE AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE. POST ON SITE ONCE IT HAS BEEN RECEIVED.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
OBSERVED FOODS IN SALAD BAR COLD HOLDING ABOVE 41*F (BROCCOL SALAD 47*F, CUT TOMATO 50*F). INSTRUCTED PERSON IN CHARGE TO TURN DOWN DIAL AND MONITOR UNIT. IF TEMPERATURES STAY ABOVE 41*F, CALL FOR REPAIR OF COOLER.
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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
OBSERVED FOODS IN SALAD BAR COLD HOLDING ABOVE 41*F (BROCCOL SALAD 47*F, CUT TOMATO 50*F). ENSURE COLD HOLDING EQUIPMENT IS PROPERLY MAINTAINED TO HOLD FOODS AT 41*F OR BELOW AT ALL TIMES.
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
THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE AVAILABLE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT OBTAINS CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE, AND POST CERTIFICATE IN A VISIBLE LOCATION. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
THE CAN OPENER WAS OBSERVED WITH DRIED FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN.
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
THE HANDWASHING SINK NEAR THE OVENS WAS MISSING SIGN NOTIFYING EMPLOYEES TO WASH THEIR HANDS. ENSURE ALL HANDWASHING SINKS HAVE SIGNS REMINDING EMPLOYEES TO WASH THEIR HANDS.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s Notes
OBSERVED MOP STORED UPSIDE DOWN AND LEANING AGAINST WALL, RESULTING IN WALL AND MOP HANDLE BECOMING SOILED. HANG MOPS TO DRY AFTER EACH USE IN A MANNER THAT PREVENTS CONTAMINATION OF WALLS, EQUIPMENT, OR SUPPLIES.
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
ACCORDING TO PERSON IN CHARGE, THERE IS NOT A CURRENT CERTIFIED FOOD PROTECTION MANAGER EMPLOYED AT ESTABLISHMENT, BUT SHE IS SIGNED UP FOR THE NEXT CLASS IN DECEMBER. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE. ONCE RECEIVED, POST IT IN A VISIBLE 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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s Notes
OBSERVED THE SCOOP HANDLE RESTING IN BLUEBERRIES AT SALAD BAR. WHEN UTENSILS ARE STORED IN FOOD, HANDLES MUST BE STORED ABOVE THE TOP OF THE FOOD TO PREVENT CONTAMINATION.
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 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
OBSERVED CAN OPENER WITH DRIED FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN.
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
OBSERVED SERVSAFE CERTIFICATE POSTED, BUT THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE POSTED. POST 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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official Wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s Notes
THE PERSON IN CHARGE WAS NOT AWARE THAT THEY MUST NOTIFY THE REGULATORY AUTHORITY IF THEY RECEIVE A COMPLAINT OF ILLNESS. ENSURE MINNESOTA DEPARTMENT OF HEALTH (1-800-FOOD-ILL) IS CALLED EVEN IF YOU ONLY RECEIVE ONE COMPLAINT OF ILLNESS. SENDING PDF INFO SHEET WITH REPORT.
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 QUATERNARY AMMONIUM CONCENTRATION IN BUCKET AT 100 PPM. INSTRUCTED PERSON IN CHARGE TO REFRESH SANITIZER BUCKET. MAINTAIN CONCENTRATION OF QUATERNARY AMMONIUM BETWEEN 200 - 400 PPM.
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.