Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed no hand washing sink in prep area or near dish machine. Ensure one is installed.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed basement with un-used equipment making cleaning and maneuvering the space difficult. Ensure unused and unnecessary equipment is removed from facility.
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.
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Observed clean equipment stored under swage line in basement. Ensure clean equipment is stored protected from 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed hand washing sink at coffee station did not have a sign to remind employees to wash their hands. Ensure one 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed ventilation system above cook station with excess dust and debris. Ensure non-food contact surfaces are cleaned.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed employee go from handling dirty dishes to clean dishes without an accessible hand sink at dish machine next to prep area. Discussed with PIC. Hand washing sink though bakery room door used at bakery station. Ensure plans are submitted to install a hand sink for ease of access near prep area and dish machine.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed basement with un-used equipment making cleaning and maneuvering the space difficult. Ensure unused and unnecessary equipment is removed from facility.
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.
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Observed clean equipment stored under swage line in basement. Ensure clean equipment is stored protected from 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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Observed tomato soup at 68F six hours after preparing, and chili at 96F four hours after preparing. Ensure cooked time/temperature controlled for safety foods are properly cooled from 135F-70F within two hours and from 70F-41F within four more hours for a total of six hours to prevent pathogen growth. Discussed cooling time/temperatures and methods with PIC at time of inspection. PIC discarded the tomato soup and chili 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.
Observed soups cooling in reach in kitchen cooler, covered, and stacked on top of each other, which did not meet the required time/temperatures for cooling foods. Ensure an effective cooling method is used for cooling time/temperature controlled for safety foods. Discussed with PIC at time of inspection, because soups did not meet the required times/temperatures for cooling PIC 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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed soups cooling that were covered, stacked, and the food was over two inches deep. Ensure when foods are cooling, they are placed so the food is no thicker than two inches, uncovered, and spaced apart. Discussed proper cooling methods 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed hand washing sink at coffee station did not have a sign to remind employees to wash their hands. Ensure one 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed ventilation system above cook station with excess dust and debris. Ensure non-food contact surfaces are cleaned.
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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed food employee was handling dirty dishes then moving clean dishes from the dish washing machine to put them away. Ensure employees are washing their hands after handling soiled equipment to prevent contamination of clean equipment and food contact surfaces. PIC discussed with food employee at time of inspection. Food employee rewashed dishes and washed 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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed no handwashing sink which is easily accessible from dish washing machine and prep line. Ensure there is a handwashing sink which is easily accessible.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed excessive equipment and items stored in basement. Continue to remove.
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.
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Observed clean equipment stored under sewage line in basement. Ensure clean items are stored in a protected and approved area, away from sewage lines and other 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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed ice machine mechanical parts and guard with black and pink build up. Ensure equipment surfaces are cleaned and sanitized. Discussed discontinuing use of ice machine until it is clean with PIC.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s notes
Observed employee going from cracking eggs to getting ready-to-eat bread with gloved hands without an accessible hand sink at prep station or dish station next to prep area. Discussed with PIC. Room has a prep-sink on opposite wall made into a hand washing station. Hand washing sink though bakery room door used at bakery station. Ensure plans are submitted to install a hand sink for ease of access near prep area and dish machine.
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 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed food employee crack raw eggs and then go to get ready-to-eat bread out of a container. Ensure gloves are used for one task and changed when going from raw animal foods to ready-to-eat foods. Discussed at time of inspection. Employee washed hands and changed gloves.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed bucket tested at 0PPM. Ensure wiping cloths are stored in sanitizer between use. At time of inspection PIC refreshed the bucket to 200PPM quaternary sanitizer.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed basement with un-used equipment making cleaning and maneuvering the space difficult. Ensure unused and unnecessary equipment is removed from facility.
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.
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.
Inspector’s notes
Observed clean equipment stored under swage line in basement. Ensure clean equipment is stored protected from 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed sour cream container out on line at 70F. Observed display cooler holding cheese cake at 46F and carrot cake at 47F. Ensure time/temperature controlled for safety (TCS) foods are 41F and under, and stored in mechanical refrigeration. PIC discarded items 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.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed containers of cooked and brined onions with a date mark over the seven day limit. Ensure time/temperature controlled for safety (TCS) foods are date marked for no more than seven days. At time of inspection discussed HACCP plan if pickling to extend the date mark. PIC discarded at time of inspection.
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 4626.0033APermits, 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 on staff with the Minnesota Food Protection Manager (CFPM) certificate. Ensure at least one employee with the ability to oversee food employees and food activities has the 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed an employee dump extra coffee into the handwashing sink in the service area. Ensure that handwashing sinks are only used to wash 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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed the inside of the ice machine and the interior of the dish machine to be soiled with old debris. Clean and maintain clean.
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.
minorCode MN Rule 4626.0105BEquipment and utensils
Official wording
Food employees must use a closed beverage container within the food preparation or utensil washing areas.
Inspector’s notes
Observed an open beverage can, belonging to an employee, to be stored on racking in the service area directly above cups for customer service. Beverage was discarded during inspection. Ensure that all employee beverages are in closed containers when in food prep, cooking, service, or dish washing areas.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw chicken over ready-to-eat cheese in the salad prep lowboy cooler. Observed raw chorizo and raw shelled eggs to be stored directly above mixed greens in the cookline prep lowboy cooler. These items were rearranged during inspection. Ensure that raw animal proteins are stored in a matter that prevents contamination of 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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
Observed items containing under cooked eggs and undercooked hamburger to be on the menu, but not to be accompanied with a consumer advisory. Ensure that all menus identify items with undercooked animal proteins and provide a consumer advisory.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors behind the prep cooler in the cook area and behind the oven in the bakery kitchen to be soiled with debris. Observed the ceilings in the cooking area to be soiled. Clean these areas and maintain physical facilities in good repair.
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.