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.
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.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Temperatures of TCS foods (cheese at 46, pizza sauce at 45*F, etc.) in the pizza prep cooler were above 41*F. Informed the manager on duty (MOD) to ensure they maintain temps of TCS foods at 41*F or below at all times, and to immediately adjust the cooler temps to =41*F and discard any TCS foods whose temps have been above 41*F for more than 3-4 hrs.
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
Establishment still does not have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). Informed the MOD they MUST employ an MDH certified food manager as soon as possible.
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.
Observed holes on the wall of the kitchen, and broken/missing FRP corner guards and tiles on the wall and floors of the kitchen. Informed the MOD to ensure the repair/replace any broken/missing tiles and corner guards in the kitchen, and maintain the physical facility in good repair.
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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed water leak at the kitchen handwash sink. Informed the MOD to repair the leak and maintain all plumbing in good working condition
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed establishment using time as s public health control (TPHC) for the hot menu items (pizza, cheese bread, etc.) on the hot display case which the MOD stated they discard after 30-60 mins for quality reasons. However, establishment did not have a written policy in place stating which products are kept below the required temps under the TPHC and for how long. Informed the MOD they MUST develop and have in place a written TPHC, and recommended them to use the TPHC template provided with this inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed shredded cheese (48*F) and pizza sauce (57*F) prepared 6 hrs earlier and cooling in large containers in the walk-in cooler. Informed the MOD they must store these products in smaller and shallow containers to cool them quickly and properly to =41*F within 4hrs of placing them in the walk-in 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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
The exterior of the pizza oven, hood canopy, and the underside of the underside of the oven conveyor belt had severe stains and food debris. Informed the MOD they should clean these areas more frequently and thoroughly.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed the concentration of the chlorine sanitizer in a spray bottle to be higher than 200ppm. Informed the MOD to maintain the concentration of chlorine sanitizers to be 50-200ppm. This issue was immediately corrected on site.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Inspector’s notes
Observed shredded cheese (48*F) and pizza sauce (57*F) prepared 6 hrs earlier in large containers in the walk-in cooler with their temps above 41*F. Informed the MOD they must cool these products quickly and properly to =41*F within 4hrs of placing them in the walk-in 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.