minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
OBSERVED FOOD DEBRIS SPILL IN UPRIGHT COOLER. 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 4626.0033APermits, 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
THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE AVAILABLE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED THEIR CFPM CERTIFICATE AND 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.
OBSERVED MISSING SOAP AT HANDWASHING SINK IN MAIN PREP AREA. PERSON IN CHARGE MOVED SOAP TO HANDWASHING AREA AT TIME OF INSPECTION. ENSURE THERE IS A SUPPLY OF SOAP AT EACH HANDWASHING SINK AT ALL TIMES.
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.
Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.
Inspector’s notes
OBSERVED EMPLOYEE PHONE ON FOOD PREP SURFACE. STORE EMPLOYEE PERSONAL ITEMS AWAY FROM FOOD PREP AREA 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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
OBSERVED STICKY DEBRIS ON SHELF ABOVE DISH WASHING AREA. 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.
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 storing poisonous or toxic materials above food, equipment, utensils, linens or single-service or single-use articles.
Inspector’s notes
OBSERVED CLEANING PRODUCTS STORED ABOVE DISH WASHING AND DRYING AREA. DISCONTINUE STORING POISONOUS OR TOXIC MATERIALS ABOVE DISH WASHING AREA.
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.
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
NO CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE WAS AVAILABLE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT OBTAINS CFPM CERTIFICATE. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/index.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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
OBSERVED SANITIZER BUCKET WITH 0 PPM CHLORINE. EMPLOYEE CORRECTED ON SITE TO 50 PPM.
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.