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 there to be no State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review at the facility. Have a CFPM certificate posted at the kitchen.
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 the kitchen handwashing sink to be used to fill a bowl with water. Make sure that handwashing sinks are only used for handwashing.
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.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
Observed a chemical spray bottle in the kitchen to not be labeled. Person-in-Charge was informed of violation. Make sure that chemical mixtures are labeled once removed from original packaging.
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.
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 facility to be using household bleach as a sanitizer in their 3-compartment sink. Person-in-Charge was notified of violation. Make sure to use bleach sanitizers that are rated for use on food contact surfaces.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be no sanitizer test kit at the facility. Provide and use a sanitizer test kit for the type of sanitizer used.
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
Observed no employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting this certificate will be included in this report. Make sure an employee gets a State of Minnesota CFPM 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.
majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
Observed there to be no designated person that oversees food service and food safety. Make sure that a person is designated to make sure food safety protocols are followed.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed facility to use styrofoam plates and bowls for single-use service. Styrofoam is not recyclable and is not allowed under Green-to-Go rules. Information on Green-to-Go rules will be included in this report. Make sure all single-use containers are allowed under Green-to-Go rules.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed multiple containers of sugar in the kitchen to not be labeled. Label all working containers of food ingredients to ensure their proper use.
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.
Observed there to be no handsoap provided at the kitchen handwashing sink. Provide handsoap at each handwashing sink to promote proper employee handwashing.
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.