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
In the back room observed the two large upright refrigerators holding TCS foods at 42*F and 43*F. Turn down thermostat so that units hold foods at 41*F or less.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
In the back room observed milk at 43*F, bacon at 42*F and Gouda cheese at 42*F in upright refrigerators. Maintain cold TCS foods at 41*F or less.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Clean hevy build-up of dust on ice machine vent.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Employee illness log observed to be blank. If there are no ill employees for a certain month write on log no ill employees. That way you are keeping a record.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed hot water temps of only 94*F and 96*F at establishment hand wash sinks. Provide hot water between 110*F - 130*F at establishment hand sinks.
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.
Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
Inspector’s notes
Observed employees working with long hair that was not restrained. Food workers with long hair must keep their hair restrained - example - cap, visor, etc.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed a 2-door lowboy at front counter under Espresso machine holding an ambient temperature of 52*F to 47*F. Turn down thermostat or have unit serviced so that it maintains a temperature of 41*F or less. Until unit is holding 41*F or less do not use it to store TCS foods.
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 wet wiping cloths sitting on establishment counters and worktables. Store wet cloths in a solution of sanitizer between uses.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Establishment is using quat as a sanitizing solution but had no quat test strips. Obtain and use quat test strips to measure strength of sanitizing solution. Note: At the 3-comp sink a Smart Power sink and surface cleaner/sanitizer poster is posted. You are no longer using sink and surface cleaner as a sanitizer. you are using quat as a sanitizer. Have your chemical company replace the sink and surface posted with a quat poster.
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 CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. PROVIDE A CURRENT STATE OF MINNESOTA FOOD PROTECTION MANAGER AND POST CERTIFICATE ON SITE. THE BELOW LINK PROVIDES USEFUL INFORMATION ON HOW TO GO THROUGH THE ENTIRE PROCESS. https://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.
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 CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. PROVIDE A CURRENT STATE OF MINNESOTA FOOD PROTECTION MANAGER AND POST CERTIFICATE ON SITE. THE BELOW LINK PROVIDES USEFUL INFORMATION ON HOW TO GO THROUGH THE ENTIRE PROCESS. https://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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed sliced tomatoes and sliced ham being stored at 49.5*F in 2-door lowboy. Store all cold TCS foods at 41*F or less. (items 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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed opened packaged ham with a date mark of 8/19/24 - today would be 9 days. TCS cold food to be used within 7 days or be discarded. Discard this outdated food.
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
On back prep table observed several small plastic containers of food items lacking labels. Provide a label on food containers indicating what contents are.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There was no employee illness log being kept on site. Obtain and use an employee illness log. Note: an example of an employee illness log e-mailed to establishment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
Inspector’s notes
Observed an employee with long hair that was not restrained. Food workers with long hair must keep their hair restrained - example - cap, visor, etc.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed a 2-door lowboy at front counter holding an ambient temperature of 49*F. Turn down thermostat or have unit serviced so that it maintains a temperature of 41*F or less. Until unit is holding 41*F or less do not use it to store TCS foods.
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.