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 (CFPM) registered with the State of Minnesota at the time of inspection. Provided link for CFPM information and the link to the application portal. Register the designated individual with the State of Minnesota and Post Certificate once it is received for inspectors to verify during inspections. Maintain a designated CFPM current at all times.
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
There was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota at the time of inspection. Provided link for CFPM information and the link to the application portal. Register the designated individual with the State of Minnesota and post certificate once it is received for inspectors to verify during inspections. Maintain a designated CFPM current at all times.
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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
There was no independent means of measuring the hot water sanitization temperature of the high temperature dish machine at the time of inspection. Discussed with Person In Charge that they need to have a way to ensure that the dish machine is adequately sanitizing dishes without having to refer to the machine's temperature, as they can lose accuracy over time. Provide an independent means of ensuring the dish machine reaches a minimum sanitization temperature of 160F with temperature stickers, a maximum registering thermometer, or another approved method. Maintain on site at all times to monitor dish machine.
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 is currently no Certified Food Protection Manager (CFPM) employed at the facility where they are receiving and serving hot held and cold foods. Discussed requirement with Person In Charge and will send information to PIC about approved courses and the application to register with the State of Minnesota when they have completed and passed the approved course. Employ a CFPM at the facility at all times and keep current. Post Certificate in establishment when it is obtained from the State of MN.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
At the time of inspection, there was no means to track food employee illness occurrences. Will provide the MDH log with emailed report. Have a system to track food employee illness, document it on the log, and have available during inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
There was no hand soap available at main handwashing sink at the time of inspection. Person In Charge provided hand soap to sink immediately. Discussed with Person In Charge that the hand sink must be stocked with soap and towelling at all times so that employees do not have any barrier to washing hands. Retrain staff to monitor and refill hand soap 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Main handwashing sink was observed missing handwashing signage. Post signage at every hand sink reminding employees 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.