minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed faucet at three compartment sink, and prep sink were in disrepair and leaking. Ensure all plumbing is maintained in good repair
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.
Observed floors, and walls in disrepair with holes, missing and broken tiles. Ensure all floors, walls, and ceilings are smooth and easily cleanable
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 4626.0033APermits, 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 one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.
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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed back hand sink was missing paper towels. Ensure each hand sink is supplied with single-use paper towels, soap, trash and hand washing sign.
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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed outside surfaces of fryers, hood, and coolers with food debris. Ensure non-food contact surfaces are cleaned often.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed faucet at three compartment sink, and prep sink were in disrepair and leaking. Ensure all plumbing is maintained in good repair.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no test kit for chlorine sanitizer used in the facility. Ensure sanitizer test kit is available.
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 chlorine solution tested above 200PPM in three compartment sink. Ensure sanitizers are at the proper concentration to prevent chemical contamination of 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no illness log available. Ensure employees are trained on reporting illness and a log is kept to review of employees with food borne illness symptoms listed. Emailed with report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observed floors, and walls in disrepair with holes, missing and broken tiles. Ensure all floors, walls, and ceilings are smooth and easily cleanable.
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 4626.0565Water, plumbing, and sewage
Official wording
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
Inspector’s notes
Observed water dripping from ceiling on to hood of fryers. PIC stated it was from the HVAC system. Ensure condensation is not dripping on to equipment or inside a food prep area.
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.
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 CFPM (Certified Food Protection Manager) who works at the facility. Ensure at least one person who is involved in the day-to-day food safety operations of the food business obtains the 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.
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 being stored on the counter. Ensure wet wiping cloths are stored in chemical sanitizer solution 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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse droppings by floor drain under storage shelf outside of office. Ensure pest control is provided and facility is cleaned to track pest control issues. PIC stated they have a regular pest control service.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed paper towels missing from the back hand sink. Ensure paper towels are provided at each hand washing sink.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed wings sitting out at 68F. Ensure hot-holding foods are at 135F and above to prevent pathogen growth. At time of inspection PIC discarded the wings.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed paper towel dispenser empty at back hand sink. Ensure paper towels or other approved hand drying method is provided.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed outside of fryers, hood, and outside of non-working hot-holding unit heavily caked with grease and debris. Ensure non-food contact surfaces are cleaned.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed old hot-holding unit holding wings at 64F in disrepair, observed prep-cooler in disrepair (no food), observed ice machine in disrepair. Ensure all equipment is maintained in good repair, replaced, or removed.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed sliced cheeses, sliced cakes without a date mark. Ensure all ready-to-eat, time/temperature controlled for safety foods are date marked when the product is opened (day one) and discarded or used within seven days.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed chicken gizzards (26F) thawing on prep sink in bucket of water. Ensure thawing is completed using an approved method.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s notes
Observed thawed tilapia in reduced oxygen packaging (ROP) in walk-in cooler. Ensure fish in ROP packaging is removed prior to thawing. At time of inspection PIC cut open the packages and removed fish.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed containers of sliced tomato, cut lettuce and cut onion for sandwiches stored under raw fish and raw shrimp in walk-in cooler. Ensure employees are preventing cross-contamination by storing ready to eat foods above raw animal foods. At time of inspection PIC moved the ready to eat foods under the raw animal foods.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed clogged bathroom floor drain, and faucets at three compartment sink and prep sink were in disrepair. Ensure all plumbing systems are in good repair and cleanable.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed PIC set up the three compartment sink with water and bleach in the first compartment, then rinse and air dry. Ensure employees are washing with hot water and soap, rinsing to remove all soap residue, then sanitizing in the last compartment with an approved sanitizer for the required amount of time before air-drying the food contact utensils and dishes. At time of inspection educated PIC and set up the three compartment sink properly.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 bleach sanitizer was not labeled for use on food contact surfaces. Ensure sanitizer which is approved for food contact surfaces remains on site.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed several pounds of cooked wings sitting in old non-working hot-hold unit at 64F. PIC discarded at time of inspection. Ensure all hot-holding foods are kept at 135F and above to prevent pathogen growth.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed raw wings sitting at breading cart were at 50F. PIC discarded at time of inspection. Ensure cold-holding time/temperature controlled for safety (TCS) foods are kept at 41F and below to prevent pathogen growth.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed improper cold holding and hot holding temperatures for time/temperature controlled for safety foods, observed improper date marking, cross-contamination, and sanitizing of food contact surfaces. Ensure employees are properly trained to follow food safety procedures to prevent food borne illness.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no illness log being kept on site. Ensure a log of ill employees experiencing food borne illness symptoms is kept on site and properly filled out. Emailed log.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed old mouse feces under shelving at front counter. Ensure facility is cleaned often to monitor pest activity.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed prep cooler by flat top was holding food between 50-60F. Prep cooler ambient air at 56F. Ensure equipment is in good repair and proper adjustment.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no Minnesota Certified Food Protection (CFPM) certificate posted for anyone. Ensure someone who works at the location and can oversee daily food operations, and food employees has their Minnesota Certified Food Protection Manager Certificate posted.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed prep cooler holding time temperature controlled for safety (TCS) foods above 41F. Foods listed under prep cooler 2 above 41F were discarded at time of inspection. Observed raw chicken sitting out at breading station at 45F. At time of inspection PIC moved the chicken into the walk-in cooler. Ensure all TCS foods are held under mechanical refrigeration and are kept at 41F and below.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed mouse feces on single-use container boxes and chip boxes. Observed mouse feces behind dry storage. Ensure pest control is routinely provided and facility is cleaned often to prevent and monitor pest activity.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.
Inspector’s notes
Observed no sanitizer on site. Discussed with person in charge (PIC). Sanitizer must be provided at all hours of operation. PIC stated they had bleach on the way.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Observed chicken sitting on prep sink drain boards to thaw. Ensure thawing of TCS foods is done using one of the methods listed above.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Inspector’s notes
Observed hanging thermometers missing from pepsi cooler used to store TCS foods, and prep cooler used to store TCS foods. Provided two hanging thermometer at time of inspection.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed cakes in display cooler without a date mark. Ensure any foods opened in the facility and held more than 24 hours are date marked for they day they are opened and discarded or sold in seven days.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no illness log on site for employee symptoms. Ensure a illness log is kept and employees are aware of their responsibility to report certain symptoms as it pertains to their health and working with food.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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 no employee was the person in charge (PIC) at time of inspection. Ensure a person in charge is designated during all hours of operation. The person in charge should be able to monitor food safety procedures.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
Inspector’s notes
Observed the food employees did not explain proper cleaning procedures, cooking temperatures or holding temperatures, and could not demonstrate knowledge on foodborne illness symptoms. Ensure food employees are trained in proper food safety procedures.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
Inspector’s notes
Observed employee rinse hands in three compartment sink. Ensure employees are washing hands in the hand washing sink only.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
Inspector’s notes
Observed employee only rinse hands in handwashing sink. Demonstrated proper handwashing for food employees. Ensure employees are cleaning their hands properly.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed hand soap missing from handwashing sinks (both handwashing sinks in kitchen and in restrooms). Food employee provided dawn dish soap at back hand sink. Ensure all hand sinks have soap provided.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Food employees must use the following procedure when cleaning their hands and exposed portions of their arms: rinse their hands under clean, warm running water; apply hand soap to their hands; rub their hands together vigorously for at least 10 to 15 seconds; remove soil from beneath fingernails while cleaning their hands; thoroughly rinse their hands under clean, warm running water; and thoroughly dry their hands with individual, disposable towels, or a continuous towel system that supplies the user with a clean towel.
Inspector’s notes
Observed employees did not use soap or turn off faucet with paper towels. Ensure handwashing procedures are reviewed with employees. Educated at time of inspection.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
Inspector’s notes
Observed light shield missing on lights in prep area and cooking area.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed "beef juice" in hot-hold well at 112F. At time of inspection educated food employee on how to reheat and hold TCS food. Liquid was reheated to 165F and hot held.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.