Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
All TCS foods in the cold line, including feta cheese, cut tomatoes, pico, and bottled sauces, were stored between 52 and 58 degrees F. Stock times were verified during the inspection, and troubleshooting advice for the refrigeration system was provided. Ensure that all cold TCS foods are stored at or below 41 degrees F.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
The can opener blade and dicing block were soiled with food debris and buildup while in storage. Disassembly and cleaning tactics for these specific pieces of equipment were reviewed during the inspection. Store all food contact surfaces clean when not in use.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Caulking above the triple sink is soiled with mold-like accumulations. Scrap old caulking and re-caulk.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
To-go coffee cups are made from material that is not recyclable or compostable. These to-go materials are not allowed in the City of Minneapolis. Green-to-go information is being provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Date marking in the walk-in cooler has improved. Packaged desserts in the display case are still missing pack dates. Effective date marking strategies for these items were reviewed during the inspection. Ensure that all TCS foods that store beyond 24 hours are date-marked.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
All TCS foods in the cold line, including feta cheese, cut tomatoes, lettuce, and sauces in bottles, were stored between 48 and 52 degrees F. Ensure that all cold TCS foods are stored at or below 41 degrees F.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
The can opener blade was soiled with food debris and buildup while in storage. Clean and store all food contact surfaces clean when not in use.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Case lots of food in the walk-in cooler and the walk-in freezer were being stored directly on the floor. Ensure that all food is stored at least 6 inches off the floor.
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 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Shelving for onions in dry storage is lined with used cardboard. This material is soiled and absorbing grease, creating a pest harborage. Discontinue lining surfaces with cardboard.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Caulking above the triple sink is soiled with mold-like accumulations. Scrap old caulking and re-caulk.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Togo coffee cups are made from material that is not recyclable or compostable. These to-go materials are not allowed in the City of Minneapolis. Green-to-go information is being provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Rice pudding made and packaged days ago was being held in the display case with no date mark. Bulk TCS foods such as pico and cut lettuce were stored in the walk-in cooler without date marking. Packaged rice bowls were stored in the walk-in cooler without date marking. Date mark all in-house TCS foods that are made in bulk and held overnight.
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.
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
The employees working in the kitchen are not being monitored, coached, and retrained to ensure that high-priority food safety risk factors such as cold holding, date marking, and protection from contamination are being managed. Provide the necessary coaching and retraining for food handlers to ensure they can manage the operation's food safety
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.
Multiple examples of deeply filled TCS foods that were filled 6 inches or more with food. When cooling TCS foods without the help of ice, ensure the food is not filled above 2 inches. Effective cooling methods were reviewed with the person working.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Multiple examples of TCS foods cooling while covered. Effective cooling methods were reviewed with the person working. Ensure that foods remain uncovered when cooling.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
All TCS foods in the cold line, including feta cheese, cut tomatoes, lettuce, and sauces in bottles, were stored between 46 and 49 degrees F. Stock times were reviewed with the employee. Ensure that all cold TCS foods are stored at or below 41 degrees F. This violation has been noted for three consecutive years, and therefore, a citation is being issued with this report.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Cooked rice pudding still cooling from the night before was observed at 61 degrees F in the center and 51 degrees F on the outer edge. Informed the person working that this product must be discarded. Ensure that all cooked TCS foods are cooling within the time and temperature parameters above. A citation is being issued with the report for this violation as this process has remained improperly controlled for more than a year.
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.
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Inspector’s notes
The cut pico was still cooling from the night before. Ensure that TCS foods that are prepared at room temperature are cooling within the above time and temperature parameters.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
The following food contact surfaces were stored in the clean are soiled during the inspection: Can opener blade Block dicer Blender cup Ensure that all food contact surfaces are stored 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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Case lots of food in dry storage, the walk-in cooler, and the walk-in freezer were being stored directly on the floor. Ensure that all food is stored at least 6 inches off the floor.
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 4626.0495Cleaning and sanitizing
Official wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s notes
Shelving for onions in dry storage is lined with used cardboard. This material is soiled and absorbing grease, creating a pest harborage opportunity. Discontinue lining surfaces with cardboard.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Flooring under the onion shelf was soiled with food debris and debris. Floors in the walk-in freezer were soiled with debris. Overstock in both areas presents a flooring cleaning challenge. Clean and maintain the cleanliness of all floors.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Caulking above the triple sink is soiled with mold-like accumulations. Scrap old caulking and re-caulk.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
A bus tub of raw meat was stored on top of a stock pot of fresh veggies in the walk-in cooler. Reorganize the cooler to prevent cross-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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Togo coffee cups are made from material that is not recyclable or compostable. These to-go materials are not allowed in the City of Minneapolis. Green-to-go information is being provided with the report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Rice pudding made and packaged days ago was being held in the display case with no date mark. Date mark all in-house TCS foods that are made in bulk and held overnight.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
No handwashing reminder signage was near the sink in the bathroom. Ensure that all hand sinks have handwashing reminder signage near them.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log was available on-site. A sample log is being provided with the report. Ensure that all records of employee illness are recorded and that all shift leaders know how to find and use the log.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
The employees working in the kitchen are not being monitored, coached, and retrained to ensure that high-priority food safety risk factors such as cooling, cold holding, date marking, protection from contamination, and employee health are being managed. Providing the needed coaching and retraining to the food handlers to ensure they can manage the food safety of the operation.
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.
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
There was no person in charge present during the inspection. The employee who was present indicated that he was not responsible for the business operation or a manager. Ensure that a person in charge is present for all hours of operation.
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.
The pico that was cut earlier in the day was still cooling inefficiently in a deeply filled container. Ensure that when cooling even room temperature prepared TCS foods, the foods are not filled above 2 inches to ensure rapid cooling. These effective cooling practices apply to both cooked and room-temperature prepared foods.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
The pico that was cut earlier in the day was still cooling inefficiently in a closed container. Ensure that when cooling even room-temperature prepared TCS foods, the foods are uncovered to ensure rapid cooling. These effective cooling practices apply to both cooked and room-temperature prepared foods.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Examples of uncovered foods in the reach-in freezer with other bags of food nested on top of the open foods. If foods remain uncovered during service, then ensure that contamination is prevented. Cover these foods during periods of slow service or when the business is closed.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Examples of sauce bottles storing in the topside cooler with product temperatures in the upper 50's. Refrigeration and proper storage tactics were reviewed during the inspection. Ensure that all cold TCS foods are holding at or below 41 degrees F.
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.
Cooked gyro meat was cooling overnight, filled 6 inches deep in a pan to cool without the help of ice. When cooling without ice, ensure that food is only filled up to 2 inches deep. Effective cooling methods were reviewed during the inspection.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Cooked gyro meat was ineffectively cooling overnight, uncovered. Ensure that foods that are cooling down remain uncovered during the cooling process. Effective cooling methods were reviewed during the inspection.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s notes
Cooked gyro meat was observed cooling overnight at 54 degrees F. The product was discarded. Ensure that all cooked TCS foods cool according to the time and temperature parameters above.
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.
Protect food from cross-contamination by using packages or covered containers.
Inspector’s notes
Multiple examples of uncovered foods were found in both the chest freezer in the back and the reach-in dessert cooler on the line. Ensure that all foods that are NOT cooling remain covered to prevent overhead 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.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Multiple examples of single packaged rice bowls, mango lassi, and cold desserts were held without date marking to indicate how long the product had been held in the cooler. Date mark all TCS foods that are held overnight and ensure they are not held beyond 7 days.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Raw fish is stored above ready-to-eat cut produce in the walk-in cooler. Re-arrange the cooler to prevent cross-contamination. Proper storage was reviewed during the inspection.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
No sanitizer test kit was found on-site during the inspection, nor could be provided by the person in charge. Obtain a test kit for the sanitizers being used on-site.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
The walk-in freezer had many cases of food stored directly on the floor. Ensure that all food is stored at least 6 inches off the floor.
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 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Individual packaged rice bowls were in the walk-in cooler holding from a couple of days ago without a date mark. Ensure that all TCS foods that are being held overnight are date marked and not used past 7 days.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Raw fish storing above cases of produce and ready to eat foods. Ensure that raw animal foods are storing in a way that prevents contamination with ready to eat foods.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log was on site. Recording requirements were reviewed during the inspection and sample log is being emailed with the report. Ensure that all persons in charge know how to use the log and where it is.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Multiple examples of TCS foods such as cut tomatoes, sauces in bottles, and cut lettuce holding between 42-45 degrees F. Refrigeration troubleshooting and proper utilization of the topside cooler was discussed. Ensure that all cold TCS foods are holding at or below 41 degrees F.
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.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Individual packaged rice bowls were in the walk-in cooler holding from a couple of days ago without a date mark. Ensure that all TCS foods that are being held overnight are date marked and not used past 7 days.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Styrofoam takeout containers being used. Stop purchasing this material and instead obtain take out materials that are either recyclable or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Raw meat storing above cases of produce. Meat was moved during the inspection. Ensure that raw animal foods are storing in a way that prevents contamination with ready to eat foods.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
No employee illness log was on site. Recording requirements were reviewed during the inspection and sample log is being emailed with the report. Ensure that all persons in charge know how to use the log and where it is.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Bulk containers of sugar and flour were storing directly on the floor under the oven. Ensure that all foods are storing at least 6 inches off of the floor.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
No MN state certified food manager certificate was available on site. Provide and post a state of MN CFPM certificate 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.