minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no current Certified Food Protection Manager certificate posted. PIC emailed a photo. Ensure it is posted.
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.
criticalCode MN Rule 4626.0130AFood source and labeling
Official wording
All food must be from approved sources.
Inspector’s notes
Discussed food source with owner on the phone. Food must come from a licensed catering facility. The current facility where food is obtained does not have a catering endorsement. Ensure food is coming from an approved source.
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed chlorine sanitizing solution in bottle tested below the recommended amount per manufacturers instructions. At time of inspection PIC remade the bottle at the proper concentration. Ensure the concentration of sanitizing solutions is within the proper concentration to prevent pathogen growth.
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.
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 a CFPM certificate was expired. Ensure at least one person involved in the day-to-day operations for the food business has a Minnesota Food Protection 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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed no food thermometer on site. Ensure one is available at all times to check the food temperature for proper hot and cold holding as well as receiving food.
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.
criticalCode MN Rule 4626.0130AFood source and labeling
Official wording
All food must be from approved sources.
Inspector’s notes
Observed PIC stated they receive food from Smart Restaurant & Cafeteria LLC. This business does not have a catering license. Daycare must provide food from an approve catering facility.
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.
criticalCode MN Rule 4626.0130AFood source and labeling
Official wording
All food must be from approved sources.
Inspector’s notes
Food is reported to be catered in from Barwaqo restaurant located in Karmel Mall. Inspector could not find a current food license for this establishment and there was no copy of a license on site. Obtain license information for the food that is catered in and provide to inspector.
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.