minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed there to be no State of Minnesota Certified Food Protection Manager (CFPM) certificate onsite. Make sure that an employee gets and keeps a 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.
Observed cracked wall and floor tiles at the walk-in cooler. Repair and keep physical facilities in good repair.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the tile floor in the walk-in cooler to be soiled. Clean and keep physical facilities 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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the gaskets of the walk-in cooler to be soiled. Clean and keep equipment 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.
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
Observed the hood filter in the ventilation system to be dislodged. Make sure all filters are in proper place when operating warming equipment.
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.
Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
Inspector’s notes
Observed employee to turn off the faucet at the handwashing sink with their hands. Make sure employees use paper towel to turn off faucet so that they avoid recontamination of their 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.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed there to be no State of Minnesota Certified Food Protection Manager (CFPM) certificate onsite. Make sure that an employee gets and keeps a 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.
Observed cracked wall and floor tiles at the walk-in cooler. Repair and keep physical facilities in good repair.
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 4626.0495Cleaning 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
Observed the interior of the milk cooler to be lined with paper. Remove paper and make sure that equipment is made of non-absorbent material.
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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
Observed the sneeze guard at the salad bar to be folded up during service. The sneeze guard was engaged during inspector. Make sure that the sneeze guard is folded down to protect the salad bar food items from potential 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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be no sanitizer test kit at the cafeteria. Make sure that a sanitizer test kit is provided at kept at the cafeteria.
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
Observed there to be no State of Minnesota Certified Food Protection Manager (CFPM) certificate onsite. Instructions of getting the CFPM certificate will be included in this report. Make sure that an employee gets and keeps a 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.
Observed cracked wall and floor tiles at the walk-in cooler. Repair and keep physical facilities in good repair.
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.
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 chicken patty and baked beans in the stand-up warmer at temperatures of 130 and 127 degrees F. The temperature setting of the warmer was turned up and temperatures of food items were observed at 137 and 135 degrees F, 30 minutes later. Keep hot TCS foods at temperatures of 135 degrees F or higher.
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 4626.0495Cleaning 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
Observed the interior of the milk cooler to be lined with paper. Remove paper and make sure that equipment is made of non-absorbent material.
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.
criticalCode MN Rule 4626.0287AEquipment and utensils
Official wording
Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
Inspector’s notes
Observed employee to be wearing single-use gloves while washing dishes, and then move to scoop food at the salad bar without changing gloves. Employee was instructed to change gloves and wash their hands. Make sure that single-use gloves are only used for one task or changed when contaminated.
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.
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 teacher helper to briefly wash their hands before putting on gloves and working at the salad bar. Food handler was instructed to wash their hands for a minimum of 20 seconds. Make sure employees and helpers wash their hands for a minimum of 20 seconds.
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 wash their hands before starting food preparation tasks.
Inspector’s notes
Observed teacher helper to put on gloves and then start to hand utensils to students without washing thier hands. Food handler was instructed to wash their hands prior to putting on gloves and assisting with food service. Make sure employees and helpers wash their hands before starting food handling activities.
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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s notes
Observed the sneeze guard at the salad bar to be folded up during service. The sneeze guard was engaged during inspector. Make sure that the sneeze guard is folded down to protect the salad bar food items from potential 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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be no sanitizer test kit at the cafeteria. Make sure that a sanitizer test kit is provided at kept at the cafeteria.
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.
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 multiple high risk food safety hazards present during inspection, including hot holding, handwashing, and protection from contamination. A daily food safety checklist and a link to the Active Managerial Control Toolkit will be included in this report. Make sure that there is an active oversight of food safety practices to control food safety hazards.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no State of Minnesota Certified Food Protection Manager certificate posted onsite. Information on getting this certificate will be included in this report. Ensure that an employee obtains a State of Minnesota Certified Food Protection Manager certificate and that it is posted onsite.
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.
Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
Inspector’s notes
Observed employees to turn off the water faucet with their bare hands after washing their hands. Ensure that employees use a paper towel to turn off the faucet to not recontaminate their 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.
Observed the floor tiles under the handwashing sink and along the walk-in cooler to be loose. Repair tiles and keep physical facilities in good repair.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no State of Minnesota Certified Food Protection Manager certificate posted onsite. Information on getting this certificate will be included in this report. Ensure that an employee obtains a State of Minnesota Certified Food Protection Manager certificate and that it is posted onsite.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Observed the gaskets at the walk-in cooler to be torn. Observed there to be ice accumulation at the milk cooler. Repair equipment and keep equipment in good repair.
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.
Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
Inspector’s notes
Observed employees to turn off the water faucet with their bare hands after washing their hands. It was discussed with employees that this practice recontaminates their hands. Ensure that employees use a paper towel to turn off the faucet to not recontaminate their 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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be no sanitizer test kit in the kitchen. It was discussed with the Person-in-Charge that test kits ensure that sanitizer concentration is strong enough to kill bacteria, but no so strong that it may chemically contaminate food. Provide and keep a sanitizer test kit in the kitchen.
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 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
Observed food service employees to be chewing gum during food handling activities. Employees were instructed to discard gum during inspection. Make sure that employees do not chew gum, or otherwise eat/drink, while they are engaged in food handling activities.
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.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no State of Minnesota Certified Food Protection Manager certificate posted onsite. Information for this certificate can be found here: https://www.health.mn.us/communities/environment/food/cfpm/index.html. Ensure that an employee obtains a State of Minnesota Certified Food Protection Manager certificate and that it is posted onsite.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets of the walk-in cooler and the stand-up freezer to be soiled. Observed the racking in the walk-in cooler to be soiled. Clean these pieces of equipment and maintain 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.
Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
Inspector’s notes
Observed paper products, including paper towels and napkins, to be stored directly under water lines marked as "Unsafe Water." Move these items and ensure that no paper products designed for food service are stored in this area.
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
Observed no method of recording instances of employee vomiting or diarrhea onsite. The requirement of recording every instance of employee vomiting and diarrhea was discussed with the manager. An employee illness log was attached in the previous inspection report. Employee illness log will again be attached in this report. Ensure that an employee illness log is maintained onsite
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
Inspector’s notes
Observed employees to turn off the water faucet with their bare hands after washing their hands. It was discussed with employees that this practice recontaminates their hands. Ensure that employees use a paper towel to turn off the faucet to not recontaminate their 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cold turkey sandwiches in the service line cooler to be at a temperature of 53 degrees F. The sandwiches were being stacked on multiple levels of racking, causing them to not sit directly in the cooler. Person-in-charge was instructed to remove some of the racks and to monitor the temperature of the sandwiches. Total time for lunch service is about 2 hours. Ensure that all TCS foods are maintained at a temperature of 41 degrees F or below to limit bacterial growth.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no State of Minnesota Certified Food Protection Manager certificate posted onsite. Information for this certificate can be found here: https://www.health.mn.us/communities/environment/food/cfpm/index.html. Ensure that an employee obtains a State of Minnesota Certified Food Protection Manager certificate and that it is posted onsite.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the following pieces of equipment to be soiled: Prep table around the junctions of the mounted can opener; The gaskets of the stand-up freezer and the walk-in cooler; The floors, walls, and ceilings of the walk-in cooler. Clean these pieces of equipment and maintain 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
The blade of the table mounted can opener was observed to be soiled with old debris. Clean the can opener and maintain clean to sight and touch.
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 4626.0620AEquipment and utensils
Official wording
Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
Inspector’s notes
Observed a thermometer to not be placed in the warmest part of the service line milk cooler and the walk-in cooler. Provide and maintain a thermometer as outlined in the above code.
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.
Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
Inspector’s notes
Observed individually packaged cereal boxes to be stored directly under water lines marked as "Unsafe Water." These items were moved during inspection. Ensure that no food products are stored in this area.
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.
Discontinue storing poisonous or toxic materials above food, equipment, utensils, linens or single-service or single-use articles.
Inspector’s notes
Observed onsite sanitizer to be stored directly above paper food utensils and plastic forks in the dry storage area. These items were moved during inspection. Ensure that chemical products are not stored above food service utensils or food products.
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.