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 beverage cups are PE lined and therefore not recyclable or compostable. Discontinue procurement and replace with 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.
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s Notes
The front door was recently damaged by a vendor's delivery cart, leaving a gap on the side when closed. Repair or replace needed parts to ensure a tight seal to the outdoors.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Flooring throughout the kitchen is soiled with buildup in grout lines and under equipment. Deep-clean the grout and flooring as needed to prevent buildup.
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
Interior of cupboards soiled with food debris. Clean and maintain clean the cupboards.
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
Some of the laminate from the front of the cupboards is starting to chip and peel away, exposing the absorbent material below. Refinish or replace this finish.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Wet wiping cloths storing on the counter top when not in use. Ensure that wet and/or soiled wiping cloths are storing in the sanitizer solution 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Handwashing reminder signage missing from the main hand sink on the prep line. Sample signage is being provided with the report. Ensure that there is handwashing reminder signage near all hand sinks.
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.
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 beverage cups are PE lined and therefore not recyclable or compostable. Discontinue procurement and replace with materials that are either recyclable or compostable. Fact sheet provided with the report.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
No employee illness log could be located during the inspection. Recording requirements reviewed and a sample log is being provided with the report. Maintain an employee illness log and ensure that all shift leaders have access to it and know how to use it.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Freezer condensate line in the walk-in cooler is leaking causing contamination to boxes of food below it. Remove food from this area and repair freezer to properly working condition.
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 reuse containers to store, transport or dispense food, which were previously used to store poisonous or toxic materials.
Inspector’s Notes
Old chemical spray bottle being used to store water for spraying dough. Spray bottle was discarded during the inspection. Discontinue using chemical containers to store food or water.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Damp wiping cloth observed on the counter near the meat slicer when not in use. Towel was moved to the sanitizer bucket during the inspection. Ensure that once wiping cloths become damp or soiled that they store in the sanitizer buckets 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.
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
Open chubs of meat storing in the display case from the previous day without date marking present. Open dates verified during the inspection. Ensure that all open TCS foods are labeled with an open on date and not stored 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.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
MN state certified food protection manager certificate not posted within the restaurant. Ensure that at least one employee holds this certificate and it's posted within the facility.
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.
Do not reuse containers to store, transport or dispense food, which were previously used to store poisonous or toxic materials.
Inspector’s Notes
Old chemical spray bottle being used to store water for spraying dough. Discontinue this practice and only use approved food contact surfaces for holding food and consumable liquids.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Wiping cloth bucket near the line observed with quat concentration below 150 ppm. Ensure that this sanitizer concentration is maintained between 150-400ppm.
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.
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
Light cover in the freezer is missing exposing the light bulb within. Either replace the cover or convert the light bulbs to shatter proof.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Hand sink against the back wall had a dirty food container in the basin. Container was moved during the inspection. Ensure all hand sinks are used solely for handwashing and remain accessible at all times to encourage frequent handwashing.
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.
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
Inspector’s Notes
Half of the door sweep on the back door is missing providing entry into the building for pests. Replace the door sweep to provide a tight seal to the outdoors.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s Notes
Degreaser spray bottle not labeled with the common name of the chemical. Label all spray bottles of chemicals with the common name of the chemical.
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 4626.0240Food source and labeling
Official Wording
Label all containers of food and food ingredients with their common name.
Inspector’s Notes
Spray bottle of water above the dough station unlabeled. Label all food containers including liquids such as water and oil with the name of the food.
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.
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
Tuna salad and open chubs of meats such as ham were being held overnight without date marking. Ensure that all TCS foods that are made in house or opened and held overnight are date marked and either used or discarded within 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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
Persons in charge during the inspection were unable to locate the employee illness log. Recording requirements reviewed during the inspection and sample log is being provided with the report. Ensure that all persons in charge have access to the employee illness log and know how to use it.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
MN state certified food protection manager certificate not posted within the restaurant. Ensure that at least one employee holds this certificate and it's posted within the facility.
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.