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 SEAL GASKET TO BE BROKEN AT 2-DOOR REACH IN REFRIGERATOR (BOTTOM LEFT DOOR). REPLACE THIS DOOR GASKET SO DOOR WILL SEAL PROPERLY. OBSERVED SOME COLD HOLDING UNITS NOT ABLE TO KEEP FOOD UNDER 41F. ALSO, REACH DOWN REFRIGERATOR WAS LEAKING WATER FROM TOP. REPAIR ANY DEFECTIVE REFRIGERATED UNIT IN THE FACILITY.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: MILK AT 46F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW. CALL REPAIR COMPANY AS NEEDED. IF FOUND AGAIN, THIS VIOLATION MAY TRIGGER A CITATION. CITATIONS START AT $200.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
OBSERVED FRUIT / DRAIN FLIES BY HAND SINK. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.
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.
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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 FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: BEAN SALAD MIX AT 45F AND MILK AT 43F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW. CALL REPAIR COMPANY AS NEEDED.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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 explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED LARGE TOWEL BIN STORED IN FRONT OF THE ONLY HAND SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.
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 DROPPINGS ON THE FLOOR BY THE HAND WASHING SINK CORNER AND NEARBY SHELF. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s notes
OBSERVED SPRAY BOTTLE WITH SANITIZER LABEL (Q.T. PLUS). BOTTLE HAD WATER AND DISH DETERGENT INSTEAD. MAKE SURE EACH SPRAY BOTTLE HAS A LABEL WITH COMMON NAME OF THE PRODUCT.
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
NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT. THIS VIOLATION WAS NOTED ON PREVIOUS INSPECTIONS. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200.
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 explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK. ---------------------------------------------------------------------------------------------------------------------------- THE PERSON IN CHARGE WAS NOT ABLE TO MENTION “VOMITING / DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES. SEE DOCUMENTS ATTACHED TO YOUR EMAIL.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED LARGE TOWEL BIN STORED IN FRONT OF THE ONLY HAND SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.
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 DROPPINGS ON THE FLOOR BY THE HAND WASHING SINK CORNER AND NEARBY SHELF. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
OBSERVED MOUSE DROPPINGS ON THE FLOOR BY THE HAND WASHING SINK CORNER AND NEARBY SHELF. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (RODENTS). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML
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
THE PERSON IN CHARGE (PIC) WAS UNABLE TO DEMONSTRATE AN OVERALL KNOWLEDGE AND UNDERSTANDING OF SOME AREAS OF THE FOOD CODE. FOR EXAMPLE, NOT KNOWING COLD HOLDING TEMPERATURES, SANITIZER CONCENTRATION, MINIMUM TIME FOR EXCLUSION (ILL FOOD WORKERS), HOT HOLDING TEMPERATURES, ETC. MOVING FORWARD, MAKE SURE THE PIC GET PROPER TRAINING / KNOWLEDGE REGARDING FOOD HANDLING PROCEDURES TO PREVENT FOODBORNE DISEASES.
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 FOOD ABOVE 41F DURING COLD HOLDING - MILK COOLER INSIDE KITCHEN SPACE. FOR EXAMPLE: CHEESE STICK AT 47F AND CREAM CHEESE AT 42F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW.
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
NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.