minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed the CFPM license onsite to be expired as of 3/16/2026. Operator needs to submit credentials to the state and post a current Certified Food Protection Manager (CFPM) license. Once obtained, keep license posted and current.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed spices in handwashing sink. Keep handwashing sink accessible for handwashing at all times.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Operator could not locate thermometer on truck. Have a thin tipped food thermometer easily available to measure the internal temperate of 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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed that handwashing sink was blocked for transit but food preparation had started. Clear handwashing sink before beginning food preparation.
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.