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 there to be rodent droppings behind the cookline equipment. Clean area. Regularly inspect facility and report any pest evidence to professional pest control provider. Increase service as needed.
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.
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
Observed kitchen sanitizer bucket to have a concentration of 100 ppm quat. Bucket was remade and verified at 200 ppm quat. Maintain sanitizer bucket concentration between 200-400 ppm quat, per chemical label specifications.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Observed prepared TCS foods int he walk-in cooler to be cooling on speed racks covered in plastic sheets. Person-in-Charge was instructed to remove plastic sheets. Make sure TCS foods are left uncovered while cooling.
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.
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 rodent droppings behind the cookline equipment and under the dish machine. Clean area. Routinely inspect facility and report evidence of pests to pest control provider. Increase service as needed.
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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed the floors under the prep sink and prep table to be soiled with old food debris. 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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s Notes
Observed the sneeze guard on one side of the salad bar to be broken. Person-in-Charge was instructed to only serve on one side of the salad bar until the sneeze guard can be replaced. Protect the salad bar from contamination with a sneeze guard.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official Wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s Notes
Observed food containers to be in the 3-compartment sink, but the sink was not filled with enough water to sanitize the containers. The sink was filled with enough sanitizer during inspection. Make sure that food contact surfaces are properly sanitized before use and after cleaning.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s Notes
Observed the handles of the tongs to be touching food in the salad bar. Tongs were resituated during inspection. Make sure in-use utensils are stored without the handles touching food.
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.
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 rodent droppings behind the cookline equipment. Professional pest control is provided 2x quarterly. Record and communicate any evidence of pests to your pest control provider. Increase pest control services as needed.
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.
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 the State of Minnesota Certified Food Protection Manager (CFPM) certificate onsite to be expired. Person-in-Charge stated that they were in the process of getting it renewed. Renew and keep CFPM certificate up-to-date.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed the floors under the prep table/prep sink and under the dish machine 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.
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 rodent droppings behind the cookline equipment. Professional pest control is provided 2x quarterly. Record and communicate any evidence of pests to your pest control provider. Increase pest control services as needed.
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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s Notes
Observed the sneeze guards at the salad bar to be folded up multiple times during inspection. Observed children to stick their heads under the sneeze guard. Sneeze guard was folded down during the inspection. Make sure that sneeze guards remain folded down and that the sneeze guard is used in an effective way.
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.
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 the State of Minnesota Certified Food Protection Manager (CFPM) certificate onsite to be expired. Person-in-Charge stated that they were in the process of getting it renewed. Renew and keep CFPM certificate up-to-date.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed the floors under the prep table/prep sink and under the dish machine 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.
Food workers must wash their hands before starting food preparation tasks.
Inspector’s Notes
Observed teacher helpers to put on gloves and start to scoop food at the salad bar without washing their hands. Person-in-charge was instructed to train all people that help serve food on proper handwashing practices. Make sure that all food handlers wash their hands before engaging in 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.
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 teacher helper to touch their face while wearing single-use gloves and then continue to scoop food without changing gloves. Person-in-Charge was informed of observation. Make sure all food handlers change single-use gloves and wash their hands once gloves become 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.
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
Observed the sanitizer bucket in the kitchen area to have a concentration of 100 ppm. Make sure that in use wiping cloths are stored in an approved sanitizer solution.
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.
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 rodent droppings under the 3-compartment sink and dish machine, under the racks holding food utensils, and behind the cookline equipment. Professional pest service is provided monthly. Clean area. Report any evidence of pests to professional pest control provider and increase service as needed.
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.
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 lunch service. Sneeze guard was put into place during inspection. Make sure that the sneeze guards are always put in place to protect exposed food.
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.
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 the State of Minnesota Certified Food Protection Manager (CFPM) to be expired. Renew and keep CFPM up-to-date.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
Observed prepared/cut melons and prepared lasagna to be cooling while in covered containers. Containers were uncovered during inspection. Make sure that cooling TCS foods are uncovered during the cooling process.
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.
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
Observed the doors sweeps of loading dock door 2 and exterior door 1 to be damaged, creating a gap. Seal exterior doors to prevent pest entry into the building.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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
Observed wet wiping cloths to be stored on top of food prep surfaces throughout the kitchen. Make sure that wiping cloths are stored in a 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.
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 rodent dropping to be present behind the cookline equipment, under the prep sink, and under the 3-compartment sink. Professional pest control services are provided quarterly. Regularly inspect the facility and food shipments. Record and communicate any evidence of pests to your pest control provider. Increase pest control services as needed.
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.
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 employees to wash their hands for only a few seconds. Retrain employees and make sure that they wash their hands for at least 20 seconds with soap and warm water.
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 employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s Notes
Observed employee to cover a speed rack, move it into the walk-in freezer, and then return to the service line without washing their hands. Observed teachers to assist in dispensing food items at the salad bar without washing their hands before putting on gloves. Make sure that all employees assisting with food handling wash their hands when switching tasks and before they start 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.
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 the State of Minnesota Certified Food Protection Manager certificate for the Person-In-Charge to be expired. Information for this certificate can be found here: https://www.health.mn.us/communities/environment/food/cfpm/index.html. Ensure that the State of Minnesota Certified Food Protection Manager certificate is renewed 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 4626.0240Food source and labeling
Official Wording
Label all containers of food and food ingredients with their common name.
Inspector’s Notes
Observed multiple containers of sauces and dressings in the walk-in cooler to not be labeled with the common name of the product. Ensure that food items and food products are labeled with the common name of the product to ensure proper use by employees and food handlers.
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
Observed a large container of mac and cheese in the walk-in cooler to not be date marked. Person-in-charge stated that the mac and cheese was prepared the day before the inspection. Person-in charge stated that the mac and cheese could be reheated and served. Person-in-charge marked the container with the date of preparation during inspection. Ensure that all TCS (temperature controlled for safety) foods are date marked if held for longer than 24 hours to ensure that product is either properly used or discarded.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Observed there to be no posters at handwashing sinks throughout the kitchen and service line to remind employees to wash their hands. A poster will be included in this report. Post these signs at each handwashing sink used by food handlers.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed a squeegee blade to be stored in the handwashing sink by the dish machine. The squeegee was removed during inspection. Ensure that handwashing sinks are accessible for use and only used 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.