Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED STYROFOAM TO-GO CONTAINERS ON SITE. TO-GO CONTAINERS MUST BE RECYCLABLE, REUSABLE OR COMPOSTABLE. DISCONTINUE STOCKING STYROFOAM AND REPLACE WITH REUSABLE, RECYCLABLE OR COMPOSTABLE CONTAINERS. PLEASE NOTE: IF THIS VIOLATION IS REPEATED IN FUTURE INSPECTIONS, IT WILL TRIGGER A CITATION.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED BULK GARLIC CONTAINERS AND SPICE CONTAINERS BEING REUSED TO STORE BEEF. THESE CONTAINERS ARE NOT DESIGNED FOR REUSE. ENSURE FOOD IS BEING STORED IN CONTAINERS SPECIFICALLY DESIGNED AND APPROVED FOR REUSE.
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 4626.0033APermits, 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
THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER ONSITE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IN A VISIBLE LOCATION.
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 4626.0285BCleaning 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 ON COUNTERS THROUGHOUT ESTABLISHMENT. STORE WET WIPING CLOTHS IN AN APPROVED 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
OBSERVED HANDLES AND DOORS OF COOLERS WITH SIGNIFICANT DRIED FOOD DEBRIS. CLEAN 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED MOLDY CAULK BETWEEN 3 COMPARTMENT SINK AND WALL. REDO CAULK.
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.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
THERE WERE NO PAPER TOWELS AT HANDWASHING SINK. PERSON IN CHARGE CORRECTED AT TIME OF INSPECTION. KEEP A SUPPLY OF DISPOSABLE TOWELS AT EACH HANDWASHING SINK.
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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
OBSERVED BUCKET OF TEFF ON GROUND. PERSON IN CHARGE RAISED BUCKET 6 INCHES ABOVE THE GROUND. ALL FOOD MUST BE STORED IN A CLEAN, DRY LOCATION AT LEAST 6 INCHES ABOVE THE FLOOR.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
OBSERVED STYROFOAM TO-GO CONTAINERS ON SITE. TO-GO CONTAINERS MUST BE REUSABLE, RECYCLABLE OR COMPOSTABLE. DISCONTINUE STOCKING STYROFOAM AND REPLACE WITH REUSALBE, RECYCLABLE OR COMPOSTABLE CONTAINERS.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
OBSERVED BULK GARLIC CONTAINERS AND SPICE CONTAINERS BEING REUSED TO STORE BEEF. THESE CONTAINERS ARE NOT DESIGNED FOR REUSE. ENSURE FOOD IS STORED IN CONTAINERS SPECIFICALLY DESIGNED AND APPROVED FOR REUSE.
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 4626.0033APermits, 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
THERE WAS NO CERTIFEID FOOD PROTECTION MANAGER CERTIFICATE ONSITE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IN A VISIBLE LOCATION.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
OBSERVED HANDWASHING SIGNS MISSING AT HANDWASHING SINKS. POST SIGNS.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
OBSERVED MOP SINK ACTIVELY DRIPPING. PERSON IN CHARGE SAID THAT A REPAIR PERSON HAD ALREADY BEEN CALLED. MAINTAIN PLUMBING IN GOOD REPAIR.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
Provide handwashing devices with running water that is supplied either by gravity or under pressure through a faucet, and is at a temperature that is between 70 degrees F (21 degrees C) and 110 degrees F (43.5 degrees C) and a supply of hand soap, and individual disposable towels for the special event stand.
Inspector’s notes
HOT WATER WAS NOT WORKING AT ONE HANDWASHING SINK. PERSON IN CHARGE SAID THAT SHE HAD ALREADY CALLED FOR REPAIR OF HANDWASHING SINK. MAINTAIN HANDWASHING SINK IN GOOD REPAIR.
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 4626.0285BCleaning 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 ON COUNTERS THROUGHOUT ESTABLISHMENT. STORE WIPING CLOTHS IN BUCKETS WITH AN APPROVED SANITIZING SOLUTION AFTER THEY HAVE BEEN USED.
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.
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
OBSERVED INNER CAVITY OF MICROWAVE WITH DRIED FOOD DEBRIS. CLEAN MICROWAVE OVEN AT LEAST EVERY 24 HOURS.
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.
Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.
Inspector’s notes
OBSERVED EMPLOYEE SHOES ON FLOOR OUTSIDE UPRIGHT COOLER. OBSERVED EMPLOYEE PHONE ON PREP COUNTER. LOCATE EMPLOYEE LOCKERS OR OTHER SUITABLE AREAS TO STORE EMPLOYEE BELONGINGS TO PREVENT CONTAMINATION. PERSON IN CHARGE MOVED ITEMS AT TIME OF INSPECTION.
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 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
OBSERVED PLASTIC COVER FOR SPICES WITH LARGE CRACK. PERSON IN CHARGE DISCARDED COVER AT TIME OF INSPECTION. DISCARD ANY FOOD CONTACT SURFACES WITH CRACKS OR CHIPS.
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
OBSERVED HANDLES AND DOORS OF COOLERS WITH SIGNIFICANT DRIED FOOD DEBRIS. CLEAN 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED FLOOR WITH SIGNIFICANT DEBRIS BUILDUP. CLEAN 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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
OBSERVED TONGS STORED ON OVEN HANDLE. TONGS CAN BECOME CONTAMINATED BY RUBBING AGAINST EMPLOYEE CLOTHING WHEN STORED ON OVEN HANDLE. STORE TONGS IN A CLEAN AND SANTIZED LOCATION. EMPLOYEE MOVED TONGS AT TIME OF INSPECTION.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
OBSERVED FROZEN BEEF BEING THAWED AT ROOM TEMPERATURE. PERSON IN CHARGE MOVED BEEF TO COOLER AT TIME OF INSPECTION TO THAW. THAW FOODS USING ONE OF THE METHODS LISTED ABOVE.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
OBSERVED COVERED CONTAINERS OF BROTH AND COVERED AND STACKED CONTAINERS OF COOKED GREENS. FOODS WERE COOLING FOR 1 HOUR ACCORDING TO PERSON IN CHARGE AND MEASURED AT 110*F. KEEP FOODS 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.
OBSERVED FOODS (SAUCE, POTATOES) STORED IN BULK SPICE CONTAINERS IN LOWER COOLER. THESE CONTAINERS ARE NOT APPROVED FOR MULTI-USE AND CANNOT WITHSTAND REPEATED WASHING AND SANITIZING. DISCONTINUE RE-USING BULK SPICE COTNAINERS AND PROVIDE NSF APPROVED MULTI-USE CONTAINERS.
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 4626.0275CCleaning and sanitizing
Official wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s notes
OBSERVED TONGS STORED OVER OVEN HANDLE. TONGS CAN BECOME CONTAMINATED BY RUBBING AGAINST EMPLOYEE CLOTHING WHEN STORED THIS WAY. STORE TONGS IN A CLEAN AND SANITIZED LOCAITON. PERSON IN CHARGE MOVED TONGS TO A CLEAN LOCATION AT TIME OF INSPECTION.
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.