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
Although several employees have taken a food safety class, at least one employee must submit there certificate to MDH to obtain a CFPM certificate. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Foods at 2 of the cold pan units were slightly above 41F (onions at 43F and tomatoes at 48F). The cold pan unit had uncovered openings that were contributing to the higher temperatures. Cover these openings to ensure the equipment is working properly.
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.
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
An employee has taken a food safety class but will needed to submit an application to the MDH to obtain a Certified Food Protection Manager Certificate. An application is being included with this report.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Items in several locations had food items that were not being maintained at or below 41F as required. The hummus bar foods were setting in the cold holding unit in a way that was not adequately keeping the food cold. The food was put out in small quantities and time as a public heather control was being used (discarded after 4 hours). The micromarket open display cooler and the 2 door glass cooler also had foods that were above 41F (47F and 52F). These units were seeing a lot of use and the turnover was high, but the units will be adjusted and repaired if needed. The potato salad in the back stand up cooler was at 50F. There was a box in the cooler that was preventing the door from closing all the way. Therefore even though the unit thermometer read 37F, it was not maintaining temperature. The box was immediately moved and the temperature will be checked again to verify that them temperature is corrected.
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.
Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
Inspector’s notes
Many of the single service dishes were stored at the front of the service line upright where they could be contaminated by customer sneezes, or other materials falling into the containers. They need to be turned upside down.
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 4626.0435CFood source and labeling
Official wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
The self service beverage dispenser needs to have ingredient labeling either on the individual dispenser or a sheet with the ingredients for all the products available and posted on or near the machine.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
A copy of the current license needs to be posted.
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 4626.0033APermits, 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 currently is no CFPM. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information. Post a copy of the certificate in 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.
Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
Inspector’s notes
A thermolabel or maximum registering thermometer is required for verifying the rinse temperature of the dishmachine.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Time as a public health control was being used for the hummus bar. have a policy that is clearly written so that all staff are aware of when to discard the food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.