Remove dead or trapped birds, insects, rodents, and other pests.
Inspector’s notes
Observed live house flies in the kitchen areas. Note: Exterminate them
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.
Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.
Inspector’s notes
The lids of dumpsters in the back enclosure were found open. Note: Keep dumpsters lids closed when not in a continuous use.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Leaking through ceiling seen at the front fountain soda and self-serve station. Note: Fix the leakage. check for any roof damage and leaking.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
No state of Minnesota Health department certificate posted. Note: Post the current certificate.
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
Hand washing signage is missing from the hand sink located next to the 3-part sink area. Note: Provide the signage that notify employees to wash their hands.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cold TCS foods cold held at above 41 F in a properly working unit. Note: See above for foods & temperatures. Note: PIC relocated them to the working unit for rapid chilling
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
No state of Minnesota health department certified food protection manager for the facility's food operation. Note: The manager's certificate expired on December 8, 2023. Note: To get certified, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)
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.