Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed that the bar handwash sink does not have splash guards, and clean glasses are stored adjacent to the sink. Informed the manager on duty (MOD) that they must either install splash guards on both sides of the sink to prevent splash contamination of clean equipment, or discontinue storing clean equipment and food products (such as ice) next to the sink.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed non-ANSI/NSF certified or equivalent equipment (the service station fridge and an induction plate) in use at the establishment. Informed the MOD that these units must be removed and replaced with ANSI/NSF certified or equivalent equipment.
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.
criticalCode MN Rule 4626.1085AWater, plumbing, and sewage
Official wording
Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
Inspector’s notes
Observed the spray arm at the food prep sink hangs below the spill rim of a sink. Informed the MODs to ensure they hose tip hangs at least 1" above the flood rim to provide an air gap in case of backflow issues
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.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Observed the kitchen dish machine had chlorine sanitizer concentration of 0ppm even after several runs and attempts to reprime the sanitizer flow. Informed the managers on duty (MODs) to discontinue using until it's serviced and it has proper chlorine sanitizer concentration of between 50-200ppm.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
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
The certificate of the establishment's Minnesota Dept of Health (MDH) certified food protection manager (CFPM) expired on 01/21/2025. Informed the MODs to ensure they have someone with current MDH current and valid CFPM 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.
minorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
Observed the walls and ceilings of the service station and the back area of the bar are not approved surfaces for food prep areas that can withstand frequent cleaning. Informed the MODs they MUST install/provide, within a year, ceiling panels and walls that are smooth, non-absorbent, light-colored, and capable of withstanding frequent 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.
Observed several area of the kitchen where the epoxy flooring wore out and the underlying concrete floor exposed. Informed the MODs to ensure they maintain the flooring in good repair or replace it with an approved flooring material.
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.