minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed an expired license posted on site. Post current institutional food license on premise.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed the hand sink in the preschool room to be at 96*F. Maintain hot water at a minimum of 110*F and no more than 120*F 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.
majorCode MN Rule 4626.1015Water, plumbing, and sewage
Official wording
The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution systems must also be sufficient to meet the peak hot water demands throughout the food establishment.
Inspector’s notes
Observed the hot water at the hand sink in the preschool room to be at 96*F. Hot water at hand sink should be at a minimum of 110*F and no more than 120*F. Check hot water heater to make sure it is working properly to provide the necessary hot water temperature at all times to meet peak hot water demands.
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.