Routine
Oct 3, 2024
Official score: 96 · Understand this area’s scale
2 recorded violations
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
Establishment still does not have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). Informed manager on duty (MOD) they must obtain MDH certificate or hire some who is CFPM.
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.
More about paperwork, training, or posting issuesOfficial wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Temps of hot dogs (45*F) in the walk-in cooler were above 41*F. Informed the manager-on-duty (MOD) to adjust the temp of the cooler and maintain temps of TCS at or below 41*F, and to move the products to other working coolers if the walk-in cooler temp can't be adjusted to 41*F or below within an hour.
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.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, Oct 3, 2024 · Original Source