Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no handwashing sign posted at handwashing sink - provide.
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.
minorCode MN Rule 4626.0435AFood source and labeling
Official wording
Label all food packages as required by the law.
Inspector’s notes
Observed no label on individually packaged cakes in the front of house refrigerator - provide label for all self-service packaged food. Label must include the following information: name and address of business, product name, ingredient lists in descending order, and allergens.
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 MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
A certified food protection manager (CFPM) certificate is not posted onsite. Post a copy onsite.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Business does not have an illness log at the time of the inspection. An electronic version will be sent along with the report. Print and use illness log as needed.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
Per discussion, PIC stated a sick employee can return to work 4 days after. Discussed with PIC the proper time frame an employee can return to work. Return and ensure that all staff know that a sick employee can return back to work 24 hours after no symptoms.
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 4626.1755BPermits, training, and postings
Official wording
Post the license so it is conspicuous to consumers.
Inspector’s notes
No current license posted at the time of the inspection. Obtain and post food license in a conspicuous area.
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
No handwashing sign posted at handwashing station. Post handwashing sign at all handwashing station that does not have a handwashing sign.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Handwashing sink at the kitchen used to hold buckets and lids. Discontinue this practice and use the handwashing station for handwashing only, must be accessible 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.