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
Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed employee fill water pitchers at the hand washings sink by the expo line. Observed strainers in hand washing sinks at the two other sinks at bar. Ensure hand washings sinks are used exclusively for hand washing purposes and not blocked. Dedicate a hand washing sink by the ware washing sink at bar, stocked and sign posted, ensure it is used exclusively for hand washing.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed hand washing sign missing from customer restroom. Ensure one is posted at each hand washing sink.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed potato cutter used the day before, with food debris and build-up. Ensure food-contact surfaces are clean to the sight and touch.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic 1oz containers for to-go food. Ensure all to-go containers are recyclable (Plastics with #1, #2, #5 only), reusable, or compostable.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 chlorine sanitizer at bar dish machine tested at 0ppm. Ensure chlorine concentration is at minimum 50ppm to prevent pathogen growth on food contact surfaces.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s notes
Observed sanitizer in dish machine at bar was empty and not being tested. Ensure food contact surfaces are being sanitized by testing sanitizer often. PIC attempted to refill and repair machine at time of inspection. Gave test strips for chlorine.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed no test kit for chlorine sanitizer used in dish machine at bar. Observed expired test kit for quat solution at kitchen three compartment sink.
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.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Observed no irreversible temperature measuring device for hot-water sanitizer at kitchen dish machine.
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.
The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
Inspector’s notes
Observed current HACCP plan was not being followed and the person in charge was not trained in the current HACCP plan and procedures. Ensure the person in charge is able to demonstrate their knowledge about current HACCP.
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 4626.1730APermits, training, and postings
Official wording
Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735
Inspector’s notes
Observed foods in Reduced Oxygen Packaging (ROP) in basement deep freezer and walk-in cooler which are not listed in the HACCP plan of the facility such as canned Manganui Peppers dated 9/12, Smoked tomato sauce dated 9/4, Escamilla dated 9/4, Wapsipinicon tomato sauce dated 9/17, ROP hollandaise, and shikhara sauces in freezer, and Rhubarb confit in ROP packaging in walk-in dated 5/17.
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.
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s notes
Observed canned vegetables in basement dated from September. Ensure facility submits a HACCP plan prior to acidifying foods to prolong their shelf-life. Discussed with PIC to discard.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed prep cooler #2 was holding time/temperature controlled for safety (TCS) foods between 52F - 55F, with an air temperature of 61F. Person in charge (PIC) explained the prep cooler is turned off at night and food is removed, and they forgot to plug it back in. PIC plugged in cooler. PIC discarded all TCS at time of inspection: Foods discarded including but not limited to: raw burger at 52F, cooked pasta at 53F, raw salmon at 55F, yogurt sauce at 53F, and cooked peppers at 55F.
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.
majorCode MN Rule 4626.0220BFood source and labeling
Official wording
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Observed several shellstock tags without the date of that the last shell stock was sold in the facility. Ensure Shellstock tags are marked with the date that the last shellstock item is sold.
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.
majorCode MN Rule 4626.0220CFood source and labeling
Official wording
Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
Inspector’s notes
Observed shell stock tags were not kept in chronological order. Ensure shellshock tags are kept with the containers of shellstock until the last one is sold and then the tags are marked with the last day the shell stock is sold, and tags are retained for 90 days, and in chronological order.
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.
The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
Inspector’s notes
Observed ROP packages of cooked hollandaise, shakshuka sauce, and rhubarb confit which are not listed on the current HACCP/variance plans. Items are to be discarded.
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.
The business needs to submit a request for a variance and maintain the approved variance.
Inspector’s notes
Observed canned vegetables, and time/temperature controlled for safety foods in reduced oxygen packaging, which are not listed on the current variance stored in the facility. Ensure a variance is requested prior to preparing foods which do not follow current food code.
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.