majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Chlorine test strips not provided onsite. Note: Provide and use it to accuracy measure sanitizer concentration.
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.
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
No state of Minnesota health department certified food protection manager (CFPM) for the facility. Note: At least one full time employee needs to be certified. Find more information from the link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
In-built water stoppers or other drain plugs missing from the 3-compartment sink. Note: Drain plugs need be provided for effective washing, rinsing and sanitizing procedures of food contact surfaces.
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.
minorCode MCO 188.390Permits, training, and postings
Official Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
Current license not posted. Note: Post the current license as required.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Chlorine test strips not provided onsite. Note: Provide and use it to accuracy measure sanitizer concentration.
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 a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
Food thermometer not provided onsite. Note: Provide and use it.
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.
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
No state of Minnesota health department certified food protection manager (CFPM) for the facility. Note: At least one full time employee needs to be certified. Find more information from the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
Three water stoppers or drain plugs missing from the 3-compartment sink. Note: Drain plugs need be provided for effective washing, rinsing and sanitizing of food contact surfaces.
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.
Observed damaged and chipping put paints above three compartment sinks. Note: Repaint
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.
minorCode MCO 188.390Permits, training, and postings
Official Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
Current license still not displayed. Note: Display current Boarding with lodging license as required.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Appropriate test strips (Chlorine) not provided onsite. Note: Provide and use it as required.
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 a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
Food thermometer still missing. Note: Provide and use it to monitor internal food temperatures.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s Notes
No food thermometer provided onsite. Note: Provide to monitoring internal food temperature.
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.
Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
Inspector’s Notes
Open hot foods found being served on the table set up in the common areas. But no protection (Sneeze guard) provided for the open foods served on the service line. Note: Please provide sneeze guard or other protective means to protect foods from contamination
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Floor in the kitchen is dirty and need regular cleaning. Note: Clean up dirt and grease built up at each corner to prevent pest attraction
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
The stand up-2 door reach-in refrigerator was broken and not in operation at the time of inspection. Note: No TCS food found in it. Note: Repair it to provide adequate and proper refrigeration service in the kitchen.
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.
minorCode MCO 188.390Permits, training, and postings
Official Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
Boarding and lodging license not posted. Note: Post the current license as required.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
The facility found using Time only as public control for safety for hot foods on the service line. But no written procedure found onsite for use and review. Note: For details, please see the food safety fact sheet provided onsite.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official Wording
Keep the plumbing system in good repair.
Inspector’s Notes
The 3rd compartment of the three-part sink in the kitchen was clogged and not draining properly. Note: Repair it.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
No chemical test strips (chlorine) provided onsite. Note: Provide it to accurately measure the sanitizer concentration.
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.