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 staff to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting this certificate will be included in this report. Make sure a staff member gets and keeps a CFPM certificate.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors throughout the prep kitchen and under/behind the ovens/grills to be soiled. Observed the walls behind the dish machine to be soiled. Clean and keep physical facilities clean.
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
Observed the gaskets of the stand-up freezer to be torn. Observed the dish machine to not be properly pulling chemical sanitizer. Service equipment. Replace/repair and keep equipment in good repair.
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 MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the sides of the stoves, ovens, and the exterior of the dish machine to be soiled. Clean and keep equipment clean.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the caulking of the prep area handwashing sink to be damaged and the sink not fully sealed to the wall. Observed the drainboard of the dish machine to not be sealed to the wall. Caulk and seal sinks to the wall.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log available for review at the facility. An employee illness log will be included in this report. Make sure that an employee illness log is available for review during future inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 staff to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting this certificate will be included in this report. Make sure a staff member gets and keeps a CFPM certificate.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors throughout the prep kitchen and under/behind the ovens/grills to be soiled. Observed the walls behind the dish machine to be soiled. Clean and keep physical facilities clean.
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
Observed the gaskets of the stand-up freezer to be torn. Observed the dish machine to not be properly pulling chemical sanitizer. Service equipment. Replace/repair and keep equipment in good repair.
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.
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 the sanitizer concentration at the dish machine to be 0 ppm chlorine. Facility was instructed to use 3-compartment sink and quat sanitizer until dish machine can provide appropriate chlorine sanitizer concentration. Keep chlorine sanitizer concentration between 50-200 ppm.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed bleach sanitizer to be used at 3-compartment sink that was rated for household laundry use. Person-in-Charge was instructed to either use quat sanitizer (already provided onsite) or a bleach that is rated for use on food contact surfaces. Make sure approved chemical sanitizers are used for 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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the sides of the stoves, ovens, and the exterior of the dish machine to be soiled. Clean and keep equipment clean.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed the caulking of the prep area handwashing sink to be damaged and the sink not fully sealed to the wall. Observed the drainboard of the dish machine to not be sealed to the wall. Caulk and seal sinks to the wall.
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 facility to have quat onsite, but not to have quat test strips. Make sure that appropriate test kit s available for each type of sanitizer used.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log available for review at the facility. An employee illness log will be included in this report. Make sure that an employee illness log is available for review during future inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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 the Food Safety Manager to not be in the State register for Certified Food Protection Manager. Information on getting this certificate will be included in this report. Make sure an employee gets and keeps an updated State of Minnesota Certified Food Protection Manager Certificate.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the cookline ovens and stoves to be soiled. Clean this area and keep physical facilities clean.
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 control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
Observed rodent droppings underneath the dish machine and 3-compartment sink. Clean these areas and regularly inspect facility for signs of pests. Coordinate with pest control provider when evidence of pest activity is present.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
Observed rodent droppings in the facility. Facility does not have a professional pest control provider. Professional pest control providers are required when there is evidence of pest activity. Contract with a professional pest control provider.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed the handwashing sink by the cookline to not be stocked with paper towels. Make sure all handwashing sinks are stocked with paper towels to promote proper employee handwashing.
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.
Observed the handwashing sink by the cookline to not be stocked with hand soap. Provide hand soap at each handwashing sink to promote proper handwashing by employees.
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 4626.0033APermits, 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
There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. Information for the CFPM can be found here: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Ensure that a staff member obtains their CFPM and that the certificate is posted 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors and the walls by the ice machine to be soiled with debris. Clean these areas and maintain clean.
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
Observed the gaskets of the stand-up freezer to be torn. Observed the racking in the walk-in cooler to be rusted. Replace these items and maintain equipment in good repair.
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 MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets of the stand-up freezer to be soiled with debris. Clean these pieces of equipment and maintain clean.
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
There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. Information for the CFPM can be found here: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Ensure that a staff member obtains their CFPM and that the certificate is posted 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors and the walls by the ice machine to be soiled with debris. Clean these areas and maintain clean.
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
Observed the gaskets of the stand-up freezer to be torn. Observed the racking in the walk-in cooler to be rusted. Replace these items and maintain equipment in good repair.
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 MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets of the stand-up freezer to be soiled with debris. Clean these pieces of equipment and maintain clean.
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.
The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.
Inspector’s notes
Observed frozen pizzas in the stand-up freezer to be vacuum sealed. Person-In-Charge stated that the bake the pizzas onsite, freeze them, and then vacuum seal them. This process requires a HACCP plan. Establishment will be referred to the HACCP team. Discontinue this process until a HACCP plan is developed and approved by the Health Department.
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
There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. Information for the CFPM can be found here: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Ensure that a staff member obtains their CFPM and that the certificate is posted 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.
minorCode MN Rule 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed bulk storage containers of flour, corn meal, and salt to not be labeled. Ensure that all working containers of food or food ingredients are labeled.
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 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
Observed multiple lids for lexan storage containers to be cracked and held together with tape. The lids were replaced at the time of inspection. Ensure that all food contact utensils remain free of breaks.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors under the convection oven and the walls and floors by the ice machine to be soiled with debris. Clean these areas and maintain clean.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the blade of the table mounted can opener to be soiled with old food debris. Clean this piece of equipment and ensure that food contact utensils remain clean to 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.
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
Observed the gaskets of the stand-up freezer to be torn. Observed the racking in the walk-in cooler to be rusted. Replace these items and maintain equipment in good repair.
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 MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the gaskets and the interior of the stand-up freezer to be soiled with debris. Clean these pieces of equipment and maintain clean.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed the handwashing sink in the prep area to be blocked with mops, brooms, and other sanitation utensils. Also observed mop heads to be stored in the sink basin. Remove these items and ensure that all handwashing sinks are accessible to promote proper handwashing by employees.
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.
Observed single use, bulk sour cream and potato salad containers to be stored with other food storage containers. These items cannot be reused for food storage. Discard single use storage containers.
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.
The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.
Inspector’s notes
Observed frozen pizzas in the stand-up freezer to be vacuum sealed. Person-In-Charge stated that the bake the pizzas onsite, freeze them, and then vacuum seal them. This process requires a HACCP plan. Establishment will be referred to the HACCP team. Discontinue this process until a HACCP plan is developed and approved by the Health Department.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no method of recording instances of employee vomiting or diarrhea onsite. The requirement of recording every instance of employee vomiting and diarrhea was discussed with the manager. An employee illness log was attached in the previous inspection report. Employee illness log will again be attached in this report. Ensure that an employee illness log is maintained onsite.
In plain English
An issue that does not fit the common categories. Check the official wording for details.