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 CURRENT STATE CFPM EMPLOYED ON SITE. MANAGER WAS IN THE PROCESS OF OBTAINING UP TO DATE 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.
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
NO CONSUMER ADVISORY AND DISCLOSURE PRESENT FOR UNDERCOOKED TUNA IN NICOISE SALAD. ADD A CONSUMER ADVISORY AND DISCLOSURE TO THE MENU FOR THIS ITEM.
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 an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
NO DISH PUCK OR T-STRIPS/STICKS PRESENT FOR DISH MACHINE AT BAR. OBTAIN A DISH PUCK OR T-STRIPS/STICKS.
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 HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
Inspector’s Notes
OBSERVED VACUUM SEALED STEAKS ON SITE. DISCONTINUE USING VACUUM SEALER AND REMOVE FROM PREMISES OR SUBMIT A HACCP PLAN FOR APPROVAL.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
Inspector’s Notes
NO HOOD PRESENT ON AVANTCO OVEN DOWNSTAIRS. PROVIDE DOCUMENTATION THAT THIS UNIT CAN BE OPERATED WITHOUT A HOOD SYSTEM.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
MORTADELLA DIP AND CRAB DIP MEASURED 55-56 DEGREES F. MAINTAIN COLD TCS FOODS AT OR BELOW 41 DEGREES F. MONITOR COLD HOLDING ABILITY OF UNIT TO CONFIRM COLD TCS FOODS ARE MAINTAINED AT OR BELOW 41 DEGREES F.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
HANDSINK ALONG COOK'S LINE MISSING HAND WASH SIGNAGE. PROVIDE SIGNAGE AT HANDSINK.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official Wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s Notes
CHLORINE AT DISH MACHINE IN BASEMENT MEASURE 0-10 PPM. MAINTAIN CHLORINE SANITIZER AT 50-200 PPM.
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 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
CHLORINE AT DISH MACHINE IN BASEMENT MEASURE 0-10 PPM. MAINTAIN CHLORINE SANITIZER AT 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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
NO CHLORINE SANITIZER TEST KIT ON SITE. OBTAIN AND USE SANITIZER TEST KIT.
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 to obtain a variance to acidify or ferment TCS foods.
Inspector’s Notes
SAUERKRAUT OBSERVED FERMENTING AT ROOM TEMPERATURE. A HACCP PLAN MUST BE SUBMITTED TO CONDUCT THIS PROCESS DUE TO HOLDING TCS FOODS (CUT CABBAGE) AT ROOM TEMPERATURE IN EXCESS OF 4 HOURS. PLEASE WORK WITH YOUR INSPECTOR TO DETERMINE AN APPROPRIATE SOLUTION TO THIS PROCESS. OTHERWISE DISCONTINUE AND COMMERCIALLY PURCHASED SAUERKRAT CAN BE USED. CHILI OIL OBSERVED BEING MADE ON SITE AND HELD AT ROOM TEMPERATURE. OIL IS ADDED TO REHYDRATED, HEATED PEPPERS ALONG WITH GARLIC. THIS PRODUCT MUST HAVE A HACCP PLAN TO HOLD AT ROOM TEMPERATURE AND IN EXCESS OF 7 DAYS. MOVE PRODUCT TO REFRIGERATOR AND DATE MARK WITH A 7 DAY MAXIMIUM SHELF LIFE OR SUBMIT A HACCP PLAN TO CONTINUE PROCESS.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
The business needs to submit a request for a variance and maintain the approved variance.
Inspector’s Notes
NO VARIANCE REQUEST APPROVED FOR PROCESSES REQUIRING A HACCP PLAN OBSERVED ON SITE. VARIANCE WILL BE GRANTED IF FACILITY PASSES HACCP PLAN REVIEW APPROVAL.
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.