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
None of the employees have taken a food safety class and applied for their CFPM certificate. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information on classes and how to apply for a 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.
Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
Coats/jackets were begin stored in an area where food supplies were stored directly below the coats. Find another designated location for employee items that are not near food supplies or equipment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There was no handwash sign in the men's restroom. Handwash signs/stickers were given to the operator to post in the men's restroom and women's if needed.
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.
The business needs to submit a request for a variance and maintain the approved variance.
Inspector’s notes
The batter station is holding chicken in containers with a water/ice mix. According to the food code, it must be held in mechanical refrigeration to ensure that the temperature is always below 41F. A variance from the code must be applied submitted in order to continue this ice bath process. More information will be provided as to how to apply for this variance.
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 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
Rafael's CFPM certificate has expired 3/18/22 and needs to be renewed. See attached renewal form. Note: 2 employees had valid Servsafe certificates.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed all of the sanitizer buckets contained a trace of quat sanitizer. Maintain quat between 200-400 PPM. Corrected on site.
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.
Discontinue operating the ventilation system with the filters removed.
Inspector’s notes
At the back prep area observed a missing filter over the deep fat chicken fryers. Replace the missing filter to prevent a fire danger in hood duct.
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.
Provide and maintain an adequate supply of toilet tissue at each toilet.
Inspector’s notes
There was no toilet paper in men's restroom. This was corrected by manager.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There was no handwash sign in men's restroom. Provide a hand washing sign at hand 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.
minorCode MN Rule 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
There was no cold running water at handsink in men's restroom. Provide cold running water at handsink.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
There was no hot water at handsink in men's restroom. After running water for several minutes the water temp was only 67*F. Provide hot water between 100-130*F 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.
Repair the following walls: 1) Repair damaged walls on either side of chicken deep fat fryers. 2) Repair flaking paint on wall next to food prep sink.
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 MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Clean build-up of grease on walls on either side of chicken fryers.
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
Correct the following: 1) In the back the lid to the ice machine had been removed. Replace missing ice machine lid. (Corrected on site). 2) The walk-in freezer door stays ajar about 1-2 inches. Repair door so that it closes properly. 3) Temp of walk-in freezer was 26*F. Repair freezer door so that freezer runs at 0*F. 4) There was a large build-up of ice around walk-in freezer compressor. Remove ice build-up from compressor.
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 4626.0033APermits, 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
Rafael's CFPM certificat has expired and needs to be renewed. Attached is a fact sheet with information about finding classes and renewing your certification.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
The 2 hand sinks need to be caulked to the back wall so water will not get behind them and create mold growth.
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.