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
At time of inspection facility did not have a CFPM on site. Obtain and post a copy of CFPM certificate as required. Note: GM has a ServSafe Certificate and is working on obtaining a state 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 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
In walk-in cooler observed an open container of Red Bull on shelf directly above sliced ham. On prep table outside walk-in cooler observed an open drink next to can opener. Store employee beverages in an approved location. This was immediately corrected by manager.
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.
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
Repair the following equipment: 1)Observed ambient temperature in walk-in cooler of 43*F. Lower thermostat to maintain a temperature of 41*F or less. 2) At cookline repair broken handle on middle small Coldwell unit lid.
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 4626.0105AFood source and labeling
Official wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s notes
In the one-door upright True refrigerator observed 2 employee beverages stored on shelf with sliced meats. Discontinue this procedure. Store employee beverages separate from food or utensil storage.
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.
minorCode MN Rule 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
In the walk-in cooler observed containers of meat stored on floor under storge racks. Store all food up off the floor at least 6 inches.
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.
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
In Coldwell at front counter observed a knife and handle laying partially buried in container of shredded lettuce. Store knife in such a manner that the handle is not in contact with any of the food. (cos).
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 4626.0033APermits, 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
At time of inspection facility did not have a CFPM on site. Obtain and post a copy of CFPM certificate as required. Note: Sky has a ServSafe Certificate and is working on obtaining a state 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Multiple cold foods observed to be holding at unapproved temperatures - in refrigerated drawers observed sliced turkey at 52*F and sliced meat (ham?) at 66*F. (these items were discarded). Manager said meats put in refrigerated drawers earlier in the morning. Observed sliced turkey at 48*F roast beef at 45*F and sliced ham at 45*F in Upright cooler in back room. Most foods in walk-in cooler were at 45*F. Diced chicken in right side refrigerated drawer was at 46*F. Maintain all cold TCS foods at 41*F or less.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Repair the following coolers: 1) Observed ambient temperature of upright cooler in back room at 50*F 2) Observed ambient temperature in walk-in cooler of 45*F 3) Observed left side refrigerated drawers holding ambient temperatures of 51*F and 66*F. Right side refrigerated drawer holding ambient temp of 46*F Lower thermostats or have units serviced so that they maintain an ambient temperature of 41*F or less. 4) Observed a large ice build-up around walk-in cooler compressor - repair unit to remove ice build-up.
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.