minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no Certified Food Protection Manager certificate on site. Have CFPM certificate posted on site.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed no business license on site. Ensure business license is posted on site.
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 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed no certified food protection manager certificate displayed on the food truck. Post a certified food protection manager certificate on the food truck 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed no handwashing signage at handwashing sink. Post and maintain handwashing signage at handwashing sinks as required.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed whisked eggs in the right fridge at 59 degrees. Whisked eggs was moved to the left fridge by the person in charge.
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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
The person in charge did not know to report customer illness to the Minnesota health department. Report all customer illness to the Minnesota health department 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.