criticalCode MN Rule 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
Observed operator could not produce illness policy for employees. Ensure employees are educated & sign off on current policy. Discussed with PIC at time of inspection.
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.
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.
Inspector’s notes
Observed fly strip over food prep areas in kitchen. Ensure insect controlling devices are placed so they do not contaminate food & food contact surfaces. At time of inspection PIC removed fly strips.
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.
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 sanitizer in dish machine was below the required 50ppm. Ensure sanitizer is at the proper concentration to prevent pathogen growth on food contact surfaces. At time of inspection PIC replaced sanitizer and tested dish machine at 100PPM.
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.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Observed quat solution tested below the required 150PPM at three compartment sink. Ensure quat solution is at the proper concentration to prevent pathogen growth on food contact surfaces.
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 4626.0815Cleaning and sanitizing
Official wording
Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
Inspector’s notes
Observed sanitizer was out at dish machine and low at three compartment sink dispenser. Ensure the PIC is testing the concentration often to ensure proper sanitizing.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed broth bases (43F) and rendered animal fats being kept on counter for service (44F). Observed garlic and oil mixture being kept at room temperature for service (68F). Observed mayo mixture being held on ice on service line. Ensure all time/temperature controlled for safety (TCS) foods are being held under mechanical cold-hold (41F and below), or hot-hold (135F and above). PIC was setting up the line for service, PIC discarded the garlic oil, and moved the broths, and mayo into cold-holding. Discussed keeping all TCS foods under mechanical temperature control.
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
Observed manager has taken food safety class but must submit it to the state to receive the CFPM. Ensure at least one person has a valid Minnesota 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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed excess items in basement. Ensure only items necessary for the food business using the facility is stored on site to prevent harborage.
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
Observed no one that works at the facility with a Minnesota Department of Health Certified Food Protection Manager (CPFM) certificate. Ensure at least one person with the responsibility of overseeing food workers and operations has a valid 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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed expired business license posted. Ensure current business license is posted.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Observed time/temperature controlled for safety (TCS) food with expired date marks in three door cooler #1. Items with expired date marks: cooked mushrooms (6/2), cooked carrots (6/1), and no date mark on cooked pork belly. At time of inspection PIC discarded mushrooms, carrots and date marked pork belly. Ensure TCS foods are discarded after seven days after prepared.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed hot-holding cooked potatoes, cooked carrots, cooked mushrooms, soft-boiled eggs, and cooked tomatoes hot-holding between 118F- 130F. Ensure all hot-holding foods are at 135F minimum to prevent pathogen growth. At time of inspection PIC discarded the eggs. and reheated the potatoes, carrots, mushrooms, and potatoes to 175F-200F for hot-holding.
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.
Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
Inspector’s notes
Observed hot-holding cooked potatoes, cooked carrots, cooked mushrooms, soft-boiled eggs, and cooked tomatoes were not reheated to 165F before hot-holding. At time of inspection PIC discarded the eggs and reheated the potatoes, carrots, mushrooms, and potatoes to 175F-200F for hot-holding within the two hours allowed. Ensure previously cooked TCS foods are reheated to 165F before being hot-held at a minimum of 135F.
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wiping bucket below the required concentration (100PPM for Quaternary Ammonium solution) for holding wiping cloths. At time of inspection PIC refilled bucket with sanitizer at the proper concentration. Retested at 200ppm.
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.
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Observed server use bare hands to place Nori onto dishes for service. At time of inspection discussed with PIC to ensure ready-to-eat foods are protected, discussed using gloves or a utensil to place nori onto food prior to service.
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 4626.0955ACleaning and sanitizing
Official wording
Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
Inspector’s notes
Observed boxes of single-use items stored on the basement floor. Ensure single-use items are stored at least six inches off the floor and protected.
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.
Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.
Inspector’s notes
Observed food employees recontaminate their hands after washing by touching sink faucet. Ensure hands are being properly washed by turning off faucets with paper towels as to not recontaminate hands.
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 person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s notes
Observed hot-holding temperatures were below proper range, observed employees using bare hand contact with ready to eat food, observed employees recontaminate hands after washing. The person in charge must ensure employees are following proper food safety procedures when working to prevent illness.
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.
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s notes
Observed rice paddle stored in container of water at 68F. Ensure in-use utensils are stored in an approved method like under running water, a clean, sanitized surface, or in the food with the handle up.
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.