Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log kept on the food truck. An employee illness log will be included in this report. Print and keep an employee illness log on the truck.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
Observed there to be no procedure for vomit/diarrhea clean-up on the truck. A written procedure will be included in this report. Print and train employees on a vomit/diarrhea clean-up procedure.
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 4626.0033APermits, 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 there to be no State of Minnesota Certified Food Protection Manager (CFPM) certificate kept on the truck. Make sure an employee gets a CFPM certificate and a copy is kept on the truck.
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 188.485Permits, training, and postings
Official wording
No person shall operate a mobile food vehicle in the city without a valid license required under this section. To the extent authorized in any such license granted under the provisions of this section, the licensee may conduct such licensed business on the public sidewalk or curbside on the street notwithstanding the provisions of sections 188.10, 427.110, 427.130, 478.85, 478.90(a, u, w, and y), 478.350, 478.370, 430.30, 439.30, and 549.160 of this Code.
Inspector’s notes
Observed food truck to have set up a seating area with a tent, tables, and chairs. Mobile food units are not allowed to set up seating areas. Observed food trailer to be disconnected from a truck and for the wheels to be blocked. Observed the truck to be advertising a permanent location. Food trucks must not be left unattended at a location that is not their licensed commissary kitchen. Make sure that the food truck is returned to the commissary kitchen daily.
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.
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Observed there to be no thermometer on the food truck. Make sure a thermometer is on the truck to verify food temperatures.
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 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 the sanitizer concentration of the 3-compartment sink to be 0 ppm chlorine. The 3-compartment sink was remade and verified at a concentration of 200 ppm chlorine. Keep chlorine sanitizer concentration between 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed mixed/seasoned raw chicken in the low cooler to be at a temperature of 50 degrees F. Employee stated that the chicken was left in the cooler overnight. The chicken was discarded during inspection. Make sure cold TCS foods are kept at a temperature of 41 degrees F or below.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be no sanitizer test kit on the food truck. Keep a sanitizer test kit on the food truck for each type of sanitizer used.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed there to be no employee illness log kept on the food truck. An employee illness log will be included in this report. Make sure an employee illness log is kept on the truck and is made available for review upon inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s notes
Observed there to be no procedure for the clean-up of a vomit/diarrhea event on the food truck. A clean-up procedure will be included in this report. Keep and train employees on procedures for the clean-up of a vomit/diarrhea event.
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 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 there to be multiple high priority risk factors present during inspection. A food safety checklist and link to the Active Managerial Control toolbox will be included in this report. Make sure that there is an active oversight of food safety to control risk factors.
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 4626.0033APermits, 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 employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting this certificate will be included in this report. Make sure that an employee gets a 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 MCO 188.485Permits, training, and postings
Official wording
No person shall operate a mobile food vehicle in the city without a valid license required under this section. To the extent authorized in any such license granted under the provisions of this section, the licensee may conduct such licensed business on the public sidewalk or curbside on the street notwithstanding the provisions of sections 188.10, 427.110, 427.130, 478.85, 478.90(a, u, w, and y), 478.350, 478.370, 430.30, 439.30, and 549.160 of this Code.
Inspector’s notes
Observed food truck to have set up a seating area with a tent, tables, and chairs. Mobile food units are not allowed to set up seating areas. Observed food trailer to be disconnected from a truck and for the wheels to be blocked. Observed the truck to be advertising a permanent location. Food trucks must not be left unattended at a location that is not their licensed commissary kitchen. Make sure that the food truck is returned to the commissary kitchen daily.
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.