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 certified food protection manager (CFPM) onsite - obtain and employ a CFPM.
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
Butter (44*F), sour cream (45*F), and ham (50*F) inside the 1-door stand refrigerator were observed reading higher than 41*F at the time of the inspection. Maintain cold food at 41*F or below. Informed the person in charge to adjust the unit dial and check food temperature after 30 minutes to an hour. If the food temperature does not drop, PIC needs to service the unit.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Inspector’s notes
Pasta salad (44*F) inside the display cooler observed reading higher than 41*F at the time of the inspection. Cool ambient food to 41*F within 4 hours.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Soup cups and coffee white cups do not have any labels to indicate that they are Green 2 Go compliance materials. Remove and provide compliance materials.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
The business is currently using time as a public health control (TPHC) of their self-service creamer, but does not have written procedures. The PIC was informed to develop written procedures and have them available when requested for the inspector to review.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Per discussion with the person in charge, pasta salads are mixed with pre-cooked ingredients and then put directly in the display coolers for sale. Properly cool food to 41*F or below after mixing food. The display unit does not have the capacity to cool food. The PIC was provided with recommendations to properly cool food going forward - cooling food in the freezer, and once the temperature has dropped to 41*F, food can be put into the display cooler for sale.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Cream cheese (42*F) and sour cream (42*F) in the 1-door stand refrigeration were not holding at 41*F or below at the time of the inspection. Maintain temperature at 41*F or below. Cold press coffee (71*F) sitting at room temperature was not held at 41*F or below at the time of the inspection. Discussed with the person in charge to discontinue making and sitting cold press at room temperature and to store it in a cold holding unit. Properly cool and hold cold press coffee at 41*F or below.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Inspector’s notes
Sandwiches (52*F) and parfait (47*F) inside the display cooler was not reading at 41*F or below during the inspection. Cool food from ambient temperature to 41*F within 4 hours. Food must be stored in a unit that has the capacity to cool food down to proper temperature within 4 hours.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Soup cups and coffee white cups does not have any labels to indicate that they are Green 2 Go compliance materials. Remove by the next inspection and provide compliance materials.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Business uses time as a public health control (TPHC) for the self-service creamer but does not have written procedures. Have written procedure onsite before using TPHC and keep track of time when creamer are put out on the self-service counter.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Muffin mix and cookie dough containers were observed with no date marks. Date mark food containers that were prepared onsite that will be in the business for more than 24 hours.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Creamer from routine observed out of temp. The person in charge had shared owner will be printing out time sheets to keep track of creamer time. A time as a public health control form will be sent along with the reinspection report. Print and fill out the form. Employees must know that time is used for the creamer. The form must be onsite and available upon request by the inspector.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Ranch (2/7) and ag balsamic (2/23) were observed. They must be either used or discarded within 7 days. The person in charge has been instructed to dispose of any food that has passed the 7-day limit.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Containers of batter inside the 1-door stand refrigerator observed with no date mark. Date mark all food that will be in the business for more than 24 hours.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Creamer at the self-service counter was observed reading at 70*F during the inspection. Maintain cold food at 41*F at all times. Discard the cream. Discussed with the person in charge to either use time as a public health control (TPHC) or to fill the insulated canister halfway full. If TPHC will be used to monitor creamer, a TPHC form from the inspector must be filled out.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.