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
information on the Minnesota Department of Health web page. At time of inspection there was no State Certified Food Protection Manager. Obtain a CFPM and post a copy of state certificate in a conspicuous location. Note: Owner has signed up for a ServSafe class.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
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
Observed 2-door lowboy and Coldwell unit holding an ambient temperature of 46*F. Have unit serviced and repaired so that it maintains an ambient temperature of 41*F or less.
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 4626.0033APermits, 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 there was no State Certified Food Protection Manager. Obtain a CFPM and post a copy of state certificate in a conspicuous location. See attachment.
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
Observed TCS foods being held at elevated temperatures between 43-47*F in 2-door lowboy and Coldwell unit. Maintain all TCS foods at 41*F or less. TCS foods moved to working coolers. Discontinue storing TCS foods in this unit until it has been repaired.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed tightly covered (saran wrapped) containers in use for cooling spaghetti and pasta noodles in the 2-door uppright cooler (66*F). Going forward operator to leave stainless steel hotel pans uncovered to ensure cooling times and parameters are met.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Clean establishment floors in back prep area.
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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
There were no paper towels in hand sink dispenser. Maintain paper towels in dispenser. This was immediately corrected by owner.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed cooked pasta sitting out at room temp (at 68*F) on shelf under side prep table. Time is being used in lieu of temperature but no written procedures have been developed. Prepare and keep on site written procedures for using time. See attachment. Note: Establishment is only open for 4 hours. At end of day when using time, unused food items must be discarded.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
The 2-door lowboy unit in back room was holding an ambient temperature of 53*F. Discontinue the use of this unit and Coldwell until it has been repaired or replaced - preferably replaced.
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 4626.0033APermits, 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 there was no State Certified Food Protection Manager. Obtain a CFPM and post a copy of state certificate in a conspicuous location.
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
Observed TCS foods being held at elevated temperatures between 45-51*F in 2-door lowboy and Coldwell unit. Maintain all TCS foods at 41*F or less. TCS foods moved to working coolers. Discontinue storing TCS foods in this unit until it has been replaced.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed tightly covered (saran wrapped) containers in use for cooling spaghetti and pasta noodles in the 2-door uppright cooler. Going forward operator to leave stainless steel hotel pans uncovered to ensure cooling times and parameters are met.
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 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed a build-up of food debris on lid of coldwell unit. Clean Coldwell lid.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Clean wall under/behind prep table in back room.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The back room Coldwell unit and 2-door lowboy were maintaining TCS foods between 45-49*F Ambient temp of lowboy unit was 54*F. Turn thermostat down or have unit serviced and repaired so that it maintains TCS foods at or below 41*F Discontinue use of this unit until it is capable of holding TCS foods at 41*F or less.
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 4626.0033APermits, 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 there was no State Certified Food Protection Manager. Obtain a CFPM and post a copy of state certificate. See more information on Minnesota Department of Health Website.
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
Observed TCS foods being held at elevated temperatures between 45-51*F in 2-door lowboy and Coldwell unit. Maintain all TCS foods at 41*F or less. TCS foods moved to working coolers.
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 a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
There was no thin tipped thermometer to measure the temperature of thin pieces of food. Obtain a thin tipped thermometer.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED CLEANING NEEDED IN THE FOLLOWING AREAS: 1) WALL UNDER PREP TABLE IN BACK. 2) FLOOR UNDER SHELVING IN WAREWASH AREA. 3) FLOOR ALONG BASE COVING THROUGHOUT ESTABLISHMENT AS NEEDED.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
The back room Coldwell unit and 2-door lowboy were maintaining TCS foods between 45-52*F Turn thermostat down or have unit serviced and repaired so that it maintains TCS foods at or below 41*F.
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.
Observed deep and covered containers in use for cooling spaghetti and pasta noodles in the upright 2 door cooler. Operator to utilize shallow stainless steel hotel pans for cooling noodles.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed tightly covered (saran wrapped) containers in use for cooling spaghetti and pasta noodles in the 2-door uppright cooler. Going forward operator to utilize shallow stainless steel hotel pans and leave them uncovered to ensure cooling times and parameters are met.
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
At time of inspection there was no State Certified Food Protection Manager. Obtain a CFPM and post a copy of state certificate. See more information on Minnesota Department of Health Website.
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
Observed TCS foods being held at elevated temperatures between 45-51*F in 2-door lowboy and Coldwell unit. Maintain all TCS foods at 41*F or less. TCS foods moved to working coolers.
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 a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
There was no thin tipped thermometer to measure the temperature of thin pieces of food. Obtain a thin tipped thermometer.
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.