Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
Inspector’s notes
OBSERVED FOOD STORED INSIDE THE RESTROOM. MOVE ALL FOOD OUT OF THE RESTROOM AND INTO AN APPROVED AREA OF THE BUILDING SUCH AS THE DRY STORAGE ROOM.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: MILK AT47. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO MOVE TCS FOOD TO ANOTHER FRIDGE AND TO TURN DOWN SETTINGS OF THESE COOLERS FOR NOW. ASSESS COOLER TEMPERATURE IN 4 HOURS. CALL REPAIR COMPANY AS NEEDED.
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 4626.1470ACleaning and sanitizing
Official wording
Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned
Inspector’s notes
JANITOR’S CLOSET IS DARK. PROVIDE ENOUGH LIGHT FOR THIS 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.
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
TWO COLD HOLDING UNITS ARE UNABLE TO KEEP TCS FOOD AT REPAIR COLD HOLDING UNITS SO FOOD IS STORED / MAINTAIN AT (DO NOT STORE TCS FOOD HERE UNTIL THEY ARE FIXED).
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.
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.
criticalCode MN Rule 4626.0130AFood source and labeling
Official wording
All food must be from approved sources.
Inspector’s notes
OBSERVED PACKAGED FOOD (TIRAMISU, PASTA, YOGURT PARFAIT, ETC.) FROM DUE FOCACCERIA (475 FAIRVIEW AVE S. ST. PAUL, MN 55409). THEY WERE LABELING ERRORS (MISSING: INGREDIENTS, DATE MARKING, ADDRESS, ETC.) AND PIC WAS NOT SURE IF THIS WAS A WHOLESALER. ONLY OBTAIN FOOD FROM APPROVED SOURCES.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.
Inspector’s notes
ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: HALF & HALF COFFEE CREAMER. AVAILABLE PROCEDURE WAS NOT BEING FOLLOWED. CANISTERS WERE NOT MARKED / “LAMINATED TIME OUT / TIME CHANGE SHEET” WAS NOT BEING USED OR AVAILABLE. PROVIDE AN UPDATED WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC. GUIDANCE DOCUMENT / HANDOUT IS ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW AND EMPLOYEE TRAININGS.
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
MISSING TEST STRIPS FOR SANITIZER (BLEACH - CHLORINE). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.
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 services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN. MOSTLY NEAR HAND WASHING SINK. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (SMALL FLIES). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.
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.
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
MISSING TEST STRIPS FOR SANITIZER (BLEACH - CHLORINE). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.
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 4626.0435D(3)Food source and labeling
Official wording
Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Inspector’s notes
PERSON IN CHARGE DID NOT HAVE LIST OF INGREDIENTS READILY AVAILABLE FOR A VARIETY OF BAKERY ITEMS MADE AT ANOTHER STORE (PATISSERIE 46). HAVE A PRINTED LIST OF INGREDIENTS AVAILABLE FOR THESE TYPE OF FOOD ITEMS MADE AT ANOTHER ESTABLISHMENT.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN. MOSTLY NEAR HAND WASHING SINK. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.
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.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN. MOSTLY NEAR HAND WASHING SINK. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (SMALL FLIES). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOODS OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: ½ & ½ COFFEE CREAMER. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC FOR COFFEE CREAMER. GUIDANCE DOCUMENT / HANDOUT IS ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.
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.
SOME TILES ARE MISSING ABOVE THE HAND WASHING SINK AND 3-COMP SINK REPLACE MISSING TILES OR REPAIR THIS WALL.
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.