minorCode MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
KITCHEN HAS UNFINISHED CONCRETE FLOORING. REPAIR / REPLACE FLOORING IN THE KITCHEN AREA TO BE SMOOTH AND EASY CLEANABLE. NOTE: IF YOU ARE USING EPOXY FLOORS, MAKE SURE YOU ARE USING A POURED FLOORING SYSTEM WITH MINIMUM INSTALLATION THICKNESS OF 1/8 “-1/4” DEPENDING ON THE PRODUCT. SEE DOCUMENT ATTACHED. CONTACT A PLAN REVIEW MEMBER OR HEALTH INSPECTOR WITH QUESTIONS.
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.
NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATE INSIDE THE KITCHEN. KEEP HANDWASHING SINKS FULLY STOCKED.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
2026 LICENSE WAS NOT POSTED. POST LICENSE ON A VISIBLE PLACE.
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 MN Rule 4626.1335ACleaning and sanitizing
Official wording
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
Inspector’s notes
UTILITY SINK HAS ONE SHEETROCK WALL PAINTED. PROTECT WALLS AROUND THE UTILITY SINK (MOP SINK) WITH WATERPROOF MATERIAL SUCH AS FRP WALL OR SIMILAR. ------------------------------------------------------------------------------------------------------------- KITCHEN HAS UNFINISHED CONCRETE FLOORING. REPAIR / REPLACE FLOORING IN THE KITCHEN AREA TO BE SMOOTH AND EASY CLEANABLE. NOTE: IF YOU ARE USING EPOXY FLOORS, MAKE SURE YOU ARE USING A POURED FLOORING SYSTEM WITH MINIMUM INSTALLATION THICKNESS OF 1/8 “-1/4” DEPENDING ON THE PRODUCT. SEE DOCUMENT ATTACHED. CONTACT A PLAN REVIEW MEMBER OR HEALTH INSPECTOR WITH QUESTIONS.
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
PAPER TOWELS WERE MISSING AT HANDWASHING SINK IN THE KITCHEN. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
HAND WASHING SIGN WAS MISSING AT HAND SINK LOCATED INSIDE EMPLOYEE’S RESTROOM AND THE KITCHEN SINK. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
MISSING THIN PROBE THERMOMETER. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.
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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
WATER TEMPERATURE AT HANDWASHING SINK IN THE RESTROOM WAS REGISTERING 70F. HOT WATER TEMPERATURE SHOULD BE BETWEEN 110-130F.
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.
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.