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 certificate on-site. Ensure that at least one full-time staff member holds MN-issued CFPM certificate. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed food in the hot holding unit at temperatures below 135F. All the food was moved from unit and reheated to at least 165F on the stovetop during the inspection. The hot holding unit is not capable of maintaining food at 135F or above. The Person In Charge was instructed to discontinue use of the unit until it has been serviced. Food shall be held on the stovetop or in another hot holding well capable of maintaining temperatures of 135F or higher.
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
Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds MN-issued CFPM certificate. Certified Food Protection Managers Search - MN Dept. of Health
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 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed multiple in-use wet cloth wipes stored in prep tables and other work surfaces. Store all in-use cloth wipes in a sanitizer bucket between uses.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed a blender stored in the handwashing sink located in the kitchen area. Handwashing stations shall be maintained accessible at all times to facilitate proper handwashing. The blender was removed from the sink during the inspection.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed TCS foods in hot holding, including a pork dish, chicken soup, and rice, holding below 135F. All food was moved to the stovetop and reheated above 165F, then maintained on the stovetop for proper hot holding. Per discussion with the Person In Charge, hot holding unit has not been working properly.
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 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed food residue accumulation on the can opener. Ensure the can opener is cleaned and sanitized before use.
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 no Certified Food Protection Manager certificate on-site. At least one full-time staff member must hold a State of MN-issued CFPM certificate. Post copy as requested.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed three-compartment sink faucet to be leaking in the bakery room. Repair pluming leak and maintain in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed in-use wet wiping cloths on kitchen counters. All in-use wiping cloths must be stored in sanitizer bucket at all times.
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.
Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
Inspector’s notes
Observed no hanging thermometer on coolers. Provide hanging thermometers in all 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 food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Observed no thin food thermometer being used in kitchen area. A food thermometer was provided by food worker. Maintain and use food thermometer as instructed.
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 old dried-out dough in baking equipment. Clean and maintain clean.
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.
Observed cracked tiles and torn walls throughout the facility. Repair.
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.
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 certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.
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 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
No Person In Charge (PIC) has been assigned. The manager has been informed that at least one PIC should be present during all hours of operation. An establishment can have multiple PIC's. PIC should be able to demonstrate knowledge of food safety.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
Observed faucets and drain lines in 3-compartment sinks in kitchen and bakery area leaking. Employee was asked to have sinks serviced.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
Observed wet wiping cloths in counters and prep sink in kitchen area. Make sure to keep wiping cloths in sanitizer buckets at all times.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed bucket in handwashing station. Handwashing stations should be accessible 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.
Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
Inspector’s notes
Provide hanging thermometers for all 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.