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 one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site. Emailed information with report.
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.
Observed wall damaged and exposed studs between handwashing sink and three compartment sink. Ensure floors walls and ceilings are maintained in good repair, and are smooth and easily cleanable.
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 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed a water dispenser from handwashing plumbing to the three compartment sink. Observed pipes coming out of wall to plumbing is not properly sealed. Observed sealing around prep sink, hand washing sink, and three compartment sink is in disrepair. Ensure fixed equipment is properly sealed to 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.
majorCode MN Rule 4626.0680BEquipment and utensils
Official wording
Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
Inspector’s notes
Observed three compartment sink was not large enough to accommodate even the average container used in the facility. Ensure three compartment sink is the right size to wash, rinse, and sanitize utensils and food containers used in the facility.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed three compartment sink was modified with a water dispenser on the drain board. Ensure three compartment sink is ANSI certified to be smooth and easily cleanable. ANSI equipment should not be modified in a way that would prevent cleaning and sanitizing.
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 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed missing and stained ceiling tiles. Ensure ceilings are installed so they are non-absorbent, smooth, and easily cleanable.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed items not necessary to the business being stored on site in kitchen area. Ensure unnecessary items are removed.
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 one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site. Emailed information with report.
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.
Observed wall damaged and exposed studs between handwashing sink and three compartment sink. Ensure floors walls and ceilings are maintained in good repair, and are smooth and easily cleanable.
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.
majorCode MN Rule 4626.0400BFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed cooked meats in walk-in cooler without proper datemarking. Ensure ready-to-eat, time/temperature controlled for safety foods are date marked on the day they are prepared.
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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw pork stored above cooked beef in walk-in cooler. Ensure raw animal foods are stored separately from ready-to-eat foods to prevent contamination.
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.
minorCode MN Rule 4626.0725ACleaning and sanitizing
Official wording
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
Inspector’s notes
Observed a water dispenser from handwashing plumbing to the three compartment sink. Observed pipes coming out of wall to plumbing is not properly sealed. Observed sealing around prep sink, hand washing sink, and three compartment sink is in disrepair. Ensure fixed equipment is properly sealed to 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 cooked meats being cut and placed in containers, over four inches thick, to cool in walk-in. Observed deep containers of food (over 8 inches thick) in walk-in with condensation on lids. Discussed with PIC about using an effective cooling method. PIC placed food in thin pans, under two inches thick, and placed in walk-in uncovered until the food cooled. Ensure an effective method is used for cooling foods like using an ice bath, placing food in thin layer in walk-in cooler, or the use of other effective methods to ensure foods are cooled as quickly as possible to prevent pathogen growth.
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 foods being prepared to cool in covered containers. Observed cooled foods in walk-in with condensation on lids. Ensure when cooling time/temperature controlled for safety, ready to eat foods, the food is cooled properly and kept uncovered and spread out to ensure proper air circulation to prevent pathogen growth during cooling. PIC removed lids on foods being prepared to cool. Discussed proper cooling methods and PIC demonstrated proper cooling methods after being educated.
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 4626.0680BEquipment and utensils
Official wording
Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
Inspector’s notes
Observed three compartment sink was not large enough to accommodate even the average container used in the facility. Ensure three compartment sink is the right size to wash, rinse, and sanitize utensils and food containers used in the facility.
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 4626.0506AEquipment and utensils
Official wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s notes
Observed three compartment sink was modified with a water dispenser on the drain board. Ensure three compartment sink is ANSI certified to be smooth and easily cleanable. ANSI equipment should not be modified in a way that would prevent cleaning and sanitizing.
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.
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
Observed paper towels missing from hand washing sink. Ensure paper towels or other approved hand drying device is available to ensure proper hand washing. At time of inspection PIC placed napkins at hand washing sink.
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 MN Rule 4626.1325A1Cleaning and sanitizing
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed missing and stained ceiling tiles. Ensure ceilings are installed so they are non-absorbent, smooth, and easily cleanable.
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.
Remove all items unnecessary to the operation of the business from the premises.
Inspector’s notes
Observed items not necessary to the business being stored on site in kitchen area. Ensure unnecessary items are removed.
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.
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Observed rags being kept in chlorine sanitizer above 200PPM. Ensure sanitizer is kept at the proper concentration to prevent contamination of food contact surfaces. PIC corrected at time of inspection, and brought the concentration to 100PPM.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
Inspector’s notes
Observed improper sanitizing concentrations, cooling practices, raw food storage order, and datemarking. Ensure the person in charge can demonstrate their knowledge about the importance of safe food practices to prevent foodborne illness.
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.
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 one with the Minnesota Food Protection Manager Certificate. Ensure someone with the ability to oversee food activities and employees obtains the Certified Food Protection Manager certificate.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Observed wall damaged and exposed studs between handwashing sink and three compartment sink. Ensure floors walls and ceilings are maintained in good repair, and are smooth and easily cleanable.
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 in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Inspector’s notes
Observed several containers of food without a date mark. Ensure a date marking system is used for any time/temperature controlled for safety foods that are prepared and kept for more than 24 hours. Foods in walk-in (lard, cooked beef, cooked ground beef) were date marked at time of inspection.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Separate raw animal foods from ready-to-eat foods.
Inspector’s notes
Observed raw eggs stored above cooked beef in walk-in cooler. Ensure raw animal foods are separated from ready-to- eat foods when in storage to prevent cross-contamination. At time of inspection PIC moved the foods and displayed the proper storage order.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Ensure at least one full time employee has obtained the CFPM credential from the State and post certificate.
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
Observed prepared beef for tacos al pastor with date mark of 12/5/23. Discussed with operator. This was discarded by operator during inspection. Ensure all TCS foods are used or discarded within 7 days of opening or preparation.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.