Store clothing and other personal items in lockers or other suitable places.
Inspector’s notes
Observed personal food items stored with facility food items in dry storage and in cooler. Ensure all personal items are stored separately and labeled as personal or employee items to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
Inspector’s notes
Observed clean utensils stored on ground. Ensure all clean equipment and utensils are stored at least six inches off the ground to allow for proper cleaning.
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed no thin-tipped temperature measuring device to take temperature of thin foods that are delivered to the facility.
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 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 CFPM certificate and it is posted on site.
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.
criticalCode MN Rule 4626.0130AFood source and labeling
Official wording
All food must be from approved sources.
Inspector’s notes
Observed PIC stated food comes from Lenza Restaurant at 2647 Nicollet Ave, which does not have a catering endorsement. Ensure food is coming from a facility which is noted as a catering facility on their food license.
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.
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
Observed hand washing sink in kitchen was over 130F. Ensure hand sink water temperature is between 120F-130F to prevent scalding or burning of the skin,
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
Operator did not have an illness log on site at time of inspection. Inspector provided a log during the inspection. Ensure your illness log is kept up to date and available for review upon request.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed no thin tipped thermometer on site. Provide 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.