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 Minnesota Department of Health Certified Food Protection Manger Certificate. Ensure at least one person has the certificate and it is posted on site. Emailed information about how to obtain the certificate.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed whisk in front hand washing sink and dirty food container in back hand washing sink. Ensure hand washing sinks are used only for hand washing and remain 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.
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 fried chicken in hot-cabinet at 110F. Ensure hot-holding time/temperature controlled for safety foods are at 135F and higher. Discussed discarding food with the person in charge at time of follow up.
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 4626.0450BCDECleaning and sanitizing
Official Wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s Notes
Observed scraper with melted handle being used at grill. Ensure multi-use food utensils and containers are 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.
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
Observed hot-box for holding cooked time/temperature controlled for safety food was in disrepair, holding food below 135F and with an air temperature of 120F. Ensure all equipment is in good repair.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Observed hand washing sinks did not have a sign posted reminding employees to wash hands. Ensure each hand washing sink has a sign posted. Emailed signs with report.
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 4626.0033APermits, 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 safety activities with the Minnesota Department of Health Food Protection Manager Certificate. Ensure someone obtains and posts the certificate as required.
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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed handwashing sink in kitchen area was turned off at the wall to prevent leaking. Ensure all hand washing sinks are accessible. Another hand washing sink is located next to prep sink and no doors have to be touched to get to the hand sink. Discussed getting hand washing sink repaired as a priority item.
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 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 no paper towels or other approved hand drying device in restroom. Ensure each hand washing sink has paper towels accessible.
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.
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 sanitizer in three compartment sink was above 200PPM chlorine. Ensure sanitizer is at the proper concentration for sanitizing food contact surfaces. PIC adjusted the concentration at time of inspection 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.
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 beef sambuusa and fried chicken in hot-hold cabinet between 100F-110F. PIC discarded at time of inspection and turned the cabinet up. Ensure all hot-holding foods are cooked or reheated to the proper temperature and then hot-held at 135F or above 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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s Notes
Observed hand washing sink blocked, improper sanitizing concentration, and improper hot-holding temperatures. Ensure the person in charge is making sure employees are following the proper food safety procedures and are properly trained.
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 4626.0450BCDECleaning and sanitizing
Official Wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s Notes
Observed food contact utensils with melted or damaged handles at grill. Ensure all utensils and food storage containers are 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.
Separate raw animal foods from ready-to-eat foods.
Inspector’s Notes
Observed raw liver stored over cut onions in prep cooler. Ensure raw animal foods are stored separately from ready to eat foods to prevent contamination. PIC moved at time of inspection and showed the proper storage order.
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.
criticalCode MN Rule 4626.1200Water, plumbing, and sewage
Official Wording
Sewage, including liquid waste, must be conveyed to the point of disposal through an approved sanitary sewage system.
Inspector’s Notes
Observed when three compartment sink was drained, sewage was baking up in the floor drain below the sink on to the floor. Ensure sewage is conveyed properly to prevent contamination. PIC was given until the next day to correct.
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.
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s Notes
Observed black plastic containers and lids. Ensure food given in to-go containers are recyclable, compostable, or reusable. Emailed information sheet with report.
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
Observed PIC had serve safe certificate but not the Minnesota Certified Food Protection Manager Certificate. PIC stated she sent the paperwork in. Ensure it is obtained.
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 4626.0855Cleaning and sanitizing
Official Wording
Keep non-food contact equipment surfaces clean.
Inspector’s Notes
Observed food debris on outside of coolers, handles of coolers and between equipment. Continue to clean outside of equipment, cooler sides and handles so non-food contact surfaces are maintained 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.
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 hand sinks in need of sealing to the wall. Ensure fixed equipment is sealed to the wall or adjoined surface.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s Notes
Observed cooked beef cooked the night before at 48F. PIC discarded at time of inspection. Discussed proper cooling methods with PIC and discussed with staff. Ensure cooling of time/temperature controlled for safety (TCS) foods is done within the proper time and temperature methods (135F-70F within two hours, 70-41F within four hours).
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 beef at 46F cooling from the night before in a covered in the cooler. Ensure proper cooling methods are used. Discussed with PIC and food employee.
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 Minnesota Certified Food Protection Manager (CFPM) certificate for anyone employed at the facility. Ensure someone with the ability to oversee food operations and instruct food employees on safe food practices has the CFPM certificate 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.
minorCode MN Rule 4626.0855Cleaning and sanitizing
Official Wording
Keep non-food contact equipment surfaces clean.
Inspector’s Notes
Observed outside of equipment like bottom of blender, outside of cooking equipment with food debris. Ensure non-food contact equipment is 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed excessive food debris on ground in kitchen area, behind equipment and behind cookline. Ensure facility is cleaned often.
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 4626.0275CCleaning and sanitizing
Official Wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s Notes
Observed tongs hanging from the oven handle. Ensure in-use utensils are properly stored on a clean sanitized surface and cleaned every four hours.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s Notes
Observed samosa beef filling at 106 F 6 or more hours after beginning cooling. Ensure cooked time/temperature controlled for safety (TCS) foods are cooled from 135F-70F in two hours, then 70F to 41F in four more hours, within a total of six hours to prevent pathogen growth. PIC discarded at time of inspection.
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.
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 fried chicken in warming cabinet at 117F. Ensure time/temperature controlled for safety foods are cooked to the proper temperature and then hot-held at 135F and above to prevent pathogen growth. At time of inspection PIC discarded chicken, discussed reheating.
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 samosa beef filling covered with heavy condensation on lid stored at 106F. Ensure cooling is being accomplished using an effective method with uncovered, or loosely covered lid to ensure cooked time/temperature controlled for safety (TCS) foods cool within the cooling time/temperature limits. At time of inspection PIC was educated and discarded the filling.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s Notes
Observed mouse feces in dry storage area. Ensure facility is working with a certified pest control operator, inspect facility for evidence and prevent pests by keeping food and food debris off the ground, and sealing outside of facility to prevent pest entry.
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.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s Notes
Observed no illness log available to record employee illness symptoms. Emailed a copy. Ensure employee illness symptoms are recorded and available for review.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
Observed food contact portions of the blender, grinder, and immersion blender with food debris. Ensure food-contact equipment is kept clean to the sight and touch.
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 4626.0300ACleaning and sanitizing
Official Wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s Notes
Observed bags of rice on ground in basement storage. Ensure food, single-use items and food contact equipment is kept six inches or more off the ground.
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.
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 device to measure the temperature of foods. Ensure one is obtained.
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.
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 chlorine sanitizer solution in wiping cloth bucket tested over 200PPM. Ensure chlorine sanitizer is between 50ppm-200ppm and test strips are used to test the concentration. PIC corrected at time of inspection and brought the solution down 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.
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
Ensure at least one full time employee has obtained the CFPM credential from the State and post certificate.
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 4626.0855Cleaning and sanitizing
Official Wording
Keep non-food contact equipment surfaces clean.
Inspector’s Notes
Observed shelving and door handles soiled with food debris and grease. 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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
Observed food debris on the floor underneath equipment and in corners. 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.
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 caulking has come loose at handwash sink. Reseal handwash sink to the wall.
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 4626.0285BCleaning 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 cloths sitting on counters. Ensure all wet cloths are kept inside the sanitizer bucket.
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 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
Person in charge unable to locate chlorine test strips during inspection. Ensure test kit is available for each type of sanitizer used on site.
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 4626.0275CCleaning and sanitizing
Official Wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s Notes
Observed tongs hanging from oven handles. Discussed with person in charge.
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.
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 handwashing sink at 139 degrees F. Turn down water heater to ensure hot water does not exceed 130 degrees F.
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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Observed prep cooler to be non-functioning. Discussed with operators. They are currently using prep cooler as a prep space and storage for non-TCS foods. Repair/replace prep cooler.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed dressing in display cooler holding at 43 degrees F. Discussed with operator. Turn the unit down and monitor temperature.
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.