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 (CFPM) onsite. Obtain a CFPM and post a certificate in a conspicuous area.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no employee illness log onsite. PIC could not provide an illness log at the time of the inspection. Have an illness log onsite and accessible onsite for PIC to use as necessary.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
Bar dish machine observed with a chlorine reading less than 50 ppm. Chlorine must be at least 50 to 200 ppm. Contact your contractor to service the unit, the person in charge has been notified to discontinue using the unit until it has been serviced, wash all dishes in the basement 3-compartment sink - wash, rinse, and sanitize.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Hot sanitizing dish machine observed reading at 157*F. Hot sanitizing must be at least 160*F. Contact contractor to service unit. Until it is properly serviced, use the basement 3-compartment sink to wash, rinse, and sanitize.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
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 SMALL PLASTIC CUPS FOR “TO GO SAUCE” WITH RECYCLE NUMBER #6. THESE ARE NOT ALLOWED. ORDINANCE TOOK EFFECT IN 2015. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (#1, #2 AND #5) OR CERTIFIED COMPOSTABLE (BPI, ASTM 6868). ALSO, DO NOT USE BLACK PLASTIC CONTAINERS.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s notes
MENU OFFERS BURGERS (COOK TO ORDER) AND FRY EGGS (COOK TO ORDER). NO CONSUMER WARNING NOTED ON MENU. MENU EXAMPLE (TWO STATEMENTS): (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. DO A COMPLETE MENU ASSESSMENT AND ALSO UPDATE YOUR ONLINE MENU. INSTRUCTED PIC TO UPDATE MENU WITH A COMPLETE CONSUMER WARNING. SEE DOCUMENTS ATTACHED.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
Inspector’s notes
DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Observed dish soap stored a the basement handwashing station. This indicates handwashing station is used for other purposes - discontinue and use the handwashing station for handwashing only.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s notes
Observed pink residue on the white shield on the inside of the ice machine - clean.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Protect unpackaged food from environmental sources of contamination during preparation.
Inspector’s notes
Per discussion with the person in charge, potatoes are rinsed off in the 3-compartment sink before preparation. Discontinue this practice and use the 2-compartment sink to prep food.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
The second hot sanitizing dish machine was observed with a utensil surface temperature of 142*F - service the unit so the utensil surface temperature is at least 160*F.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no employee illness log at the time of the inspection. The person in charge shared employee illness log may be locked in the management office. The illness log must be accessible for the person in charge to utilize as needed. An electronic illness log will be sent along with the report.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.