The Lynhall

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

A staff person has taken a ServSafe class but needs to submit an application to MDH to obtain a CFPM card and certificate. The ServSafe (or other food class certificate) must be submitted within 6months with the application. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information.

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.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Although the hot water dish machine was functioning properly, the gauge was not working and needs to be repaired or replaced.

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.

Official wording

Post the Certified Food Protection Manager 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.

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

Nick has taken a ServSafe class but needs to submit an application to MDH to obtain a CFPM certificate. Nick was shown the website to apply.

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.

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

The dish machine was not able to rinse the dishes at 180F or higher as evidenced by the plate temperature only reaching 157F. The gauge was not working. Repair the machine and the gauge.

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.

Official wording

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 plate temperature was not reaching 160F. A repair call will be made.

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.

Official wording

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

The beverage dispensing nozzles at the bar had some buildup of mold. Clean these each night or after done using. These were cleaned immediately.

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.

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Although there were quat test strips available for the kitchen 3 compartment sink, Chlorine test strips are needed for the bar dishmachine. Some were left with the operator.

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.

Official wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

Thermolabels or a max registering thermometer is needed for the hot water sanitizing dish machine. Thermolabels were left with the operator.

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.

Official wording

Post the Certified Food Protection Manager certificate.

Inspector’s notes

Aaron is certified but needs to post a copy of his 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.