minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Observed no certified food protection manager (CFPM) onsite. Employ a CFPM.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
No business license post in a conspicuous area during the inspection. Obtain license and post.
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.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Food inside the 2-door stand refrigerator observed with no date mark. Date mark all food containers that will be in the business for more than 24 hours. Kitchen staff was instructed to date mark food containers during the inspection - food containers date marked.
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.
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
No certified food protection manager (CFPM) onsite at the time of the inspection. Employ a CFPM.
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.
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
Chlorine bar dish machine observed reading lower than 50 ppm during the inspection. Service the unit to read at least 50 - 200 ppm. Staff was instructed to discontinue using the unit until serviced and properly sanitizing. Dishes are to be brought to the back to wash, rinse, and sanitize.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s notes
Chorizos observed thawing at room temperature on prep table. Discontinue this method and properly thaw food under running water, in refrigerator, or as a cook step process.
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.
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s notes
Pickle (3/11), huevos (3/11), and pickled sausages (1/29) inside the 2-door stand refrigerator observed past 7 days. Food must be use or discard within 7 days. The person in charge has been informed to discard food.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Business does not have an employee illness log at the time of the inspection. An illness log will be sent along with the report. Print and use the illness log as needed and have it accessible to the person in charge on site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
Business license was not posted at the time of the inspection. Post the license in a conspicuous area.
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.