OBSERVED A MISSING CEILING TILE IN THE KITCHEN. REPLACE ANY MISSING CEILING TILES IN THE FACILITY.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
2025 – 2026 LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
OBSERVED WATER COMING OUT OF FLOOR DRAIN UNDER THE 3-COMP SINK. FIX ANY WATER LEAK OR PLUMBING ISSUES THAT IMPEDE NORMAL OPERATION OF THE ESTABLISHMENT.
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.
OBSERVED A MISSING CEILING TILE IN THE KITCHEN. REPLACE ANY MISSING CEILING TILES IN THE FACILITY.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
OBSERVED CONTAINER TIGHTLY COVERED (COOKED BEANS). FOOD WAS REGISTERING 45F. FOOD WAS MADE THIS MORNING. DO NOT COVER / WRAP TCS FOOD DURING COOLING. FOOD WAS UNCOVERED DURING 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.
minorCode MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
CURRENT LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE. SEE ATTACHED DOCUMENT.
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 a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. KEEP LOG UP TO DATE. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO YOUR EMAIL.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT 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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER 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 4626.0105BEquipment and utensils
Official wording
Food employees must use a closed beverage container within the food preparation or utensil washing areas.
Inspector’s notes
OBSERVED OPEN EMPLOYEE DRINKS (COKE AN PEPSI CAN) ON PREP TABLE. A CUP WITH A LID AND A STRAW ARE ALLOWED TO USE FOR EMPLOYEES. EMPLOYEE BEVERAGES MUST BE PROPERLY STORED IN A DESIGNATED AREA AWAY FROM PREP AREAS, WAREWASHING AREAS OR READY TO EAT FOODS, ETC. PIC MOVED DRINKS TO AN APPROVED LOCATION.
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.
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 3-COMP SINK REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS. NEW SOLUTION WAS READING 400PPM.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
OBSERVED WATER COMING OUT OF FLOOR DRAIN UNDER THE 3-COMP SINK. OBSERVED WATER DRIPPING FROM CEILING AT MOP SINK ROOM. FIX ANY WATER LEAK OR PLUMBING ISSUES THAT IMPEDE NORMAL OPERATION OF THE ESTABLISHMENT.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
OBSERVED AN OLD FRIDGE BLOCKING ACCESS TO HAND SINK BY SECONDARY PREP ROOM (WHERE ICE MACHINE IS LOCATED). DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
OBSERVED MOUSE DROPPINGS ON THE FLOORING BELOW THE RIGHT SIDE OF THE HAND SINK . KEEP FACILITY FREE OF MOUSE DROPPINGS. PIC CLEANED MOUSE DROPPINGS DURING INSPECTION.
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.
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 DROPPINGS ON THE FLOORING BELOW THE RIGHT SIDE OF THE HAND SINK . CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).
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.
OBSERVED A MISSING CEILING TILE IN THE KITCHEN. REPLACE ANY MISSING CEILING TILES IN THE FACILITY.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN, SPECIALLY BY MOP SINK, WATER HEATER AND DRY STORAGE ROOM. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.
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.
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
OBSERVED FOOD WORKER MIXING DRY INGREDIENTS INSIDE THE DRY STORAGE ROOM. DRY STORAGE ROOM IS NOT SET UP FOR FOOD PREPARATION. DISCONTINUE ANY FOOD PREPARATION INSIDE THIS ROOM. SUBMIT FOOD PLANS TO CONVERT THIS AREA FOR FOOD PREPARATION INCLUDING ADDING A NEW HAND WASHING SINK.
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.
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
OBSERVED ONE CONTAINER TIGHTLY COVERED OF COOKED BEANS BALLS. FOOD WAS REGISTERING 62F. FOOD WAS RECENTLY MADE. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. DO NOT COVER / WRAP TCS FOOD DURING COOLING. PIC REMOVED PLASTIC COVERING. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
DISH MACHINE WAS NOT WORKING. REPAIR / REPLACE / DISCARD DISH MACHINE. --------------------------------------------------------------------------------------------------------- WALK IN COOLER AND REACH IN COOLER SEEMS UNBLE TO KEEP FOOD AT REPAIR / REPLACE NON-WORKING COOLERS.
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.
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 STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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
2025 – 2026 LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE.
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.
OBSERVED MISSING CEILING TILE THROUGHOUT IN THE KITCHEN. REPLACE ANY MISSING CEILING TILE IN THE FACILITY.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN, SPECIALLY BY MOP SINK, WATER HEATER AND DRY STORAGE ROOM. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.
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
NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. KEEP LOG UP TO DATE. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO YOUR EMAIL.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0030BCQPermits, training, and postings
Official wording
The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
Inspector’s notes
THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.
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.
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
Inspector’s notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN, SPECIALLY BY MOP SINK, WATER HEATER AND DRY STORAGE ROOM. NO LICENSED PEST CONTROL CONTRACT AVAILABLE DURING INSPECTION. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (SMALL FLIES). HAVE INVOICES AVAILABLE FOR HEALTH INSPECTIONS.
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.
Have enough handwashing sinks for convenient use by employees.
Inspector’s notes
OBSERVED FOOD WORKER MIXING DRY INGREDIENTS INSIDE THE DRY STORAGE ROOM. DRY STORAGE ROOM IS NOT SET UP FOR FOOD PREPARATION. DISCONTINUE ANY FOOD PREPARATION INSIDE THIS ROOM. SUBMIT FOOD PLANS TO CONVERT THIS AREA FOR FOOD PREPARATION INCLUDING ADDING A NEW HAND WASHING SINK.
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 4626.0740Cleaning and sanitizing
Official wording
Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
Inspector’s notes
OBSERVED CUTTING BOARD WITH DEEP CREVICES AND BLACK STAINING. CHECK ALL CUTTING BOARDS IN THE FACILITY AND RE-SURFACE / DISCARD THE ONES THAT DO NOT COMPLY WITH THE RULE.
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.
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
PAPER TOWELS WERE MISSING AT HANDWASHING SINK LOCATED INSIDE THE MEN’S RESTROOM. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED TOWELS DURING INSPECTION. NOTE: SAME VIOLATION WAS FOUND LAST YEAR. IF FOUND AGAIN, THIS VIOLATION MIGHT GENERATE A CITATION. CITATION START AT $200.
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.
OBSERVED TWO LARGE CONTAINERS WITH COOKED FOOD (BEANS). ONE WAS RECENTLY MADE (134F). THE OTHER ONE WAS MADE YESTERDAY (50F). DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE AN EFFECTIVE METHOD TO COOL FOOD FROM 135F TO 41F. INSTRUCTED PIC TO PUT RECENTLY MADE FOOD INTO SHALLOW PANS AND TO HOLD ALL THESE PANS INTO A SPEED RACK FOR PROPER COOLING WITH LOTS OF AIR FLOW. OTHER METHODS WERE DISCUSSED TOO, SUCH AS ADDING ICE TO THE FOOD, ICE BATHS, STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH, ETC. COOLING HANDOUTS AND COOLING INFORMATION IS ATTACHED TO YOUR EMAIL. NOTE: FOOD MADE YESTERDAY WAS DISCARDED.
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.
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 ONE LARGE CONTAINER TIGHTLY COVERED OF COOKED BEANS. FOOD WAS REGISTERING 50F AT THE CENTER. FOOD WAS MADE YESTERDAY. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. INSTRUCTED PIC TO DISCARD FOOD IMPROPERLY COOLED. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.
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 ONE LARGE CONTAINER TIGHTLY COVERED (COOKED BEANS). FOOD WAS REGISTERING 50F AT THE CENTER. FOOD WAS MADE YESTERDAY. DO NOT COVER / WRAP TCS FOOD DURING COOLING. INSTRUCTED PIC TO DISCARD FOOD IMPROPERLY COOLED.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
OBSERVED FOOD ABOVE 41F DURING COLD HOLDING (REACH IN REFRIGERATOR AND WALK IN COOLER). FOR EXAMPLE: BEAN BALLS AT 42F AND TOFU AT 44F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW.
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
ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.
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
DISH MACHINE WAS NOT WORKING. REPAIR / REPLACE / DISCARD DISH MACHINE. --------------------------------------------------------------------------------------------------------- OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE REACH DOWN FREEZER. MAINTAIN FREEZER FREE OF EXCESSIVE ICE ACCORDING TO THE MANUFACTURE’S INSTRUCTIONS. ----------------------------------------------------------------------------------------------------- REACH DOWN FREEZER DOOR HAS BLUE TAPE. PROPERLY REPAIR / REPLACE DOOR. REMOVE BLUE TAPE.
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.
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 STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN IMMEDIATELY SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML
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
2024 LICENSE WAS NOT POSTED. PRINT CURRENT LICENSE AND POST IT ON A VISIBLE PLACE.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
DRAIN UNDER THE 3-COMP SINK WAS OVERFLOWING. REPAIR THIS DRAIN SO WATER ONLY DRAINS TOWARD THE SEWERS AND NOT INSIDE THE KITCHEN FLOOR. ----------------------------------------------------------------------------------------------------- ONE HAND WASHING SINK (PREP ROOM) WAS NOT DRAINING. REPAIR / FIX THIS SINK SO WATER DRAINS FREELY.
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.
OBSERVED FEW MISSING CEILING TILES. REPLACE MISSING TILES SO PIPES ABOVE ARE NOT EXPOSED.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
majorCode MN Rule 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
OBSERVED MULTIPLE PLASTIC LIDS WITH CRACKS. REPLACE LIDS FOR FLOUR BINS AND OTHER WHITE INGREDIENTS.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN (BY MOP SINK). CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.
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.
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
DISH MACHINE WAS NOT WORKING. REPAIR / REPLACE / DISCARD DISH MACHINE. --------------------------------------------------------------------------------------------------------- OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE REACH DOWN FREEZER. MAINTAIN FREEZER FREE OF EXCESSIVE ICE ACCORDING TO THE MANUFACTURE’S INSTRUCTIONS. ----------------------------------------------------------------------------------------------------- REACH DOWN FREEZER DOOR HAS BLUE TAPE. PROPERLY REPAIR / REPLACE DOOR. REMOVE BLUE TAPE.
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.
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 STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN IMMEDIATELY SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
HAND WASHING SIGNS WERE MISSING ON A FEW HAND WASHING SINKS. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.
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 MCO 188.390Permits, training, and postings
Official wording
The business license must be posted where it can be easily seen.
Inspector’s notes
2024 LICENSE WAS NOT POSTED. PRINT CURRENT LICENSE AND POST IT ON A VISIBLE PLACE.
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.
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 3-COMP SINK REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS. NEW SOLUTION WAS READING 400PPM.
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 4626.1040BWater, plumbing, and sewage
Official wording
Keep the plumbing system in good repair.
Inspector’s notes
DRAIN UNDER THE 3-COMP SINK WAS OVERFLOWING. REPAIR THIS DRAIN SO WATER ONLY DRAINS TOWARD THE SEWERS AND NOT INSIDE THE KITCHEN FLOOR. ----------------------------------------------------------------------------------------------------- ONE HAND WASHING SINK (PREP ROOM) WAS NOT DRAINING. REPAIR / FIX THIS SINK SO WATER DRAINS FREELY.
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.
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
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.
OBSERVED FEW MISSING CEILING TILES. REPLACE MISSING TILES SO PIPES ABOVE ARE NOT EXPOSED. ------------------------------------------------------------------------- PAINT IS FALLING OFF A WALL. REMOVE OLD PAINT AND PAINT THIS WALL.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
majorCode MN Rule 4626.0515Cleaning and sanitizing
Official wording
Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Inspector’s notes
OBSERVED MULTIPLE PLASTIC LIDS WITH CRACKS. REPLACE LIDS FOR FLOUR BINS AND OTHER WHITE INGREDIENTS.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN (BY MOP SINK). CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.
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 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
PAPER TOWELS WERE MISSING AT HANDWASHING SINK LOCATED INSIDE EMPLOYEE’S RESTROOM (MENS). KEEP HAND SINKS FULLY STOCKED 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.
NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATE AT THE MEN’S RESTROOM. KEEP HANDWASHING SINKS FULLY STOCKED.
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.