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.
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 4626.0033APermits, 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 state certified food manager employed at the business. Send the training certificate to MDH thru the website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html to obtain the required documentation.
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 business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
Inspector’s Notes
Observed a container of pickled carrot datemarked over 7 days without a HACCP plan documented. This was discussed and PIC tossed the item. Only use the pickled carrot item 7 days or less or provide the city with a HACCP plan to obtain a longer service date.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
Inspector’s Notes
Observed no thermometer within the front sevice prep cooler
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Observed no hand-wash signage at the 2 handsinks.
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.