minorCode MN Rule 4626.0033DPermits, training, and postings
Official wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Establishment's Minnesota Dept of Health issued certificate for the certified food protection manager (CFPM) was not posted on site. This issue was immediately corrected
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Temps of some of the cold TCS foods (chopped lettuce at 51*F, Eggs at 49*F, etc.) in 2 of the prep coolers in the salad bar area were above 41*F. Informed the chef to move all those food items to other working coolers, and to adjust the temps of those coolers to below 41*F and to service/repair the coolers if they cannot maintain proper cold temps of 41*F or below.
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.
Hand soap was missing at the handwash sink in the salad bar area. Informed the chef to ensure they keep supply of hand soap at all handwash sinks at all times. This issue was corrected on site.
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 4626.0435CFood source and labeling
Official wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s notes
Soda machine in the front is still without ingredient labels. Work with vendor to provide ingredient labels on the front of each dispenser or the side of the machine
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.