Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed no food thermometer available to measure thin foods like pizza. Ensure one is obtained.
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 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 plain-English explanation is being prepared. The official wording is the authoritative record.
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 one on staff with the Minnesota Department of Health Certified Food Protection certificate. Ensure at least one person with the ability to direct day-to-day food operations obtains and posts the certificate.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Observed quat solution at three compartment sink was at 150PPM, below the manufacturers recommendation minimum of 200PPM. Ensure sanitizer concentration is within the proper range to properly sanitize food-contact surfaces.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed several handwashing sinks missing handwashing signs including at bar and restrooms. Ensure a sign at each designated hand washing sink is posted.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
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
Observed missing paper towels at hand washing sink at bars. Ensure each designated hand washing sink has a supply of disposable towels or other approve hand-drying method.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Observed no employee illness log available. Emailed a copy to the PIC with reports. Ensure an illness log is kept to record employee illness symptoms as it pertains to food borne diseases.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.