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Official Wording

Have a covered trash can in toilet rooms.

Inspector’s Notes

Observed covered trashcans missing from upstairs restrooms. Ensure each restroom has a covered trashcan.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Keep the plumbing system in good repair.

Inspector’s Notes

Observed hand washing sink at bar was not working properly. Ensure plumbing is maintained in good repair.

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.

Official Wording

Clean non-food contact surfaces of equipment. Keep them clean.

Inspector’s Notes

Observed excess dust on and around hood and behind oven. Ensure non-food contact surfaces are cleaned often.

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.

Official Wording

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 paper towels missing at hand sink at bar. Ensure each hand-washing sink has an approved hand drying device. PIC got paper towels at time of 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.

Official Wording

Eliminate any openings on perimeter walls and roof of the establishment to protect the establishment from the weather and the entry of insects, rodents, or other animals.

Inspector’s Notes

Observed roof leak near bar. Ensure the facility is protected from weather.

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.

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 Minnesota Certified Food Protection Manager (CFPM) certificate. Ensure someone, who works on site and is involved in the day-to-day food safety operation, obtains and posts the Minnesota CFPM certificate.

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.

Official Wording

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.

Official Wording

Have a covered trash can in toilet rooms.

Inspector’s Notes

Observed covered trash can in restrooms at upstairs bar. Ensure covered trashcans are available in each restroom.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

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.

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 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 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.

Official Wording

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

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.

Official Wording

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

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.

Official Wording

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

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.

Official Wording

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

An issue that does not fit the common categories. Check the official wording for details.