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 there to be no Certified Food Protection Manager onsite. Ensure that a staff member gets this certification and that the certification is kept onsite.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the ceiling tiles through the cook area, the walls behind the prep table, and the floors under the prep sink to be soiled. Clean and keep physical facilities 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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the sides of the fryers to be soiled. Clean and 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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed cold TCS foods in the cold top and low cooler at temperatures ranging from 50-53 degrees F. Person-in-Charge stated that foods were moved into the cooler at the start of service, about 1 hour prior to inspection. TCS foods were moved into the stand-up cooler. Person-in-charge was instructed to monitor food temperatures and make sure that they got below 41 degrees F within 2.5 hours. Person-in-charge was instructed to use cold top/low cooler only for working portions. Make sure cold TCS foods are kept at temperatures of 41 degrees 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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed facility to use bleach (chlorine) and a chemical sanitizer, but to only have quat test strips. Make sure that a test kit is provided for the type of sanitizer that is used.
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 4626.0033APermits, 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 there to be no Certified Food Protection Manager onsite. Information on getting this certification will be included in this report. Ensure that a staff member gets this certification and that the certification is kept onsite.
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.
Allow the regulatory authority access to the establishment for inspection and provide information and records as specified in rule.
Inspector’s notes
Inspector attempted to conduct inspection of facility on 5/30/2025, but facility refused to allow inspection. Facility was open and serving customers at the time of attempted inspection. Allow inspection during hours of operation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
majorCode MN Rule 4626.0025Permits, training, and postings
Official wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s notes
Inspector attempted inspection of facility on 5/30/2025, but facility refused entry to inspector. Facility stated that the Person-in-charge was not present and did not want the inspection to take place. Facility was operating and serving customers during this time. Make sure a Person-in-Charge is present during all hours of operation.
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.
majorCode MN Rule 4626.0400AFood source and labeling
Official wording
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s notes
Observed cooked chicken and burgers in the lowboy cooler to not be date marked. Person-in-charge stated that these items were cooked a few days prior to inspection. Make sure all TCS foods held for more than 24 hours are date marked.
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.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
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 the quat sanitizer concentration in the 3-compartment sink to be at 100 ppm quat. It was discovered that the sanitizer mixture comes out pre-concentrated, but facility was diluting it in the sink. Confirm dispensing operation with chemical supplier. The 3-compartment sink was remixed to a sanitizer concentration of 300 ppm quat. Maintain quat sanitizer concentrations from 200-400 ppm, per chemical label.
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 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floors behind the fryers/stove and under the prep tables to be soiled. Observed the ceiling throughout the kitchen to be dusty. Clean physical facilities and keep 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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the sides of the fryers to be heavily soiled. Clean and keep equipment cleaned.
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 4626.0033APermits, 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 there to be no Certified Food Protection Manager onsite. Information on getting this certification will be included in this report. Ensure that a staff member gets this certification and that the certification is kept onsite.
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 there to be no Certified Food Protection Manager onsite. Information on getting this certification will be included in this report. Ensure that a staff member gets this certification and that the certification is kept onsite.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Observed chicken wings to be stored at the fryer station at temperatures of 131 and 70 degrees F. Upon discussion with the Person-in-charge, they maintain chicken wings out of temperature control to allow for quick service. Person-in-charge was able to demonstrate knowledge of a Time as a Public Health Control (TPHC) plan, but there were no written plans at the restaurant. A TPHC template will be included in this report. Ensure that a plan is developed to show how the restaurant will monitor time for the proper use/disposition of TCS foods held out of temperature control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode MN Rule 4626.1530ACleaning and sanitizing
Official wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s notes
Observed the hood baffles to be soiled with grease. Clean the baffles/filters and maintain them 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.
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Inspector’s notes
Observed multiple instances of employees switching tasks, such as cleaning the waffle irons, handling other dirty dishes, handling non-food service items, and switching gloves without washing their hands. It was discussed with employees to wash their hands between switching tasks. Ensure that employees wash their hands in between tasks that might contaminate their hands.
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 4626.0240Food source and labeling
Official wording
Label all containers of food and food ingredients with their common name.
Inspector’s notes
Observed bulk containers of spice mixes in the kitchen area to not be labeled. Person-in-charge labeled the containers during inspection. Ensure that all containers of food and food ingredients are labeled with the common name once removed from their original container.
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.
majorCode MN Rule 4626.0840ACleaning and sanitizing
Official wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s notes
Observed the food contact surface of the waffle irons to be soiled with old debris. Observed the interior edges of takeout food containers to be soiled with debris. The waffle irons were cleaned during inspection. Contaminated takeout containers were discarded. Ensure that food contact surfaces are kept 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 4626.0300ACleaning and sanitizing
Official wording
Store all food: • In a clean, dry location • At least 6 inches above the floor
Inspector’s notes
Observed cans of yams and other food products to be stored directly on the floor underneath the kitchen prep table. Ensure that food and food items are stored at least 6 inches off the floor.
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 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Observed the gaskets and outside doors of the low reach in cooler to be soiled. Observed the sides of the fryers to be soiled. Clean these pieces of equipment and keep 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 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Observed there to be no usable sanitizer test kit for use at the restaurant. It was discussed with the Person-in-charge that a test kit must be used to make sure that the concentration of sanitizer is high enough to sanitize food contact surfaces, but not so high that it may chemically contaminate food products. Provide and use a sanitizer test kit at the restaurant.
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.
criticalCode MN Rule 4626.0805C3Cleaning and sanitizing
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 the concentration of quat sanitizer in the 3-compartment sink to be 0 ppm. The sanitizer was re-concentrated during the inspection and verified at a concentration of 200 ppm. Maintain the sanitizer concentration according to the chemical label.
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 containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Observed black plastic takeout containers to be in use at the restaurant. It was discussed with Person-in-charge that black plastic has been disallowed under the Green-to-Go Ordinance. Ensure that all takeout containers are compliant with the Green-to-Go Ordinance.
In plain English
An issue that does not fit the common categories. Check the official wording for details.