minorCode MN Rule 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
The Minnesota Department of Health CFPM certificate for Jeff Barhart was not posted, but was found listed on the state's website. Find the certificate and post it.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s Notes
Observed three bags of reheated scrambled eggs which had been heated, left out on the counter instead of being put into hot holding. The eggs had reportedly been out for 20 or 30 minutes. The top bag had an internal temperature of 130F, so the product was into the temperature danger zone. Employee reheated the bags and then moved the product to hot holding. Do not leave the bags out of temperature control for more than five or ten minutes, if needed.
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.
Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
Inspector’s Notes
Employee was ware-washing in the wrong order by washing, then sanitizing, then rinsing of the sanitizer. Inspector explained that the order is wash, then rinse, then sanitize (15 seconds of emersion into sanitizer solution), then air dry. Employee set up the 3rd compartment with sanitizer from the mixer, filled up to the line and washed, rinse, sanitized, then set for air drying.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Hard boiled eggs, cream cheese packets and shredded cheese were all TCS foods that were being kept on cold plates in the service area and were out of temperatures. Employee stated that remaining portions were put back in the refrigerator after breakfast for service the next day. This practice is not allowed. Discussed with GM that since the company model is to present these items on cold plates, rather than holding them in mechanical refrigeration, they must be discarded at the end of service. Fill out a Time as a Public Health Control Plan (attached with this report) and use it to ensure hardboiled eggs, cream cheese and cheddar cheese packets are discarded after breakfast. Inspector and GM discussed some methods for limiting the portions put out toward the end of breakfast to reduce unnecessary food waste.
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.
criticalCode MN Rule 4626.0900Cleaning and sanitizing
Official Wording
Sanitize food contact surfaces before using and after cleaning.
Inspector’s Notes
Employees were not sanitizing equipment or utensils at all. They were only washing and rinsing. Inspector directed them, with GM, how to wash, then rinse, then sanitize (by submersion) in the three compartment sink. Employee began sanitizing utensils and equipment that had been washed that morning, without sanitizing.
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.
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
Inspector’s Notes
No active oversight was taking place to ensure kitchen staff were sanitizing properly, discarding TCS foods set out of temperature control, keeping hot foods hot, or washing hands before putting on gloves. Actively train and oversee employees to follow food safety requirements.
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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s Notes
Observed one bag of reheated scrambled eggs which had been heated at the start of breakfast service then left out on the counter instead of being put into proper hot holding. The eggs were observed several hours later at 85F. These were discarded to prevent the risk of bacterial intoxication. Ensure that reheated foods are maintained in hot holding at 135F or above.
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.
Food workers must wash their hands before starting food preparation tasks.
Inspector’s Notes
Observed employee putting gloves on to handle muffins without first washing hands. Employee stopped, washed hands, then put on gloves.
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 4626.0033APermits, 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
Although the evening hospitality manager has take a ServSafe class, he has not become registered as a Certified Food Protection Manager. Submit a class certificate to the Minnesota Department of Health to become state registered. Find application forms and other information at https://www.health.state.mn.us/communities/environment/food/cfpm/index.html
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.
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s Notes
The older style bimetallic thermometer available is not able to measure the temperature of small pieces of food. Obtain a thin-stem, digital probe thermometer.
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.
minorCode MN Rule 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
The chemical mixer at the 3-compartment sink was not properly pulling quaternary ammonium solution up for mixing. Person in Charge called service provider.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly maintained warewashing machine.
Inspector’s Notes
Equipment was being rinsed after sanitizing with quaternary ammonium - with the order of the 3-compartment sink set up to wash, sanitize, then rinse. This is not correct. Discussed with person in charge that the order must be to wash, rinse, sanitize (quaternary ammonium), then air-dry.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
During breakfast service, some TCS foods were held without mechanical refrigeration, such as cream cheese packets and hardboiled eggs. A Time as a Public Health Control plan must be written to ensure these TCS foods are discarded at the end of breakfast and NOT returned to the refrigerator. Find the TPHC template at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/time-temperature/
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
criticalCode MN Rule 4626.0040APermits, training, and postings
Official Wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s Notes
Based on discussion with person in charge, there still has not been an active employee health policy and training put in place. Develop and implement a food employee illness policy. Actively train food employees about the policy.
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.
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official Wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s Notes
Person in Charge did not know that even a single customer complaint of illness (vomiting or diarrhea) must be reported to the Minnesota Department of Health Foodborne Illness Hotline. Call 877-FOOD-ILL Email health.foodill@state.mn.us Report online at Foodborne and Waterborne Illness
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.