Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Milk cartons in the Milk Cooler were measured at 53F at the time of inspection. Lunch service had just ended and Milk Cooler was still open after all students had left cafeteria. Discussed with Person In Charge to close Milk Cooler and only open when lunch services are happening to keep products cold. Cooler was closed immediately and instructed staff to monitor temperature of milk and ensure that it cooled to 41F or lower within 4 hours or discard product for safety. Maintain all cold TCS foods at 41F or lower at all times.
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 4626.0033APermits, 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
Staff took 8-hour training with MPS Public Schools and is unsure where the State CFPM application is. Share this info with head of training.
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.