minorCode MN Rule 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
Post the Certified Food Protection Manager 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.
minorCode MN Rule 4626.1755BPermits, training, and postings
Official Wording
Post the license so it is conspicuous to consumers.
Inspector’s Notes
Business license not posted. Post.
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.
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s Notes
Commercially smoked salmon is served. Provide records from the supplier providing that it is fully cooked or an aquaculture letter as specified 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.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s Notes
Multiple sauces that require refrigeration are not being maintained at 41 degrees or less in prep refrigeration unit due to frequent use/removal of pan with mayo-based sauces from refrigeration. Per operator, TPHC is not feasible. You must keep mayo-based sauces at or below 41 degrees and store in refrigeration unit. Provide sufficient refrigeration for sauces.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed multiple mayo-based sauces above 41 degrees stored in prep cooler. Sauces must be kept at or below 41 degrees in refrigerator
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
Smoked Salmon BLT is on the menu without a consumer advisory. Include advisory (unless you provide documentation confirming from the supplier providing that it is fully cooked). Full example: *This item is served undercooked. Consuming undercooked seafood may increase your risk of foodborne illness. Include updates on in house and online menu
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.
Missing soap at one of the hand sinks in kitchen. New dispenser needs to be installed.
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 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
Post the Certified Food Protection Manager 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.
minorCode MN Rule 4626.1755BPermits, training, and postings
Official Wording
Post the license so it is conspicuous to consumers.
Inspector’s Notes
Business license not posted. Post.
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.
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s Notes
Commercially smoked salmon is served. Provide records from the supplier providing that it is fully cooked or an aquaculture letter as specified 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.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s Notes
Multiple sauces that require refrigeration are not being maintained at 41 degrees or less in prep refrigeration unit due to frequent use/removal of pan with mayo-based sauces from refrigeration. Per operator, TPHC is not feasible. You must keep mayo-based sauces at or below 41 degrees and store in refrigeration unit. Provide sufficient refrigeration for sauces.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed multiple mayo-based sauces above 41 degrees stored in prep cooler. Sauces must be kept at or below 41 degrees in refrigerator.
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
Smoked Salmon BLT is on the menu without a consumer advisory. Include advisory (unless you provide documentation confirming from the supplier providing that it is fully cooked). Full example: *This item is served undercooked. Consuming undercooked seafood may increase your risk of foodborne illness. Include updates on in house and online menu
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.
Missing soap at one of the hand sinks in kitchen. Instructed to stock. Per staff, a hand soap dispenser is coming tomorrow.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
Observed saran wrap on top of one of the hand sinks in kitchen. Instructed to relocate. Corrected on site. Keep hand sink accessible at all times and find a new permanent position for the saran wrap.
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 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
CFPM certificate not posted. Post.
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 4626.1755BPermits, training, and postings
Official Wording
Post the license so it is conspicuous to consumers.
Inspector’s Notes
Business license not posted. Post.
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.
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s Notes
Commercially smoked salmon is served. Provide records from the supplier providing that it is fully cooked or an aquaculture letter as specified 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.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s Notes
Multiple sauces that require refrigeration are stored on shelf at room temperature. Obtain sufficient refrigeration for sauces.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Observed multiple mayo-based sauces and BBQ sauce out at room temperature in squeeze bottles near line. Instructed to discard. Sauces must be stored in refrigerator per manufacturers specifications on label stating "refrigerate after opening".
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
Smoked Salmon BLT is on the menu without a consumer advisory. Include advisory (unless you provide documentation confirming from the supplier providing that it is fully cooked). Full example: *This item is undercooked. Consuming undercooked seafood may increase your risk of foodborne illness. Include updates on in house and online menus.
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.
Missing soap at one of the hand sinks in kitchen. Instructed to stock.
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 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
CFPM certificate not posted. Post.
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 4626.1755BPermits, training, and postings
Official Wording
Post the license so it is conspicuous to consumers.
Inspector’s Notes
Business license not posted. Post.
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.
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s Notes
Commercially smoked salmon is served. Provide records from the supplier providing that it is fully cooked or an aquaculture letter as specified 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.
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
Inspector’s Notes
Multiple sauces that require refrigeration are stored on shelf at room temperature. Obtain sufficient refrigeration for sauces.
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.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
1. Observed mayo-based sauces and BBQ sauce out at room temperature in squeeze bottles near line. Instructed to discard. 2. Observed opened mayo and BBQ sauce out at room temperature on storage shelf downstairs. Instructed to discard. Sauces must be stored in refrigerator per manufacturers specifications on label stating "refrigerate after opening".
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.
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
Smoked Salmon BLT is on the menu without a consumer advisory. Include unless you provide documentation confirming from the supplier providing that it is fully cooked. Full example: *This item is undercooked. Consuming undercooked seafood may increase your risk of foodborne illness. Include updates on in house and online menus.
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 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 employee get off of the phone about to go back to food preparation without washing hands. Instructed to wash hands. Train employees on proper hand washing. Hands should always be washed after using a cell phone and before touching clean 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.
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
Missing date mark on potato salad. Product was made yesterday. Date was added. Corrected on site.
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.
minorCode MN Rule 4626.0955BWater, plumbing, and sewage
Official Wording
Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
Inspector’s Notes
Observed dishes stacked while still wet. Instructed to unstack and communicate with staff.
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.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s Notes
Observed ROP salmon thawed without being cut open or removed from container. Implement practice.
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 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
CFPM certificate not posted. Post.
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 4626.1755BPermits, training, and postings
Official Wording
Post the license so it is conspicuous to consumers.
Inspector’s Notes
Business license not posted. Post in area where customers can see.
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.
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s Notes
Commercially smoked salmon is served. Provide records from the supplier providing it is fully cooked or an aquaculture letter as specified 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.
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
Missing date mark on potato salad. Product was made 2 days ago and date added. Corrected on site.
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.
minorCode MN Rule 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Measured sanitizer bucket at 0 ppm. Refill and ensure proper quat ppm.
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
Measured commercial mayo and sauce above 41 degrees stored at room temperature. Product label states "Refrigerate after opening". Be sure these products are stored in refrigerator after opening.
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.
Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
Inspector’s Notes
Measured pork that was cooled from yesterday at 56 degrees. Food must be cooled rapidly as described above. Pork was discarded.
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.
Pork was stored in deep container for cooling. Food must be stored in shallow pans uncovered when using a passive cooling technique.
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 4626.0955BWater, plumbing, and sewage
Official Wording
Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.
Inspector’s Notes
Observed dishes stacked while still wet. Instructed to unstack and communicate with staff. Corrected on site.
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.
Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Inspector’s Notes
Observed ROP salmon thawed without being cut open or removed from container. Implement practice.
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 4626.0033DPermits, training, and postings
Official Wording
Post the Certified Food Protection Manager certificate.
Inspector’s Notes
CFPM certificate not posted. Post.
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.
Keep clean utensils that are unwrapped in trays and holders with their handles up.
Inspector’s Notes
Observed forks and spoons displayed in customer area with mouthpiece stored up. Inverted, corrected on site.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
minorCode MN Rule 4626.1755BPermits, training, and postings
Official Wording
Post the license so it is conspicuous to consumers.
Inspector’s Notes
Business license not posted. Post in area where customers can see.
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.
Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
Inspector’s Notes
Commercially smoked salmon is served. Provide records from the supplier providing it is fully cooked or an aquaculture letter as specified 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.