Observed the wall at the dish area handwashing sink to be damaged. Observed there to be missing ceiling tiles throughout the kitchen. Repair and keep physical facilities in good repair.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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
Observed the chest freezer to be held together with duct tape. Observed the gaskets in the low cooler and the walk-in cooler to be torn. Replace and keep equipment in good repair.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed the racking in the walk-in cooler 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.
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 no employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Make sure that an employee gets and maintains a 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.
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
Inspector’s Notes
Observed employee to eat and complete different tasks throughout the inspection without washing their hands. Employee was instructed to wash their hands. Make sure employees wash their hands when they have become contaminated.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s Notes
Observed business to have removed the handwashing sink along the pizza prep line. Reinstall handwashing sink. Make sure handwashing sinks are located where required.
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 4626.0105AFood source and labeling
Official Wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s Notes
Observed employees to be eating in the kitchen. Make sure employees eat in break rooms or in other designated areas outside of the kitchen.
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.
Observed the wall at the dish area handwashing sink to be damaged. Observed there to be missing ceiling tiles throughout the kitchen. Repair and keep physical facilities in good repair.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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
Observed the chest freezer to be held together with duct tape. Observed the gaskets in the low cooler and the walk-in cooler to be torn. Replace and keep equipment in good repair.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed the racking in the walk-in cooler 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.
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 no employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting this certificate will be included in this report. Make sure that an employee gets and maintains a 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.
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
Inspector’s Notes
Observed employee to complete different tasks throughout the inspection without washing their hands. Employee was instructed to wash their hands. Make sure employees wash their hands in between tasks and when hands may have been contaminated.
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.
Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
Inspector’s Notes
Observed facility to have removed the handwashing sink along the prep line. Reinstall handwashing sink. Make sure handwashing sinks are located where required.
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.
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
Inspector’s Notes
Observed frozen chicken wings thawing at room temperature. Chicken wings were moved into walk-in cooler. Make sure frozen foods are thawed according to above code.
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 foods in the top cooler to be at temperatures ranging from 45 - 47 degrees F. Per Person-in-Charge, food was placed into the cooler 2 hours before inspection. Person-in-Charge was instructed to place lids on the cooler. Monitor temperatures to make sure they get below 41 degrees F within 2 hours or discard. Keep cold TCS foods 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.
minorCode MN Rule 4626.0105AFood source and labeling
Official Wording
In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
Inspector’s Notes
Observed employees to be eating in the kitchen. Make sure employees eat in break rooms or other designated areas outside of the kitchen.
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.
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 cooked chicken wings sitting at room temperature. Person-in-Charge stated that chicken had been cooked 1.5 hours prior to inspection. Person-in-Charge instructed to use/discard chicken wings within 2 hours. Keep hot TCS foods at temperatures of 135 degrees F 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.
criticalCode MN Rule 4626.0130AFood source and labeling
Official Wording
All food must be from approved sources.
Inspector’s Notes
Observed facility to be selling desserts that were made in a private residence. Discontinue selling any food that is not made in a licensed kitchen.
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.
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
Observed multiple high priority food safety risk factors to be out of control during inspection (including temperature control, handwashing, and selling food from an unapproved source). Food safety checklist and link to Active Managerial Control toolkit will be included in this report. Make sure that there is an active oversight of food safety in the facility.
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.
Observed missing ceiling tiles throughout the kitchen. Observed the wall by the dish area handwashing sink to be damaged. Repair areas and keep physical facilities in good repair.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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
Observed there to be torn gaskets at the walk-in cooler and lowboy cooler. Observed the chest freezer to be damaged. Repair/replace equipment and keep all equipment in good repair.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed the racking in the walk-in cooler to be soiled. Observed the cooler gaskets to be soiled. Clean and keep all 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.
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 State of Minnesota Certified Food Protection Manager (CFPM) certificate at the restaurant. Make sure that an employee gets and maintains a 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.
Observed there to be no hand soap at the handwashing sink by the dish area. Provide hand soap at all handwashing sinks.
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.
Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
Inspector’s Notes
Observed employee to wash their hands at the 3-compartment sink. Employee was instructed to wash their hands at a handwashing sink. Make sure that employees only wash their hands at designated handwashing sinks.
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 the handwashing sink along the prep line to be broken and not working. Repair handwashing sink and make sure that it is available for use.
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.
Observed the handwashing sinks in the prep and mop areas to have damaged grouting and caulking. The walls and floors around the handwashing sinks also had damaged grouting, base coving, and missing wall tiles, exposing insulation. Repair these areas and ensure to maintain physical facilities in good repair.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
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 the racking in the back of the walk-in cooler to be damaged and slanted, not allowing for 6 inches of clearance. Ensure that food items are stored on racking that is 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.
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 multiple containers of cooked ribs in the walk-in cooler to not be date marked. Ensure that all TCS foods that are held for longer than 24 hours are properly date marked to ensure proper use or disposition of product.
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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
Observed the handwashing sink in the mop sink area to not have a handwashing poster present. A handwashing poster will be provided in this report. Ensure that a handwashing poster is posted at each handwashing sink to remind employees the importance of handwashing in preventing foodborne illness.
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 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Observed the gaskets at the walk-in cooler to be torn. Observed racking in the walk-in cooler to be damaged. Service these pieces of equipment back to proper working condition.
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.
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
Observed the fans and racking in the walk-in cooler to be soiled with dust and food debris. Clean these areas and maintain 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 food handling employees return to food handling activities after washing dishes at the 3 compartment sink and after touching their face without washing their hands. Food handling employees were instructed to wash their hands prior to resuming food handling activities while switching tasks and after touching body parts. Ensure that food handling employees wash their hands when switching tasks and after any of the above listed activities.
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.
Inspector’s Notes
Observed no State of Minnesota Certified Food Protection Manager certificate onsite. Information for the CFPM will be included in this inspection. Ensure that an employee obtains a CFPM certificate and that it is maintained onsite for review.
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.