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
The business still does not have a CFPM. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information.
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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
The gyro meat on the spit had been turned off and was not being cooked off and cold held at 41F or less. Use the spit to reheat the meat for either hot holding or cold holding. (some gyro meat was being cold held at the time in the cold pan unit). The spaghetti noodles in the front cold pan cooler were slightly above 41F (45) but the unit will be adjusted. (It was only set to 41F)
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.
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 4626.0435CFood source and labeling
Official Wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
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 4626.0033APermits, 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
There is no posted CFPM certificate. At least one employee needs to take a food safety class and send a copy of their certificate to MDH. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.
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 4626.0435CFood source and labeling
Official Wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s Notes
Ingredient labeling is needed for the self service beverage dispenser. Contact your supplier for labels.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
The pizza and calzones on display are at room temperature with no clear method of knowing how long they are out of temperature. Develop a way to mark when they were prepared and when they should be discarded (after 4 hours). This might be as simple as a piece of tape with a time on the counter near each pizza.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
The gyro meat was on the spit and turning without any heat. The temperatures were between 45 and 90F. Cook / reheat the gyro meat and slice it off for cold holding to be reheated on the grill. It must be held at or below 41F or above 135F 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 MCO 188.390Permits, training, and postings
Official Wording
The business license must be posted where it can be easily seen.
Inspector’s Notes
The health food license needs to be posted in the business.
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
There is a build up of debris and dust on several of the walls and ceiling as well as some cleaning of the floors that needs to happen.
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
Operator has taken a food safety class but needs to send in a copy to the MDH. A copy of an application form was left with the operator.
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 4626.0435CFood source and labeling
Official Wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s Notes
Ingredient labeling is needed at the self service pop didspensor.
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.
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.
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s Notes
TPHC was being used for the pizza and calzones but needs a method of noting when they should be discarded after 4 hours. A method will be created and implemented.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s Notes
Severl foods in one of the prep tables were slightly above 41F (43, and 44F). The unit was immediately adjusted.
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 4626.0275CCleaning and sanitizing
Official Wording
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
Inspector’s Notes
Tongs were observed handing from the oven handle. This was corrected immediately.
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
Have at least one employee take a food safety class and submit an application to MDH to become a CFPM.
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 4626.0435CFood source and labeling
Official Wording
Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
Inspector’s Notes
The soda dispensor needs to have ingredient labels. Contact your supplier and they should provide labels for you.
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
The handwash sink needs to have a sign reminding employees to wash 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.