OBSERVED MULTIPLE AREAS OF THE PHYSICAL FACILITY IN DISREPAIR, INCLUDING DAMAGED CEILING TILES, DETERIORATED DOORS AND FRAMES, DAMAGED WALL AND FLOOR SURFACES AND GAPS OR MISSING FINISHES. REPAIR AFFECTED AREAS AND MAINTAIN THE PHYSICAL FACILITY IN GOOD REPAIR WITH SMOOTH, DURABLE AND EASILY CLEANABLE SURFACES.
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.
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.
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 4626.0840ACleaning and sanitizing
Official Wording
Equipment food-contact surfaces and utensils must be clean.
Inspector’s Notes
OBSERVED CAN OPENER WITH DRIED FOOD DEBRIS. CLEAN 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.
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 FOODS IN LOWER HOT HOLDING UNIT NEAR PHONE AT TEMPERATURES LESS THAN 135*F. TURN UP TEMPERATURE DIAL ON UNIT AND MONITOR TEMPERATURES, HOT, TCS FOODS SHOULD REMAIN AT 135*F OR ABOVE AT ALL TIMES. CALL FOR REPAIR OF UNIT IF TEMPERATURES DO NOT INCREASE.
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 4626.0025Permits, training, and postings
Official Wording
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
Inspector’s Notes
THERE WAS NO PERSON IN CHARGE AT TIME OF INSPECTION. ENSURE A PERSON IN CHARGE IS AVAILABLE DURING ALL HOURS OF OPERATION.
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.
majorCode MN Rule 4626.0715Cleaning and sanitizing
Official Wording
Have a test kit for the type of sanitizer used.
Inspector’s Notes
TEST KIT WAS NOT AVAILABLE FOR SANITIZER AT TIME OF INSPECTION. ENSURE A TEST KIT IS AVAILABLE FOR EACH TYPE OF SANITIZER USED.
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.
OBSERVED MULTIPLE AREAS OF THE PHYSICAL FACILITY IN DISREPAIR, INCLUDING DAMAGED CEILING TILES, DETERIORATED DOORS AND FRAMES, DAMAGED WALL AND FLOOR SURFACES AND GAPS OR MISSING FINISHES. REPAIR AFFECTED AREAS AND MAINTAIN THE PHYSICAL FACILITY IN GOOD REPAIR WITH SMOOTH, DURABLE AND EASILY CLEANABLE SURFACES.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
OBSERVED MULTIPLE MEAT JUICE SPILLS ON THE FLOOR OF THE WALK-IN. CLEAN AND SANITIZE THE AFFECTED AREAS. OBSERVED WALLS WITH DRIED FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN. OBSERVED MOLDY CAULK BEHIND SINK IN PREP AREA. REDO CAULK.
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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s Notes
OBSERVED MOP HEAD LEANING AGAINST WALL NEAR MOP SINK WITH THE HEAD ABOVE THE HANDLE. HANG MOPS TO DRY WITH THE HEAD FACING DOWNWARDS TO ALLOW FOR PROPER AIR DRYING AND TO PREVENT CONTAMINATING THE HANDLE OR WALL.
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 4626.0285BCleaning and sanitizing
Official Wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
OBSERVED WET WIPING CLOTHS SITTING ON PREP TABLES. STORE ALL WET WIPING CLOTHS IN SANITIZER SOLUTION BETWEEN USE.
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.
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 LARGE PEICES OF MEAT THAWING IN PREP SINK. USE ONE OF THE ABOVE METHODS WHEN THAWING TCS FOODS.
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 at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s Notes
PAPER TOWELS WERE MISSING AT HANDWASHING SINK IN EMPLOYEE RESTROOM. ENSURE EACH HANDWASHING SINK IS STOCKED WITH PAPER TOWELS AT ALL TIMES.
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 BATHROOM DOOR AND FRAME IN DISREPAIR WITH PEELING PAINT AND VISIBLE GRIME. OBSERVED CRACKED FLOOR TILE IN BACK ROOM AREA. OBSERVED CRACKED TILES ON WALL NEXT TO OVEN. OBSERVED MISSING DOOR SWEEP ON DOOR LEADING INTO KITCHEN. REPAIR ITEMS. 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 4626.0033APermits, 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 CERTIFIED FOOD MANAGER CERTIFICATE WAS EXPIRED. RENEW CERTIFICATE. AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT MUST MAINTAIN THEIR CFPM CERTIFICATION . YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.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.
minorCode MN Rule 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
OBSERVED DIRTY GROUT BETWEEN TILES ON WALL. OBSERVED SIGNIFICANT DUST BUILDUP ON WALLS, CEILING, BACK DOOR AND VENT ABOVE 3 COMPARTMENT SINK. CLEAN 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.
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s Notes
OBSERVED MOPS STORED WITH THE HEAD FACING UPWARD AND LEANING AGAINST THE WALL. STORE MOPS WITH THE HEAD FACING DOWNWARD TO ALLOW FOR PROPER AIR DRYING AND TO PREVENT CONTAMINATING THE HANDLE OR THE WALL.
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.
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 FOODS IN HOT CABINET #1 BETWEEN 128 - 130*F. SEE TEMPERATURE CHART FOR DETAILS. PERSON IN CHARGE TURNED UP TEMPERATURE DIAL ON UNIT. MONITOR TEMPERATURES AND CALL FOR REPAIR OF UNIT IF TEMPERATURES DO NOT INCREASE TO AT LEAST 135*F.
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.
OBSERVED DOOR TO EMPLOYEE RESTROOM IN NEED OF SANDING AND PAINTING. OBSERVED MISSING DOOR SWEEP ON FRONT DOOR. 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 4626.0033APermits, 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
CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE HAD EXPIRED 5/5/24. PERSON IN CHARGE SAID THAT HE HAS TAKEN RENEWAL CLASS AND IS WAITING ON RENEWAL CERTIFICATE FROM MDH.
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.