Separate raw animal foods from ready-to-eat foods.
Inspector’s Notes
Observed raw eggs above ready to eat yogurt in walk-in cooler. Store raw eggs below ready to eat foods.
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 4626.0506AEquipment and utensils
Official Wording
Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Inspector’s Notes
Observed a domestic mini freezer with bacon, frozen fruit and etc. Replace with ANSI/NSF freezer.
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.
Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
Inspector’s Notes
Observed ice machine with mold on inner flap. Clean internal components of ice machine according to manufacturers instructions and maintain it clean.
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.
majorCode MN Rule 4626.0123Cleaning and sanitizing
Official Wording
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s Notes
Employee was not sure what to do in the event of a vomiting or diarrhea incident. Sending pdf info sheet with report. Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
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 4626.1520ACleaning and sanitizing
Official Wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s Notes
OBSERVED DUST AND DEBRIS BUILD UP ON WALL NEXT TO STOVE. OBSERVED DUST BUILD UP ON CEILING ABOVE DISH WASHING AREA. CLEAN AND MAINTAIN CLEAN THE PHYSICAL FACILITIES.
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.
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s Notes
OBSERVED SEVERAL DRAIN FLIES AT TIME OF INSPECTION. PROVIDE CONTROL OF PESTS USING THE METHODS ABOVE.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode MN Rule 4626.0495Cleaning and sanitizing
Official Wording
Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
Inspector’s Notes
OBSERVED THE PEG BOARD NEXT TO GRILL AND PREP AREA IN DISREPAIR. PEG BOARD SURFACE WAS DECOMPOSING AND COULD FLAKE OFF INTO FOOD. DISCARD PEG BOARD AND REPLACE WITH A SMOOTH, DURABLE, NONABSORBENT OPTION IN GOOD REPAIR.
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 4626.0840CCleaning and sanitizing
Official Wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s Notes
OBSERVED THE KNIFE HOLDER WITH DUST BUILDUP. 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.
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 RECENTLY EXPIRED FOOD PROTECTION MANAGER CERTIFICATE. ACCORDING TO PERSON IN CHARGE, THEY ARE WORKING TO RENEW CERTIFICATE. POST UPDATED COPY WHEN IT IS AVAILABLE.
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 WALL NEAR GRILL WITH FOOD DEBRIS BUILDUP. 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.