Top MN Food Code Violations in 2024
The top violation is food service operations that do not have a MN Certified Food Protection Manager (CFPM). Once the certificate is received from the state the original must be posted. Posting a copy will also result in a violation. Despite this being a Priority 3 violation, it warrants immediate attention to become compliant, especially considering the CFPM is responsible for ensuring food safety in the operation. CFPM Fact Sheet
Common Priority 1 violations:
Placing raw egg/meat products above ready to eat food. To prevent cross contamination, ready to eat food must be protected from raw meat drippings and broken eggs. Arrange coolers and refrigerators by placing ready to eat food (salads, sandwiches, fresh produce etc.) above anything that is raw.
Food service operations that do not use an illness log. An illness log is not negotiable in any kitchen as certain illnesses are restricted and must be tracked. One of the best ways to keep food safe is by restricting ill employees. MDH Illness Log
Food not held at proper temperatures. This is a Priority 1 violation because it directly contributes to the potential for foodborne illness. Holding food at the proper temperature is critical to keeping it safe. Temperature Fact Sheet
Common Priority 2 violations:
TCS foods not date marked. TCS food (food that needs time and temperature controls to be safe) must be used or discarded within seven days of being opened or prepared. The only way to know when the food is beyond the seven days is by date marking the food. Learn more about date marking and the 7-day rule on this Fact Sheet.
No device for testing the dishwasher surface temperature. If you have a mechanical dishwasher that uses hot water to sanitize dishes you must test the surface temperature of the dishes or utensils during that cycle. The surface temperature must reach 160°. From the MN Food Code: Provide a readily accessible, irreversible registering temperature indicator for measuring the utensil surface temperature in mechanical hot water ware washing operations.
No thin probe thermometer for taking the temperature of food. It is best practice to take the temperature of food during the cooking and holding process.
Coolers and freezers must also have thermometers on the inside to ensure they are working properly and maintaining the desired temperature. Monitor these thermometers daily.
Quick Tips:
Wooden utensils are not allowed in a food service kitchen. Anything made of wood (utensils, holders, cutting boards etc.) are not considered a smooth, cleanable surface and can harbor bacteria.
Where should you store a wet cloth for wiping counters and equipment? Not on the counter or in a sink of soapy water. Cloths used for wiping food contact surfaces must be held in a sanitizer solution and then laundered daily. Toss wiping cloths in the laundry when they are visibly soiled, or at the end of the day.
Toxic substances including cleaning agents should not be stored near food and preferably in a locked cabinet. Do not store medications in the kitchen!
Follow these pest elimination steps: routinely inspect for pests; use a pest trapping device and/or consult with a pest control service; eliminate harborage conditions.