• Food License Application, Including Plan Review and Construction Guidelines
  • To ensure proper permits are obtained, contact the planning division and building division. 
  • Visit our permits page to apply or pay for a permit online. 
• Food Truck License Application
• Special Food Event Application
• Food Vending Application

• Employee Illness Log
• HACCP Plan Review Application
• Cooling Down Foods Tracking Chart
• Self-Inspection and Temperature Log
• Written Verification of Corrections
• Minnesota Department of Health fact sheets

Use the links below to access, download and print health and safety posters and flyers for your commercial food business from the state and other partner and health organizations. Many are available in multiple languages.

• Minnesota Department of Health
  • Translated materials
  • Handwashing poster – available in 14 languages
  • Handwashing video – English – Spanish – Somali – Hmong
  • Hand hygiene materials
• Other signage
  • How often does it need to be cleaned? (English and Spanish)
  • Proper stacking order – English – Chinese
  • Norovirus Incident Cleanup – English – Spanish
• COVID-19 signage
  • Face masks required – 8.5x11 – 11x17

• All foods must come from an approved source.
• Label foods with common names.
• Cold foods must be maintained at 41° F or lower.
• Date all temperature-controlled, ready-to-eat food. These foods must be used within seven days or discarded. See date-marking and exemptions.
• Keep all food covered in the refrigerator unless cooling.
• All refrigerator and freezer units must have a thermometer.
• Use an approved and calibrated thermometer to take food temperatures.
• Defrost frozen foods by:
• Keeping in the refrigerator  
• Running under continuous cold water
• Using a microwave, and then cooking immediately

• Do not defrost food on the counter.
• Hot food must be maintained at 135° F or higher.
• Cook raw animal foods to proper temperatures.  
• Cool leftovers promptly in shallow, uncovered or loosely-covered containers in refrigeration until 41° F or lower.
• Hot foods must be cooled to 70° F within two hours, and then to 41° F within four hours. Ambient foods such as salads, leafy greens, meats, shredded cheese and tomatoes must be cooled to 41° F within four hours. Use this cooling log to track and to properly cool foods.
• Reheat leftovers to 165° F or higher.
• Refer to these Minnesota Department of Health fact sheets for additional information.

• To prevent cross-contamination, raw animal foods must be stored below and separate from prepared and ready-to-eat foods including cooked meat, sushi, pasteurized products, fruits and vegetables. Fish and seafood must be stored separate from other raw meat.
• Keep unwashed fruits and vegetables below prepared and ready-to-eat foods.
• Wash, rinse and sanitize surfaces and utensils where raw animal foods were prepared prior to any other food preparation.
• Wash, rinse and sanitize thermometers between each food, or clean with alcohol wipes.

• Hair and beard restraints must be worn.
• Wash hands for 20 seconds at a hand sink with soap and water before preparing food and whenever hands become contaminated, such as after touching raw meats. Visit the Minnesota Department of Health’s website to learn more about when and how to properly wash hands.
• When handling ready-to-eat foods, use gloves or utensils after proper hand washing.
• Keep utensils:
  • In food with handle extended out
  • In a running water dipper well
  • In clean, hot water 135° F or higher
  • On an approved surface
• Ensure utensils are not kept in sanitizing solution or water.
• Every four hours, wash, rinse and sanitize all food contact surfaces or equipment, such as food slicers, blenders, cutting boards and utensils.

• Label sanitizer in containers or spray bottles.
• Keep in-use towels in sanitizer containers. Single-use towels are to be used with spray bottles.
• Chemical sanitizers must be approved for food contact surfaces approved by the Environmental Protection Agency. Sanitizers must be kept at proper range, such as:
• Chlorine: 50ppm-100ppm
• Quaternary Ammonium: 200ppm-400ppm
• Use test papers to measure chemical sanitizers for wiping cloth buckets, spray bottles, three-compartment sinks or dishwashing machines. Use a testing device to measure the food contact surface temperature of a dishwashing machine.
• Sanitizing methods
• Wash in warm, soapy water
• Rinse in warm water
• Chemical sanitizer
• Air dry
• 180° F final-rinse cycle (160° F on food contact surface)

• Equipment must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program.
• If you are planning to remodel or make changes, notify the health department for prior approval.

• All toxic or poisonous materials must be stored separate from food, equipment, preparation and single-service areas.
• All chemical containers, including containers and spray bottles, must be labeled with common names.
• Chemicals used in a food establishment must be approved by the FDA or USDA.
• Chemical additives to wash fruits or vegetables must meet FDA standards. Use test strips to verify strength.
• Lubricants for food equipment must be food-grade.
• Always use chemicals according to the manufacturer’s directions for proper use. Be sure to follow personal safety instructions (safety glasses, gloves, etc.).
• Do not mix chemicals – such as soap and sanitizer – together.
• Protect food and supplies when chemicals are being used. Examples include: cleaning ceiling tiles, applying pest control products, cleaning sneeze guards and cleaning customer tables.

• Food employees ill with vomiting or diarrhea should not work until 24 hours after their last symptom.
• Complete an employee illness log anytime an employee is ill.
• Employee illness log will be reviewed during routine health inspections.  
• Restrict any food employees ill with Salmonella, Shigella, Shiga Toxin producing E. coli, Norovirus or Hepatitis A from working with food, clean equipment, utensils, linens or single-service items until the health department has evaluated the potential for food-borne disease transmission. 
• Call the Minnesota Department of Health at 1-877-FOOD-ILL if a customer complains of vomiting or diarrhea, or becomes infected with any of the illnesses listed above.

• There must be at least one Certified Food Protection Manager (CFPM) at each food establishment. Establishments with a very limited menu may be exempt.
• CFPM certification must be posted.
• Designate a person in charge who is present at the establishment during all hours of operation. This person must be able to demonstrate knowledge of food borne disease prevention and assure safe food handling practices.
• Minnesota Department of Health CFPM resources
  • Requirements
  • Applications, tools and resources
  • Courses, exams and continuing education

• Self-inspections are required per city ordinance.
• The self-inspection and temperature log can be utilized daily to help prevent foodborne illness.
• Self-inspections can be modified to meet the needs of different food establishments. Many establishments design and implement their own inspection.
• Self-inspections are reviewed during routine health inspections.

Complete the Written Verification of Corrections form with all corrective actions and submit to the health department after each inspection.

Please note:

• Priority 1 and 2 items must be corrected immediately.
• Priority 3 items must be corrected by date on the report. If this is not possible, provide an anticipated date of compliance.
• Repeat violations should have an action plan for continued compliance.

Send completed forms via:

• Email
• Fax: 952-939-8244
• Mail: Minnetonka Environmental Health, 14600 Minnetonka Blvd., Minnetonka, MN 55345