M N M's Coffee House

Year by year

Inspections

1. Aug 26, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     CLEAN - NON-FOOD SURFACES

     Inside of the bottom of the True two door prep cooler is unclean from food spills and debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Ready to eat foods being cold held are not datemarked: provide a date mark when packages of food are opened such as deli meats, precooked chicken, precooked breakfast sausage patties; sliced or diced tomatoes must also be datemarked.

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     The door/top of the large chest cooler in the kitchen is badly damaged/not tight fitting/not securely fastened/gasket is in disrepair. Food is still frozen however the door should be repaired/replaced or the freezer replaced.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands before putting on new gloves for a task change (cracked raw shell egg wearing gloves, put on new gloves but no hand wash in between gloves change).

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     To go containers are not stored upside down to prevent accidental contamination by flying insects, dust, etc.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     True two door prep cooler - top - diced tomatoes 43F, sliced deli meats 43F; bottom - commercially precooked sausage patty 43-44F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     The air thermometer in the True two door prep cooler in kitchen and the air thermometer in the three door cooler at the coffee bar are not properly located - they are pushed to the back of the coolers. Air thermometers should be kept in the front of the coolers near the door so that staff can easily check the air temperature of the coolers.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

2. Feb 14, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     BARE HAND CONTACT

     Employee observed handling ready-to-eat food with bare hands.

     Correction: Employees shall use single-use gloves, utensils, bakery papers or other approved means when handling ready-to-eat foods.

     Code WFC 3-301.11

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Large chest freezer lid is in disrepair.

     Correction: Maintain equipment in good repair.

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands after cracking raw shell eggs and before continuing to work with other foods.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     WAREWASHING - TEMPERATURE MEASURING DEVICE

     An irreversible registering temperature indicator is not provided for the high temp dish machine. Corrective Action: Provide an irreversible registering temperature indicator (either stickers intended to go in the dish machine or a temperature recording thermometer intended to go to into the dish machine) for a mechanical warewashing machine that sanitizes using hot water.

     Code WFC 4-302.13(B)

3. Oct 31, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Hummus being cold held in two door prep cooler in kitchen, and heavy cream in three door cooler at front counter is not datemarked..

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink next to the expo window in kitchen.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - SOAP

     Soap not available at food employee handwash sink next to the expo window in the kitchen; employee checked the soap level in dispenser, and it is full of soap; appears that the battery is dead.

     Correction: Provide hand soap at handsink to facilitate proper handwashing.

     Code WFC 6-301.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - GOOD REPAIR

     1). the shelf above the three compartment sink is damaged, the finish is removed in areas, and needs replaced; 2). the back door has a slight gap at the bottom, daylight is visible from the inside; 3). The gasket on the large chest freezer by expo window is loose/in disrepair.

     Correction: Maintain the physical facilities so they are in good repair at all times.

     Code WFC 6-501.11

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored: in the chest freezer, a cup is stored in the frozen strawberries to be used as a scoop.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

4. Jan 19, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Wood shelf under microwave that is exposed to splash, spillage, or other food soiling is no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Re-seal wood with washable paint or polyurethane OR replace with metal/plastic shelf.

     Code WFC 4-101.19

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     1)Lid for large chest freezer is in disrepair. 2)Duct tape observed on ice machine door and front.

     Correction: Maintain equipment in good repair. Repair freezer lid and remove duct tape from ice machine to provide smooth, non-absorbent, and easily cleanable surfaces.

     Code WFC 4-501.11

   • Not serious Good Retail Practice

     GOOD REPAIR - CUTTING SURFACES

     Cutting board for bread is heavily scratched or pitted and is no longer easily cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code WFC 4-501.12

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Plastic cup used as scoop in frozen strawberries.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. Gallon of milk for smoothies stored at ambient room temperature when busy.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Chemical cleaners and sanitizers stored on shelf above 3-compartment sink. Ibuprofen, chapstick, and other medicine bottles stored on shelf in food preparation area.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

5. Sep 12, 2019 Routine Inspection · No Reinspection Required

   No violations cited.

6. Jan 5, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Oct 17, 2016 Re-Inspection · No Reinspection Required

   No violations cited.

8. Oct 10, 2016 Routine Inspection · Reinspection Required

   No violations cited.

9. Nov 2, 2015 Re-Inspection · No Reinspection Required

   No violations cited.

10. Oct 21, 2015 Routine Inspection · Reinspection Required

    No violations cited.

11. Oct 21, 2015 Routine Inspection · Reinspection Required

    No violations cited.

12. Oct 27, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

13. Jan 29, 2014 Pre-inspection · No Reinspection Required

    No violations cited.