The Dripping Root

Year by year

Inspections

1. Feb 26, 2026 Follow-Up Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     TEST STRIPS FOR QUATERNARY AMMONIUM WERE NOT AVAILABLE AT TIME OF INSPECTION. PROVIDE.

     Code MN Rule 4626.0715

2. Feb 6, 2026 Routine Score 84
   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     OBSERVED EMPLOYEE PERSONAL ITEMS (PHONE, SHOES, MEDICATION AND ETC) IN FOOD PREP AREAS. DESIGNATE AN AREA AWAY FROM FOOD PREP AREA TO STORE EMPLOYEE PERSONAL ITEMS.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     OBSERVED STORAGE AND PREP AREAS FILLED WITH ITEMS UNRELATED TO BUSINESS. REMOVE ALL ITEMS UNNECESSARY TO THE OPERATION OF THE BUSINESS FROM THE PREMISES.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE POSTED ON SITE. POST CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE IN A VISIBLE LOCATION.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     OBSERVED CLEAN EQUIPMENT SUCH AS BEVERAGE DISPENSERS, TO GO CONTAINERS AND OTHER ITEMS STORED DIRECTLY ON FLOOR IN STORAGE AREA. STORE ITEMS AT LEAST 6 INCHES ABOVE THE FLOOR TO AVOID CONTAMINATION AND ALLOW FOR CLEANING OF THE FLOOR.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     THE QUATERNARY AMMONIUM TEST STRIPS WERE EXPIRED. OBTAIN NEW TEST STRIPS.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     THE PERSON IN CHARGE COULD NOT LOCATE EMPLOYEE ILLNESS LOG. EXPLAINED PURPOSE TO PERSON IN CHARGE. SENDING EMPLOYEE ILLNESS LOG PDF WITH REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     OBSERVED ICE MACHINE IN DISREPAIR. OBSERVED LOWER COOLER IN DISREPAIR. DISPLAY COOLER WAS HOLDING JUICE AT 44*F. MAINTAIN ALL EQUIPMENT IN GOOD REPAIR OR AND ENSURE COLD HOLDING UNITS MAINTAIN TEMPERATURE OF 41*F OR BELOW. REMOVE OR REPAIR ANY NON-FUNCTIONING EQUIPMENT. .

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     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

     THERE WERE NO PAPER TOWELS AT HANDWASHING SINK IN BACK PREP AREA. SUPPLY EACH HAND SINK WITH A CONTINUOUS SUPPLY OF PAPER TOWELS.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     OBSERVED SIGNIFICANT FOOD DEBRIS ON COOLER DOORS ON AND AROUND THE HANDLES. THERE WAS A SPILL IN BOTTOM OF UPRIGHT COOLER. CLEAN AND MAINTAIN CLEAN ALL NON-FOOD CONTACT SURFACES OF EQUIPMENT.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     OBSERVED SIGNIFICANT FOOD AND DEBRIS BUILDUP ON FLOORS AND WALLS. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     OBSERVED WET MOP SITTING IN MOP BUCKET. HANG MOPS TO DRY AFTER EACH USE.

     Code MN Rule 4626.1540

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     OBSERVED JUICE AT 44*F IN DISPLAY COOLER. COLD HOLDING UNITS SHOULD MAINTAIN TEMPERATURES AT OR BELOW 41*F AT ALL TIMES. INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR TEMPERATURES. IF TEMPERATURES DO NOT DECREASE TO 41*F OR BELOW WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     OBSERVED SEVERAL WET WIPING CLOTHS THROUGHOUT ESTABLISHMENT. STORE WIPING CLOTHS IN AN APPROVED SANITIZER SOLUTION AFTER THEY HAVE BEEN USED.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

     OBSERVED MULTIPLE BAGS OF REFUSE STORED DIRECTLY ON THE FLOOR INSIDE THE FACILITY, CROWDING THE SPACE. REFUSE MUST BE STORED IN LEAKPROOF CONTAINERS AND BE REMOVED FROM ESTABLISHMENT AT A FREQUENCY TO PREVENT UNSANITARY CONDITIONS AND PEST ATTRACTION. REMOVE REFUSE TO THE DESIGNATED OUTDOOR STORAGE AREA AND MAINTAIN INTERIOR AREAS FREE OF ACCUMULATED GARBAGE.

     Code MN Rule 4626.1310

   • Serious Priority 1

     Exclude a food employee with vomiting or diarrhea from the establishment until they have been asymptomatic for at least 24 hours, and permission is granted from the person in charge to return to work.

     THE PERSON IN CHARGE WAS NOT AWARE THAT EMPLOYEES WITH VOMITING OR DIARRHEA MUST BE EXCLUDED FROM WORK UNTIL THEY HAVE BEEN SYMPTOM FREE FOR AT LEAST 24 HOURS.

     Code MN Rule 4626.0050

3. Jul 3, 2024 Routine Score 100
   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     OBSERVED EMPLOYEE PERSONAL ITEMS (PHONE ETC) IN FOOD PREP AREA. DESIGNATE A SPECIFIC AREA AWAY FROM FOOD PREP AREA TO STORE EMPLOYEE PERSONAL ITEMS.

     Code MN Rule 4626.1560B

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     OBSERVED STORAGE AND PREP AREAS FILLED WITH ITEMS UNRELATED TO BUSINESS (LAMPS, SOCKS, HANGERS, ETC). REMOVE ALL ITEMS UNNECESSARY TO THE OPERATION OF THE BUISNESS FROM THE PREMISES.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE WAS NOT POSTED. POST CERTIFICATE.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     OBSERVED PAPER TOWELS AND OTHER ITEMS STORED ON THE FLOOR IN STORAGE AREA. STORE ALL CLEAN UTENSILS, EQUIPLMENT AND LINENS AT LEAST 6 INCHES ABOVE THE FLOOR.

     Code MN Rule 4626.0955A

4. Jan 6, 2023 Follow-Up Score 100
   • Not serious Priority 3

     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.

     No state of Minnesota Health Department certified food protection manager for the facility. Note: The manager stated that they have already submitted the application with the training certificate to the state and waiting for the response.

     Code MN Rule 4626.0033A