Gray Fox

Year by year

Inspections

1. Jan 16, 2025 Routine Score 96
   • Not serious Priority 3

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

     Informed the manager on duty (MOD) to adjust the temps of the 2 prep cooler with temperature issues or replace/ service them to maintain proper temps of 41*F or below.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Temps of food products (Turkey at 47*F, Sausages at 46*F, smoothie syrup at 46) in 2 of the prep coolers were above 41*F. Informed the manager on duty (MOD) to discard any TCS food products that has been at temps of 41*F and above for more than 4hrs, and to move other products to working coolers until the coolers with temps issues are adjusted/serviced to maintain proper temps of 41*F or below.

     Code MN Rule 4626.0395A2

2. Jan 11, 2024 Routine Score 96
   • Not serious Priority 3

     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

     The ice machine chute had visible mildew and needs thorough cleaning. Informed the PIC to ensure they thoroughly clean and sanitize the ice machine chute and keep it free of any dirt, mildew or stains.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Establishment did not have a thin-stem food thermometer. Informed the PIC to ensure they have a thin-stem thermometer and use it regularly to monitor proper food temps.

     Code MN Rule 4626.0705A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Establishment did not have Quat test strips to monitor the chemical sanitizer solutions used in the establishment. Informed the PIC to ensure they have proper test stro[s and use it regularly to monitor proper sanitizer concentrations

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     The hot-temp dish machine wash cycle temperature gauge was not properly working and needs to serviced or replaced. Informed the PIC to ensure they regularly to monitor the dish machine temp gauges and service/repair them when needed.

     Code MN Rule 4626.0735AB

3. Jan 5, 2023 Routine Score 100
   • Not serious Priority 3

     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

     Observed ice machine with black debris on the white shield in the interior of the ice machine - clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Observed boxes of single-service items in basement storage room not six-inches off the ground. Store at least six-inches off ground.

     Code MN Rule 4626.0955A