Gray Fox Coffee

Year by year

Inspections

1. Feb 4, 2025 Follow-Up Score 100

   Result: Complete.

2. Jan 16, 2025 Routine Score 90
   • Not serious Priority 2

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

     Establishment did not a food thermometer onsite. Informed the person-in-charge they must have a food thermometer on site and use it on daily basis. Reminded the PIC and manager that a continued and unabated violation will result in a minimum citation of $200.

     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 onsite. Informed the person-in-charge they must have the appropriate sanitizer test strips on site and use it on daily basis. Reminded the PIC and manager that a continued and unabated violation will result in a minimum citation of $200.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

     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 the front handwash sink. Informed the PIC they must provide/stock paper towels at handwash sinks at all times. This issue was immediately corrected on site

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     The soap dispenser at the front handwash sink was empty. Informed the PIC they must provide/stock soap at handwash sinks at all times. This issue was immediately corrected on site

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     The chia oatmeal puddings prepared 2 days earlier did not have date markets. Informed the PIC they must date mark all TCS foods prepared on site and kept in cooler over 24hrs. This issue was immediately corrected on site

     Code MN Rule 4626.0400A

3. Jan 11, 2024 Routine Score 92
   • 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 strips and use it regularly to monitor sanitizer solution concentrations

     Code MN Rule 4626.0715

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Concentration of quat solution in the sanibucket was higher than 400ppm. Informed the PIC to dilute the very concentration sanitizer solution in the bucket, and showed him how to use quat test strips to properly monitor correct sanitizer concentrations

     Code MN Rule 4626.1620

4. Jan 10, 2023 Routine Score 100

   Result: Complete.