Corner Coffee

Year by year

Inspections

1. Mar 2, 2026 Routine Score 100
   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Per discussion with staff, cooked eggs and bacons are reheated on the hot plate in a skillet pan. Discontinue, either install hood or obtain an HVAC compliance letter to confirm efficient air circulation in business.

     Code MN Rule 4626.1475A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no certified food protection manager certificate posted. Post a copy.

     Code MN Rule 4626.0033D

2. Jan 6, 2025 Routine Score 100
   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Per discussion with the person in charge, eggs are cooked in the microwave for 6 minutes and stored inside the refrigerator. Eggs are scooped out as needed to be reheated on a hot plate in a skillet pan. Pre-cooked bacon and cheese are put on top of eggs to reheat as well. Discontinue the reheating process. Install a hood or obtain an HVAC ventilation compliance letter from an HVAC company to confirm efficient air circulation in the business.

     Code MN Rule 4626.1475A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     No handwashing sign at handwashing station and bathrooms where employees use - post handwashing sign.

     Code MN Rule 4626.1457

   • Not serious Priority 3 Corrected on site

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

     Quat sanitizer bucket observed reading at 0 ppm during the inspection. Type of quat use must be at least 200 ppm to 400 ppm for it to be actively sanitizing surfaces. Discard and refill bucket with new solution. The person in charge discarded and refilled bucket with new solution reading at 400 ppm.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

     Per discussion with the person in charge, wet sanitizer cloth is used to wipe skillet pan after use. Cloth was observed with food debris. Discontinue this process. Wiping cloth is intended for intermittent wiping of working surfaces, not as part of a wash-rinse-sanitize procedure.

     Code MN Rule 4626.0875

3. Dec 26, 2023 Routine Score 94
   • Not serious Priority 3

     Label all food packages as required by the law.

     Individually wrapped banana bread with no label at the front of the counter - provide a label to self-service wrapped food items. The label must include: the business name and address, the name of the product, ingredient list (in descending order), and net weight content.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Per discussion with the person in charge, raw shell eggs are cooked in batches at the business for sandwiches. Discontinue cooking eggs onsite without proper ventilation. Install a hood if a business chooses to continue cooking eggs onsite OR bring cooked eggs to the business or from sister business.

     Code MN Rule 4626.1475A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     No handwashing sign posted at the front of house handwashing station and bathrooms - provide signs.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     No employee illness log onsite at the time of the inspection. Per discussion with the person in charge, they report any sick employee information directly to the owner. An employee illness log will be sent along with the report. Print and use the illness log as necessary.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

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

     No food thermometer onsite for food temperature taking - provide.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Observed expired license posted at the business. Obtain an updated license and post the license.

     Code MCO 188.390

4. Jan 19, 2023 Routine Score 100
   • Not serious Priority 3

     Label all food packages as required by the law.

     Prepackaged cake observed without label and available by customer. This was discussed to either place behind the counter or create label from supplier.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Raw eggs are being cooked on a grill without a grease hood exhaust system. This was discussed and eggs shall be bought pre-cooked or brought in from sister coffee shop with proper ventilation to cook eggs.

     Code MN Rule 4626.1475A