The Get Down Coffee Shop

Year by year

Inspections

1. Jan 9, 2025 Routine Score 96
   • 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.

     Observed there to be no State of Minnesota Certified Food Protection Manager certificate onsite. Instructions on getting the certificate will be included in this report. Make sure an employee gets a State of Minnesota Certified Food Protection Manager certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed there to be coffee grounds dumped into the handwashing sink along the service line. Person-in-Charge was informed of violation. Make sure that the handwashing sink is only used for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Observed there to be no handwashing sign posted at the handwashing sink. A handwashing sign will be included in this report. Make sure that a handwashing sign is posted at all handwashing sinks.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed there to be no sanitizer test strips at the cafe. It was discussed with PIC that a test kit must be used to make sure that sanitizer is strong enough to kill pathogens, but not so strong that it may contaminate food product. Keep and maintain a sanitizer test kit at the restaurant.

     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.

     Observed there to be torn gaskets in the lowboy coolers. Replace gaskets and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed there to be no thermometers in the lowboy coolers. Provide thermometers in the coolers to monitor air temperatures.

     Code MN Rule 4626.0620A

   • Not serious Priority 3

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

     Observed the floors under the service racks to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

2. Jan 12, 2024 Routine Score 92
   • Serious Priority 1

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

     Observed no method of recording instances of employee vomiting or diarrhea onsite. The requirement of recording every instance of employee vomiting and diarrhea was discussed with the manager. An employee illness log will be provided to establishment in this report. Ensure that an employee illness log is maintained onsite.

     Code MN Rule 4626.0040C

   • 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.

     There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. Information for the CFPM can be found here: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed there to be coffee grounds dumped in the handwashing sink at the service bar. Discontinue dumping food products in handwashing sinks. Ensure that all handwashing sinks are used only for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Observed there to be no posters reminding employees to wash their hands at the service bar handwashing sink and the bathroom handwashing sink. Ensure that handwashing posters are posted at each handwashing sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed quat solution to be used onsite as a sanitizing solution, but establishment does not have test strips available to test the sanitizer concentration. It was discussed with the Person-In-Charge the importance of being able to ensure proper sanitizer concentration to prevent chemical contamination of food products while also ensuring proper sanitization of surfaces. Provide and maintain sanitizer test strips onsite.

     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.

     Observed the gaskets at the service bar beverage cooler to be torn. Replace gaskets and maintain equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Observed a towel and soap dispenser to be mounted above the prep/dump sink at the service counter. Designate one of the sinks as a handwashing sink and remove the towel/soap dispenser from the other sink.

     Code MN Rule 4626.1455

3. Jan 30, 2023 Routine Score 96
   • Serious Priority 1

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

     OBSERVED NO ILLNESS LOG ON SITE. PROVIDED A LOG WITH THIS REPORT BE SURE TO RECORD ALL INSTANCES OF EMPLOYEE ILLNESS.

     Code MN Rule 4626.0040C

   • 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 CERTIFIED FOOD PROTECTION MANAGER ON SITE. PASS A FOOD SAFETY CLASS AND REGISTER WITH THE STATE. SEE THE WEBSITE BELOW FOR MORE INFORMATION: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/cfmtools.html#cfmcourses

     Code MN Rule 4626.0033A