Wildflyer Coffee

Year by year

Inspections

1. Mar 17, 2026 Routine Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test kit for the sani machine using chlorine. This was discussed. Provide and use the test kit materials.

     Code MN Rule 4626.0715

2. Feb 12, 2025 Routine Score 96
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post the Certified Food Manager certificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Post the current license.

     Code MCO 188.390

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed chlorine sani levels in the dish machine at 0.0 ppm. This was discussed and 3-comp to be used going forward until the warewash machine is fixed.

     Code MN Rule 4626.0805C1

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

     Post the Certified Food Protection Manager certificate.

     No CFPM certificate posted.

     Code MN Rule 4626.0033D

   • Serious Priority 1

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

     Milk and salads within the large reachin in the back observed at 45F. This was discussed and some adjustments to the food sitting in front of the fan was made. It was to be discussed with owners and monitored going forward. Contractor may be called.

     Code MN Rule 4626.0395A2

4. Feb 2, 2023 Routine Score 92
   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     Observed no chemical sanitizer test kits (chlorine and Quat test kits) provided onsite for use. Note: The facility observed using Quaternary ammonium (Quat) and chlorine sanitizers. Note: Provide and use both test kits as required.

     Code MN Rule 4626.0815

   • Not serious Priority 3 Corrected on site

     Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.

     Wiping cloths observed being stored in sanitizer bucket with low chemical sanitizer. Note: See above for concentration. Note: Sanitizer solution adjusted to 200 PPM for correction.

     Code MN Rule 4626.0285D

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Facility found holding Half N Half milk in an insulated container at ambient temperature at self service station. Per PIC, they use Time as a public health control for safety. But no written procedure in place for use of Time as a public Health control for safety. Note: The milk temperature and time found to be satisfactory at the time of inspection. Note: Please develop a written procedure and keep it onsite. Note: Please use the guideline sent with report

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     No State of Minnesota Health Department certificated food protection manger (CFPM) for the facility. Note: Hire CFPM with current certificate and post it as required

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Hand washing signage or poster that notify employees to wash their hands not provided at hand sink in the kitchen. Note: Please provide poster or signage as required.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     No employee's illness log maintained onsite. Note: Prepare your own or use the template sent with the report.

     Code MN Rule 4626.0040C