Hooyo Adult Daycare

Year by year

Inspections

1. Jun 30, 2026 Routine Score 96
   • Serious Priority 1

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

     OBSERVED CHICKEN AND AIR TEMPERATURE AT 43*F IN UPRIGHT COOLER. INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR TEMPERATURES. IF TEMPERATURES DO NOT DECREASE TO 41*F OR BELOW WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER. ALL COLD, TEMPERATURE CONTROL FOR SAFETY FOODS SHOULD REMAIN AT 41*F OR BELOW AT ALL TIMES.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     OBSERVED CHICKEN AND AIR TEMPERATURE AT 43*F IN UPRIGHT COOLER. INSTRUCTED PERSON IN CHARGE TO TURN DOWN TEMPERATURE DIAL ON COOLER AND MONITOR TEMPERATURES. IF TEMPERATURES DO NOT DECREASE TO 41*F OR BELOW WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER. ALL COLD HOLDING EQUIPMENT SHOULD MAINTAIN FOOD AT OR BELOW 41*F.

     Code MN Rule 4626.0735AB

2. Dec 13, 2024 Routine Score 100

   Result: Complete.

3. Feb 6, 2023 Routine Score 92
   • Not serious Priority 2

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

     No working internal food temperature measuring device or thermometer provided onsite. The one onsite was inoperable. Note: Provide and use it as required.

     Code MN Rule 4626.0705A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Appropriate test strips (Chlorine) not provided to accurately measure sanitizer concentration in manual warewashing procedure. Note: Provide and use it as required.

     Code MN Rule 4626.0715

   • 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.

     Single service items in cardboard boxes observed stored on the floor in the kitchen area. Note: Store them at least six inches above the floor.

     Code MN Rule 4626.0955A

   • 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 state of Minnesota health department certified food protection manager (CFPM) for the facility. The training certificate dated to 5-04-2018 posted onsite. But no state certificate obtained. Note: Please provide staff with current state of Minnesota health department CFPM certificate onset

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed Spinach with Beef hot held at 122-degree Fahrenheit on the service line. Note: Keep all hot foods at minimum 135 F at all times (between receiving and services). Provide approved hot holding set-up as required. Note: Reheated to 165 F in the microwave for correction.

     Code MN Rule 4626.0395A1