Tiffin Man

Year by year

Inspections

1. Feb 20, 2026 Routine Score 100
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     OUTSIDE OF MICROWAVE WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN THE OUTSIDE OF THE MICROWAVE.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     OBSERVED MOUSE DROPPINGS UNDER SHELVING INSIDE THE DRY STORAGE ROOM. KEEP FACILITY FREE OF MOUSE DROPPINGS.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.

     Code MN Rule 4626.0850

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     OBSERVED MOUSE DROPPINGS UNDER SHELVING INSIDE THE DRY STORAGE ROOM. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).

     Code MN Rule 4626.1565ABD

2. Feb 11, 2025 Routine Score 98
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     CAN OPENER HOLDER WAS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN. ----------------------------------------------------------------------- OUTSIDE OF MICROWAVE WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN THE OUTSIDE OF THE MICROWAVE.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE. A SAMPLE OF TEST STRIP OPTIONS WAS SHARED DURING INSPECTION.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     OBSERVED MOUSE DROPPINGS UNDER SHELVING INSIDE THE DRY STORAGE ROOM. KEEP FACILITY FREE OF MOUSE DROPPINGS. ------------------------------------------------------------------------------------------------ OBSERVED FOOT TRAFFIC TRACKS INSIDE THE DRY STORAGE ROOM AND AT BUSY CORRIDORS IN THE KITCHEN. KEEP KITCHEN FLOORS CLEAN. MOP FLOORS DAILY OR AS NEEDED TO AVOID DIRTY FLOORS. ------------------------------------------------------------------------------------------ OBSERVED WHITE STAINS ON THE FLOOR BY THE DISH WASHER MACHINE. CLEAN THE FLOORS INSIDE THE WAREWASHING ROOM. ------------------------------------------------------------------------------------------ OBSERVED MOLDY CAULKING BY THE DISH MACHINE. CLEAN OR REPLACE MOLDY CAULKING.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     OBSERVED BLACK PLASTIC BOWLS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30B

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.

     Code MN Rule 4626.0850

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     OBSERVED MOUSE DROPPINGS UNDER SHELVING INSIDE THE DRY STORAGE ROOM. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).

     Code MN Rule 4626.1565ABD

3. Feb 14, 2024 Routine Score 94
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     OBSERVED GREASE ACCUMULATION ON SIDE WALL OF THE FRYER AND NEARBY KITCHEN EQUIPMENT. ---------------------------------------------------------------------------------------------------------------- CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP ALL EQUIPMENT CLEAN.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     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

     PAPER TOWELS WERE MISSING AT HANDWASHING SINK IN WAREWASHING AREA AND BACK PREP ROOM. KEEP HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED PAPER TOWELS DURING INSPECTION.

     Code MN Rule 4626.1445

4. Feb 14, 2023 Routine Score 94
   • Not serious Priority 2

     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.

     Observed the following food with no date mark inside the walk-in cooler: cut fruits, diced potatoes, and cooked pasta. Date mark foods.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed the following food passed 7 days: roasted pepper (2/1, breakfast sausages (1/26), and black beans (1/10). Discard or use food within 7 days.

     Code MN Rule 4626.0405A