Copper Hen Cakery

Year by year

Inspections

1. Apr 30, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     When Jose renews his ServSafe certificate, be sure to send a copy of the certificate to MDH with an application and fee to obtain a CFPM certificate. This should be posted in the business.Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

     Code MN Rule 4626.0033D

2. Apr 9, 2026 Routine Score 84
   • Not serious Priority 3

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

     A handwashing sign is still needed at the bar hand sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

     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 again missing from the bar hand sink.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     A copy of the Minneapolis Food license was not posted. Post in a visible location.

     Code MCO 188.390

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Although Jose has taken a food safety class, a certificate from a class taken no more than 6 months previously must be submitted to MDH with an application to obtain a CFPM certificate. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information.

     Code MN Rule 4626.0033D

   • Serious Priority 1 Corrected on site

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     The ice machine had a build up of pink mold and needs to be cleaned immediately. Operator was shown methods for checking the machine to determine when it needs to be cleaned. The beverage gun nozzle at the side of the bar had some build up of mold on it. Clean these regularly.

     Code MN Rule 4626.0845C

   • Not serious Priority 3 Corrected on site

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

     The wiping cloths at the bakery area was not reading enough sanitizer. This was corrected immediately.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

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

     The mixed eggs in the prep table ware at 53F and discarded immediately. Syrups in the glass bar cooler were at 45F as well as the air temperature. This unit was adjusted immediately.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     There were a number of food items in the bakery area that were being kept on ice but were not at 41F or less. It is necessary to have a written TPHC policy that can be shared with staff to ensure that food items are not being kept out of temperature for more than 4 hours.

     Code MN Rule 4626.0408A

   • Serious Priority 1

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

     There were several food items (sauces and soft cheeses) in the walk in cooler that were date marked with dates that were over 7 days. These were immediately discarded.

     Code MN Rule 4626.0405A

3. Mar 6, 2025 Routine Score 92
   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The bar hand sink was out of soap.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     Designate the central sink at the bar as the handsink and put a sign there reminding employees to wash hands.

     Code MN Rule 4626.1457

   • 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

     There were no paper towels at the bar hand sink.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     The gasket of the small freezer in the expo area had a build up of debris/mold. Clean this and develop a SOP to ensure regularly cleaning is occurring.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     A copy of the license needs to be posted.

     Code MCO 188.390

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Although Jose is a CFPM, it needs to displayed in the restaurant.

     Code MN Rule 4626.0033D

   • 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.

     The bar dishwasher was not dispensing chlorine correctly and reading 0ppm instead of 50-200ppm. Adjust/repair the the dishmachine.

     Code MN Rule 4626.0805C1

4. Feb 22, 2024 VerRec 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.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Code MN Rule 4626.0385A

   • Not serious Priority 3

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

     Code MN Rule 4626.0735AB

5. Feb 16, 2024 Routine Score 88
   • 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 is no currently registered CFPM. Have at least one person who has taken a food safety class, send in an application to MDH to receive their CFPM certificate. Post it in the restaurant.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     In addition to food that was being kept in the 2 prep tables unrefrigerated but on ice at at temperatures of 44-54F, the gravy in the right prep table cooler was at 50F. Be sure that the food are kept at 41F in the cooler and prep table unless time as a public health control is being used. Adjust the cooler if necessary so that the gravy and other foods in the cooler are below 41F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     The cooler racks in the small bar cooler holding milk are rusty. They should be replaced so that rust or chips of paint won't potentially get into uncovered food or drinks.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

     Time as a public health control is being used for food on the prep line. When this food is being brought off the line after about 3 hours, it is then refrigerated overnight. Discontinue using food that has been on a TPHC process to avoid the build of bacteria (potentially toxing producing bacteria) that could develop quickly after 4 total hours of time. Discard any and all food that has been on a TPHC process.

     Code MN Rule 4626.0408B

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     The surface of the shelving in the walk in cooler had a build up of food debris on them that could potentially fall into uncoverd food below. Keep the shelving clean.

     Code MN Rule 4626.0855

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     A very large container of stock broth was being cooled in the walk in cooler without using one of the methods mentioned above. The container was immediately place in a sink and surrounded with ice to facilite cooling. Monitior the temperature to ensure that it is properly dropping in temperature from 135 to 41 in 6 total hours.

     Code MN Rule 4626.0390A

6. Mar 3, 2023 Follow-Up 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.

     No CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

     When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

     1. Observed homemade chocolate measured at 105-120 degrees in hot holding well. Time as a public health control can be used but the above procedures are required. 2. TPHC has been approved for the bakery items in the front case but the items are not being monitored for the 4 hour requirement. TPHC form was left with establishment. Fill out form and submit. Ensure the chocolate and bakery items are somehow monitored to ensure items are either used or discarded within 4 hours.

     Code MN Rule 4626.0408B

7. Feb 17, 2023 Routine Score 76
   • 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 CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/comm https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html unities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Measured food inside the following units about 41 degrees: 1. Prep cooler(cheese-47-50, Egg-50, milk-44): The right side seems to higher in temperature than the left. 2. 1 door dessert refrigerator(cookie dough-45). Instructed to use working portions in the unit until repaired. Do not store any TCS food in unit longer than 4 hours.

     Code MN Rule 4626.0395A2

   • 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 many food items with outdated labels- beans 2/8, short ribs 2/9, tomato paste- 1/19 crème fraiche 2/4, dill sour cream 1/25, 2/9. Instructed to discard. Some food items had old labels on them from previous storage, missing labels, or outdated labels. Ensure old labels are removed. Ensure all TCS food is labeled with date and not kept past 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

     Observed hand sink (near 3 compartment sink) with buildup of debris where splash guard connects to sink. This need to be kept clean or you have the option to remove splash guards.

     Code MN Rule 4626.1550

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed hand sink(near 3 compartment sink) not functioning. There is a constant drip and unusable to wash hands. Repair ASAP.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed the can opener and holder with old food debris. Wash, rinse, and sanitize between use.

     Code MN Rule 4626.0840A

   • Serious Priority 1

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

     Person in charge could not locate employee illness log. Log was provided and explained. Ensure all employees are aware to report illness and record on log.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed short rib that was covered in cooling mode. Keep food uncovered until it reaches 41 degrees. Use rapid cooling procedures to cool- Fact sheet sent with report.

     Code MN Rule 4626.0390B

   • 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.)

     Measure homemade chocolate at 101 degrees in hot well. Instructed to increase temperature to ensure chocolate is kept at least 135 degrees.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Based on number and types of violations, active managerial control is lacking. Ensure proper food safety protocols are demonstrated and followed.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Measured short rib at 45 and 50 degrees that was cooked and cooled 24 hours ago. Both were covered. Instructed to discard. Food needs to be rapidly cooled as described above. Food must also remain uncovered until it reaches 41 degrees. Use rapid cooling procedures to cool- Fact sheet sent with report.

     Code MN Rule 4626.0385A

   • Not serious Priority 3

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

     1 door dessert cooler and prep cooler are not maintaining temperature at or below 41 degrees. Repair.

     Code MN Rule 4626.0735AB