Nokomis Square Cooperative

Year by year

Inspections

1. Feb 23, 2026 Routine Score 96
   • Not serious Priority 3 Corrected on site

     Discontinue the use of a food preparation sink for anything other than food preparation.

     OBSERVED MULTIPLE BOXES STORED INSIDE AND AROUND THE FOOD PREPARATION SINK. DISCONTINUE PRACTICE. THE FOOD PREP SINK SHOULD BE MAINTAINED ACCESSIBLE AND USED ONLY FOR FOOD PREPARATION. PERSON IN CHARGE MOVED ITEMS AT TIME OF INSPECTION.

     Code MN Rule 4626.0780C

   • Not serious Priority 3

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

     OBSERVED CRACKS IN CERAMIC HAND SINK. REPAIR OR REPLACE HAND SINK.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED THE CAN OPENER WITH DRIED FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     OBSERVED TACO MEAT COOLING IN WALK-IN COOLER FULLY COVERED WITH PLASTIC WRAP. TACO MEAT HAD BEEN COOLING FOR 1 HOUR AND WAS 80*F. PERSON IN CHARGE UNCOVERED TACO MEAT AND PROPER COOLING METHODS WERE DISCUSSED.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.

     OBSERVED EMPLOYEE PHONE ON PREP COUNTER. PHONE WAS MOVED AT TIME OF INSPECTION. LOCATE LOCKERS OR OTHER AREAS AWAY FROM FOOD PREPARATION TO STORE EMPLOYEE PERSONAL BELONGINGS.

     Code MN Rule 4626.1500B

2. Feb 20, 2025 Routine Score 94
   • Not serious Priority 3

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

     OBSERVED DUSTY FAN AND CEILING IN WALK-IN COOLER. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     OBSERVED MULTIPLE BOXES STORED INSIDE AND AROUND THE FOOD PREPARATION SINK. DISCONTINUE PRACTICE. THE FOOD PREP SINK SHOULD BE USED ONLY FOR FOOD PREPARATION.

     Code MN Rule 4626.0780C

   • Not serious Priority 3

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

     OBSERVED MULTIPLE CRACKS IN CERAMIC HAND SINK. REPLACE WITH NSF HAND SINK.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     THERE WAS NO EMPLOYEE ILLNESS LOG AVAILABLE AT TIME OF INSPECTION. SENDING ILLNESS LOG WITH REPORT.

     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 CERTIFICATE WAS AVAILABLE AT THE TIME OF INSPECTION. SENDING ILLNESS LOG WITH REPORT.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED CAN OPENER WITH DRIED FOOD DEBRIS. PERSON IN CHARGE CLEANED CAN OPENER AT TIME OF INSPECTION.

     Code MN Rule 4626.0840A

3. Feb 21, 2024 Routine Score 100
   • Not serious Priority 3

     Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

     OBSERVED PRESSURE GAUGE TO BE INACCURATE. REPLACE OR REPAIR PRESSURE GAUGE ON DISHWASHER.

     Code MN Rule 4626.0563

   • Not serious Priority 3

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

     OBSERVED DUSTY FAN AND CEILING IN WALK-IN COOLER. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     OBSERVED FOOD PREPAPRATION SINK BEING USED AS A STORAGE AREA. ACCORDING TO PERSON IN CHARGE, FOOD IS THAWED AND WASHED IN THREE COMPARTMENT SINK. CLEAR AREA TO MAKE PREP SINK ACCESSIBLE AND USE PREP SINK FOR WASHING OR THAWING FOOD.

     Code MN Rule 4626.0780C

4. Mar 7, 2023 Follow-Up Score 98
   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths still stored on the pre tables. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all times. Note: PIC relocate them into the sanitizer bucket for correction.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Single service items such as paper plates and bowls stored unwrapped on the shelf in the dry storage area. Note: Store all single service items in protective sleeves or in their original packages to protect from dust or other environmental contamination.

     Code MN Rule 4626.0955C

   • Not serious Priority 2

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

     No irreversible registering temperature indicator thermometer or T-stick provided for mechanical hot water sanitizing dishwasher provided. Note: Provide and use it to accurately measure the rack surface temperature

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Non-compliant polyethylene lined and #6 containers still in use in the facility. Note: Replace them with products that comply with the City of Minneapolis Ordinance such as reusables, recyclables or compostables. Note: For details, please see the Green- To-Go flyer handed out.

     Code MCO 204.30A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The leaking garbage disposal attached to the mechanical dishwasher is still not repaired. Note: Repair it.

     Code MN Rule 4626.1040B

   • Not serious Priority 3 Corrected on site

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

     The block mold builds up at wall- dishwasher juncture seams has been cleaned.

     Code MN Rule 4626.1520A

5. Feb 21, 2023 Routine Score 84
   • Not serious Priority 3

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

     Observed some wet wiping cloths stored on the prep table, while others stored in sanitizer bucket with low sanitizer concentration. Note: The sanitizer solution adjusted to 200 PPM onsite.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Single service items such as paper plates and bowls stored upright on the dry storage shelves unwrapped and without covers. Note: Store all single service items in protective sleeves or in their original packages to protect them from dust and other contaminations.

     Code MN Rule 4626.0955C

   • Not serious Priority 2

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

     There was no irreversible registering temperature indicator or T-sticks provided onsite to accurately measure utensils/ rack surface temperature in high temperature mechanical warewashing machine. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed non-compliant PE lined cups and #6 ramekins like paper containers in use in the facility. Note: Replace them with products that comply with the City of Minneapolis Ordinance such as reusable, recyclables or compostable products. Note: For details, please see the Green- To-Go flyer sent with the report.

     Code MCO 204.30A

   • Not serious Priority 2 Corrected on site

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

     Hand sink in the back food prep area was blocked with the cardboard boxes and trash container stored in front of it. Note: Corrected onsite. Note: Hand sink must be operable, accessible and stocked for effective hand washing practices at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed old food debris on the piercing blade of the can opener. Note: Cleaned and sanitized onsite.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed leaking garbage disposal attached to the mechanical dishwasher. Note: Repair it.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Observed black mold build up at the wall-dish line juncture. Note: Clean the mold and/ or recalk the wall-dish line juncture seam.

     Code MN Rule 4626.1520A

   • Serious Priority 1

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

     No employee's illness log maintained onsite. PIC claimed they have it. But was unable to locate it. Note: Use the template sent with the report and maintain it onsite at all times.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     No written procedure for cleaning up vomiting or diarrhea provided onsite. PIC could not discuss applicable procedures. Note: Use the template sent with the report.

     Code MN Rule 4626.0123

   • 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 Gravy and Queso in the walk-in cooler, date marked with 2/12/2023 which exceeds 7 days holding rule from the time of preparation. Note: Discarded voluntarily. Note: Always discard all TCS foods prepared in the establishment when the time exceeds 7 days from the date of preparation.

     Code MN Rule 4626.0405A