The Simple Sandwich

Year by year

Inspections

1. Feb 27, 2026 Routine Score 98
   • Not serious Priority 3

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

     Post a hand wash sign at middle hand wash sink.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     At the front line Coldwell unit observed small plastic cups being used to scoop cheese and other condiments. Discontinue this practice. Use a scoop with a handle and keep handle out of direct contact with product.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Observed wrapped, unlabeled cookies on front counter for self-service by customers. Either label cookies as instructed above or place cookies behind counter.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     In the back room observed washed equipment drying on towels laying on shelves. Discontinue this practice. Do not dry uensils/equipment on cloth towels. Surface to be smooth, washable and non-absorbent.

     Code MN Rule 4626.0495

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     At dishmachine observed chlorine being dispensed from a quat container. Discontinue this practice. Chlorine to be dispensed into dishmachine from a properly labeled chlorine container.

     Code MN Rule 4626.1595

2. Feb 19, 2025 Routine Score 92
   • Not serious Priority 2 Corrected on site

     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.

     This has been corrected.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Date mark salad dressing and coleslaw containers in walk-in cooler once they are opened. See above statement.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

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

     Post a hand wash sign at all hand wash sinks. One hand wash sink was missing a hand wash sign.

     Code MN Rule 4626.1457

   • Serious Priority 1 Corrected on site

     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.)

     In the steam tables observed chicken noodle soup holding at 129*F and chili at 122*F. Items were removed from service and re-heated to 165*F.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     At the front line Coldwell unit observed small plastic cups being used to scoop cheese and other condiments. Discontinue this practice. Use a scoop with a handle and keep handle out of direct contact with product.

     Code MN Rule 4626.0275B

3. Feb 20, 2024 Routine Score 96
   • 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.

     Date mark the small plastic sauces as described above. It is okay to date mark the container holding the small plastic containers if all were made on the same day.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Date mark as described above the large opened salad dressing containers.

     Code MN Rule 4626.0400B

4. Feb 27, 2023 Routine Score 96
   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     OBSERVED MULTIPLE PIECES OF EQUIPMENT THAT ARE EITHER BROKEN OR NO LONGER IN OPERATION. REMOVE ALL ITEMS FROM PREMISES AS THEY ARE NO LONGER NEEDED IN THE DAY TO DAY BUSINESS OPERATIONS.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

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

     OBSERVED THROUGH CONVERSATION AND VISUAL OBSERVATION THAT THE LOW TEMPERATURE CHEMICAL DISHWASHER WAS NOT WORKING PROPERLY. PER PIC, UNIT HAS NOT BEEN WORKING PROPERLY FOR SOME TIME. REPAIR UNIT SO IT CAN FUNCTION AS INTENDED. WHEN IN OPTIMAL CONDITION, THE CHLORINE SANITIZER IN MACHINE SHOULD BE SANITIZING BETWEEN 50-200 PPM AT ALL TIMES. CURRENTLY OPERATOR USES THE DISHWASHER TO WASH AND RINSE AND THEN FINISHES ALL EQUIPMENT IN THE THIRD COMPARTMENT SINK FOR SANITIZING.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     OBSERVED THE SIDE OF THE HOT HOLDING UNIT CLOSEST TO THE COUNTERTOP PANINI MACHINES TO HAVE SOME BUILD UP. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0840C

   • Serious Priority 1

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     OBSERVED VARIOUS CONTAINERS OF CHEMICALS STORED ON THE SHELF NEXT TO OPEN BOXES OF SINGLE USE DISPOSABLE GLOVES AND TOWELS. RELOCATE CHEMICALS TO A LOWER SHELF.

     Code MN Rule 4626.1600

   • 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, SOUP BOWLS AND RAMEKINS. ALL PRODUCTS ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE PRODUCTS WITH COMPLIANT PRODUCTS. AN INFORMATIONAL SHEET ON THE ORDINANCE AS WELL AS AN APPROVED SUPPLIER LIST SENT OUT WITH THE REPORT.

     Code MCO 204.30A