Grandpa & Grandma Adult Day Care

Year by year

Inspections

1. Mar 17, 2026 Follow-Up Score 100
   • 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.

     Observed there to be no State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review at the facility. Have a CFPM certificate posted at the kitchen.

     Code MN Rule 4626.0033A

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

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

     Observed the kitchen handwashing sink to be used to fill a bowl with water. Make sure that handwashing sinks are only used for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

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

     Observed a chemical spray bottle in the kitchen to not be labeled. Person-in-Charge was informed of violation. Make sure that chemical mixtures are labeled once removed from original packaging.

     Code MN Rule 4626.1595

   • Serious Priority 1

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

     Observed there to be no employee illness log at facility. An employee illness log will be included in this report.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed facility to be using household bleach as a sanitizer in their 3-compartment sink. Person-in-Charge was notified of violation. Make sure to use bleach sanitizers that are rated for use on food contact surfaces.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed there to be no sanitizer test kit at the facility. Provide and use a sanitizer test kit for the type of sanitizer used.

     Code MN Rule 4626.0715

   • 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.

     Observed no employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting this certificate will be included in this report. Make sure an employee gets a State of Minnesota CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     Observed there to be no designated person that oversees food service and food safety. Make sure that a person is designated to make sure food safety protocols are followed.

     Code MN Rule 4626.0025

   • 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 facility to use styrofoam plates and bowls for single-use service. Styrofoam is not recyclable and is not allowed under Green-to-Go rules. Information on Green-to-Go rules will be included in this report. Make sure all single-use containers are allowed under Green-to-Go rules.

     Code MCO 204.30A

3. Sep 5, 2024 Routine Score 98
   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed multiple containers of sugar in the kitchen to not be labeled. Label all working containers of food ingredients to ensure their proper use.

     Code MN Rule 4626.0240

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed there to be no handsoap provided at the kitchen handwashing sink. Provide handsoap at each handwashing sink to promote proper employee handwashing.

     Code MN Rule 4626.1440

4. Mar 8, 2023 Routine Score 92
   • Not serious Priority 2

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

     OBSERVED NO THERMOMETER ON SITE. INFORMED PERSON IN CHARGE OF VIOLATION. PROVIDE.

     Code MN Rule 4626.0705A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     OBSERVED MISSING SANITIZER TEST KITS. PROVIDE.

     Code MN Rule 4626.0715

   • 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.

     OBSERVED CURRENT CERTIFIED FOOD PROTECTION MANAGER IS EXPIRED. PASS A FOOD SAFETY CLASS AND REGISTER WITH THE STATE. SEE THE WEBSITE BELOW FOR MORE INFORMATION: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/cfmtools.html#cfmcourses

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     OBSERVED NO ILLNESS LOG ON SITE. PROVIDED A LOG WITH THIS REPORT BE SURE TO RECORD ALL INSTANCES OF EMPLOYEE ILLNESS.

     Code MN Rule 4626.0040C