Corner Coffee

Year by year

Inspections

1. Feb 10, 2026 Routine Score 96
   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Observed facility to use hot plates to cook eggs and bacon, but facility does not have a ventilation hood. Discontinue using hot plates to cook foods without a hood ventilation system.

     Code MN Rule 4626.1475A

   • Not serious Priority 3 Corrected on site

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

     Observed the kitchen sanitizer bucket to have a quat concentration of 100 ppm. The bucket was re-mixed and verified at a concentration of 200 ppm quat. Maintain quat sanitizer concentration between 200 - 400 ppm, per chemical manufacturer label.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the seal/caulking at the kitchen handwashing sink to be damaged. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed the interior of the ice machine to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed cardboard to be stored on racking underneath the microwave. Remove cardboard. Make sure that equipment is made from non-absorbent and cleanable materials.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed milk and creamer to be stored in a domestic cooler. Make sure all food equipment is ANSI/NSF certified, or equivalent.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

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

     Observed there to be significant ice build-up in the freezer. Defrost. Keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee to take orders, work the cash register, put on gloves, and return to food handling without washing their hands. Person-in-Charge was informed of observation. Make sure that employees wash their hands in between switching tasks or whenever contamination may have occurred.

     Code MN Rule 4626.0075B-J

2. Sep 5, 2024 Follow-Up Score 96
   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Observed hot plates to be in use at the restaurant. Employee stated that they had used them earlier in the day to cook scrambled eggs. Restaurant does not have a hood ventilation system. Discontinue use of hot plates without a hood ventilation system.

     Code MN Rule 4626.1475A

   • 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 onsite. Business owner states that they are in the process of certifying staff. Make sure that a staff member receives this training and keeps their certification available for review at the restaurant.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed the 3 compartment sink to have a concentration of 100 ppm quat. The label on the provided sanitizer stated that it is effective at a concentration of 200 ppm. More sanitizer was added to the 3 compartment sink and the concentration was reverified at 200 ppm. Maintain concentrations of sanitizer according to chemical label.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3 Corrected on site

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

     Observed the lobby sanitizer bucket to have a concentration of 100 ppm quat. The label on the provided sanitizer stated that it is effective at a concentration of 200 ppm. More sanitizer was added to the bucket and the concentration was reverified at 200 ppm. Maintain concentrations of sanitizer according to chemical label.

     Code MN Rule 4626.0285B

3. Aug 26, 2024 Routine Score 90
   • Not serious Priority 2

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

     Observed there to be no thermometer onsite to monitor food temperatures. Discussions with employees revealed that they did not know where the thermometer was located, if one was provided. Provide a thermometer and make sure that is easily located so that employees can monitor holding, cooking, cooling and reheating temperatures of food products.

     Code MN Rule 4626.0705A

   • Not serious Priority 2 Corrected on site

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

     Observed cooked scrambled eggs in the cold top cooler to be cooling while in a covered container. The container was uncovered to allow for efficient cooling. Ensure that cooling foods are kept uncovered to aid in meeting the required cooling curve.

     Code MN Rule 4626.0390B

   • Serious Priority 1 Corrected on site

     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 the sanitizer bucket in the kitchen area to have a quat concentration of 500 ppm. The bucket was diluted to 400 ppm during inspection. Make sure that quat sanitizers do not exceed the maximum concentration.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed a Haier domestic stand-up cooler to be used to hold TCS foods, such as eggs, cut lettuce, dairy items, and meat products. Discontinue use of domestic coolers for the storage of TCS foods.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Observed facility to be using hot plates to cook items such as scrambled eggs and bacon. Facility does not have a hood ventilation system. Discontinue use of hot plates without a hood ventilation system.

     Code MN Rule 4626.1475A

   • 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-in-Charge at the facility during inspection. Employees present were unable to describe required food safety requirements, such as which illnesses and symptoms should be reported to a Person-in-Charge, as well as proper temperature requirements for cold holding of foods and the time/temperature relationship of cooling cooked foods. Employees present also stated that they have not been designated as an employee to monitor food safety. Ensure that a designated Person-in-Charge is present at the facility during hours of operation.

     Code MN Rule 4626.0025

   • 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 CFPM certificate available for review at the facility. The employee with a food manager certificate does not show up in the State of Minnesota CFPM registry. Ensure that an employee gets a CFPM certificate and that it is available for review at the facility.

     Code MN Rule 4626.0033A

4. Mar 7, 2023 Routine Score 100
   • Not serious Priority 3

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

     OBSERVED NO HANDWASHING SIGN IN THE RESTROOM. INFORMED PERSON IN CHARGE OF VIOLATION. PROVIDED A HANDWASHING SIGN POSTER WITH THE REPORT. POST

     Code MN Rule 4626.1457