Freedomworks

Year by year

Inspections

1. May 4, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the base coving tile and the wall under the dish machine to be damaged. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • 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 that an employee gets and maintains a CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed rodent dropping in the corner under the spice racking. Professional pest control is provided on a monthly basis- reports verified by inspector. Clean area. Regularly inspect facility and report any evidence of pests to pest control provider. Increase service, if needed.

     Code MN Rule 4626.1565ABD

2. Apr 21, 2026 Routine Score 90
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed tiles and basecoving under the dish machine to be damaged. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • 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 that an employee gets and maintains a CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed the floors and the walls of the produce walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Observed facility to vacuum seal pre-cooked pork items without a HACCP plan. Discontinue vacuum sealing ready-to-eat TCS foods without a HACCP plan.

     Code MN Rule 4626.0415D

   • Not serious Priority 3

     Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735

     Observed facility to ROP/vacuum seal foods. This requires a HACCP plan. Apply for a variance before engaging in food preparations that require a HACCP plan.

     Code MN Rule 4626.1730A

   • Not serious Priority 3

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

     Observed bulk containers of flour, sugar, and salt to not be labeled. Label all containers of ingredients when removed from their original packaging.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     Observed the lids of the bulk flour container to be broken. Observed the dish machine to not be pulling chlorine. Repair/replace equipment.

     Code MN Rule 4626.0735AB

   • 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.

     Observed open containers of garlic in oil to not be date marked. Person-in-Charge was informed that garlic in oil is a TCS food. Date mark all open containers of commercially produced TCS foods.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed rodent dropping in the corner under the spice racking. Professional pest control is provided on a monthly basis- reports verified by inspector. Clean area. Regularly inspect facility and report any evidence of pests to pest control provider. Increase service, if needed.

     Code MN Rule 4626.1565ABD

   • 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

     Observed the paper towel at the dish machine handwashing sink to be empty. Make sure that paper towels are kept at each handwashing sink.

     Code MN Rule 4626.1445

   • 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.

     Observed the chlorine sanitizer concentration at the dish machine to be 0 ppm. Person-in-Charge was instructed to use the 3-compartment sink until dish machine can produce proper concentration. Provide a chlorine sanitizer concentration between 50-200 ppm.

     Code MN Rule 4626.0805C1

3. Apr 4, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed there to be damaged floor and wall tiles throughout the dish machine room. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • 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 that an employee gets and maintains a CFPM certificate.

     Code MN Rule 4626.0033A

   • 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 concentration of 100 ppm quat. The bucket was refreshed and measured at a concentration of 300 ppm quat. Make sure sanitizer buckets have a concentration of 200-400 ppm quat, per manufacturer label.

     Code MN Rule 4626.0285B

4. Mar 21, 2025 Routine Score 90
   • 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 frozen/thawed broccoli soup on the walk-in cooler to only be date marked with its initial date of production. It was discussed with Person-in-Charge that they must keep track of how long TCS foods are kept before and after freezing. Make sure TCS frozen foods are dated when they are initially cooked, when they are frozen, and when they are removed from the freezer.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed there to be damaged floor tiles throughout the dish room. Repair and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Serious Priority 1 Corrected on site

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

     Observed cut melons in the 1st floor stand-up cooler to be marked with a discard date of 3/13/2025. Observed open container of brie cheese in the walk-in cooler to be date marked 3/11/2025. These items were discarded during inspection. Make sure TCS foods are used/discarded within 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed crates of food items to be stored directly on the floor in the walk-in freezer. Make sure that food items are stored at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Serious Priority 1

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

     Observed there to be no employee illness log onsite. An employee illness log will be included in this report. Keep and maintain an employee illness log at the kitchen.

     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.

     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 that an employee gets and maintains a CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed the kitchen sanitizer bucket to have a concentration of 100 ppm quat. Make sure sanitizer buckets have a concentration of 200-400 ppm quat, per manufacturer label.

     Code MN Rule 4626.0285B

5. Mar 27, 2024 Routine Score 94
   • 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 prepared sausage gravy in the 1st floor cooler to not be date marked. Observed opened garlic in oil and cooked rice in the walk-in cooler not to be date marked. Person-in-charge stated that these items were prepared within the last few days. Ensure that TCS foods are properly date marked to ensure that they are discarded or used within 7 days to prevent potential bacterial pathogen growth.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed there to be significant cracks in the floors and walls in the dish washing room. Repair and maintain physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed dish washing machine at the facility to use chlorine as a sanitizer, but there was no sanitizer test kit for chlorine. It was discussed with PIC that a test kit ensures that sanitizer concentration is strong enough to kill potential pathogens, but not too strong that it would chemically contaminate food and beverage products. Ensure that the provided test kit is appropriate for the sanitizer being used to ensure adequate concentration of sanitizer.

     Code MN Rule 4626.0715

   • 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

     Observed the handwashing sink in the dishwashing area to not be stocked with paper towels. Ensure that all handwashing sinks are properly stocked with paper towels to promote proper handwashing and drying.

     Code MN Rule 4626.1445

6. Mar 29, 2023 Routine Score 100

   Result: Complete.