Brim *abf 07-aug-2026- Blfood License Lic433605 Adding Catering To License.

Year by year

Inspections

1. Mar 13, 2026 Follow-Up Score 96
   • Serious Priority 1

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

     Quat sanitizer off of the triple sink dispenser measured at 100 ppm. Service call was to be placed that day and manager to follow-up with inspector regarding findings. Until verified to be dispensing an approved concentration manually mix as needed to ensure a concentration between 200-400ppm is being maintained.

     Code MN Rule 4626.0805C3

2. Feb 27, 2026 Routine Score 88
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     As mentioned in the last inspection report, the avocado pesto that is being brought in and out of the cooler each day to store on the line over ice is not holding proper temperature, not being held by mechanical refrigeration, and is a portion size that is too big for strict time management. This product was observed at 61 degrees F and date marked 5 days prior. Ensure that the small working portions of foods held on the line are only portions that will be used quickly and not at risk of elongated holding times. This has been ongoing for three consecutive inspection cycles. Further non-compliance may result in additional administrative action.

     Code MN Rule 4626.0395A2

   • 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.

     Multiple examples of in-house made TCS foods that have been made, frozen, and later moved into the fridge with only the original production date present. Even though it appears that these foods are being held beyond 7 days in the cooler, they are not. Update the date marking system to track how long foods have been held in a refrigerated state. Time in the freezer does not count towards the 7-day shelf limit.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Multiple examples of cooked foods cooling at room temperature for elongated periods of time with food temperatures measured between 95-70 degrees F. Brief venting of sheet pans once removed from the oven is OK, however once the food has reached the temperature danger zone (below 135 degrees F) those pans need to be moved into the speed rack in the walk-in cooler.

     Code MN Rule 4626.0390A

   • Serious Priority 1

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

     The concentration of quat sanitizer at the triple sink dispenser was measured below the minimum approved range. A service call was placed later that day and the manager followed up with corrective action. Ensure that the concentration of the sanitizers is maintained within the approved range.

     Code MN Rule 4626.0805C3

3. Mar 28, 2025 Routine Score 92
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     As mentioned in the last inspection report the avocado pesto that is being brought in and out of the cooler each day to store on the line over ice is not holding proper temperature, not being held by mechanical refrigeration, and is a portion size that is too big for strict time management. This product was observed at 61 degrees F and date marked 5 days prior. Ensure that the small working portions of foods held on the line are only portions that will be used quickly and not at risk of elongated holding times.

     Code MN Rule 4626.0395A2

   • 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.

     There are multiple examples of batched sauces that are separated into numerous squeeze bottles that are not date marked. Either date mark individual bottles or create a system such as a rubric or log that identifies the production date of each batch.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     This facility uses both quat and chlorine sanitizers, but a working test kit for either was not available during the inspection. The quat kit had become damaged rendering it unusable and no chlorine kit was present. Provide and regularly use sanitizer test kits for both of these sanitizers.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Hand sink behind the counter is missing hand washing reminder signage. Sample signage is being provided with the report. Ensure that all hand sinks have handwashing reminder signage near them.

     Code MN Rule 4626.1457

   • 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.

     Togo coffee lids are black #6 polystyrene material. This material is not recyclable or compostable. Discontinue procuring this product and switch to a material that is not black plastic, is either a #1,2, or 5 plastic, or is compostable.

     Code MCO 204.30A

4. Apr 11, 2024 Follow-Up Score 94
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Multiple TCS foods such as cooked beet and hummus on the front service cold plate were holding between 49-42 degrees F. Alternative mechanical refrigeration was reviewed with the owner. Ensure that all cold TCS foods are holding at or below 41 degrees F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     No method to test the rack temperature of the hot water dish machine was on-site. Effective testing methods such as a min/max waterproof thermometer and single use t-sticks were reviewed during the inspection. Procure and routinely use a hot water test kit to ensure that the rack temperature within the machine is at or above 160 degrees F.

     Code MN Rule 4626.0710B

5. Mar 28, 2024 Routine Score 78
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     TCS foods in the lower reach-in cooler on the front line were holding between 49-51 degrees F. The tops of TCS foods on the cold plate within the front line were holding between 45-55 degrees F. Refrigeration troubleshooting discussed, stock times verified, and proper equipment for effective cold holding were reviewed. Ensure that all cold TCS foods are holding at or below 41 degrees F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Facility is maintaining large amounts of TCS foods at room temperature near the cook line without first developing written procedures and creating proper time controls. Effective time controls reviewed during the inspection. Ensure that written procedures have been developed, are trained on, and adhered to when using time as a public health control.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

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

     Facility has a high temperature dishwasher but no means to measure/test the internal temperature of the machine during a cycle. Testing kit options were reviewed during the inspection. Ensure that a means to measure the maximum temperature of rack within a cycle is procured, maintained on site and routinely used to verify rack temperature.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Cook observed handling ready to eat foods such as sandwich tops with his bare hands. This practice was discontinued during the inspection and the cook put on gloves. Ensure that ready to eat foods are not handled with bare hands.

     Code MN Rule 4626.0225A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The hand sink within the kitchen area had no supply of soap. Supply of soap was stocked during the inspection. Ensure that all hand sinks have a supply of soap near them.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     Handwashing reminder signage is missing from the bathroom. Ensure that all hand sinks have a sign near them reminding employees to wash their hands.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Consumer warning statement at the bottom of the menu is missing a line indicating that these foods contain raw or undercooked animal foods. Include this line with the next menu reprint. Consult inspector as needed.

     Code MN Rule 4626.0442B

   • Serious Priority 1

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

     No employee illness log present within the facility. Sample log is being provided with this report and logging requirements were reviewed during the inspection. Maintain an employee illness log on site and ensure that all persons in charge have access to it and know how to use it.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Facility only has a thick manual type thermometer but cooks thin meats such as eggs. Obtain and utilize a thin tipped thermometer to ensure temperatures are being met and maintained.

     Code MN Rule 4626.0705B

6. Apr 7, 2023 Routine Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     POST CFPM CERTIFICATE.

     Code MN Rule 4626.0033D