Chatime

Year by year

Inspections

1. Mar 4, 2026 Routine Score 98
   • 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.

     No State of Minnesota Health Department Certified Food Protection Manager for the facility food operation. Note: Make sure that at least one fulltime employee holds a State of MN-issued CFPM certificate. Note: For details, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     Food thermometer not provided onsite for use. Note: Provide & use it to monitor internal food temperature.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

     The door of employee's unisex rest room in the back area not self-closing. Note: Provide door closing arm so as to make it self-closing

     Code MN Rule 4626.1390

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service items in cardboard boxes stored on the floor in the back storage area. Note: Store them off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     Metallic panel on the ice maker was loose and need securing. Note: Secure it.

     Code MN Rule 4626.0735AB

2. Mar 27, 2025 Follow-Up Score 94
   • 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.

     There is no State of Minnesota Health Department Certified Food Protection Manager for the facility. Note: Make sure that at least one fulltime employee holds a State of MN-issued CFPM certificate. The copy must be posted onsite as well. Note: For details, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Handwashing signage still missing from the hand sink located at the front service line area. Note: Post the signage as required.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     Food thermometer not provided onsite for use. Note: Provide & use it to monitor internal food temperature.

     Code MN Rule 4626.0705A

   • 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.)

     Tapioca observed hot held at 116 F on the service line. Note: PIC reheated it to 165 F for correction. Discontinue turning down the hot holding unit temperature. Note: For details, please see the food safety fact sheet sent with the report

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

     Employee's unisex rest room door in the back area not self-closing. Note: Provide door closing arm so as to make it self-closing

     Code MN Rule 4626.1390

3. Mar 13, 2025 Routine Score 90
   • 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.

     No State of Minnesota Health Department Certified Food Protection Manager for the facility. Note: Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as required. Note: For details, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Handwashing signage missing from the hand sink located at the front service line area. Note: Post signage as required.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     Food thermometer not provided onsite for use. Note: Provide & use it to monitor internal food temperature.

     Code MN Rule 4626.0705A

   • Serious Priority 1

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

     No employee's illness log maintained onsite. Note: The copy of the template handed out onsite.

     Code MN Rule 4626.0040C

   • 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.)

     Tapioca observed hot held at 117 F on the service line. Note: PIC reheated it to 165 F for correction.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

     Employee's unisex rest room door not self-closing. Note: Provide door closing arm so as to make it self-closing

     Code MN Rule 4626.1390

4. Apr 12, 2024 Routine Score 94
   • 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 Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as required. Note: For details, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Handwashing signage missing from the hand sinks located at the front service line area. Note: Post signage

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     Food thermometer not provided onsite for use. Note: Provide & use it to monitor internal food temperature.

     Code MN Rule 4626.0705A

   • Serious Priority 1

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

     No employee's illness log provided onsite. Note: Either develop your own or use the template sent with the report.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current food license not posted. Note: Post the current license. as required.

     Code MCO 188.390

5. Apr 21, 2023 Routine Score 94
   • Not serious Priority 3

     Label all food packages as required by the law.

     The facility did not have labels for the repackaged macaroons. Also, the facility was packaged half gallons of tea. Labels are required The label needs the following information; business name, business address, product name, and complete ingredient list in descending order or net weight and content.

     Code MN Rule 4626.0435A

   • Not serious Priority 2

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

     The facility did not have a written time as a public health control procedure on-site for the tapioca pearls. Develop written procedures and keep on-site.

     Code MN Rule 4626.0408A

   • 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.

     The facility did not have a certified food protection manager on-site. Go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     The handwashing sinks did not have a handwashing sign. Post signage.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     The floors throughout the facility were dirty and sticky. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their quat test strips. Get test strips.

     Code MN Rule 4626.0715

   • 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

     The interior of the ice machine had mold build up. Dump ice and clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

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

     The facility did not have a food thermometer located on-site. Provide.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

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

     The basement had a large amount of storage. Remove unnecessary items and organize.

     Code MN Rule 4626.1580AB