Sovereign Grounds

Year by year

Inspections

1. Apr 27, 2026 Routine Score 98
   • 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 solo #6 lids. Replace with compostable or recyclable material.

     Code MCO 204.30A

   • Not serious Priority 2 Corrected on site

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

     Observed egg bites cooling in container that is covered. Instructed to uncover. Corrected on site. Keep food uncovered while cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 3 Corrected on site

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

     Observed single use supplies stored on shelf that is less than 6 inches above the ground. Relocate until shelf is raised. Corrected on site.

     Code MN Rule 4626.0955A

2. Apr 23, 2025 Routine Score 94
   • 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.

     1. Observed "Solo" lid on site with no marking on lid to determine plastic type. Unable to determine if recyclable per lid and box. Contact supplier. 2. Observed plastic lined hot cups that are not recyclable. Obtain compostable hot cups. Obtain recyclable or compostable to go products.

     Code MCO 204.30A

   • 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 interior of ice machine moldy. Instructed to drain, clean and sanitize machine.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing chlorine test kit. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 3 Corrected on site

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

     Observed wet wiping cloths in the front and back of the house stored on counter. Instructed to store in sanitizer bucket solution when not in use. Corrected on site.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CFPM license not posted. Post.

     Code MN Rule 4626.0033D

   • Serious Priority 1

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

     Missing illness log. Provided log and explained use. Be sure to record all instances of illness, including call-ins.

     Code MN Rule 4626.0040C

3. Apr 23, 2024 Routine Score 90
   • Not serious Priority 2 Corrected on site

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

     Observed sponge, soap and metal scrub brush inside hand sink. Items were removed- corrected on site. Discontinue storing any items inside hand sink to ensure hand sink is accessible.

     Code MN Rule 4626.1110AB

   • 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.

     1. Observed styrofoam to go containers on site. 2. Observed dart solo lid on site with no marking on lid to determine plastic type. Unable to determine if recyclable per lid and box. Contact supplier. Obtain recyclable or compostable to go products.

     Code MCO 204.30A

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Missing thermometer inside 3 door refrigerator and 1 door lowboy. Provide.

     Code MN Rule 4626.0620A

   • Not serious Priority 3 Corrected on site

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

     Observed wet wiping cloth stored on counter. Keep towel inside sanitizer bucket when not in use. Corrected on site.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed 2 hand sinks not sealed to wall. Repair.

     Code MN Rule 4626.0725A

   • Serious Priority 1

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

     No illness log on site. Provided log and explained use. Be sure to record all instances of employee illness.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     Person in charge unaware to report a single customer illness to the regulatory authority.

     Code MN Rule 4626.0040D

4. Apr 27, 2023 Routine Score 92
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Observed ambient temp of kitchen right side 2-door Turbo Refrigerator at 44*F Turn down thermostat so that it maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed Quiche and shell eggs at 44*F in left side Turbo Refrigerator. All TCS foods to be kept at 41*F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     Provide a hot food thermometer with a small diameter probe.

     Code MN Rule 4626.0705B

   • Not serious Priority 2 Corrected on site

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

     Observed utensils being stored in handwash sink at front counter area. Do not store anything in handsink.

     Code MN Rule 4626.1110AB