Tom's Popcorn Shop

Year by year

Inspections

1. May 6, 2025 Follow-Up Score 98
   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Observed the popcorn products that contain butter missing the allergen statement. Include. (Caramel, Jellybean, Lucky Charm, Sea Salt Double Chocolate, Double chocolate, etc.)

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 3

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

     Observed the floors throughout kitchen with food debris, trash, and random items, especially under the shelving units, underneath equipment and sinks, and in the bathroom. Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed the following areas with dust and food debris: 1. All dry storage wood shelving in back storage area 2. Other shelving throughout back kitchen area 3. Stainless steel dry storage shelves in back of house

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed kitchen area with clutter and some items not in use. Some items have been removed but there is still a lot to be done. Organize kitchen and remove items that are cluttering establishment and making it more difficult to keep clean.

     Code MN Rule 4626.1580AB

   • 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 mouse droppings on floor and some shelves in back of house. Pest control operator has been hired and visited establishment on 04/28/25. Continue to clean establishment and work with pest control operator to resolve pest control issues.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Utility sink is not in working order. Repair and use for mop water disposal purposes.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     There is no 3-compartment sink on site. Install.

     Code MN Rule 4626.0680A

2. Apr 22, 2025 Routine Score 80
   • 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 cracked wooden paddle. Discard.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Observed wooden shelves storing equipment and food. Wood is not smooth and easy to clean. Replace shelves with smooth and easy cleanable shelving or line with FRP or equivalent.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Observed the popcorn products that contain butter missing the allergen statement. Include. (Caramel, Jellybean, Lucky Charm, Sea Salt Double Chocolate, Double chocolate, etc.)

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 3

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

     Observed the floors throughout kitchen with food debris, trash, and random items, especially under the shelving units, underneath equipment and sinks, and in the bathroom. Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed the following areas with dust and food debris: 1. All dry storage wood shelving in back storage area 2. Other shelving throughout back kitchen area 3. Stainless steel shelves and rolling cart

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing sanitizer test kit. Obtain. (Chlorine test kit if using bleach)

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     No employee illness log. Provided log and explained use. Be sure to record all instances of employee illness, including call-ins.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     Observed kitchen area with clutter and some items not in use. Organize kitchen and remove items that are cluttering establishment and making it more difficult to keep clean.

     Code MN Rule 4626.1580AB

   • 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 mouse droppings on floor and some shelves in back of house. Pest control is not currently in place. Hire pest control operator and clean establishment.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Observed mouse droppings in facility. Hire pest control operators ASAP.

     Code MCO 188.590

   • 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

     Per employee, the bathroom is used for handwashing and not the hand washing sink in the kitchen. The handwashing sink in the kitchen must also be used at appropriate times per code.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Missing soap at kitchen hand sink. Provide.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Discontinue use of toilets and urinals for the disposal of mop water and similar waste..

     Per employee, the toilet is used to dump mop water. The utility sink needs to be used for mop water disposal. Repair utility sink.

     Code MN Rule 4626.1080B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Utility sink is not in working order. Repair and use for mop water purposes.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed stored utensils and other equipment not in a clean state. Keep clean.

     Code MN Rule 4626.0840A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Per employee, food contact surfaces of utensils and equipment are only washed and rinsed. Sanitizer is required after rinsing. Clean all equipment: wash, rinse, sanitize.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Based on number and types of violations, active managerial control is lacking. Food safety practices must be practiced and demonstrated.

     Code MN Rule 4626.0035DGHIKM

3. Apr 27, 2023 Routine Score 100
   • 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

     In the back room observed shelving lined with unfinished plywood and card board liners. Shelves that might be exposed to spillage or other food soiling shall be constructed of a nonabsorbent smooth material. Wood shelving can be covered with FRP or other non-absorbent material.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Observed the True 1-door refrigerator in back room holding an ambient temperature of 48*F Turn down thermostat so that unit maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB