Nellie Stone Johnson

Year by year

Inspections

1. May 19, 2026 Routine Score 100
   • Not serious Priority 3

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

     Observed the ceiling and the fan guards of the walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the floors in the walk-in cooler and under the service line stand-up coolers/warmers to be soiled. Observed the ceiling in the dish area and service/prep area to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed there to be no handwashing signs in the bathroom, dish area, and prep area handwashing sinks. A handwashing poster will be included in this report. Print and post.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Food employees must avoid recontamination of their hands after handwashing by using a disposable paper towel or similar clean barrier to close faucet handles on a handwashing sink or the handle on a restroom door.

     Observed employee to turn off the handwashing sink faucet with their hands. Make sure employees use paper towel to turn off faucet to avoid recontamination of their hands.

     Code MN Rule 4626.0070C

2. Dec 1, 2025 Routine Score 92
   • Not serious Priority 3

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

     Observed the fan guards, walls, and ceiling in the walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the floors under the service line stand-up coolers and warmers to be heavily soiled. Observed the ceiling tiles and vents throughout the kitchen area to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • 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 ant activity by the walk-in freezer/service line hand sink and in the janitor's closet around the mop sink. Observed rodent droppings under the service line stand-up coolers/warmers, in the dry storage area, and in the break areas by the lockers. Clean areas. Regularly inspect facility for pest activity and communicate pest evidence to pest control provider. Increase pest control service, as needed.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1 Corrected on site

     Food workers must wash their hands before starting food preparation tasks.

     Observed teacher helpers to put on gloves and start to scoop food at the salad bar without washing their hands. Teacher helper was instructed to wash their hands and then return to food handling. Person-in-charge was instructed to train all people that help serve food on proper handwashing practices. Make sure that all food handlers wash their hands before engaging in food handling activities.

     Code MN Rule 4626.0075A

   • Not serious Priority 3 Corrected on site

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed the interior bottom of the milk cooler to be lined with paper wrapping. Person-in-Charge removed the paper wrapping during inspection. Make sure that equipment surfaces are made of non-absorbent and cleanable materials.

     Code MN Rule 4626.0495

   • Serious Priority 1 Corrected on site

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Observed the sneeze guards at the salad bar to be folded up during inspection. Sneeze guard was folded down during the inspection. Make sure that sneeze guards remain folded down and that the sneeze guard is used in an effective way.

     Code MN Rule 4626.0320A

   • 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 there to be no State of Minnesota Certified Food Protection Manager (CFPM) certificate to be posted at the kitchen. Make sure an employee gets and maintains this certificate.

     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.

     Observed there to be no sign instructing employees to wash their hands before returning to work in the employee restroom. Post a sign reminding employees to wash their hands at each handwashing sink used by employees.

     Code MN Rule 4626.1457

3. Apr 11, 2025 Routine Score 96
   • Not serious Priority 3

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

     Observed the fan guards, ceilings, and floors of the walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the floors behind the oven to be sticky and soiled. Observed the ceilings throughout the kitchen to be dusty. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • 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 droppings in the dry storage area, by the prep area handwashing sink, and behind the service line stand-up warmers/coolers. Clean affected areas. Record any pest activity in the pest sighting log. Increase pest control services as needed.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2 Corrected on site

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

     Observed cut melons in the walk-in cooler to be tightly covered with plastic wrap. The wrap was removed during inspection. Make sure TCS foods are left uncovered while cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 2 Corrected on site

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

     Observed the prep area handwashing sink to be blocked by a large trash container. The container was moved during inspection. Make sure all handwashing sinks are kept accessible to promote employee handwashing.

     Code MN Rule 4626.1110AB

4. Nov 4, 2024 Routine Score 92
   • Not serious Priority 3

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

     Observed the ceiling and the fan guards of the walk-in cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the ceiling tiles and vents in the kitchen to be dusty/soiled. Observed the floors of the janitorial closet to be sticky and soiled. Clean these areas and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • 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 and a dead mouse underneath the service line warmers. Observed Rodent droppings in the dry storage area. Professional pest control service is provided. Clean these areas and regularly inspect facility for signs of pests. Coordinate with pest control provider when evidence of pest activity is present.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1 Corrected on site

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     Observed hose attachments at the 3-compartment sink to be hanging below the waterline in the wash basin. The attachments were removed during inspection. Make sure that the hose does not sit below the waterline.

     Code MN Rule 4626.1085A

   • Serious Priority 1 Corrected on site

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     Observed employee to briefly rinse their hands without hand soap. Employee was instructed to wash their hands with soap and water for a minimum of 20 seconds. Make sure employees wash their hands according to this code.

     Code MN Rule 4626.0070A

5. Apr 30, 2024 Routine Score 96
   • Not serious Priority 3

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

     Observed the gaskets at the walk-in cooler to be torn. Replace gaskets and maintain in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the ceilings, walls, and light shields in the walk-in cooler to be soiled with debris. Observed the fan guards in the walk-in cooler to be soiled. Observed the rack holding cooking sprays and spice mixes to be sticky. Clean these pieces of equipment and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the ceiling tiles by the walk in cooler and freezer and in the dish area to be dusty and soiled. Observed the continuous tile flooring in the walk in cooler to be soiled. Observed the floors behind the hot holding units to be heavily soiled. Clean these areas and maintain physical facilities clean.

     Code MN Rule 4626.1520A

   • 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 droppings on the floor of the janitorial closet and the adjacent room. These rooms are directly connected to the kitchen. Pest control service is provided by Adam's on a quarterly basis. Frequently inspect premises and increase service as needed.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed there to be no sign reminding employees to wash their hands in the employee restroom. Post a sign in the employee restroom.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Observed employee starting to portion ready-to-eat foods at the salad bar. Employee was instructed to wash their hands and to wear gloves when handling salad bar items. Ensure that employees wear gloves when portioning ready-to-eat foods.

     Code MN Rule 4626.0225A

6. Oct 31, 2023 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 State of Minnesota Certified Food Protection Manager (CFPM) certificate for onsite. Information for the CFPM can be found here: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Observed the dishwashing machine to not activate the 160 degrees F hot temperature sticker. The dish machine was ran multiple times, and did not observe the rinse cycle gauges exceed the required 160 degrees F temperature. Establishment did have the 3 compartment sink set up and at an appropriate sanitizer concentration. Person-In-Charge was instructed to utilize the 3 compartment sink until the dishwashing machine is serviced and can reach 160 degrees F for sanitizing utensils.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     Observed torn and hanging gaskets in the milk cooler. Observed there to be water from condensation on the floor of the walk-in cooler. Observed the dishwashing machine to be leaking and not able to reach required temperature for utensil sanitizing. Service these pieces of equipment and maintain in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.

     Observed the water pressure gauge on the dishwashing machine to reach 45 psi; the data plate for the machine states that the water pressure should be 20 psi +/- 5. Service equipment and ensure that water pressure matches the data plate requirement.

     Code MN Rule 4626.0800

   • Not serious Priority 3

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

     Observed the gaskets in the milk cooler to be soiled. Observed the fans, ceiling, floors, and plastic storage shelving in the walk-in cooler to be soiled. Clean these areas and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the floors in the dry storage area to be soiled with debris. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3 Corrected on site

     Keep the toilet room doors closed except during cleaning and maintenance operations.

     Observed the door for the bathroom in the kitchen area to be left open at the time of inspection. The door was closed during inspection. Ensure that the bathroom door is kept closed as stated in above code.

     Code MN Rule 4626.1555

   • 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 and repackaged ranch dressing, cut melon, and coleslaw in the walk-in cooler to not be date marked. Ensure that TCS foods are properly date marked for proper use or disposition of food product.

     Code MN Rule 4626.0400A

7. May 4, 2023 Routine Score 96
   • 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.

     At the time of inspection, there was not a current Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN). Attached application to State of MN with emailed report for facility CFPM to complete and send to state. Once application is approved by state and certificate is obtained, post certificate in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     High temperature dish machine's hot water sanitization temperature for the rinse cycle did not reach over 140F for sanitizing utensils. The machine was run over seven separate cycles to try to reach a hot water temperature of 160F for the rinse cycle and it did not reach on the rinse dial on the machine or the inspector's temperature disc on any of those tries. Dish machine needs to have dishes reach a minimum of 160F for them to be effectively sanitized. Inspector provided temporary fix by sanitizing dishes in the 3 basin sink with quat sanitizer as the final sanitize step. Repair dish machine so that it's hot water rinse cycle is sanitizing dishes at 160F or above and monitor and maintain.

     Code MN Rule 4626.0905B

   • 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

     Droppings were observed in the dry storage area of the facility. Traps installed by Adam's pest control were observed, and after discussing with Person In Charge (PIC), it was found that pest control may not be coming out as often as they need to. Increase pest control services to a higher frequency to control pests in the facility and maintain.

     Code MN Rule 4626.1565ABD