Marcy Adult Daycare Center

Year by year

Inspections

1. May 11, 2026 Routine Score 94
   • Not serious Priority 2

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

     Observed facility cooks food, then packages it, and places it out of temperature control for less than four hours for guests take as they come in. Ensure, when using Time as A Public Health Control, (TPHC) written instructions are used, staff is trained, and the food is marked for the time it came out of temperature control.

     Code MN Rule 4626.0408A

   • Serious Priority 1 Corrected on site

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed chlorine solution in three compartment sink was below 50ppm. Ensure sanitizer is at 50-200ppm concentration to properly sanitize food contact surfaces. PIC corrected at time of inspection and brought the concentration to 100PPM.

     Code MN Rule 4626.0805C1

2. May 7, 2025 Routine Score 96
   • 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 food being served to clients in Styrofoam. Ensure containers for food are reusable, recyclable or compostable. Discontinue use of Styrofoam.

     Code MCO 204.30A

   • Not serious Priority 3

     Maintain utensils and discard utensils that are not maintained in a state of repair.

     Observed thin tipped temperature device was in disrepair and did not work. Ensure measuring device is in good repair and able to accurately measure the temperature of foods.

     Code MN Rule 4626.0820A

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed chicken sitting in three compartment sink at 71F after thawing. Ensure thawing is done in an approved method, under cold running water in a prep-sink, or in a refrigerator and ensure the food does not get over 41F.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed chicken thawing in three compartment sink instead of food prep sink or in the refrigerator. Ensure three compartment sink is not being used for food preparation to prevent contamination.

     Code MN Rule 4626.0315

   • Not serious Priority 3 Corrected on site

     Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

     Observed food employee wash, rinse, sanitize and then rinse dish again before being placed to air-dry. Ensure food contact surfaces are being allowed to air-dry after sanitizing and are not rinsed after sanitizing with a chlorine or quat based sanitizer. At time of inspection PIC corrected the food employee, and the dish was re-washed, rinsed, sanitized and placed to air-dry.

     Code MN Rule 4626.0977

   • Serious Priority 1 Corrected on site

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

     Observed raw chicken thawing was at 71F. Ensure time/temperature controlled for safety (TCS) foods are kept at 41F and below. At time of inspection PIC discarded the chicken.

     Code MN Rule 4626.0395A2

3. Jun 4, 2024 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.

     Observed styrofoam to go containers on site. Ensure complete compliance with Green to Go ordinance.

     Code MCO 204.30A

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed paper towel dispenser out at one of the handwash sink. Ensure sinks are properly stocked at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles soiled with grease. Clean at a frequency to prevent accumulation.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Observed caulking at handwash sink to have worn away. Reseal sink to the wall.

     Code MN Rule 4626.0725A

   • 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 wooden spoon that is no longer smooth, nonabsorbent and easily cleanable.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Observed handwashing signage missing from a handwash sink. Ensure all handwashing sinks have proper signage.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     No thin tipped thermometer available on site.

     Code MN Rule 4626.0705B

   • 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 no datemarking system in place. Discussed with operator. All foods are used or discarded within 72 hours of preparation. Foods held for more than 24 hours are required to be date marked.

     Code MN Rule 4626.0400A

4. Jun 20, 2023 Follow-Up Score 100
   • 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 PAPER CUPS / PLATES WITH PE LINING (PLASTIC). THESE ARE NOT ALLOWED. ORDINANCE TOOK EFFECT IN 2015. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (#1, #2 AND #5) OR CERTIFIED COMPOSTABLE (BPI, ASTM 6868).

     Code MCO 204.30A

   • 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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     OBSERVED CONDENSATE LINE COMING FROM THE CEILING AND DISCHARGING INTO THE PREP SINK. REMOVE CONDENSATE LINE FROM THE PREP SINK. HAVE CONDENSATE LINE PROPERLY DRAIN TO THE NEAREST FLOOR DRAIN OR AS RECOMMENDED BY A LICENSED HVAC / PLUMBING TECHNICIAN.

     Code MN Rule 4626.1220

   • Not serious Priority 3

     LICENSE REQUIRED. It shall be unlawful for any person to conduct or operate a food establishment without obtaining a license thereof. The license issued under this chapter shall be known as a food license. No person shall engage in the business of selling food by vending machines without a license.

     ESTABLISHMENT HAVE AN INSTITUTIONAL LICENSE FOR ADULT DAYCARE. ESTABLISHMENT WAS CATERING FOOD. APPLY FOR A CATERING LICENSE BEFORE ANYMORE CATERING IS DONE. FOR LICENSING QUESTIONS, YOU CAN CALL 311 OR 612-673-2080. HTTP://WWW.CI.MINNEAPOLIS.MN.US/LICENSING/ BUSINESSLICENSES@MINNEAPOLISMN.GOV

     Code MCO 188.160

5. Jun 7, 2023 Routine Score 86
   • 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 PAPER CUPS WITH PE LINING (PLASTIC). THESE ARE NOT ALLOWED. ORDINANCE TOOK EFFECT IN 2015. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (#1, #2 AND #5) OR CERTIFIED COMPOSTABLE (BPI, ASTM 6868).

     Code MCO 204.30A

   • Not serious Priority 3

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     INSIDE WAREWASHING ROOM AND BACK ROOM WAS BIT DARK. PROVIDE ENOUGH LIGHT FOR THESE ROOMS.

     Code MN Rule 4626.1470C

   • 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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (BLEACH - CHLORINE). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     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 AVAILABLE DURING INSPECTION. YOU MUST KEEP A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.

     OBSERVED CUSTOMERS COMING AND GOING THRU THE KITCHEN. DISCUSSED WITH PIC TO KEEP BACK DOOR LOCKED SO CUSTOMERS CAN ONLY ACCESS FOOD / BUILDING FROM THE MAIN DOOR AND THEY ARE NOT CIRCULATING THRU THE KITCHEN.

     Code MN Rule 4626.0035B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     THREE COMP SINK WAS LEAKING WATER. A BUCKET AND PLASTIC BAG WERE COLLECTING WATER. REPAIR SINK. ------------------------------------------------------------------------------------------------ COLD WATER LINE AT THE HANDWASHING SINK WAS LEAKING. WATER LINE WAS SHUT OFF DURING INSPECTION. FIX COLD WATER LINE TO HAVE HOT & COLD WATER AVAILABLE FOR HANDWASHING PROCEDURE.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     HAND WASHING SINK WAS OUT OF SOAP AT TIME OF INSPECTION. YOU MUST KEEP ALL HANDWASHING SINKS FULLY STOCKED DURING SERVICE. PIC PROVIDED DISH SOAP IN THE MEANTIME.

     Code MN Rule 4626.1440

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     OBSERVED REGULAR HOUSEHOLD BLEACH IN THE ESTABLISHMENT. THIS PRODUCT IS BEING USED FOR SANITIZING. OBTAIN CHLORINE SOLUTION (BLEACH) OR OTHER SANITIZER THAT IS SPECIFIC FOR SANITIZING FOOD CONTACT SURFACES. IT WILL STATE ON THE LABEL SOMETHING LIKE “FOR SANITIZING GLASSES, DISHES, UTENSILS, ETC”. THESE PRODUCTS HAVE INSTRUCTIONS ON HOW TO USE AND DILUTE IT. ALWAYS CHECK WITH APPROPRIATE TEST STRIP THE CONCENTRATION OF THE SANITIZER. AN EXAMPLE OF THE LABEL REQUIREMENTS WAS SEND VIA TEXT / EMAIL.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     OBSERVED CONDENSATE LINE COMING FROM THE CEILING AND DISCHARGING INTO THE PREP SINK. REMOVE CONDENSATE LINE FROM THE PREP SINK. HAVE CONDENSATE LINE PROPERLY DRAIN TO THE NEAREST FLOOR DRAIN OR AS RECOMMENDED BY A LICENSED HVAC / PLUMBING TECHNICIAN.

     Code MN Rule 4626.1220

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     OBSERVED CLEAN DISHES & CUPS ON ONE END AND SOAPY SOLUTION ON THE OTHER SIDE OF THE PREP SINK. PREP SINK IS ONLY TO PREPARE FOOD. DISCONTINUE DISHWASHING AT THIS SINK AND ONLY USE THE 3-COMP SINK FOR DISHES.

     Code MN Rule 4626.0780C

   • Not serious Priority 3

     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 ORIGINAL GREY PLASTIC LINING ON NEW FRYER. OBSERVED CLEAR PLASTIC INSIDE DOORS OR REACH IN REFRIGERATOR (BACK ROOM) REMOVE MANUFACTURER PLASTICS.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     LICENSE REQUIRED. It shall be unlawful for any person to conduct or operate a food establishment without obtaining a license thereof. The license issued under this chapter shall be known as a food license. No person shall engage in the business of selling food by vending machines without a license.

     ESTABLISHMENT HAVE AN INSTITUTIONAL LICENSE FOR ADULT DAYCARE. ESTABLISHMENT WAS CATERING FOOD. APPLY FOR A CATERING LICENSE BEFORE ANYMORE CATERING IS DONE. FOR LICENSING QUESTIONS, YOU CAN CALL 311 OR 612-673-2080. HTTP://WWW.CI.MINNEAPOLIS.MN.US/LICENSING/ BUSINESSLICENSES@MINNEAPOLISMN.GOV

     Code MCO 188.160

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     MOP WAS STORED INSIDE THE MOP BUCKET. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     OPERATOR WAS WASHING AND THEN SANITIZING WITH NO RINSE STEP. THIS SEQUENCE IS NOT RIGHT. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT/UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.

     Code MN Rule 4626.0885

   • Not serious Priority 3

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

     HANDWASHING SIGN WAS MISSING AT SINK LOCATED INSIDE THE RESTROOM. PROVIDE A SIGN FOR EACH SINK.

     Code MN Rule 4626.1457