Dancing Bear Chocolate

Year by year

Inspections

1. Jul 9, 2026 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 chest freezer to have ice accumulation. Empty and defrost. Keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed packaged baked goods and ice cream for sale (produced onsite at the facility) to be missing required information on the product labels. Labels were specifically missing nutritional information and detailed ingredient list. Information on labeling requirements will be included in this report. Label food products as required by law.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed a domestic stand-up refrigerator to be used for food storage in the basement. Discontinue use of non-commercial/domestic food service equipment.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Observed food products to be stored in rooms with carpeting, without drop ceilings, and without cleanable walls. Only store food products in areas with approved floors, walls, and ceilings.

     Code MN Rule 4626.1325A1

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed cutting boards with discolored surfaces. Resurface/replace discolored cutting boards. Make sure food contact equipment is kept clean to sight and touch.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Only use single-service items one time.

     Observed facility to reuse single-use food containers (cheese, ice cream, etc.) for food storage. Only use single-use containers once.

     Code MN Rule 4626.0830

   • 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 tabouli salad and bechamel sauce in the stand-up cooler to not be date marked. Per person-in-Charge, items were prepared 3/4 days prior to inspection. Make sure prepared TCS foods are properly date marked to ensure proper use/discard within 7 days.

     Code MN Rule 4626.0400A

2. Jun 12, 2025 Routine Score 100
   • Not serious Priority 3

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

     Observed the chest freezer to have significant ice build-up. Empty and defrost. Keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed packaged baked goods and deli items for sale (produced onsite at the facility) to be missing required information on the product labels. Labels were specifically missing nutritional information and detailed ingredient list. Information on labeling requirements will be included in this report. Label food products as required by law.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the interior of the stand-up cooler to be soiled. Clean and keep clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed a domestic stand-up refrigerator to be used for storage of eggs in the basement. Discontinue use of non-commercial/domestic food service equipment.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Observed food products to be stored in rooms with carpeting, without drop ceilings, and without cleanable walls. Only store food products in areas with approved floors, walls, and ceilings.

     Code MN Rule 4626.1325A1

3. Jun 7, 2024 Routine Score 96
   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed unprotected ice wands stored directly in the interior of the upstairs ice chest. Observed citrus zesters to be stored handing in between storage racking. Store utensils as discussed to protect from potential contamination.

     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.

     Observed both ice chests (upstairs and downstairs) to have heavy accumulation of ice. Defrost and maintain ice chests in good repair.

     Code MN Rule 4626.0735AB

   • 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 couscous, cilantro dressing (containing oil and garlic), cooked chicken, and cooked turkey to not be date marked. Person-in-Charge (PIC) stated that these items were made earlier in the week. It was discussed with PIC that a date marking system must be put in place to help prevent bacterial growth on TCS foods. Date mark TCS foods to ensure proper use/disposal of food products.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed packaged baked goods and deli items for sale (produced onsite at the facility) to be missing required information on the product labels. Labels were specifically missing nutritional information and detailed ingredient list. Information on labeling requirements will be included in this report. Label food products as required by law.

     Code MN Rule 4626.0435A

   • Not serious Priority 2 Corrected on site

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

     Observed chicken pasta salad to be cooling for 1 hour in the display cooler at 50 degrees F. PIC stated that the cooled chicken was mixed with room temperature, non-TCS ingredients prior to being put in the display cooler. The chicken pasta salad was displayed in a tightly covered container for service. The chicken pasta salad was removed from the display cooler, placed in the stand-up freezer, and containers were uncovered to allow the salad to properly cool. Keep containers containing cooling TCS food products uncovered to allow for proper cooling.

     Code MN Rule 4626.0390B

4. Jun 8, 2023 Routine Score 96
   • Serious Priority 1 Corrected on site

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

     Carrot Cake with cream cheese frosting, German Chocolate cake, and a chocolate drink were observed in the Display Cooler cold holding at 47F, 46F, and 49F respectively. Cooler air temperature measured 45F at the time of inspection. It was not known how long the unit was holding these foods above 41F and operator made decision to discard the products that were above 41F and had been there overnight. All items listed were discarded. Operator set cooler 5F cooler and air temperature was measuring around 38F. Monitor temperature of the unit more frequently and do not use cooler for cooling foods, rather use another cooler to cool products and then when products are fully cooled, they can be displayed in the Display Cooler. Maintain all TCS foods at or below 41F at all times.

     Code MN Rule 4626.0395A2