Sift Gluten Free

Year by year

Inspections

1. Dec 23, 2025 VerRec Score 100

   Result: Complete.

2. Dec 19, 2025 Routine Score 98
   • Not serious Priority 2

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

     Establishment uses time as a public health control for sausage egg cheese muffins on weekends. Time is labeled when set out of temperature control. Muffins are warmed and then kept out for 2 hours. If leftovers, they are discarded. Complete TPHC form provided.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

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

     Observed buildup of debris on floors in main kitchen and side kitchen. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     1. The floor grout in main kitchen is breaking down making floors harder to clean. 2. The sealed floors in side kitchen seems to be degrading in some areas. Repair floors.

     Code MN Rule 4626.1515

   • Not serious Priority 3 Corrected on site

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     Observed employee stacking dishes while they were still wet and not fully dry. Instructed to discontinue. Corrected on site. Be sure employees are aware to not stack dishes until fully dried.

     Code MN Rule 4626.0935

3. Jun 12, 2024 Routine Score 94
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Missing device to measure 160 degree rack temperature of dish machine. Obtain.

     Code MN Rule 4626.0710B

   • 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 mold build up on interior of ice machine. Clean/sanitize.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

     PSI gauge on dish machine observed above 30 psi. Adjust to range of 15-25 psi.

     Code MN Rule 4626.0563

   • 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.

     Measured rack temperature at 151 degrees, below the required 160 degrees. Have machine serviced and complete sanitizing in 3 compartment sink until repaired.

     Code MN Rule 4626.0905B

4. Jun 14, 2023 Routine Score 90
   • Not serious Priority 2

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

     Access to the hand wash sink located beside the dishmachine was blocked by a utility cart. Keep hand sink accessible for hand washing

     Code MN Rule 4626.1110AB

   • Not serious Priority 3 Corrected on site

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

     There was no sanitizer in sanitizer bucket at kitchen1-compartment food prep sink. Maintain sanitizer buckets with 200 PPM quat.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Replace the unreadable final rinse temperature gauge on the high temp dishmachine.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Provide and maintain soap in dispenser at hand sink next to 3-comp sink.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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

     Provide and maintain paper towels in dispenser next to 3-comp sink.

     Code MN Rule 4626.1445

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     There was 0 PPM quat sanitizer in kitchen 3-comp sink. This was corrected to 400 PPM.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Install a mop hanger over basement mop sink.

     Code MN Rule 4626.1515