Tao Enterprises INC

Year	Inspections	Violations	Serious
2026	5	40	9
2025	3	35	11
2024	2	22	3
2023	2	11	2

Sep 15, 2026 Follow-Up Score 100

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 YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Note: establishments have 45 days from opening to have a CFPM on site. If found again, this violation may trigger a citation on your next routine inspection.

Code MN Rule 4626.0033A
Not serious Priority 3
Keep the physical facilities in good repair.

OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.

Code MN Rule 4626.1515
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS.

Code MN Rule 4626.0735AB
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 AT STAINLESS STEEL COLD HOLDING UNIT (NEXT TO DISH MACHINE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

Code MN Rule 4626.0495
Not serious Priority 3
Discontinue offering food to consumers in a misleading or misinforming manner.

DO NOT USE OR CLAIM MEDICAL TERMINOLOGY ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, FOR “WEIGHT LOSS”, IMMUNITY, CLEANSING, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE. ALSO MODIFY YOUR ONLINE MENU. IF FOUND AGAIN, THIS VIOLATION MAY TRIGGER A CITATION.

Code MN Rule 4626.0430A

Sep 1, 2026 Follow-Up Score 90

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 YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Note: establishments have 45 days from opening to have a CFPM on site. If found again, this violation may trigger a citation on your next routine inspection.

Code MN Rule 4626.0033A
Not serious Priority 3
Keep the physical facilities in good repair.

OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.

Code MN Rule 4626.1515
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS. -------------------------------------------------------------------------------------------------- SOME COOLERS ARE NOT KEEPING FOOD AT 41F. SEE TEMP. CHART FOR LOCATIONS. REPAIR OR REPLACE ANY COLD HOLDING UNIT THAT IS NO ABLE TO TO KEEP TCS FOODS AT

Code MN Rule 4626.0735AB
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: GARBANZO AT 46F AND CHEESE AT 46F SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( A CITATION WARNING WAS ISSUE ON 7/16/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2016. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200. CITATION DOUBLE EACH TIME THEY ARE TRIGGERED.

Code MN Rule 4626.0395A2
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 AT STAINLESS STEEL COLD HOLDING UNIT (NEXT TO DISH MACHINE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

Code MN Rule 4626.0495
Serious Priority 1
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives

SAME MENU AS 2025 AND SAME AS PREVIOUS VISIT. OBSERVED DRINKS ON THE MENU THAT CONTAIN UNAPPROVED ADDITIVES. FOR EXAMPLE: KAVA, SPITULINA, ASHWAGANDHA, CHLOROPHYLL, ETC. DISCONTINUE USE OF UNAPPROVED ADDITIVES. NOTE: DIETARY SUPPLEMENTS CANNOT BE ADDED TO FOOD. A CITATION WARNING WAS ISSUE ON 06/13/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2020. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200. CITATIONS DOUBLE WITHIN 24 MONTHS.

Code MN Rule 4626.0250A
Not serious Priority 3
Discontinue offering food to consumers in a misleading or misinforming manner.

NO MENU CHANGES OBSERVED SINCE LAST VISIT. DO NOT USE OR CLAIM MEDICAL TERMINOLOGY ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, FOR “WEIGHT LOSS”, IMMUNITY, CLEANSING, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE. ALSO MODIFY YOUR ONLINE MENU. IF FOUND AGAIN, THIS VIOLATION MAY TRIGGER A CITATION.

Code MN Rule 4626.0430A
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

ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MANY REPEAT AND ONGOING VIOLATIONS, INCLUDING COLD HOLDING AND MENU ISSUES. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

Code MN Rule 4626.0035DGHIKM

Aug 18, 2026 Follow-Up Score 90

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 YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Note: establishments have 45 days from opening to have a CFPM on site. If found again, this violation may trigger a citation on your next routine inspection.

Code MN Rule 4626.0033A
Not serious Priority 3
Keep the physical facilities in good repair.

OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.

Code MN Rule 4626.1515
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS. -------------------------------------------------------------------------------------------------- SOME COOLERS ARE NOT KEEPING FOOD AT 41F. SEE TEMP. CHART FOR LOCATIONS. REPAIR OR REPLACE ANY COLD HOLDING UNIT THAT IS NO ABLE TO TO KEEP TCS FOODS AT

Code MN Rule 4626.0735AB
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: CHOCOLATE / NUTTY DESSERT AT 45F AND TOMATO AT 46F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( A CITATION WARNING WAS ISSUE ON 7/16/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2016. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200. CITATION DOUBLE EACH TIME THEY ARE TRIGGERED.

Code MN Rule 4626.0395A2
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 AT STAINLESS STEEL COLD HOLDING UNIT (NEXT TO DISH MACHINE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

Code MN Rule 4626.0495
Serious Priority 1
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives

SAME MENU AS 2025 AND SAME AS PREVIOUS VISIT. OBSERVED DRINKS ON THE MENU THAT CONTAIN UNAPPROVED ADDITIVES. FOR EXAMPLE: KAVA, SPITULINA, ASHWAGANDHA, CHLOROPHYLL, ETC. DISCONTINUE USE OF UNAPPROVED ADDITIVES. NOTE: DIETARY SUPPLEMENTS CANNOT BE ADDED TO FOOD. A CITATION WARNING WAS ISSUE ON 06/13/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2020. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200. CITATIONS DOUBLE WITHIN 24 MONTHS.

Code MN Rule 4626.0250A
Not serious Priority 3
Discontinue offering food to consumers in a misleading or misinforming manner.

DO NOT USE OR CLAIM MEDICAL TERMINOLOGY ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, FOR “WEIGHT LOSS”, IMMUNITY, CLEANSING, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE. ALSO MODIFY YOUR ONLINE MENU. IF FOUND AGAIN, THIS VIOLATION MAY TRIGGER A CITATION.

Code MN Rule 4626.0430A
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

ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS, MANY REPEAT AND ONGOING VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

Code MN Rule 4626.0035DGHIKM

Aug 4, 2026 Follow-Up Score 90

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 YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Note: establishments have 45 days from opening to have a CFPM on site. If found again, this violation may trigger a citation on your next routine inspection.

Code MN Rule 4626.0033A
Not serious Priority 3
Keep the physical facilities in good repair.

OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.

Code MN Rule 4626.1515
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS. -------------------------------------------------------------------------------------------------- SOME COOLERS ARE NOT KEEPING FOOD AT 41F. SEE TEMP. CHART FOR LOCATIONS. REPAIR OR REPLACE ANY COLD HOLDING UNIT THAT IS NO ABLE TO TO KEEP TCS FOODS AT

Code MN Rule 4626.0735AB
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: BEANS AT 45F AND EGGS AT 44F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( A CITATION WARNING WAS ISSUE ON 7/16/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2016. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200.

Code MN Rule 4626.0395A2
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 AT STAINLESS STEEL COLD HOLDING UNIT (NEXT TO DISH MACHINE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

Code MN Rule 4626.0495
Serious Priority 1
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives

SAME MENU AS 2025 AND SAME AS PREVIOUS VISIT. OBSERVED DRINKS ON THE MENU THAT CONTAIN UNAPPROVED ADDITIVES. FOR EXAMPLE: KAVA, SPITULINA, ASHWAGANDHA, CHLOROPHYLL, ETC. DISCONTINUE USE OF UNAPPROVED ADDITIVES. NOTE: DIETARY SUPPLEMENTS CANNOT BE ADDED TO FOOD. A CITATION WARNING WAS ISSUE ON 06/13/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2020. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200. CITATIONS DOUBLE WITHIN 24 MONTHS.

Code MN Rule 4626.0250A
Not serious Priority 3
Discontinue offering food to consumers in a misleading or misinforming manner.

NO MENU CHANGES OBSERVED SINCE LAST VISIT. DO NOT USE OR CLAIM MEDICAL TERMINOLOGY ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, FOR “WEIGHT LOSS”, IMMUNITY, CLEANSING, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE. ALSO MODIFY YOUR ONLINE MENU. IF FOUND AGAIN, THIS VIOLATION MAY TRIGGER A CITATION.

Code MN Rule 4626.0430A
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

ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MANY REPEAT AND ONGOING VIOLATIONS, INCLUDING COLD HOLDING AND MENU ISSUES. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

Code MN Rule 4626.0035DGHIKM

Jul 8, 2026 Routine Score 86

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 YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Note: establishments have 45 days from opening to have a CFPM on site. If found again, this violation may trigger a citation on your next routine inspection.

Code MN Rule 4626.0033A
Not serious Priority 3
Keep the physical facilities in good repair.

OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.

Code MN Rule 4626.1515
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS. -------------------------------------------------------------------------------------------------- SOME COOLERS ARE NOT KEEPING FOOD AT 41F. SEE TEMP. CHART FOR LOCATIONS. REPAIR OR REPLACE ANY COLD HOLDING UNIT THAT IS NO ABLE TO TO KEEP TCS FOODS AT

Code MN Rule 4626.0735AB
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: CASHEW MILK AT 51F AND CHEESE AT 49F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( A CITATION WARNING WAS ISSUE ON 7/16/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2016. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200.

Code MN Rule 4626.0395A2
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 AT STAINLESS STEEL COLD HOLDING UNIT (NEXT TO DISH MACHINE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

Code MN Rule 4626.0495
Serious Priority 1
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives

SAME MENU AS 2025: OBSERVED DRINKS ON THE MENU THAT CONTAIN UNAPPROVED ADDITIVES. FOR EXAMPLE: CAVA, SPITULINA, ASHWAGANDHA, CHLOROPHYLL, ETC. DISCONTINUE USE OF UNAPPROVED ADDITIVES. NOTE: DIETARY SUPPLEMENTS CANNOT BE ADDED TO FOOD. SUCH AS CHLOROPHYLL. A CITATION WARNING WAS ISSUE ON 06/13/2025. A HISTORY OF SAME VIOLATION IS LISTED SINCE 2020. THIS VIOLATION TRIGGERED A CITATION. CITATIONS START AT $200. CITATIONS DOUBLE WITHIN 24 MONTHS.

Code MN Rule 4626.0250A
Not serious Priority 3
Discontinue offering food to consumers in a misleading or misinforming manner.

DO NOT USE OR CLAIM MEDICAL TERMINOLOGY ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, FOR “WEIGHT LOSS”, IMMUNITY, CLEANSING, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE. ALSO MODIFY YOUR ONLINE MENU. IF FOUND AGAIN, THIS VIOLATION MAY TRIGGER A CITATION.

Code MN Rule 4626.0430A
Not serious Priority 3
The business license must be posted where it can be easily seen.

2026 LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE.

Code MCO 188.390
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

ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS, MANY REPEAT AND ONGOING VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

Code MN Rule 4626.0035DGHIKM
Serious Priority 1
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.

DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE TO AVOID CITATIONS ON FUTURE INSPECTIONS.

Code MN Rule 4626.0805C1
Not serious Priority 3 Corrected on site
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

OBSERVED SANITIZER BUCKET REGISTERING 10PPM OF CHLORINE SANITIZER. RANGE FOR CHLORINE IS 50-200PPM. PIC MADE NEW SOLUTION TO READ 200PPM.

Code MN Rule 4626.0285B

Jul 16, 2025 Follow-Up Score 92

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 YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, 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
Keep the physical facilities in good repair.

OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.

Code MN Rule 4626.1515
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS. -------------------------------------------------------------------------------------------------- GLASS DISPLAY COOLER AND LOWBOY COOLER (COFFEE SHOP AREA) ARE NOT KEEPING FOOD AT 41F REPAIR OR REPLACE THESE UNITS TO BE ABLE TO KEEP TCS FOODS AT

Code MN Rule 4626.0735AB
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING (LOWBOY COOLER). FOR EXAMPLE: CASHEW MILK AT 51F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( NOTE: GLASS DISPLAY COOLER WAS NOT IN USE AT THIS TIME. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200.

Code MN Rule 4626.0395A2
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 AT STAINLESS STEEL UNIT (NEXT TO DISH MACHINE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

Code MN Rule 4626.0495
Serious Priority 1
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives

OBSERVED DRINKS ON THE MENU THAT CONTAIN UNAPPROVED ADDITIVES. FOR EXAMPLE: CAVA, CBD OILS, SPITULINA, ASHWAGANDHA, ETC. DISCONTINUE USE OF UNAPPROVED ADDITIVES. NOTE: DIETARY SUPPLEMENTS CANNOT BE ADDED TO FOOD. A CITATION WAS ISSUES SINCE THIS VIOLATION WAS DISCUSSED SINCE 2020. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200. THEY WILL DOUBLE ON NEXT OCCURRENCE.

Code MN Rule 4626.0250A
Not serious Priority 3
Discontinue offering food to consumers in a misleading or misinforming manner.

DO NOT USE OR CLAIM MEDICAL TERMINOLOGY ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE.

Code MN Rule 4626.0430A

Jul 3, 2025 Follow-Up Score 82

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 YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, 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
Keep the physical facilities in good repair.

OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.

Code MN Rule 4626.1515
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 UPSIDE DOWN AT THE MOP SINK. 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
Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

DOOR OF THE RESTROOM WAS TOO SMALL, MISSING TOP AND BOTTOM PART. THIS IS CREATING A LARGE HOLE ON THE BOTTOM AND TOP OF THE OPENING, MAKING LOOK LIKE A RESTROOM STALL. RESTROOM OPENS TO PREP ROOM IN THE BASEMENT. PROVIDE A LARGER DOOR THAT COMPLETELY CLOSE THE RESTROOM OPENING. KEEP “SELF-CLOSING” MECHANISM.

Code MN Rule 4626.1390
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS. -------------------------------------------------------------------------------------------------- GLASS DISPLAY COOLER AND LOWBOY COOLER (COFFEE SHOP AREA) ARE NOT KEEPING FOOD AT 41F REPAIR OR REPLACE THESE UNITS TO BE ABLE TO KEEP TCS FOODS AT

Code MN Rule 4626.0735AB
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.

Code MN Rule 4626.1620
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING (GLASS DISPLAY COOLER AND LOWBOY COOLER). FOR EXAMPLE: MILK AT 48F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200.

Code MN Rule 4626.0395A2
Serious Priority 1
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.

DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.

Code MN Rule 4626.0805C1
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 AT STAINLESS STEEL UNIT (NEXT TO DISH MACHINE). REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

Code MN Rule 4626.0495
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

ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS, MANY REPEAT AND ONGOING VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

Code MN Rule 4626.0035DGHIKM
Serious Priority 1
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives

OBSERVED DRINKS ON THE MENU THAT CONTAIN UNAPPROVED ADDITIVES. FOR EXAMPLE: CAVA, CBD OILS, SPITULINA, ASHWAGANDHA, ETC. DISCONTINUE USE OF UNAPPROVED ADDITIVES. NOTE: DIETARY SUPPLEMENTS CANNOT BE ADDED TO FOOD. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200.

Code MN Rule 4626.0250A
Not serious Priority 3
Discontinue offering food to consumers in a misleading or misinforming manner.

DO NOT CLAIM MEDICAL TERM ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE.

Code MN Rule 4626.0430A

Jun 13, 2025 Routine Score 78

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 YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, 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
Keep the physical facilities in good repair.

OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). OBSERVED SOME QUARRY TILES MISSING IN THE KITCHEN (MAIN FLOOR) BEHIND GLASS DISPLAY COOLER. REPLACE ANY MISSING OR BROKEN TILES IN THE FACILITY.

Code MN Rule 4626.1515
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 UPSIDE DOWN AT THE MOP SINK. 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
Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

DOOR OF THE RESTROOM WAS TOO SMALL, MISSING TOP AND BOTTOM PART. THIS IS CREATING A LARGE HOLE ON THE BOTTOM AND TOP OF THE OPENING, MAKING LOOK LIKE A RESTROOM STALL. RESTROOM OPENS TO PREP ROOM IN THE BASEMENT. PROVIDE A LARGER DOOR THAT COMPLETELY CLOSE THE RESTROOM OPENING. KEEP “SELF-CLOSING” MECHANISM.

Code MN Rule 4626.1390
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR WITH QUESTIONS.

Code MN Rule 4626.0735AB
Not serious Priority 3
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

HAND WASHING SIGN WAS MISSING AT HAND SINK IN THE KITCHEN (BASEMENT). PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

Code MN Rule 4626.1457
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.

Code MN Rule 4626.1620
Not serious Priority 3 Corrected on site
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

OBSERVED WET TOWEL HANGING FROM THE SANI BUCKET. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER SOLUTION. PIC PLACED TOWEL BACK INSIDE THE BUCKET. ---------------------------------------------------------------------------------------------------------- OBSERVED SANITIZER BUCKET REGISTERING 10PPM OF CHLORINE SANITIZER. RANGE FOR CHLORINE IS 50-200PPM. PIC MADE NEW SOLUTION TO READ 200PPM.

Code MN Rule 4626.0285B
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

EMPLOYEE ILLNESS LOG WAS MISSING THE “RETURN TO WORK DATE” ON SOME REPORTED ILLNESS. MOVING FORWARD, DO NOT FORGET TO RECORD ALL REQUIRED INFORMATION (EACH COLUMN AS LISTED ON THE LOG), INCLUDING THE RETURN TO WORK DATE.

Code MN Rule 4626.0040C
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING (GLASS DISPLAY COOLER AND LOWBOY COOLER). FOR EXAMPLE: LEMON BARS AT 57F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW.

Code MN Rule 4626.0395A2
Serious Priority 1
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.

DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.

Code MN Rule 4626.0805C1
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 AT STAINLESS STEEL DISH MACHINE. REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

Code MN Rule 4626.0495
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

ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS, MANY REPEAT AND ONGOING VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

Code MN Rule 4626.0035DGHIKM
Serious Priority 1
Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives

OBSERVED DRINKS ON THE MENU THAT CONTAIN UNAPPROVED ADDITIVES. FOR EXAMPLE: CAVA, CBD OILS, SPITULINA, ASHWAGANDHA, ETC. DISCONTINUE USE OF UNAPPROVED ADDITIVES. NOTE: DIETARY SUPPLEMENTS CANNOT BE ADDED TO FOOD. IF FOUND AGAIN, THIS VIOLATION MAY GENERATE A CITATION. CITATIONS START AT $200.

Code MN Rule 4626.0250A
Not serious Priority 3
Discontinue offering food to consumers in a misleading or misinforming manner.

DO NOT CLAIM MEDICAL TERMS ON YOUR MENU OR MISLEAD CUSTOMERS WITH TERMS LIKE “SOOTHE ANXIETY”, “ANTI-INFLAMMATORY”, “ANTIOXIDANT”, ETC. MODIFY YOUR MENU TO REFLECT THESE CHANGES AND COMPLY WITH THE RULE.

Code MN Rule 4626.0430A
Not serious Priority 3
The business license must be posted where it can be easily seen.

2025 – 2026 LICENSE WAS NOT POSTED. POST CURRENT LICENSE ON A VISIBLE PLACE.

Code MCO 188.390

Jul 1, 2024 Follow-Up Score 100

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 IMMEDIATELY SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, 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
Keep the physical facilities in good repair.

OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). REPLACE MISSING OR BROKEN TILES.

Code MN Rule 4626.1515
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 UPSIDE DOWN AT THE MOP SINK. 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
Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

DOOR OF THE RESTROOM WAS TOO SMALL, MISSING TOP AND BOTTOM PART. THIS IS CREATING A LARGE HOLE ON THE BOTTOM AND TOP OF THE OPENING, MAKING LOOK LIKE A RESTROOM STALL. RESTROOM OPENS TO PREP ROOM IN THE BASEMENT. PROVIDE A LARGER DOOR THAT COMPLETELY CLOSE THE RESTROOM OPENING. KEEP “SELF-CLOSING” MECHANISM.

Code MN Rule 4626.1390
Not serious Priority 3
Keep the plumbing system in good repair.

PREP. SINK IN THE BASEMENT WAS LEAKING WATER. BUCKET WAS COLLECTING WATER. FIX WATER LEAK.

Code MN Rule 4626.1040B
Not serious Priority 3
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.

Code MN Rule 4626.0565
Not serious Priority 3
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

OBSERVED KITCHEN UTENSILS STORED INSIDE CONTAINERS WITH STAGNANT WATER IN BETWEEN USES (WATER REGISTERED 77F). DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. YOU COULD ALSO STORE THESE UTENSILS IN WATER MAINTAINING A TEMPERATURE OF 135F OR MORE.

Code MN Rule 4626.0275F
Not serious Priority 3
Clean non-food contact surfaces of equipment. Keep them clean.

STAND-ALONE FAN GUARD WAS DUSTY. CLEAN THIS FAN.

Code MN Rule 4626.0840C
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

UNIT #1 AND #3 ARE NOT WORKING AT HOT HOLDING TABLE. DO NOT USE THESE UNITS TO HOLD FOOD FOR NOW. REPAIR OR REPLACE FAULTY HOT HOLDING UNITS #1 AND #3.

Code MN Rule 4626.0735AB

Jun 17, 2024 Routine Score 86

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 IMMEDIATELY SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, 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
Keep the physical facilities in good repair.

OBSERVED SOME TILES MISSING IN THE MOP SINK (BASEMENT AREA). REPLACE MISSING OR BROKEN TILES.

Code MN Rule 4626.1515
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE WALK IN COOLER. FOR EXAMPLE: SWEET POTATO AT 44F AND TOMATO AT 43.3F SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS.

Code MN Rule 4626.0395A2
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 UPSIDE DOWN AT THE MOP SINK. 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
Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

DOOR OF THE RESTROOM WAS TOO SMALL, MISSING TOP AND BOTTOM PART. THIS IS CREATING A LARGE HOLE ON THE BOTTOM AND TOP OF THE OPENING, MAKING LOOK LIKE A RESTROOM STALL. RESTROOM OPENS TO PREP ROOM IN THE BASEMENT. PROVIDE A LARGER DOOR THAT COMPLETELY CLOSE THE RESTROOM OPENING. KEEP “SELF-CLOSING” MECHANISM.

Code MN Rule 4626.1390
Not serious Priority 3
Keep the plumbing system in good repair.

THREE COMP SINK IN THE BASEMENT WAS LEAKING WATER. BUCKET WAS COLLECTING WATER. FIX 3-COMP SINK.

Code MN Rule 4626.1040B
Not serious Priority 3
Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.

Code MN Rule 4626.0565
Not serious Priority 3
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

OBSERVED KITCHEN UTENSILS STORED INSIDE CONTAINERS WITH STAGNANT WATER IN BETWEEN USES (WATER REGISTERED 76F). DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. YOU COULD ALSO STORE THESE UTENSILS IN WATER MAINTAINING A TEMPERATURE OF 135F OR MORE.

Code MN Rule 4626.0275F
Not serious Priority 3
Clean non-food contact surfaces of equipment. Keep them clean.

STAND-ALONE FAN GUARD WAS DUSTY. CLEAN THIS FAN.

Code MN Rule 4626.0840C
Serious Priority 1
Keep a log to record employee illness symptoms. Have it available upon request.

NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. 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
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
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

UNIT #1 AND #3 ARE NOT WORKING AT HOT HOLDING TABLE. DO NOT USE THESE UNITS TO HOLD FOOD FOR NOW. REPAIR OR REPLACE FAULTY HOT HOLDING UNITS #1 AND #3. -------------------------------------------------------------------------------------------------- WALK IN COOLER SEEMS UNABLE TO KEEP FOOD AT 41F OR BELOW. REPAIR WALK IN COOLER TO BE ABLE TO KEEP FOODS AT 41F OR BELOW DURING NORMAL WORKING CONDITIONS.

Code MN Rule 4626.0735AB
Serious Priority 1
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

OBSERVED RICE AT 74F DURING HOT HOLDING. SEE CHART FOR ALL REGISTERED TEMPERATURES. KEEP TCS FOODS AT 135F OR MORE DURING HOT HOLDING. FOOD OUT OF TEMPERATURE WAS DISCARDED. NOTE: UNIT #1 AND #3 WERE NOT WORKING.

Code MN Rule 4626.0395A1

Jun 27, 2023 Follow-Up Score 100

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 CFPM certificate displayed. Obtain and display State issued CFPM certificate.

Code MN Rule 4626.0033A
Not serious Priority 3
Keep the physical facilities in good repair.

Observed tiles missing from mop sink in basement. Repair/replace missing or cracked tiles.

Code MN Rule 4626.1515
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 protective wrapping still present on basement ice machine. Removed wrapping.

Code MN Rule 4626.0495

Jun 15, 2023 Routine Score 88

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 CPFM certificate observed during inspection. Ensure at least one full time employee has obtained the CFPM credential from the State and post certificate.

Code MN Rule 4626.0033A
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed dish machine not functioning properly. Observed hand wash sink in a state of disrepair. Ensure all equipment is in proper working order.

Code MN Rule 4626.0735AB
Serious Priority 1
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 dish machine not pulling chlorine sanitizer during its cycle. Discussed with manager Rick. All dishes washed in this unit need to undergo a final sanitizing step. Have unit serviced as soon as possible.

Code MN Rule 4626.0805C1
Not serious Priority 2
The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

Observed establishment is making kimchi and sauerkraut in house using room temperature fermentation. This process must be approved by the regulatory authority prior to implementation. Discussed with manager Rick over the phone. Inspector sent Fermentation HACCP template. Discontinue selling TCS foods fermented on site until the HACCP plan can be approved.

Code MN Rule 4626.0415C
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed handwash sink in kitchen area was not in working order. Discussed with employees. They are using the prep sink on site for handwashing purposes until the sink can be fixed. Fix handwash sink as soon as possible.

Code MN Rule 4626.1110AB
Not serious Priority 3
Keep the physical facilities in good repair.

Observed tiles missing in mopsink in basement area. Repair/replace tiles

Code MN Rule 4626.1515
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 old protective wrapping on ice machine in basement peeling away. Remove protective wrapping.

Code MN Rule 4626.0495
Serious Priority 1 Corrected on site
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 chlorine concentration above 200 ppm in bucket in basement prep area. This was diluted by employee during inspection. Follow directions on sanitizer to keep chlorine concentration between 50 and 200 ppm.

Code MN Rule 4626.1620

Establishment

Year by year

Inspections