Handy Stop

Year by year

Inspections

1. Jun 23, 2025 Routine Score 94
   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed there to be no food contact surface sanitizer at the facility. Person-in-Charge ordered sanitizer during inspection. Make sure that there is always food contact sanitizer available for use.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed there to be no sanitizer test kit at the facility. Person-in-Charge ordered a test kit during inspection. Make sure that a sanitizer test kit is kept and used at the facility.

     Code MN Rule 4626.0715

   • Not serious Priority 3 Corrected on site

     Store clothing and other personal items in lockers or other suitable places.

     Observed employee lunch to be stored on shelving intermingled with food for sale. Employee lunch was relocated during inspection. Make sure employee lunches are stored in designated areas away from foods that are for customer sale.

     Code MN Rule 4626.1560B

   • 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 PE lined coffee cups and #6 plastic lids for use at the customer coffee station. These items are not allowed under Green-to-Go rules. Information on Green-to-Go rules will be included in this report. Make sure all coffee cups and lids are compliant with Green-to-Go rules.

     Code MCO 204.30A

2. Jun 23, 2023 Routine Score 96
   • Serious Priority 1

     Use the approved sanitizer according to the rule and the EPA approved manufacturer's label.

     Household bleach was provided as the sanitizer for the 3 basin sink setup. This bleach is not adequate to sanitize food contact surfaces. Provide commercial bleach that is effective in sanitizing food contact surfaces and maintain on site.

     Code MN Rule 4626.0805A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     A box of okra was observed stored on the floor in the Walk In Cooler. Place food at least 6 inches off the floor so that it is not exposed to contamination and maintain.

     Code MN Rule 4626.0300A