Lake Wine & Spirits

Year by year

Inspections

1. Jul 7, 2026 Routine Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Although an employee has attended a food safety class a copy of their CFPM must be posted. This certificate is obtained after submitting a copy of your food safety certificate to MDH with an application and fee. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information.

     Code MN Rule 4626.0033D

2. Jan 6, 2025 Routine Score 96
   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The license was expired. Post the new license where it is easily seen.

     Code MCO 188.390

   • 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

     The concentration of the sanitizer in the 3 compartment sink was too high (500ppm) but corrected to 400ppm.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Label all food packages as required by the law.

     Some of the containers of stuffed olives were not complete with ingredients and other proper labeling requirements. A fact sheet is being included with this report for reference to the labeling requirements.

     Code MN Rule 4626.0435A

3. Jul 5, 2023 Routine Score 96
   • Not serious Priority 3

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

     1. Observed 2 door prep cooler with frozen coils and leaking in front right corner. This was observed the year prior as well. Repair. 2. Measured temperature in display cooler above 41 degrees. 3. Dish machine is not in working order. Repair. Repair coolers to ensure temperature is maintained at or below 41 degrees.

     Code MN Rule 4626.0735AB

   • 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 full time certified food manager. A full time employee must pass a food safety class and register with the state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current license not posted. License sent with report. Print 2 copies and post in liquor store and cheese shop.

     Code MCO 188.390

   • Serious Priority 1

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

     Measured food above 41 degrees: 1. 2 door prep cooler- ham-47, tomato-48, 1000 island-46 2. Display cooler- havarti-49 3. Customer display- brie-46 2 door prep cooler and display cooler need to be repaired asap. Temperatures are elevated enough where food can become hazardous when stored for long periods of time. Rearrange customer display cooler so the TCS foods are closer to the air vents.

     Code MN Rule 4626.0395A2