Cruncheese

Year by year

Inspections

1. Jul 17, 2026 Routine Score 96
   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     Food items (such as prepackaged Mango, bottled mayonnaise, and Sweat Chili Sauces, etc.,) found stored on the shelf in the unisex bathroom. Note: Discontinue this practice. Relocate all food items & store them at proper storage place.

     Code MN Rule 4626.0305

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed grease build up and dirty condition on the hood filters Note: Clean

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep table between use. Note: Store all wet wiping cloths in chemical sanitizing solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Discontinue storage of single-service and single-use articles in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

     Single service items such as cups, aluminum containers and cup covers found stored inside unisex bathroom. Note: Relocate and store them in an approved storage place. Discontinue this practice.

     Code MN Rule 4626.0960A

   • Serious Priority 1 Corrected on site

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

     Cold TCS foods such as mozzarella cheeses found stored in the improperly working unit at above 41 F. Note; Unable to verify duration of holding and discarded voluntarily.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The broken and improperly working single door reach-in refrigerator found in use. Note: See above for unit temperature. Note: Repair and make sure that it can maintain a temperature of 41 F or below at all times.

     Code MN Rule 4626.0735AB

   • 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.

     The door of unisex bathroom not self-closing. Note: Provide door closing device so as to make it self-closing.

     Code MN Rule 4626.1390

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Sauces in squeeze bottles on the front service line not labeled. Note: Label them with food common names for easy identification.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The front exterior exit door found propped open without provision of screen for ventilation purpose at the time of inspection. Note: Either provide door screens or keep the door closed for pest control purposes.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     The front exterior exit door found propped open without provision of screen for ventilation purpose at the time of inspection. Note: Either provide door screens or keep the door closed for pest control purposes.

     Code MN Rule 4626.1395D

   • Not serious Priority 3

     Remove dead or trapped birds, insects, rodents, and other pests.

     live house flies observed in the facility. Note: Exterminate them and keep the exterior door closed.

     Code MN Rule 4626.1570

2. Jul 15, 2025 Routine Score 100
   • Not serious Priority 3

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

     Potatoes in the bags stored directly on the floor in the kitchen. Note: Relocate and store them at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     Food items (such as prepackaged Mango, bottled mayonnaise, can sodas and Sweat Chili Sauces) found stored in the bathroom. Note: Discontinue this practice. Relocate & store them at proper storage place.

     Code MN Rule 4626.0305

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood filter was dirty and need cleaning

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep table. Note: Store all wet wiping cloths in chemical sanitizing solution bucket between use at all times.

     Code MN Rule 4626.0285B

3. Jul 15, 2024 Routine Score 100
   • Not serious Priority 3

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

     Potatoes in the bag and other foods stored directly on the floor in the bathroom. Note: Relocate and store them at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     Food items (such as potatoes in the bag, prepackaged Mango, can sodas and Sweat Chili Sauces) found stored in the bathroom. Note: Discontinue this practice. Relocate & store them at proper storage place.

     Code MN Rule 4626.0305

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood filters were dirty and need cleaning.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Wet wiping cloths not stored in the chemical sanitizer bucket. Note: Store all wet wiping cloths in the sanitizer solution bucket at all times

     Code MN Rule 4626.0285B

   • 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 of Minnesota health department certified food protection manager for the facility's food operation. Note: To get certified, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Wet mop sitting in the mop sink. Note: Hang it up to air drying.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     Current license not posted. Note: Post the current license as required.

     Code MCO 188.390

4. Sep 6, 2023 Follow-Up Score 98
   • Not serious Priority 3

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

     Food was stored directly on the floor in the bathroom. Discontinue.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     Food was being stored in the bathroom. Discontinue.

     Code MN Rule 4626.0305

   • Not serious Priority 3

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

     The floors throughout the kitchen had dirt build up. Clean. More build up was in the corners of the kitchen and under equipment. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service gloves and containers were stored directly on the floor. Discontinue.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Flour and other dry ingredients were missing labeling. Label.

     Code MN Rule 4626.0240

   • Not serious Priority 2

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

     The bathroom had sink was blocked by storage at the time of the inspection. Keep access at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood filters were dusty. Clean.

     Code MN Rule 4626.1530A

5. Aug 14, 2023 Follow-Up Score 86
   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     The bathroom and kitchen handwashing sinks did not have employee handwashing signs. Post signage.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Food was being stored in the bathroom. Discontinue.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their sanitizer test strips at the time of the inspection. The facility had chlorine on-site. Get chlorine test strips.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     The employee could not located the employee illness log. Attached is the employee illness log. Have available on-site.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     Food was stored in the side bathroom. Discontinue.

     Code MN Rule 4626.0305

   • Not serious Priority 3

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

     The facility had their license on-site but it was not posted. Post.

     Code MCO 188.390

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The Minnesota Department of Health Certified Food Protection Manager certificate was not posted on-site. Post.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     The floors throughout the kitchen had dirt build up. Deep clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     The facility was not sanitizing dishes. The facility must wash, rinse, sanitize dishes in the 3-compartment sink.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service items were stored directly on the floor in the bathroom. Discontinue.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

     Due to the overall amount of repeat violations, there must be more managerial control when it comes to food safety.

     Code MN Rule 4626.0030DEFGHI

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Flour and other dry ingredients were not labeled. Label bulk dry ingredients with the common name.

     Code MN Rule 4626.0240

   • Not serious Priority 2

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

     A spatula was located in the hand sink at the time of the inspection. Discontinue and only use hand sink for handwashing.

     Code MN Rule 4626.1110AB

6. Jul 6, 2023 Routine Score 76
   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     The bathroom and kitchen handwashing sinks did not have employee handwashing signs. Post signage.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Food was being stored in the bathroom. Discontinue.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their sanitizer test strips at the time of the inspection. The facility had chlorine on-site. Get chlorine test strips.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     The employee could not located the employee illness log. Attached is the employee illness log. Have available on-site.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     Food was stored in the side bathroom. Discontinue.

     Code MN Rule 4626.0305

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     Employees were observed eating in the kitchen on a food prep table. Discontinue. Eat away from the kitchen.

     Code MN Rule 4626.0105A

   • Serious Priority 1

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     The employees were observed eating their lunch with gloves on as well as being on their phones with their gloves on and not switching gloves after. Discontinue. The employees did not take off their gloves and wash their hands when they were done eating. Employees must change out gloves when they are soiled.

     Code MN Rule 4626.0287A

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Employees were eating then did not wash their hands. Employees must wash their hands before donning gloves or when their hands are contaminated.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

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

     The current City of Minneapolis license was not posted. Post.

     Code MCO 188.390

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The Minnesota Department of Health Certified Food Protection Manager certificate was not posted on-site. Post.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     The floors throughout the kitchen had dirt build up. Deep clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     The facility was not sanitizing dishes. The facility must wash, rinse, sanitize dishes in the 3-compartment sink.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service items were stored in the bathroom. Discontinue.

     Code MN Rule 4626.0955A

   • Serious Priority 1

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

     The following items were measured above 41 F: -Hot Dogs 45 F and 52 Fin the main prep unit. -Hot Dogs 46 F in the service cooler. Lower the temperature of the units. Items discarded.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

     Due to the overall amount of violations, there must be more managerial control when it comes to food safety.

     Code MN Rule 4626.0030DEFGHI