Frgmnt Coffee

Year by year

Inspections

1. Jun 30, 2026 Routine Score 92
   • Serious Priority 1

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

     The following TCS items were measured above 41 F: -Hummus 44 F and Greens 45 F in the prep unit in the back. other food moved to cooler that was maintaining temp. Get unit serviced. -Overnight oats 45 F in the front display cooler. Moved items to cooler that was maintaining temp. Get unit serviced.

     Code MN Rule 4626.0395A2

   • 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.

     The current certified food protection manager certificate posted was expired. Employ a current CFPM. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Personal items were stored directly on shelves with food and coffee in the back storage area. Store personal items away from food storage.

     Code MN Rule 4626.1560B

   • 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 cups were stored directly on the floor. Store 6 inches off the floor on shelves.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     The facility was cooling products prepped in the morning that were completely covered. The facility must actively cool and keep containers open to allow heat transfer to allow proper cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

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

     The employees could not find the written procedures that they are using for time as a public health control for the cream that is left out for service. Develop and maintain the procedures on-site.

     Code MN Rule 4626.0408A

2. Jul 15, 2025 Follow-Up Score 92
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The facility does not have a Minnesota Department of Health certified food protection manager certificate posted. Post.

     Code MN Rule 4626.0033D

   • 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. The hummus in the bottom of the prep unit 52 F and maple overnight oats 44 F in the self service unit. Discontinue using the kitchen prep cooler for TCS foods until it is fixed. Adjust units so they are maintaining at 41 F or below.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed employee peeling hard boiled eggs using barehand contact. Use gloves.

     Code MN Rule 4626.0225A

3. Jul 1, 2025 Routine Score 90
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The MDH CFPM certificate was not posted. Post.

     Code MN Rule 4626.0033D

   • 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: -Dijonnaise 53, Hummus 63 in the back prep line cooler. TCS items discarded. Other food moved to cooler that was maintaining temp. Get unit serviced. -Pudding and turkey wrap 43 F in the front self service display cooler. Lower unit. Moved items to cooler that was maintaining temp. The facility was making cold brew and keeping it out at room temperature for a day. Cold brew is considered TCS. Brew cold brew under refrigeration.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     There was no internal thermometer in the prep cooler. All coolers must have thermometers.

     Code MN Rule 4626.0620B

   • Not serious Priority 3

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

     Open employee beverages were found in the kitchen. Provide closed employee beverages.

     Code MN Rule 4626.0105A

   • Not serious Priority 2

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

     The facility had indicators that reach 180 F. The indicators should be the ones that reach 160 F. Replace.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Prosciutto was date marked 6-24. Count the day opened as a day. The products last day was 6-30. The item was discarded.

     Code MN Rule 4626.0405A

4. Jul 2, 2024 Routine Score 96
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     The corners of the kitchen and front area had dirt and debris build up. Clean.

     Code MN Rule 4626.1325A1

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Chemical spray bottles were missing labels. Spay bottles labeled.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     The restrooms did not have employee handwashing signage. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their sanitizer test kit. Provide.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     The current 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 was not posted on-site. Post.

     Code MN Rule 4626.0033D

5. Jul 6, 2023 Routine Score 100
   • 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.

     REAR ENTRANCE DOOR WAS LEFT OPEN DURING INSPECTION. KEEP REAR ENTRANCE DOORS CLOSED WHEN NOT IN USE TO PREVENT ENTRANCE OF PESTS.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     NO FINISHES PRESENT IN BASEMENT STORAGE AREA. INSTALL APPROVED FLOORS, WALLS, AND CEILINGS IN THIS AREA TO PROMOTE CLEANABILITY AND LIMIT CROSS CONTAMINATION OF STORED GOODS.

     Code MN Rule 4626.1325A1