Meteor

Year by year

Inspections

1. Jul 24, 2025 Routine Score 96
   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed clean-in-place procedures of the hot dog rollers to only contain a wash and rinse step, Per person-in-charge. Make sure roller racks are washed, rinsed, and sanitized.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed the wall directly behind the hot dog rollers to be made of brick. Install FRP or other approved food service finishes. Make sure that all areas of food production have approved finishes.

     Code MN Rule 4626.1335A

2. Jul 25, 2024 Routine Score 100
   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed rodent droppings in the corner by the stand-up cooler. Pest control is provided monthly. Regularly inspect facility and record rodent activity in pest sighting log.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.

     Observed single-use food boats to be stored upright. The food boats were inverted during inspection. Ensure that food boats are stored inverted to prevent potential contamination.

     Code MN Rule 4626.0965A

   • Not serious Priority 3

     Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

     Through discussion with Person-in-Charge, they stated that the clean in place procedure for the hot dog rollers only included a sanitizing step. It was discussed with PIC that there must be a wash and rinse step. Ensure that clean in place procedures include a wash, rinse, and sanitize step.

     Code MN Rule 4626.0875

3. Jul 27, 2023 Routine Score 96
   • 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

     Sanitizer bucket was measured at 500PPM quat at the time of inspection. Sanitizer label required a range of 200PPM-400PPM for effective and safe sanitizing. Person In Charge reduced the amount of sanitizer by diluting with water until sanitizer measured 400PPM, which was within recommended use range. Maintain sanitizer concentration according to product use label. Retrain employees to mix and test sanitizer to ensure it is in effective and safe range at all times.

     Code MN Rule 4626.1620

   • Not serious Priority 3

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

     Dishes and produce washing are being done in dry storage area in the basement. Exposed pipes were observed above the dish area. Areas where food preparation or dish washing is being done must have finished floors, walls and ceilings and be smooth, durable, non-porous and easily cleanable. Finish the area where dishes are being done. Contact plan review and submit plans if plumbing is being done to finish the area.

     Code MN Rule 4626.1325A1