Nibbles

Year by year

Inspections

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

     Post the license so it is conspicuous to consumers.

     Copy of the establishment’s business license certificate was not posted or available for review at the cart. Informed the owner and the MOD that they must ensure a copy of the business license certificate is posted or readily available at the cart for review upon request during inspections.

     Code MN Rule 4626.1755B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Copy of the establishment’s Minnesota Department of Health (MDH) certified food protection manager (CFPM) certificate was not posted or available for review at the cart. Informed the owner and the MOD that they must ensure a copy of their MDH-issued CFPM certificate is posted or readily available at the cart for review upon request during inspections.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     The establishment is using a portable, non-mechanical Styrofoam cooler with dry ice to keep hot dogs in a frozen state. I informed the owner and the MOD that they must use a mechanical refrigerator that is ANSI/NSF-certified (or an equivalent unit) and built into the cart.

     Code MN Rule 4626.0675

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed establishment using customized heating and hot-holding equipment that is not ANSI/NSF-certified or equivalent. I informed the owner and the MOD that they must use heating and hot-holding equipment that is ANSI/NSF-certified (or an equivalent unit) and built into the cart.

     Code MN Rule 4626.0506A

   • Not serious Priority 2

     Water under pressure must be provided to all fixtures, equipment, and nonfood equipment that are required to use water.

     Observed that the handwashing equipment in the food cart did not have hot water or sufficient water pressure. Informed the owner and the MOD that they must ensure the handwashing station on the cart provides warm water and adequate pressure to meet handwashing requirements.

     Code MN Rule 4626.1020

   • Not serious Priority 3

     Provide handwashing devices with running water that is supplied either by gravity or under pressure through a faucet, and is at a temperature that is between 70 degrees F (21 degrees C) and 110 degrees F (43.5 degrees C) and a supply of hand soap, and individual disposable towels for the special eve

     Observed that the handwashing equipment in the food cart did not have hot water or sufficient water pressure. Informed the owner and the MOD that they must ensure the handwashing station on the cart provides warm water and adequate pressure to meet handwashing requirements.

     Code MN Rule 4626.1855FG

2. Jul 22, 2025 Routine Score 100
   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     The cart's current year license/decal was not posted on the cart. Informed the person-in-charge to ensure they post the cart's current year license/decal on the side of the cart.

     Code MN Rule 4626.1755B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Cart/Establishment does not currently have a Minnesota Dept of Health (MD) certified food protection manager (CFPM). Informed the owner/manager to ensure they employ an MDH CFPM as soon as possible.

     Code MN Rule 4626.0033D

3. Jun 27, 2024 Routine Score 94
   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed no paper towels close to handwashing station. Corrected on-site.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     Observed sausage in cooler holding at 44F. Person In Charge was instructed to keep all TCS cold food under 41F. Food was determined to be a working supply.

     Code MN Rule 4626.0395A2

4. Jul 31, 2023 Routine Score 100

   Result: Complete.