Dave The Pie Guy

Year by year

Inspections

1. Aug 19, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed inside of display cooler rack holders, and inside of single-door refrigerator with food debris. Observed mixers with food debris on the outer portions. Observed squeeze bottle with encrusted grease. Ensure all non-food contact surfaces are clean to the sight and touch.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipme

     Observed three compartment and food prep sink sink badly stained with food debris. Ensure ware washing area, and food prep sinks are cleaned often, before and after use, and at least every 24 hours.

     Code MN Rule 4626.0750

   • 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.

     Observed gap in wall by back door. Ensure outer openings are sealed against pest entry.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed excessive items in basement and storage along counters. Ensure all unnecessary and unused items are removed from the premises.

     Code MN Rule 4626.1580AB

2. Aug 5, 2026 Routine Score 90
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed inside of display cooler rack holders, and inside of single-door refrigerator with food debris. Observed mixers with food debris on the outer portions. Observed squeeze bottle with encrusted grease. Ensure all non-food contact surfaces are clean to the sight and touch.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed food debris on floors, and dust on walls near ventilation. Ensure floors, walls, and ceilings are maintained clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     Observed inside of microwave oven with food debris. Ensure cooking equipment is maintained clean.

     Code MN Rule 4626.0850

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Observed an abundance of mouse droppings along coving around facility: behind coolers, behind cooking equipment, on shelving near counter. Observed open bait in kitchen. Ensure the services of a licensed pest control operator are obtained and invoices are maintained on site.

     Code MCO 188.590

   • 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 mouse droppings throughout facility. Ensure conditions for pest harborage are eliminated.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipme

     Observed three compartment and food prep sink sink badly stained with food debris. Ensure ware washing area, and food prep sinks are cleaned often, before and after use, and at least every 24 hours.

     Code MN Rule 4626.0750

   • Serious Priority 1 Corrected on site

     Contain rodent bait in a covered, tamper-resistant bait station.

     Observed open bait under hand washing sink. Ensure bait for rodents is contained in a tamper resistant bait station. At time of inspection PIC discarded the bait.

     Code MN Rule 4626.1650

   • 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.

     Observed gap in wall by back door. Ensure outer openings are sealed against pest entry.

     Code MN Rule 4626.1395A

   • Serious Priority 1 Corrected on site

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

     Observed ready to eat soup and shredded cheddar with expired date marks. Ensure ready-to-eat, time/temperature controlled for safety foods that are made or opened on site have a date mark, day one is the day the food was made or opened. Ensure those foods are sold or discarded by day seven. At time of inspection PIC discarded the items.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed hand sink did not have water at at least 110F. Ensure hot-water is available at all hand washing sinks between 110F-130F.

     Code MCO 188.380

   • Not serious Priority 2

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

     Observed no maximum registering temperature device for the hot-water sanitizing dish machine. Ensure a maximum registering device is obtained, this can include color changing stickers or strips or a waterproof thermometer with a maximum setting.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed excessive items in basement and storage along counters. Ensure all unnecessary and unused items are removed from the premises.

     Code MN Rule 4626.1580AB

3. Aug 1, 2025 Routine Score 96
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed food debris on the outside of the microwave, coolers and inside display cooler. Ensure non-food contact equipment is maintained clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed food debris on floors, and dust on walls near ventilation. Ensure floors, walls, and ceilings are maintained clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     Observed food debris inside microwave. Ensure cooking and baking equipment are maintained clean.

     Code MN Rule 4626.0850

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Observed an abundance of mouse droppings along coving around facility: behind coolers, behind cooking equipment, on shelving. Ensure the services of a licensed pest control operator are obtained and invoices are maintained on site.

     Code MCO 188.590

   • Serious Priority 1

     Discontinue using restricted-use pesticides that do not meet the requirements of 40 CFR 152, subpart 152, subpart A section 152.1.

     Observed chemical hanging fly control devices being used at three compartment sink. Observed packaging states it cannot be used within a food establishment. Discussed with PIC to discard product. Ensure pest control chemicals are applied by a licensed pest control operator.

     Code MN Rule 4626.1645

   • 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 mouse droppings throughout kitchen and dining area. Observed fruit flies in dining area. Ensure conditions for pest harborage are eliminated.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed Styrofoam containers for to-go items. Ensure all to-go packaging is either recyclable (#1, #2, #5 non-black plastics), compostable, or reusable.

     Code MCO 204.30A

   • Not serious Priority 3

     Clean the warewashing machine; compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, raw foods, or wiping cloths; drainboards or equipment used for drainboards, before use and as often as necessary throughout the day to prevent contamination of equipme

     Observed three compartment sink badly stained with food debris. Ensure ware washing area, and food prep sinks are cleaned often, before and after use, and at least every 24 hours.

     Code MN Rule 4626.0750

4. Jul 26, 2024 Routine Score 96
   • 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.

     Observed no one with the Minnesota Certified Food Protection Manager certificate. Ensure a class is taken, and submitted to the state to receive the certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the outside and handles of coolers, outside of mixers, shelving throughout facility, inside display cooler, and counter at coffee area with food debris and build up. Ensure non-food contact surfaces of equipment are maintained clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed debris under three compartment sink, under coolers, and under shelving. Ensure physical facilities are maintained clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Contain rodent bait in a covered, tamper-resistant bait station.

     Observed mouse bait open near back door and under large mixer next to oven. Ensure bait is approved for use by a certified pest control operator and covered/ tamper-resistant.

     Code MN Rule 4626.1650

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     Observed microwave with build up of food debris. Ensure cooking and baking equipment are cleaned at least every 24 hours.

     Code MN Rule 4626.0850

5. Aug 1, 2023 Routine Score 98
   • 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.

     CFPM certificate for owner was expired. Renew state Certified Food Manager Certificate and post in a conspicuous location. See handout attached with e-mail.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap at kitchen hand sink. This was corrected by owner.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Clean the build-up of food debris on lower shelf in pie display case.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     There was no sanitizer bucket in use for wiping cloths. Provide a sanitizer bucket with approved sanitizer for storage of wet wiping cloths between use.

     Code MN Rule 4626.0285B