Seward Coop Grocery & Deli

Year by year

Inspections

1. May 12, 2026 Routine Score 100

   Result: Complete.

2. May 14, 2025 Follow-Up Score 98
   • Not serious Priority 2 Corrected on site

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

     Observed foods in walk-in cooler were covered and stacked. Ensure foods which are cooling are put into pans so the food is no more than 2inches thick, left uncovered and spread out to ensure foods cool rapidly. At time of inspection PIC moved the foods to a speed rack and uncovered them.

     Code MN Rule 4626.0390B

3. Apr 30, 2025 Routine Score 88
   • Not serious Priority 2

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

     Observed cooling of ambient tuna salad, and cheesecake filling with the containers closed and stacked tightly together. Ensure proper cooling methods are being used to cool foods properly. Discussed with PIC at time of inspection.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed large portions of food over four inches deep in walk-in and in blast chiller being cooled. Food was tickly portioned over four inches deep. Ensure an effective method for cooling is being done. Discussed keeping foods which are cooling under two inches thick in the pan, keeping lids off until cooling has completed, and keeping pans spread out to allow for proper airflow in the walk-in and in the blast chiller.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives

     Observed Juice Bar serving brand "Botanical Lucidity" teas. These teas contain unapproved additives such as ashwagandha root, and lions mane powders, and are branded as a supplement. observed flax oil with supplement label being added to drinks. Ensure all additives are FDA GRAS approved. Items with supplement label cannot be added to food.

     Code MN Rule 4626.0250A

   • Serious Priority 1

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

     Observed no illness log kept on site. Ensure a log of employee illness symptoms as they pertain to foodborne illness. Ensure employees are trained on what symptoms to report and leave and return dates are recorded on the log. Emailed employee illness log with reports.

     Code MN Rule 4626.0040C

4. Aug 9, 2024 Routine Score 100
   • Not serious Priority 3

     Provide a pressure measuring device on the supply line of the dish machine immediately before entering the warewashing machine.

     Pressure gauge is missing from the kitchen warewash machine.

     Code MN Rule 4626.0645A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Hood exhaust port above the warewash machine observed very dirty. clean and maintain.

     Code MN Rule 4626.0855

   • Not serious Priority 3 Corrected on site

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     Observed staff washing and sanitizing in 3-comp sink without a rinse. This was discussed and corrected onsite.

     Code MN Rule 4626.0885

5. Aug 23, 2023 Follow-Up Score 96
   • Serious Priority 1

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

     Observed cheese display cooler holding cheese at 47F. Cooler will be removed during the remodel process.

     Code MN Rule 4626.0395A2

6. Aug 2, 2023 Routine Score 90
   • 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

     Observed the concentration of chlorine in sanitizer buckets in kitchen area to be higher than allowed. Ensure that the concentration of chlorine is between 50-200ppm.

     Code MN Rule 4626.1620

   • Serious Priority 1

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

     1. Observed dressings in salad bar cooler holding at 52F. Person In Charge was notified and asked to keep salad dressings in smaller containers in order for them to not go over the cooler and ensure proper airflow. 2. Observed cheese display cooler holding cheese at 45F. Person In Charge was asked to remove cheese in cardboard from cooler to allow for better airflow.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed general cleaning of certain areas in kitchen with buildups of grease including certain walls near food prep area and stove.

     Code MN Rule 4626.0855

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed can opener with food debris build-up. Clean and maintain clean.

     Code MN Rule 4626.0840A