Standish Cafe

Year by year

Inspections

1. Sep 5, 2025 Routine Score 96
   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     OBSERVED MISSING COVER FOR GLASS BULBS ON CEILING FIXTURE IN DOWNSTAIRS PREP AREA. PROVIDE COVER FOR GLASS BULBS.

     Code MN Rule 4626.1375A

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     THE MENU INCLUDED A CONSUMER WARNING AT THE BOTTOM, BUT ASTERISKS WERE MISSING NEXT TO MENU ITEMS THAT MAY BE SERVED UNDERCOOKED. ADD ASTERISKS TO MENU ITEMS THAT MAY BE SERVED RAW OR UNDERCOOKED.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED CAN OPENER WITH DRIED FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840A

2. Aug 21, 2024 Routine Score 100
   • 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 MISSING CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IN A CONSICUOUS LOCATION.

     Code MN Rule 4626.0033A

   • 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 PE LINED HOT CUPS WITH BLACK PLASTIC LIDS. TO GO CONTAINERS MUST BE REUSABLE, RECYCLABLE OR COMPOSTABLE. SENDING MORE INFORMATION WITH REPORT.

     Code MCO 204.30A

   • Not serious Priority 3

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

     OBSERVED SIGNIFICANT DUST BUILDUP ON FAN NEXT TO 3 COMPARTMENT SINK. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     OBSERVED MISSING PLASTIC COVER OVER GLASS BULBS IN BASMENT PREP AREA. ENSURE LIGHT FIXTURES HAVE SHEILDS OR SHATTER-RESISTANT BULBS.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     OBSERVED WET MOP IN MOP SINK. HANG MOPS TO DRY AFTER EACH USE.

     Code MN Rule 4626.1540

3. Aug 9, 2023 Routine Score 100
   • Not serious Priority 3

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

     Wet wiping cloths still not stored in chemical sanitizer solution buckets between use. Note: Store them in the sanitizer bucket between use at all times.

     Code MN Rule 4626.0285B

   • 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.

     No State of Minnesota health department certified food protection manager (CFPM) for the facility. Note: At least one staff with the state CFPM certificate need to be available for the facility's food operation. Note: For detail information, please visit the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Current food license not posted. Note: Post the current license as required.

     Code MCO 188.390

   • Not serious Priority 3

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Single service items such as paper boxes and aluminum containers stored on the dry storage shelf unprotected. Note: Either keep in the original packages or store them in covered containers to prevent them from dust contaminations.

     Code MN Rule 4626.0955C

   • Not serious Priority 3

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

     Black mold growth observed at wall- soiled utensils board juncture of the dishwasher. Note: Clean

     Code MN Rule 4626.1520A