Sammy's Avenue Eatery

Year by year

Inspections

1. Sep 8, 2025 Routine Score 96
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was a pH type test kit for the quat sanitizer. This does not test whether the quat sanitizer is used within a safe and effective range. Obtain a quat test kit to ensure that the quat used on site is being used safely and effectively. Maintain test kit on site at all times.

     Code MN Rule 4626.0715

   • 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.

     There was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) at the time of inspection. Person In Charge stated they had 2 individuals working on getting their approved course completed and then they would need to register with the State for the requirement to be satisfied. Provided link for the CFPM informational site for the State of MN to operator with emailed report. Have a designated CFPM registered with the State of MN for the establishment and maintain certification current at all times.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     A screwdriver was observed being used to hold the right door of the Backup Cooler on its hinges. Repair Backup Cooler door so that is working according to manufacturer's instructions. Maintain all equipment in good condition.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Caulking on the 3 Basin sink in the kitchen area was observed pulling away from the kitchen wall, rendering the seal ineffective. Reseal this area and maintain it sealed so that it prevents water, dirt and debris from getting behind the sink.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     A countertop flat grill was observed in the kitchen area at the time of inspection. This grill is being used to cook foods with grease and butter, such as Texas Toast. There is no hood to ventilate the space at this time. Discontinue cooking greasy foods without a hood to ventilate the area. Remove the grill from the premise. Contact inspector with questions on what foods can be cooked without a ventilation hood installed.

     Code MN Rule 4626.1475A

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Prepackaged individual pieces of cake and pie, and containers of banana pudding and yoghurt parfaits were observed for sale in the Display Cooler. Prepacked containers of flavored lemonades were observed in the Drink Cooler without label information. There was no information for these products so that if customers wanted to know what ingredients or potential allergens might be in them, they would not be able to know. Provided packaged food guidance document for label requirements. Provide a binder with the above information for customers to be able to access upon request with each food that is packaged for sale from behind the counter. Maintain current with each addition to the menu that is prepackaged.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     A thin-tipped thermometer was not available on site for cooking animal products, such as raw shell eggs, at the time of inspection. Provide a thin tip thermometer for measuring the temperature of thin foods and animal foods. Maintain on site and properly functioning at all times.

     Code MN Rule 4626.0705B

2. Sep 5, 2024 Routine Score 94
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Steramine quat sanitizer is used in the 3 basin sink. A quat sanitizer test kit was not available to measure sanitizer concentrations at the time of inspection. Provide and maintain a quat sanitizer test kit to make sure quat sanitizer is at effective levels.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     There was no employee illness log or method to track ill employees on site at the time of inspection. Copy of MDH employee illness log was provided with emailed report. Keep copy of employee illness log on site at all times and maintain current with each employee illness occurrence.

     Code MN Rule 4626.0040C

   • 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.

     There was no Certified Food Protection Manager (CFPM) for the establishment at the time of inspection. Provided CFPM application for the state of Minnesota with emailed report. Complete application and send to state, once certificate is obtained, post certificate in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Meet the standard of identity and general requirements of the Code of Federal Regulations for all packaged foods.

     Packaged individual pieces of cakes, pies, and cookies were observed missing proper labelling. A guidance document was provided to operator with emailed report for information required on packaged food. Provide labels with required information on all individually packaged products.

     Code MN Rule 4626.0425

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The prep cooler was observed being propped up with an old dented can of food. The unit was missing a wheel or caster. Provide a wheel or caster on the unit according to manufacturer's instructions.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Caulking on the 3 basin sink in the kitchen area was observed pulling away from the kitchen wall. Reseal this area and maintain sealed so that it prevents water and dirt and debris from getting behind the sink.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     A countertop flat grill was observed in the kitchen area at the time of inspection. This grill is being used to cook foods with grease and butter, such as Texas Toast. There is no hood to ventilate the space at this time. Discontinue cooking greasy foods without a hood to ventilate the area.

     Code MN Rule 4626.1475A

3. Sep 7, 2023 Follow-Up Score 94
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Bleach sanitizer test kit was not available to measure concentration of the 3 basin sink bleach sanitizer. Provide a bleach sanitizer test kit and maintain on site to monitor concentrations of bleach sanitizer to make sure it is used at safe and effective levels at all times.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     There was no employee illness log on site at the time of inspection. A copy of the Minnesota Department of Health (MDH) employee illness log was provided with the routine inspection report for operator to print out and keep on site. Attached a second employee illness log in email with follow-up inspection report. Maintain employee illness log on site at all times to track employee illness occurrences.

     Code MN Rule 4626.0040C

   • 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.

     There was no Certified Food Protection Manager (CFPM) for the establishment at the time of inspection. A search of a person who was named as the CFPM yielded no results in the State of Minnesota (MN) registry. Provided State of Minnesota application with emailed report for the designated CFPM to fill out and apply to the State of MN. A link for information on State of MN CFPM was provided in the email with the routine inspection and will be provided in the follow-up inspection report email. Obtain a current CFPM certification for a designated individual and keep on site at establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

4. Aug 24, 2023 Routine Score 86
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Bleach sanitizer test kit was not available to measure concentration of the 3 basin sink bleach sanitizer. Provide a bleach sanitizer test kit and maintain on site to monitor concentrations of bleach sanitizer to make sure it is used at safe and effective levels.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     There was no employee illness log on site at the time of inspection. Copy of Minnesota Department of Health (MDH) employee illness log was provided in email with report for operator to print out and keep at facility. Maintain employee illness log on site and fill out with each employee illness occurrence.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Employee was observed washing and rinsing hotel pans between refilling them. There was no sanitize step. Discussed with person in charge that all equipment and utensils need to be washed, rinsed and sanitized in that order. Retrain employees to wash, rinse and sanitize food contact equipment and utensils in the 3 basin sink. Ensure that equipment and utensils are sanitized after being cleaned and before being used.

     Code MN Rule 4626.0900

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Employee went from placing an order at the register for a customer to putting on gloves to prepare the food order without washing hands first. Discussed with Person In Charge to intervene and require employee to wash hands before working with food and between changing tasks. Retrain employees to wash hand when changing tasks and before working with food. Monitor employees and retrain when their behavior deviates from safe food practices.

     Code MN Rule 4626.0075A

   • 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.

     There was no certified food protection manager (CFPM) for the establishment at the time of inspection. A search of a person who was named as the CFPM yielded no results in the State of Minnesota (MN) registry. Provided State of Minnesota application with emailed report for designated CFPM to fill out and apply to the State of Minnesota. A link for information on State of MN CFPM was provided in the email as well. Once certificate is obtained from the State of MN, post in establishment for inspectors to verify during inspections. Maintain CFPM current at all times.

     Code MN Rule 4626.0033A