Stop-n-shop #4

Year by year

Inspections

1. Aug 27, 2025 Routine Score 100
   • 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 TO GO COFFEE CUPS THAT WERE NOT RECYCLABLE, COMPOSTABLE OR REUSABLE. ALL CONTAINERS FOR FOOD OR BEVERAGES PREPARED FOR TAKEOUT OR TO BE EATEN IMMEDIATELY MUST BE RECYCLABLE, COMPOSTABLE OR REUSABLE. SENDING MORE INFORMATION WITH REPORT.

     Code MCO 204.30A

   • Not serious Priority 3

     Provide a cover or lid for the equipment that overlaps the opening and is sloped to drain.

     DRAIN COVER WAS MISSING ON MOP SINK. PROVIDE DRAIN COVER.

     Code MN Rule 4626.0570

2. Sep 5, 2023 Follow-Up 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.

     Code MN Rule 4626.0033A

3. Aug 28, 2023 Routine Score 88
   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Registered the temperature of pizza at 109*F and 111*F stored inside hot holding unit. Air temp was registered at 114*F inside the unit. Discussed hot holding temperatures with the operator.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Registered the temperature of cheese at 66*F, cut water melon at 65*F, and yogurt at 67*F stored in display cooler. Air temperature was registered at 69*F in the unit. Discussed cold holding temperatures with the operator. Operator discarded all TCS products stored in the unit at the time of inspection.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Adjust or repair cold holding unit to maintain TCS foods at 41*F or below. Adjust or repair hot holding unit to maintain TCS foods at 135*F or above.

     Code MN Rule 4626.0735AB

   • 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.

     Operator did not provide MN food protection manager certification. Discussed certification process with the operator.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Clean floor inside walk-in cooler under shelving.

     Code MN Rule 4626.1520A

   • Serious Priority 1

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

     The operator discussed illness policy but did not provide illness log. Discussed employee illness recording with the operator.

     Code MN Rule 4626.0040C