Jardin Magico

Year by year

Inspections

1. Aug 28, 2026 Routine Score 96
   • Serious Priority 1

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

     Observed foods in Norpole cooler above 41*F. See temperature chart for details. Instructed person in charge to turn down dial on cooler and monitor temperatures. If temperatures do not decrease to 41*F or below within a couple hours, call for repair of cooler.

     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.

     The Norpole cooler was holding TCS foods above 41*F. Cold holding units should hold foods at 41*F or below even during busy hours of operation. Monitor cooler temperatures and call for repair if needed.

     Code MN Rule 4626.0735AB

2. Feb 18, 2025 Routine Score 96
   • Serious Priority 1

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

     OBSERVED FOODS IN NORPOLE COOLER ABOVE 41*F. SEE TEMPERATURE CHART FOR DETAILS. INSTRUCTED PERSON IN CHARGE TO TURN DOWN DIAL ON COOLER AND MONITOR TEMPERATURES, IF TEMPERATURES DO NOT DECREASE TO 41*F OR BELOW, CALL FOR REPAIR OF COOLER.

     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.

     OBSERVED COOLER HOLDING TCS FOODS ABOVE 41*F. COLD HOLDING EQUIPMENT SHOULD HOLD FOODS AT 41*F OR BELOW AT ALL TIMES. MAINTAIN EQUIPMENT IN GOOD REPAIR AND ADJUSTED TO THE MANUFACTURED SPECIFICATIONS.

     Code MN Rule 4626.0735AB

3. Aug 21, 2023 Routine Score 96
   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Food thermometer missing. Note: Provide food thermometer to monitor internal food temperature.

     Code MN Rule 4626.0705A

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Paper towels out from dispensary box of the hand sink in the kitchen. Note: PIC provided onsite.

     Code MN Rule 4626.1445