Dunn Brothers Coffee

Year by year

Inspections

1. Apr 7, 2025 Follow-Up 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 COFFEE CUPS MADE OF PAPER WITH PE LINING (PLASTIC). DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • 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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

2. Mar 18, 2025 Routine Score 90
   • 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.)

     OBSERVED BURGER AND PIZZA BELOW 135F DURING HOT HOLDING. SEE TEMP. CHART. KEEP TCS FOODS AT 135F OR MORE DURING HOT HOLDING. INSTRUCTED PIC TO INCREASE SETTINGS (MORE HEAT) OF THIS UNIT.

     Code MN Rule 4626.0395A1

   • 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 COFFEE CUPS MADE OF PAPER WITH PE LINING (PLASTIC). DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • 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 REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     OBSERVED EMPLOYEE COMING INTO THE WORK AREA AFTER A BREAK AND NOT WASHING HANDS BEFORE ENGAGING IN FOOD PREPARATION. REMIND FOOD WORKERS TO WASH HANDS BEFORE ENGAGING IN FOOD PREPARATION, WHEN SWITCHING TASKS, AFTER A BREAK OR ANYTIME HANDS GET CONTAMINATED. FOOD WORKER WASHED HIS HANDS DURING INSPECTION.

     Code MN Rule 4626.0075A

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

     Code MN Rule 4626.0030BCQ

3. Sep 26, 2023 Follow-Up Score 94
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP ½ & ½ OUT OF MECHANICAL REFRIGERATION AND HOT FOODS. PROVIDE A WRITTEN DOCUMENT WITH SPECIFIC INGREDIENTS AND A CLEAR PROCEDURE ON HOW TO USE TPHC. GUIDANCE DOCUMENT / HANDOUT IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0408A

   • 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.)

     OBSERVED BURGER AND FRIES BELOW 135F DURING HOT HOLDING. SEE TEMP. CHART. KEEP TCS FOODS AT 135F OR MORE DURING HOT HOLDING. INSTRUCTED PIC TO INCREASE SETTINGS (MORE HEAT) OF THIS UNIT OR TO CHANGE UNIT. NOTE: PIC IS BUYING A NEW UNIT.

     Code MN Rule 4626.0395A1

4. Sep 12, 2023 Routine Score 88
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP ½ & ½ OUT OF MECHANICAL REFRIGERATION. PROVIDE A WRITTEN DOCUMENT WITH SPECIFIC INGREDIENTS AND A CLEAR PROCEDURE ON HOW TO USE TPHC. GUIDANCE DOCUMENT / HANDOUT IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • 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.)

     OBSERVED CHICKEN SANDWICH AT 126F DURING HOT HOLDING KEEP TCS FOODS AT 135F OR MORE DURING HOT HOLDING. INSTRUCTED PIC TO INCREASE SETTINGS (MORE HEAT) OF THIS UNIT OR TO CHANGE UNIT.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE GLASS DISPLAY COOLER. FOR EXAMPLE: PEPPERONI AT 51F AND HAM AT 47F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE FOOD TO ANOTHER LOCATION FOR NOW.

     Code MN Rule 4626.0395A2