Mcad Cafe

Year by year

Inspections

1. Sep 15, 2025 Routine Score 96
   • 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.

     Although several employees have taken a food safety class, at least one employee must submit there certificate to MDH to obtain a CFPM certificate. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Foods at 2 of the cold pan units were slightly above 41F (onions at 43F and tomatoes at 48F). The cold pan unit had uncovered openings that were contributing to the higher temperatures. Cover these openings to ensure the equipment is working properly.

     Code MN Rule 4626.0395A2

2. Oct 4, 2024 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.

     An employee has taken a food safety class but will needed to submit an application to the MDH to obtain a Certified Food Protection Manager Certificate. An application is being included with this report.

     Code MN Rule 4626.0033A

3. Sep 16, 2024 Routine Score 88
   • Serious Priority 1

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

     Items in several locations had food items that were not being maintained at or below 41F as required. The hummus bar foods were setting in the cold holding unit in a way that was not adequately keeping the food cold. The food was put out in small quantities and time as a public heather control was being used (discarded after 4 hours). The micromarket open display cooler and the 2 door glass cooler also had foods that were above 41F (47F and 52F). These units were seeing a lot of use and the turnover was high, but the units will be adjusted and repaired if needed. The potato salad in the back stand up cooler was at 50F. There was a box in the cooler that was preventing the door from closing all the way. Therefore even though the unit thermometer read 37F, it was not maintaining temperature. The box was immediately moved and the temperature will be checked again to verify that them temperature is corrected.

     Code MN Rule 4626.0395A2

   • 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.

     Many of the single service dishes were stored at the front of the service line upright where they could be contaminated by customer sneezes, or other materials falling into the containers. They need to be turned upside down.

     Code MN Rule 4626.0955C

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     The self service beverage dispenser needs to have ingredient labeling either on the individual dispenser or a sheet with the ingredients for all the products available and posted on or near the machine.

     Code MN Rule 4626.0435C

   • Not serious Priority 3

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

     A copy of the current license needs to be posted.

     Code MCO 188.390

   • 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 currently is no CFPM. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information. Post a copy of the certificate in the facility.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     There was container of garlic aioli that was 10 days old. It was discarded immediately.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

     A thermolabel or maximum registering thermometer is required for verifying the rinse temperature of the dishmachine.

     Code MN Rule 4626.0710A

   • Not serious Priority 2

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

     Time as a public health control was being used for the hummus bar. have a policy that is clearly written so that all staff are aware of when to discard the food.

     Code MN Rule 4626.0408A

   • Not serious Priority 3 Corrected on site

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     A thermometer is needed for the 2 door glass cooler in the micromarket area. One was left with the operator.

     Code MN Rule 4626.0620A

4. Sep 12, 2023 Routine Score 92
   • Serious Priority 1

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

     Some of the food temperatures on the right side cold pan unit were slightly above 41F (44F for hamburger and pico de gallo). The inspection was done during a time that was not busy and the temperatures should be able to be maintained well below 41F. The unit will be checked and adjusted and may need to be repaired or replaced if the temperatures can not be consistently held below 41F.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     An employee illness log could not be located. One is being included with this report that can be used.

     Code MN Rule 4626.0040C