Kipp Minnesota

Year by year

Inspections

1. Mar 19, 2026 Routine Score 96
   • Not serious Priority 3

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

     Observed the floors under the 3-compartment sink to be soiled. Observed the ceiling tiles above the stand-up coolers and stand-up warmers to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed the quat sanitizer concentration in the 3-compartment sink to be 100 ppm. Additional quat tablets were added to the 3-compartment sink and concentration was verified at 200 ppm. Maintain quat concentration between 200-400 ppm, as stated on supplier specifications.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

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

     Observed there to be ice build-up in the produce cooler. Defrost and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed facility to have compostable food dishes, but not to have an organics collection system. Contract with a licensed organics hauler and have appropriate organics collection bins.

     Code MCO 204.30B

2. Sep 18, 2025 Routine Score 98
   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed rodent droppings under the 3-compartment sink, behind the storage cabinets, and behind the stand-up warmers. Professional pest control is provided monthly. Regularly inspect facility, record and report any evidence of pest activity to pest control provider.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Remove dead or trapped birds, insects, rodents, and other pests.

     Observed the sticky trap under the 3-compartment sink to be full of dead insects. Remove trap and keep facility free of dead insects.

     Code MN Rule 4626.1570

   • Not serious Priority 3

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

     Observed the floors of the dining area to be soiled and sticky. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed facility to have chlorine test strips, but facility uses quat as a chemical sanitizer. Person-in-Charge was informed that the current test strips used measure a different chemical. Make sure that sanitizer test kits match the type of chemical sanitizer used.

     Code MN Rule 4626.0715

3. Mar 18, 2025 Routine Score 96
   • Not serious Priority 3

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

     Observed the lunch floor milk cooler to have torn gaskets and to have ice build-up. Repair and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed the concentration of the 3-compartment sink to be at 100 Q. Maintain a concentration of 200-400 ppm Quat, per the sanitizer labels.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed prepared/exposed plates of food to be stored beneath the paper towel dispenser at the handwashing sink. Store exposed foods in areas that help prevent contamination.

     Code MN Rule 4626.0315

4. Sep 16, 2024 Routine Score 92
   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     Observed there to be no procedure for the clean-up of vomit/diarrhea events. Employees were unable to describe how to properly sanitize surfaces. A procedure will be included in this report. Maintain and train employees on the proper clean-up procedures for a vomit/diarrhea event.

     Code MN Rule 4626.0123

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed the sanitizer bucket in the secondary dining area to have a concentration of 0 ppm quat. Remix the sanitizer solution in the bucket and maintain at proper concentrations.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms

     Observed that a secondary service area had been set up, away from the primary food service area. There was no handwashing sink located in this area. Handwashing options were discussed with the Person-in-Charge. Make sure that there is a handwashing sink that is in a convenient location and easy to use at each food handling/service area.

     Code MN Rule 4626.1095

   • 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 cooked burger patties in the secondary service area steam table to have a temperature of 125 degrees F. The steam table temperature was increased. Person-in-Charge was instructed to monitor the temperature of the cooked burger patties. Make sure that TCS foods are held at temperatures of 135 degrees F or higher.

     Code MN Rule 4626.0395A1

5. Mar 15, 2024 Routine Score 98
   • Not serious Priority 3

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

     Observed ice build-up in the stand-up cooler closest to the 3-compartment sink. Also observed the interior thermometer to be reading a temperature of 49 degrees F, while the exterior digital thermometer was showing that the air temperature was 39 degrees F. Repair this piece of equipment and ensure that it is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed facility to have sanitizer test strips for Quat onsite, but facility uses bleach (chlorine) as a sanitizer. It was discussed with PIC that a test kit ensures that sanitizer concentration is strong enough to kill potential pathogens, but not too strong that it would chemically contaminate food and beverage products. Ensure that the provided test kit is appropriate for the sanitizer being used to ensure adequate concentration of sanitizer.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     Observed single-use and unwrapped utensils were being displayed with handles and food contact surfaces intermingled Ensure that all utensils displayed for use are stored with all handles facing the same way.

     Code MN Rule 4626.0965B

   • 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 styrofoam plates in use for service. Discontinue use of styrofoam food containers after current stock is used. Green-to-Go information will be included in this report. Ensure that all single-use food containers are either recyclable or compostable.

     Code MCO 204.30A

6. Sep 15, 2023 Routine Score 96
   • Not serious Priority 3

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

     Observed the air temperature in the stand-up 2 door cooler to be 51 degrees F. This cooler was only being used to store dry foods at time of inspection and no TCS foods were in the cooler. Surface temperature of cereals in the cooler were also 50 degrees F. Service this piece of equipment and ensure that it is able to maintain product temperature below 41 degrees F. The front panels of the milk cooler were separated from the cooler body and gaps were observed. Service this piece of equipment back to proper condition.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed cold bag lunches that included turkey sandwiches and yogurt on the kitchen countertop at 61 degrees F. Person-In-Charge stated that the bag lunches were just delivered by the catering company a half hour prior to the time of the observation. PIC states that food is delivered at 9:30 am and lunch service is completed by 12:30 pm- no leftovers are held. The time of delivery and end of service falls within 3 hours. Ensure that cold items are kept cold and that TCS foods are kept at or below a temperature of 41 degrees F.

     Code MN Rule 4626.0395A2

   • 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 not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. The Person-In-Charge was not in the online database for the State of Minnesota. Information for the CFPM will be attached in this report. Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     Code MN Rule 4626.0033A