Coffee Shop Northeast

Year by year

Inspections

1. Oct 30, 2025 Routine Score 100

   Result: Complete.

2. Sep 27, 2024 Routine Score 98
   • 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 no certified food protection manager (CFPM) during the inspection. Per the person in charge, they have been trying to obtain the CFPM. Obtain a CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Quiches are made in-house in an oven located in the storage room - discontinue making quiches without installing a hood for proper ventilation when cooking grease-laden or animal-based products. A health plan review link will be sent along with the report for the operator to fill out and submit to the Health Department.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Drain cover observed not secured to the mop sink drain. Secure.

     Code MN Rule 4626.1040B

3. Sep 20, 2023 Routine Score 92
   • 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 certified food protection manager (CFPM) was onsite at the time of the inspection. There was an expired CFPM certificate onsite - obtain an updated CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     The dish machine by the 3-compartment sink was observed broken. Per discussion with staff, they are in the process of obtaining an equipment piece. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed blender stored inside the hand sink at the front of the house (FOH) - hand sink must be accessible at all times and not used for other purposes besides hand washing. Staff removed the blender during the inspection.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     No handwashing sign posted at the hand sink located at the front of the house (FOH) and restroom by the FOH - provide a sign.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Observed Tuscan artichoke (48*F) and parfait (44*F) inside the display cooler reading higher than 41*F during the inspection. Adjust the unit dial. Maintain cold food temperature to 41*F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Quiches are made in-house in an oven located in the storage room - discontinue making quiches without installing a hood for proper ventilation when cooking grease-laden or animal-based products. A Health plan review link will be sent along with the report for the operator to fill out and submit to the Health Department.

     Code MN Rule 4626.1720A