Jailbreakers Catering LLC

Year by year

Inspections

1. Apr 21, 2026 Routine Score 94
   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed the chlorine sanitizer concentration at the dish machine to be 0 ppm. Person-in-Charge was instructed to use the 3- compartment sink until dish machine can produce proper concentration. Provide a chlorine sanitizer concentration between 50-200 ppm.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     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

     Observed the paper towel at the dish machine handwashing sink to be empty. Make sure that paper towels are kept at each handwashing sink.

     Code MN Rule 4626.1445

   • 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.

     Observed no employee to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting this certificate will be included in this report. Make sure that an employee gets and maintains a CFPM certificate.

     Code MN Rule 4626.0033A

2. Sep 27, 2024 Routine Score 96
   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed multiple containers of food products to be stored directly on the ground in the walk-in freezer. Person-in-charge was instructed to move the food containers onto racking when time allowed. Store food items at least 6 inches off the ground.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Only use single-service items one time.

     Observed a single use plastic container to be reused for the storage of turkey gravy in the walk-in freezer. Discontinue reusing single use containers.

     Code MN Rule 4626.0830

   • Not serious Priority 3 Corrected on site

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

     Observed the kitchen sanitizer bucket to have a concentration of 0 ppm Quat. The bucket was remixed during inspection and verified at a concentration of 400 ppm. Maintain sanitizer concentration as stated on chemical label.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed there to be no sanitizer test kit onsite. Kitchen uses quat and chlorine sanitizer. Person-in-Charge was instructed to have sanitizer test kits to verify sanitizer concentration. Have appropriate sanitizer test kits onsite.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed freshly mixed coleslaw and salsa in the walk-in cooler and stand-up cooler to be cooling in a covered container. The containers were uncovered during inspection. Keep containers of cooling foods uncovered to help in the cooling process.

     Code MN Rule 4626.0390B

3. Sep 20, 2023 Routine Score 92
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the wall by the walk-in freezer to have a gap in it, exposing internal insulation. Observed multiple missing ceiling tiles throughout the kitchen. Observed damaged tile walls by the handwashing sink, a crack in the wall junction, and ceiling tiles with water damage in the dish machine room. Service these areas and maintain physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the fans and the ceiling in the main walk-in cooler to be soiled with mold and other debris. Clean these areas and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed containers od dressings and sauces to be stored directly on the floor in the walk-in cooler. Ensure that all food products are stored, at a minimum, 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     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

     Observed the handwashing sink in the dishwashing area to not be stocked with paper towels. Ensure that all handwashing sinks are properly stocked with paper towels to promote proper handwashing and drying.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     Observed cases of horseradish sauce in the secondary walk-in cooler to be at a temperature of 59 degrees F. The manufacturer's label stated that the product should stay refrigerated. Person-In-Charge stated that the secondary walk-in cooler is not used very often and they had just turned it on to pre-cool; there was no other product in the cooler. Person-In-Charge stated that the horseradish sauce was just delivered within 1 hour of the start of the inspection. Horseradish sauce was moved to the main walk-in cooler. The temperature of the horseradish sauce will be monitored to ensure that it gets to 41 degrees F or below. Ensure that TCS foods, and foods that are required to stay refrigerated per manufacturer's specifications, are kept at temperatures of 41 degrees F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     Food packages must be in good condition. Packages must protect food from contamination and adulteration.

     Observed a can of olives in dry storage to have a sharp indent in the body of the can and to have a compromised hermetically sealed lid. Item was discarded during inspection. It was discussed with Person-In-Charge how to properly inspect cans when receiving product. Ensure that food packages are in good condition and protect the food, as outlined in the above code.

     Code MN Rule 4626.0190