Compass Group USA INC

Year by year

Inspections

1. Oct 10, 2024 Routine Score 94
   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed hand wash sink at The flame only reached 84*F and employee men's only 78*F after running both hand sinks for over five minutes. Provide hot water at these handsinks betwwen 110 - 130*F. Note: other facility handwash sinks did reach 100*F.

     Code MCO 188.380

   • Not serious Priority 3

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

     The coldwell at the Flame was not maintaining cold TCS foods at 41*F or below without the use as ice added as a refrigerant. Repair unit so that a temperature of 41*F or lower is maintained without the use of ice.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     At the main kitchen front line clean interior of hot holding cabinets and interior of 4-door Traulsen reach-in coolers.

     Code MN Rule 4626.0840C

   • Serious Priority 1

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

     At the Graze observed diced ham at 46*F, diced salami at 45*F, diced chicken at 44*F and ranch dressing at 53*F. At the Flame observed hamburger patties in refrigerated drawer at 45*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     In the dishroom observed washed metal pans sitting on cloth towels while drying. Discontinue this practice. Use bar mats or some type of plastic mat for this purpose.

     Code MN Rule 4626.0935

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Provide date marks on squeeze bottles in coldwell unit at the Flame and the Graze.

     Code MN Rule 4626.0400A

2. Oct 3, 2023 Routine Score 94
   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed multiple hand wash sinks throughout the facility to have hot water below 110*F. Provide hot water at handsinks betwwen 110 - 130*F.

     Code MCO 188.380

   • Not serious Priority 2

     Maintain the temperature of the wash solution in manual warewashing sinks at not less than 110 degrees F (43 degrees C) unless a different temperature is specified on the cleaning agent label instructions.

     Observed hot water at the pot sink only reached a temperature of 104*F after running it for more than 5 minutes. Provide hot water of at least 110*F.

     Code MN Rule 4626.0775

   • Not serious Priority 3

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

     Correct the following equipment: 1) The final rinse gauge on the dishmchine only reached 140*F although heat sensitive tape indicated machine reached a temp of at least 160*F. Repair gauge so that it reaches the required 180*F during final rinse cycle. 2) Repair build-up of ice around walk-in freezer compressor. 3) The coldwell at the front line area was not maintaining cold TCS foods at 41*F or below. Almost all foods observed to be at 50*F. Repair unit so that a temperature of 41*F or lower is maintained.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Clean the build-up of mold on gaskets of 4-door Traulsen reach-in refrigerator.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hot water faucet in employee women's toilet room is very hard to turn. Repair faucet so that handle can be easily turned on and off.

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     At the front line area coldwell observed diced tomatoes at 49*F, sour cream at 50*F, pico de gallo at 50*F and shredded lettuce at 45*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     At the front line area observed the soap dispenser at handsink falling off the wall. Re-afix soap dispenser to wall.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     In the main kitchen there was no handwash sign at handsink closest to end of line near 4-door Traulsen unit. Provide a handwash sign at each handsink.

     Code MN Rule 4626.1457