Northern Coffeeworks

Year by year

Inspections

1. Oct 31, 2025 Routine Score 96
   • Serious Priority 1

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

     OBSERVED FOODS IN LOWER COOLER AT 44*F (CREAM, MAPLE SYRUP). PERSON IN CHARGE SAID THAT THERE IS A WORK ORDER IN TO REPAIR COOLER. KEEP ALL COLD, TEMPERATURE CONTROL FOR SAFETY FOODS AT 41*F OR BELOW AT ALL TIMES.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     OBSERVED FOODS IN LOWER COOLER AT 44*F (CREAM, MAPLE SYRUP). PERSON IN CHARGE SAID THAT THERE IS A WORK ORDER IN TO REPAIR COOLER. MAINTAIN EQUIPMENT IN GOOD REPAIR.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     OBSERVED MOP HANGING WITH THE HEAD ABOVE THE HANDLE. HANDLE CAN BECOME CONTAMINATED WHEN STORED IN THIS MANNER. STORE MOP WITH THE HEAD FACING DOWN.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     OBSERVED DIRT/DEBRIS BUILT UP UNDER 3 COMPARTMENT SINK. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.1520A

2. Oct 15, 2024 Routine 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.

     TWO EMPLOYEES HAVE OBTAINED SERVSAFE CERTIFICATES; HOWEVER, THERE WAS NO CERTIFIED FOOD PROTECTION MANAGER (CFPM) ON-SITE. ADDITIONAL INFORMATION ON HOW TO APPLY FOR CFPM CERTIFICATION WILL BE PROVIDED WITH THE REPORT. AT LEAST ONE PERSON EMPLOYED AT THE ESTABLISHMENT MUST OBTAIN THEIR CFPM CERTIFICATION AND DISPLAY IT IN A VISIBLE LOCATION ONCE RECEIVED.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     A FEW COOLERS ARE MISSING THERMOMETERS INSIDE. PROVIDE THERMOMETERS INSIDE COOLERS.

     Code MN Rule 4626.0620A

3. Oct 4, 2023 Routine Score 98
   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     OBSERVED MOPS RESTING AGAINST WALL. HANG MOPS TO DRY AFTER EACH USE.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Label all food packages as required by the law.

     OBSERVED UNLABLED QUICHE, BLONDIES, BROWNIES, APPLIE PIE, ETC IN REACH-IN DISPLAY COOLER. LABEL ALL INDIVIDULALY PACKAGED FOODS WITH THE FOLLOWING INFORMAITON: 1. COMPLETE NAME AND ADDRESS OF THE PACKER/SUPPLIER 2. COMMON NAME OF THE PRODUCT 3. LIST OF INGREDIENTS IN DESCENDING ORDER (WITH ALLERGENS CLEARLY NOTED) 4. NET WEIGHT 5. DATE MARKING IF POTENTIALLY HAZARDOUS FOODS

     Code MN Rule 4626.0435A

   • 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 SERVSAFE CERTIFICATE POSTED ON WALL. YOU MUST SEND CERTIFICATE, ONE PAGE APPLICATION AND $35 FEE TO THE MINNESOTA DEPARTMENT OF HEALTH TO BECOME A CERTIFIED FOOD PROTECTION MANAGER. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     MISSING WRITTEN TIME AS A PUBLIC HEALTH CONTROL PROCEDURE ONSITE FOR CREAM. SENDING APPLICATION WITH REPORT.

     Code MN Rule 4626.0408A