Beat Coffeehouse The

Year by year

Inspections

1. Apr 9, 2026 Routine Score 100
   • Not serious Priority 3

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

     The wiping cloths were not being kept in a wiping cloth bucket with sanitizer.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Some of the white shelving in the stand up cooler is still chipped/missing paint. These shelves should be replaced.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     In addition to ventilation requirements found in the Minnesota Food Code, ventilation hoods or canopies shall be installed over equipment where grease vapors, smoke, steam, odor, and heat are produced in the preparation of food. The ventilation systems shall be installed in strict conformity to exis

     Hot plates are still being used to reheat eggs and precooked sausage. This is not permitted. Hot plates can ONLY be used for heating of water for cooking certain food items like rice or beans. Items with grease or proteins can not be cooked without ventilation that can remove vapors. Discontinue the use of hot plates.

     Code MCO 188.440

2. Oct 15, 2024 Routine Score 94
   • Not serious Priority 3 Corrected on site

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

     A handwashing sign was needed at the main handsink. A handwashing sticker was left with the operator.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     No thin tip thermometer was available at the time of the inspection.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

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

     A wet wiping cloth was setting on top of the small reach in, instead of being stored in a wiping cloth bucket. The wiping cloth bucket sanitizer strength was not readable (0ppm).

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Code MN Rule 4626.0620B

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     An employee illness log was not available at the time of the inspection. One was printed by the operator.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     Some of the white shelving in the stand up cooler was chipped/missing paint. This should be recoated or replaced.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     In addition to ventilation requirements found in the Minnesota Food Code, ventilation hoods or canopies shall be installed over equipment where grease vapors, smoke, steam, odor, and heat are produced in the preparation of food. The ventilation systems shall be installed in strict conformity to exis

     The two hot plates used for reheating eggs is not permitted. There is some damage to the back wall surface from the heat and the cooking and reheating of proteins will create grease vapors that could also accumulate on the walls. Hot plates can only be used for the heating of water.

     Code MCO 188.440

3. Oct 17, 2023 Routine Score 92
   • Not serious Priority 3

     Label all food packages as required by the law.

     The restaurant is receving baked goods from another location. There must be an ingredient list available for the customers.

     Code MN Rule 4626.0435A

   • Not serious Priority 3

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

     There was no handwashing sign present in the restroom.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     The restaurant did not have a thin tip thermometer for measuring food temperatures.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     The ice machine had again had a large buildup of mold it it. This needs to be cleaned regularly and completely.

     Code MN Rule 4626.0845E

   • 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 is no CFPM. At least one employee must take a food safety class and send an application to MDH to obtain their CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     The tongs used for bread and other food items were wrapped in a dirty cloth.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     The wiping cloths were being stored on a counter instead of in the wiping cloth bucket.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     A thermometer was missing and is needed in the white stand up cooler.

     Code MN Rule 4626.0620B

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     The eggs had been cooked and placed in the cold pan unit but after 2 hours they were still at 86F. They were immediately discarded.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     The eggs had not been cooling in a method to ensure that they would meet the temperature requirements. they were in a container placed in the cold pan unit instead of being cooled in a cooler or freezer.

     Code MN Rule 4626.0390A