Lumber Exchange Event Center

Year by year

Inspections

1. Sep 10, 2026 Routine Score 92
   • 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

     Clean build-up of mold on ice machine baffle.

     Code MN Rule 4626.0845E

   • 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.

     The low temp dishmachine did not have any chlorine sanitizer. The large chlorine container was empty. KM immediately ordered more chlorine sanitizer and said it would be delivered tomorrow. Note: Until chlorine sanitizer replaced all washing of dishes and utensils to be conducted in 3-comp sink with sink and surface sanitizer.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     In the walk-in freezer observed numerous boxes of food being stored on the floor. Store all food up off the floor at least 6 inches.

     Code MN Rule 4626.0300A

   • Not serious Priority 2 Corrected on site

     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

     There were no paper towels in dispenser at hand sink beside food prep sink near walk-in coolers. This was corrected by kitchen manager.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the floor drain cover beside food prep sink was missing. Reinstalled the cover to prevent debris from clogging plumbing system.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

     In the women's employee restroom observed the trash container overflowing onto the floor. Empty trash at a frequency that will prevent this from happening.

     Code MN Rule 4626.1310

   • Not serious Priority 3

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

     Observed that the kitchen 3-door lowboy was soiled and in need of a thorough cleaning. Clean this lowboy unit.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed an unlabeled plastic container of food in walk-in cooler. Label food items as to contents of container.

     Code MN Rule 4626.0240

   • 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.

     Observed a prepared meat dish in walk-in cooler that had no date mark. Date mark all TCS prepared foods made on site.

     Code MN Rule 4626.0400A

2. Mar 13, 2025 Follow-Up Score 96
   • Not serious Priority 3

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

     Clean build-up of black mold on wall behind garbage disposal unit in dish room.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     In the walk-in freezer observed 2 large beef chubs on a shelf directly hanging over a prepared chicken and rice casserole. Store RTE foods separate from and above raw foods like ground beef.

     Code MN Rule 4626.0235A(1)

3. Oct 17, 2024 Routine Score 86
   • Not serious Priority 3

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

     The high temp dish machine failed to reach 180*F on final rinse and did not reach 160*F on wash cycle as required on The high temp dish machine failed to reach 180*F on final rinse and did not reach 160*F on wash cycle as required on machine data plate. Until repaired use the 3 compartment sink instead.

     Code MN Rule 4626.0735AB

   • 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

     Clean build-up of mold on ice machine baffle.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     Clean build-up of black mold on wall behind dish machine and garbage disposal unit in dish room.

     Code MN Rule 4626.1520A

   • 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

     After running the water for several minutes observed hot water in employee men's and women's restrooms at 79*F and 83*F. Provide hot water between 100-130*F at these hand wash sinks.

     Code MCO 188.380

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Observed the mechanical dishwashing machine using hot water for sanitizing only reached a final rinse temp of 140*F. The water must reach a surface temperature of at least 160*F on the utensils and 180*F on the dish washer manifold. Until repaired wash and sanitize all utensils in the 3-comp sink.

     Code MN Rule 4626.0905B

   • Not serious Priority 2

     Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.

     Observed the wash temperature of the dish machine only reached 100*F after running machine thru several wash cycles. Per the data plate on the dishmachine a wash temperature of 160*F is required. Repair unit so that 160*F is obtained on the wash cycle.

     Code MN Rule 4626.0785

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at hand wash sink next to 2 compartment food prep sink. Provide and maintain soap at this hand sink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     Clean build-up of mold on shelves of walk-in cooler as needed.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Can opener is in need of detail cleaning.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed scoop handles laying in contact with food item in bulk food storage containers. Store scoop in such a way that the handle is not in contact with the food item.

     Code MN Rule 4626.0275B

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     In the 2-door Saturn Upright refrigerator observed 2 cartons of shell eggs stored directly above an uncovered container of sliced apples. Store shell eggs separate from or beneath ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     In the 2-door Saturn Upright refrigerator observed an uncovered container of sliced apples. Provide a lid or cover over the sliced apples.

     Code MN Rule 4626.0235A(4)

4. Nov 9, 2023 Follow-Up Score 100

   Result: Complete.

5. Oct 17, 2023 Routine Score 86
   • Not serious Priority 3

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

     Observed the large 3-door lowboy holding an ambient temperature of 72*F. Have unit checked to ensure it is holding a temp of 41*F or lower. Note: A new high temp dishmachine has been installed.

     Code MN Rule 4626.0735AB

   • 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

     Clean build-up of mold on ice machine baffle.

     Code MN Rule 4626.0845E

   • 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.

     In walk-in cooler observed several open containers of either commercially manufactured or house made TCS foods without date marking. Ensure that all open commercially manufactured and in-house ready to eat TCS foods are date marked when held overnight.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     In the men's restroom there was no soap in the soap dispenser. Provide and maintain soap in the dispenser at all times.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the hand wash sink outside walk-in cooler was clogged with standing water. Repair sink plumbing so that it functions properly.

     Code MN Rule 4626.1040B

   • 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

     Hot water at kitchen handsink beside large mixer was only 67*F after running faucets for several minutes. Provide hot water between 110-130*F for this handsink.

     Code MCO 188.380

   • Not serious Priority 2

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

     A sanitizer bucket was being stored in kitchen handsink closest to the tilk skillet. Discontinue this practice. Keep handsinks accessible for handwashing at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Observed an employee drinking out of an open coffee cup at cookline. Beverages to be covered with a lid and not be stored at cookline.

     Code MN Rule 4626.0105B

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     At cookline observed an employee handling a toothpick in his mouth while working. Discontinue this practice.

     Code MN Rule 4626.0075A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The paper towel dispenser at handsink by large mixer would not dispense any paper towels. Repair paper towel dispenser so that paper towels can be dispensed.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Clean black mold build-up on wall behind garbage disposal unit in dishroom.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     In the kitchen observed a large mixing bowl sitting upright under a handwash sink. Discontinue storing mixer under handsink where it could be contaminated with splashes from handsink during handwashing.

     Code MN Rule 4626.0955A

   • Serious Priority 1

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

     Observed a prepared salad and several cheese loaves stored at 71*F and 69*F in 3-door lowboy which was holding an ambient temperature of 72*F. TCS food items discarded. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2