H148 - 180 Degrees INC

Year by year

Inspections

1. Mar 4, 2026 Routine Score 100
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     OBSERVED STYROFOAM SHELLS “TO-GO” FOOD CONTAINERS. DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

2. Feb 26, 2025 Follow-Up 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.

     MOP WAS STORED INSIDE MOP BUCKET. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

     Code MN Rule 4626.1540

   • Not serious Priority 2

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

     PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

     Code MN Rule 4626.0705B

3. Feb 13, 2025 Routine Score 88
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     MOP WAS STORED INSIDE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

     Code MN Rule 4626.1540

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • Not serious Priority 2

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

     NO FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

     Code MN Rule 4626.0705B

   • Serious Priority 1

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

     OBSERVED RAW EGGS STORED ABOVE READY TO EAT FOODS (RTE) SUCH AS BUTTER AND MILK. ALWAYS STORE RAW PROTEINS ON BOTTOM SHELF BELOW RTE FOODS.

     Code MN Rule 4626.0235A(1)

4. Nov 13, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE INSIDE RESTROOM. PROVIDE A COVERED GARBAGE FOR THIS RESTROOM.

     Code MN Rule 4626.1260

5. Nov 1, 2023 Routine Score 90
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     MOP WAS STORED UPSIDE DOWN AT THE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     OBSERVED MOUSE DROPPINGS ON THE FLOOR OF DRY STORAGE ROOM. CLEAN THE FACILITY. KEEP FACILITY FREE OF MOUSE DROPPINGS AND ANY PEST.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     OBSERVED MOUSE DROPPINGS ON THE FLOOR OF DRY STORAGE ROOM. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

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

     OBSERVED CONTAINERS WITH CHICKEN PREPARED YESTERDAY. CONTAINERS WERE TIGHTLY COVERED. FOOD WAS REGISTERING ABOUT 48F. DO NOT COVER / WRAP TCS FOOD DURING HOT COOLING OR COOLING FROM AMBIENT. FOOD WAS DISCARDED.

     Code MN Rule 4626.0390B

   • 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

     OBSERVED CONTAINERS WITH CHICKEN PREPARED YESTERDAY. CONTAINERS WERE TIGHTLY COVERED. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. PIC DISCARDED FOOD IMPROPERLY COOLED. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.

     Code MN Rule 4626.0385A

   • Not serious Priority 3

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

     OBSERVED SANITIZER BUCKET REGISTERING 0PPM OF QUAT SANITIZER. RANGE FOR THIS SANITIZER IS 150-400PPM (MANUFACTURER). INSTRUCTED PIC TO MAKE A NEW BUCKET.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE INSIDE RESTROOM. PROVIDE A COVERED GARBAGE FOR THIS RESTROOM.

     Code MN Rule 4626.1260