Apple Spice

Year by year

Inspections

1. Dec 16, 2025 Follow-Up Score 96
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Diced Grilled chicken found (at 48 F -top and 49 F-middle) being cooled in deep plastic container with a food depth approximately 9 inches in walk-in cooler. Per PIC it was cooked an hour ago. Note: PIC divided it into shallow hotel pans for correction. For proper cooling method, see the food safety fact sheet sent with the report. Note: Submission of plan of corrective action required for long term compliance.

     Code MN Rule 4626.0390A

   • Not serious Priority 2 Corrected on site

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

     Observed TCS foods such as Turkey, Ham and wild Rice being cooled in fully covered containers in the walk-in cooler. Note: See above for the temperatures. Note: PIC removed the covers for correction. For details, see the food safety fact sheet sent with the report

     Code MN Rule 4626.0390B

2. Nov 17, 2025 Routine Score 88
   • Serious Priority 1

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

     Employees illness log not maintained in the facility. Note: See the log template sent with the report for use.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No Quaternary ammonium chloride) test strips provided onsite for use. Note: Provide and use it to accurately measure sanitizer concentration.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

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

     Diced Grilled chicken found 58 F) being cooled in deep plastic container with a food depth approximately 9 inches in prep unit. Per PIC it was cooked 1 1/2 hours ago. Note: PIC divided it into shallow hotel pans and relocated to the walk-in cooler for correction. For proper cooling method, see the food safety fact sheet sent with the report.

     Code MN Rule 4626.0390B

   • Not serious Priority 2 Corrected on site

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

     Turkey, Potato salad found cooling (from ambient after preparation) in fully covered containers in the walk-in cooler. Diced Grilled Chicken also found being cooling in fully covered container. Note: See above for the temperatures. Note: PIC removed the covers for correction. For details, see the food safety fact sheet sent with the report.

     Code MN Rule 4626.0390B

   • Not serious Priority 3 Corrected on site

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

     Onions in bags found stored on the floor in the back storage room. Note: Store all foods at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     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

     Paper towel not provided in dispensary box for hand sink located next to food prep and cook line areas.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep tables throughout. Note: Store all wiping cloths in chemical sanitizer bucket between use at all times.

     Code MN Rule 4626.0285B

3. Oct 18, 2024 Routine Score 94
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Grease and old food residue build up observed inside the oven and around its doors area. Note: Clean

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Store personal care items according to the rule.

     Personal care items such as medicine found stored with food contact surface above food prep area. Note: Store them separate and away from food prep area

     Code MN Rule 4626.1675

   • Serious Priority 1

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

     Employees illness log not maintained in the facility. Note: See the template log sent with the report for use.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No Quat test strips provided onsite for use. Note: Provide and use it to measure sanitizer concentration.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Cover missing from the trash receptacle in unisex rest room. Note: Provide the cover or covered trash can

     Code MN Rule 4626.1260

4. Nov 17, 2023 Follow-Up Score 96
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Diced grilled chicken observed at 53-54 F being cooled in bulk plastic container with food depth approximately 6 inches. Per PIC, it was cooked yesterday afternoon which is more than 24 hours. Note: Discarded voluntarily.

     Code MN Rule 4626.0390A

   • Not serious Priority 2 Corrected on site

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

     Diced grilled chicken observed at 53-54 F being cooled in fully & tightly covered bulk plastic container with food depth approximately 6 inches. Per PIC, it was cooked yesterday afternoon which is more than 24 hours. Note: Discarded voluntarily. Note: For proper cooling methods, please see the food safety fact sheet sent with the report again.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Grease and food residue build up still not cleaned inside the oven. Note: Clean

     Code MN Rule 4626.0855

5. Oct 18, 2023 Routine Score 88
   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed food residue build up on the blade of the can opener. Note: Clean frequently to prevent food debris build up.

     Code MN Rule 4626.0840A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed diced grilled chicken at 95 degrees being cooled in bulk plastic container with food depth approximately 6 inches in the walk-in cooler. Note: PIC stated that it was cooked 1.5 hours ago. Note: Divided into shallow metallic pans for rapid chilling.

     Code MN Rule 4626.0390A

   • Not serious Priority 2 Corrected on site

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

     Observed diced grilled chicken at 75 and 95 degrees being cooled in tightly covered bulk plastic containers in the walk-in cooler. Note: PIC stated that it was cooked 1.5 hours ago. Note: For details and proper cooling methods, please see above and the cooling safety fact sheet sent with the report. PIC transferred all into shallow metallic containers and left uncovered.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No chemical test strips provided onsite. Note: Provide and use appropriate test strips (Quat) to accurately monitor sanitizer concentration.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     No employee's illness log maintained onsite. Note: For details, please see the template sent with the report

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed grease and food residue build up inside the oven. Note: Clean thoroughly to eliminate grease build up.

     Code MN Rule 4626.0855