Pickles Cafe And Catering

Year by year

Inspections

1. May 22, 2026 Follow-Up Score 96
   • 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 no staff to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting this certificate will be included in this report. Make sure a staff member gets and keeps a CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed the floors throughout the prep kitchen and under/behind the ovens/grills to be soiled. Observed the walls behind the dish machine to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed the gaskets of the stand-up freezer to be torn. Observed the dish machine to not be properly pulling chemical sanitizer. Service equipment. Replace/repair and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the sides of the stoves, ovens, and the exterior of the dish machine to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed the caulking of the prep area handwashing sink to be damaged and the sink not fully sealed to the wall. Observed the drainboard of the dish machine to not be sealed to the wall. Caulk and seal sinks to the wall.

     Code MN Rule 4626.0725A

   • Serious Priority 1

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

     Observed there to be no employee illness log available for review at the facility. An employee illness log will be included in this report. Make sure that an employee illness log is available for review during future inspection.

     Code MN Rule 4626.0040C

2. May 11, 2026 Routine Score 86
   • 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 no staff to have a State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting this certificate will be included in this report. Make sure a staff member gets and keeps a CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed the floors throughout the prep kitchen and under/behind the ovens/grills to be soiled. Observed the walls behind the dish machine to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed the gaskets of the stand-up freezer to be torn. Observed the dish machine to not be properly pulling chemical sanitizer. Service equipment. Replace/repair and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

     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.

     Observed the sanitizer concentration at the dish machine to be 0 ppm chlorine. Facility was instructed to use 3-compartment sink and quat sanitizer until dish machine can provide appropriate chlorine sanitizer concentration. Keep chlorine sanitizer concentration between 50-200 ppm.

     Code MN Rule 4626.0805C1

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed bleach sanitizer to be used at 3-compartment sink that was rated for household laundry use. Person-in-Charge was instructed to either use quat sanitizer (already provided onsite) or a bleach that is rated for use on food contact surfaces. Make sure approved chemical sanitizers are used for food contact surfaces.

     Code MN Rule 4626.1620

   • Not serious Priority 3

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

     Observed the sides of the stoves, ovens, and the exterior of the dish machine to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed the caulking of the prep area handwashing sink to be damaged and the sink not fully sealed to the wall. Observed the drainboard of the dish machine to not be sealed to the wall. Caulk and seal sinks to the wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed facility to have quat onsite, but not to have quat test strips. Make sure that appropriate test kit s available for each type of sanitizer used.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     Observed there to be no employee illness log available for review at the facility. An employee illness log will be included in this report. Make sure that an employee illness log is available for review during future inspection.

     Code MN Rule 4626.0040C

3. Dec 9, 2024 Routine Score 96
   • 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 the Food Safety Manager to not be in the State register for Certified Food Protection Manager. Information on getting this certificate will be included in this report. Make sure an employee gets and keeps an updated State of Minnesota Certified Food Protection Manager Certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed the floors under the cookline ovens and stoves to be soiled. Clean this area and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed there to be torn gaskets at the cookline stand-up freezer. Replace gaskets. Keep all equipment in good repair.

     Code MN Rule 4626.0735AB

   • 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 rodent droppings underneath the dish machine and 3-compartment sink. Clean these areas and regularly inspect facility for signs of pests. Coordinate with pest control provider when evidence of pest activity is present.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Observed rodent droppings in the facility. Facility does not have a professional pest control provider. Professional pest control providers are required when there is evidence of pest activity. Contract with a professional pest control provider.

     Code MCO 188.590

   • 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

     Observed the handwashing sink by the cookline to not be stocked with paper towels. Make sure all handwashing sinks are stocked with paper towels to promote proper employee handwashing.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed the handwashing sink by the cookline to not be stocked with hand soap. Provide hand soap at each handwashing sink to promote proper handwashing by employees.

     Code MN Rule 4626.1440

4. Dec 19, 2023 Follow-Up 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.

     There was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. Information for the CFPM can be found here: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed the floors and the walls by the ice machine to be soiled with debris. Clean these areas and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed the gaskets of the stand-up freezer to be torn. Observed the racking in the walk-in cooler to be rusted. Replace these items and maintain equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the gaskets of the stand-up freezer to be soiled with debris. Clean these pieces of equipment and maintain clean.

     Code MN Rule 4626.0840C

5. Nov 28, 2023 Follow-Up Score 96
   • 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 was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. Information for the CFPM can be found here: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed the floors and the walls by the ice machine to be soiled with debris. Clean these areas and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed the gaskets of the stand-up freezer to be torn. Observed the racking in the walk-in cooler to be rusted. Replace these items and maintain equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the gaskets of the stand-up freezer to be soiled with debris. Clean these pieces of equipment and maintain clean.

     Code MN Rule 4626.0840C

   • Serious Priority 1

     The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.

     Observed frozen pizzas in the stand-up freezer to be vacuum sealed. Person-In-Charge stated that the bake the pizzas onsite, freeze them, and then vacuum seal them. This process requires a HACCP plan. Establishment will be referred to the HACCP team. Discontinue this process until a HACCP plan is developed and approved by the Health Department.

     Code MN Rule 4626.0420D

6. Nov 13, 2023 Routine Score 86
   • 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 was not a State of Minnesota Certified Food Protection Manager (CFPM) certificate available for review. Information for the CFPM can be found here: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Ensure that a staff member obtains their CFPM and that the certificate is posted onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed bulk storage containers of flour, corn meal, and salt to not be labeled. Ensure that all working containers of food or food ingredients are labeled.

     Code MN Rule 4626.0240

   • Not serious Priority 2 Corrected on site

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed multiple lids for lexan storage containers to be cracked and held together with tape. The lids were replaced at the time of inspection. Ensure that all food contact utensils remain free of breaks.

     Code MN Rule 4626.0515

   • Not serious Priority 3

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

     Observed the floors under the convection oven and the walls and floors by the ice machine to be soiled with debris. Clean these areas and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed the blade of the table mounted can opener to be soiled with old food debris. Clean this piece of equipment and ensure that food contact utensils remain clean to sight and touch.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Observed the gaskets of the stand-up freezer to be torn. Observed the racking in the walk-in cooler to be rusted. Replace these items and maintain equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the gaskets and the interior of the stand-up freezer to be soiled with debris. Clean these pieces of equipment and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

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

     Observed the handwashing sink in the prep area to be blocked with mops, brooms, and other sanitation utensils. Also observed mop heads to be stored in the sink basin. Remove these items and ensure that all handwashing sinks are accessible to promote proper handwashing by employees.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Only use single-service items one time.

     Observed single use, bulk sour cream and potato salad containers to be stored with other food storage containers. These items cannot be reused for food storage. Discard single use storage containers.

     Code MN Rule 4626.0830

   • Serious Priority 1

     The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.

     Observed frozen pizzas in the stand-up freezer to be vacuum sealed. Person-In-Charge stated that the bake the pizzas onsite, freeze them, and then vacuum seal them. This process requires a HACCP plan. Establishment will be referred to the HACCP team. Discontinue this process until a HACCP plan is developed and approved by the Health Department.

     Code MN Rule 4626.0420D

   • Serious Priority 1

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

     Observed no method of recording instances of employee vomiting or diarrhea onsite. The requirement of recording every instance of employee vomiting and diarrhea was discussed with the manager. An employee illness log was attached in the previous inspection report. Employee illness log will again be attached in this report. Ensure that an employee illness log is maintained onsite.

     Code MN Rule 4626.0040C