Mrs.dessert & Kumpir

Year by year

Inspections

1. Mar 17, 2026 Routine Score 100
   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Food and single service items stored in unfinished basement. Finish basement with proper flooring, walls and celing.

     Code MN Rule 4626.1335A

   • 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 certified food protection manager (CFPM) onsite. Employ and obtain a CFPM and post a copy of the CFPM certificate onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

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

     Observed wet cloth sitting on counter - remove and put wet cloth in sanitizer bucket. PIC removed and stored cloth in sanitizer.

     Code MN Rule 4626.0285B

2. Jan 6, 2025 Routine Score 100
   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.

     Ice cream dipper well by the roll ice cream machine observed not turned on during the inspection. Turn dipper well on when it is in use. The person in charge turned on the dipper well water.

     Code MN Rule 4626.0275D

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     Plasticware observed not stored handle to user. Store all plasticware so that it is handle to user for easy grab and to not contaminate other utensils.

     Code MN Rule 4626.0965B

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Food stored in the basement with no finish ceiling - finish the ceiling where food are stored in the basement.

     Code MN Rule 4626.1335A

3. Dec 28, 2023 Routine Score 94
   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single-service items in the basement, main floor storage room, and under the counter at the front were observed less than six inches off the floor - store six inches off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     Food in the basement was observed less than six inches off the floor - store six inches off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Observed all handwashing stations and bathroom where employees use with no handwashing sign - post a sign to all handwashing stations and the bathroom.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed quat sanitizer use at the business with no test kit - provide.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     The following foods were observed reading higher than 41*F: cabbage (48*F), olives (49*F), butter (44*F), milk (47*F), and dessert (49*F) inside the front cold station. Adjust the unit dial to maintain food temperature at 41*F or below at all times.

     Code MN Rule 4626.0395A2