Silver Fern LLC

Year by year

Inspections

1. Jan 7, 2026 Routine Score 94
   • Not serious Priority 2

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

     There is no method to test the internal temperature of the hot water sanitizing dish machine. Discussed approved options. Provide.

     Code MN Rule 4626.0710B

   • 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 hand soap to be hooked up to the sanitizer line of the coffee side dish machine. Management replaced with chlorine sanitizer solution. Corrected on site.

     Code MN Rule 4626.0805C1

2. Jan 7, 2025 Routine Score 96
   • Not serious Priority 2

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

     The is no method to test the hot water sanitizing dish machine. Discussed options with chef. Obtain a waterproof thermometer that can register a maximum temperature or temperature indicating stickers for 160F.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There is no sanitizer kit for the chlorine dish machine (coffee side). There is no sanitizer for three compartment sink, (quat). Provide.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Store moist wiping cloths used with raw animal foods in separate sanitizing solution from cloths used for other purposes.

     Observed wet wiping cloth beneath espresso machine stored outside of solution. Observed wet wiping cloth stored in a 9-pan and having no solution within (likely absorbed by the cloth). Discussed with person in charge. Comply with above rule.

     Code MN Rule 4626.0285C

3. Jan 22, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Establishment has created new approved labels for the grab and go items. However "day old" scones were observed wrapped for customer self service without labels. Anything that is available for self service must have a label. Discussed requirements with PIC.

     Code MN Rule 4626.435B (1-4,6-7)

4. Jan 8, 2024 Routine Score 88
   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Unable to locate license during inspection. License provided with report, post in a conspicuous location.

     Code MCO 188.390

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Management has a Certified Food Protection Manager certificate but it could not be located during inspection. Obtain and post.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Ingredient labels for foods in the grab and go case were missing the requirements numbers 3 &4 below. Labeling guidance document provided with report and discussed on site. 1) Common name of food 2) Ingredients in descending order, including subingredients 3) Net quantity 4) Name and address of packer or supplier 5) Allergen declaration

     Code MN Rule 4626.435B (1-4,6-7)

   • 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.

     Glasses dish machine measured 0ppm chlorine solution. Instructed use kitchen dish machine to sanitize dishes until repaired. Maintain chlorine solution at manufacturer's recommendation and no lower than 50ppm.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     Front dish machine is not dispensing sanitizer. Repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Fried chickpeas are stored at room temperature. Half & half is stored in insulated containers. TCS foods must kept under mechanical temperature control. Discussed using time as a control for these products, template provided with report.

     Code MN Rule 4626.0395A2

   • 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.

     Observed boxes stored beneath shelving in dry storage area. Store at least six inches above floor to allow for cleaning and monitor for pests.

     Code MN Rule 4626.0955A

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed unlabeled spray bottle of spray bottle in front coffee area. Instructed staff to label bottle, corrected on site. Comply with above rule.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed wiping cloth stored beneath cutting boards and rack of food processor blades. Remove.

     Code MN Rule 4626.0915A

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Establishment makes a house made aioli using unpasteurized eggs and there is no consumer advisory on the menu. Provide a consumer advisory on the paper and online menus with asterisk at all menu items containing this aioli. If undercooked protein items are added to the menu in the future ensure they are asterisked leading to the consumer advisory as well. Guidance document provided with report.

     Code MN Rule 4626.0442A