Barry's Bootcamp

Year by year

Inspections

1. Jan 29, 2026 Routine Score 96
   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Scoops were observed stored in multiple containers of protein powder at the shake bar area with handles buried in the powder at the time of inspection. Discussed with the Person In Charge that handles that are left in bulk product must be stored with the handle extended outside of the food so that it does not contaminate the product. Retrain staff to store scoops with handles out of the food product.

     Code MN Rule 4626.0275A

   • Serious Priority 1

     Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives

     Blue spirulina was observed being used in smoothie drinks at the time of inspection. After reviewing the label of this product, it was determined that it is a supplement and not a food ingredient. Supplements are not allowed to be used in food when sold in a retail setting. Discontinue using supplements in food when sold at retail. Remove all items that are supplements from the facility so they are not used in foods. Contact inspector with questions on additives.

     Code MN Rule 4626.0250A

2. Jan 31, 2025 Routine Score 92
   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Steramine quat sanitizer in the 4 basin sink setup was currently sanitizing dishes at 100PPM at the time of inspection. Label requires effective concentration of 200-400PPM. Staff member added more sanitizer to the sink making it 200PPM before resanitizing dishes that were not properly sanitized. Ensure that quat sanitizer is within effective range before sanitizing dishes.

     Code MN Rule 4626.0805C3

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact

     Employee washing dishes was observed dipping the dishes into the quat sanitizer and immediately pulling them out. Discussed with employee that sanitizing dishes in Quat sanitizer must be at least 30 seconds for the dishes to be properly sanitized. Employee returned dishes to sink to sanitize for appropriate contact time. Retrain staff to soak dishes in sanitizer for at least 30 seconds for quat sanitizer.

     Code MN Rule 4626.0905C

3. Jan 19, 2024 Routine Score 98
   • 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 no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) for the establishment. Designated person had completed ServSafe course, but must now register with the State of MN to be Certified. Provided application to operator with emailed report. Apply to State of MN, and once approved, post Certificate in establishment. Maintain a current CFPM certification at all times.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no quat sanitizer provided for the 4 basin sink's quat sanitizer. Obtain a quat sanitizer test kit to monitor sanitizer concentrations to ensure that they are within safe and effective range. Maintain current quat sanitizer test kit on site at all times.

     Code MN Rule 4626.0715