Holiday Stationstore #69

Year by year

Inspections

1. Jul 24, 2025 Routine Score 96
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the interior of the service area low freezer and the gaskets of the low cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Observed the tongs at the hot dog roller station to be changed every 7 hours, per Person-in-Charge. Person-in-Charge was instructed that the tongs need to be changed every 4 hours. Make sure all utensils contacting TCS foods are changed/ wash, rinse, sanitized every 4 hours.

     Code MN Rule 4626.0845C

   • 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 there to be no State of Minnesota Certified Food Protection Manager (CFPM) certificate onsite. Instructions on how to get the CFPM will be included in this report. Make sure an employee gets and maintains a CFPM certificate.

     Code MN Rule 4626.0033A

2. Jan 23, 2024 Routine Score 96
   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed the handwashing sink in the service area to not be stocked with hand soap. It was discussed with the Person-In-Charge that any sink designated as a handwashing sink must be stocked with hand soap. Hand soap was provided during the inspection. Ensure that all handwashing sinks are adequately stocked with hand soap to promote employee handwashing.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

     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 in the service area to not be stocked with disposable towels for hand drying. It was discussed with the Person-In-Charge that any sink designated as a handwashing sink must be stocked with disposable towels for hand drying. Paper towels were provided during the inspection. Ensure that all handwashing sinks are adequately stocked with disposable towels to promote employee handwashing.

     Code MN Rule 4626.1445