Royal Foundation

Year by year

Inspections

1. Feb 26, 2026 Routine 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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

2. Feb 20, 2025 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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     MOP WAS STORED INSIDE MOP SINK. USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK. PIC MOVE MOP TO WALL HOOK.

     Code MN Rule 4626.1540

3. Jan 31, 2025 Routine Score 84
   • Serious Priority 1

     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

     SANI BUCKET REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS. PIC HAVE AN APPOINTMENT WITH ECOLAB TO ADJUST DISPENSER. NEW BUCKET WAS REGISTERING 200PPM.

     Code MN Rule 4626.1620

   • 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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION. PIC HAVE AN APPOINTMENT WITH ECOLAB TO GET TEST STRIPS.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE INSIDE MEN’S RESTROOM. PROVIDE A COVERED GARBAGE FOR THIS RESTROOM.

     Code MN Rule 4626.1260

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     OBSERVED MULTIPLE CONTAINERS WITH RECENTLY COOKED FOOD (VEGGIES AND MEAT MIXED WITH VEGGIES) TIGHTLY COVERED DURING THE COOLING PROCESS. FOOD WAS REGISTERING 125F TO 169F. DO NOT COVER / WRAP TCS FOOD DURING HOT COOLING OR COOLING FROM AMBIENT. PIC REMOVE LIDS OF ALL CONTAINERS.

     Code MN Rule 4626.0390B

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     OBSERVED MULTIPLE CONTAINERS WITH RECENTLY COOKED FOOD (VEGGIES AND MEAT MIXED WITH VEGGIES) TIGHTLY COVERED DURING THE COOLING PROCESS. FOOD WAS REGISTERING 125F TO 169F. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE A COOLING SYSTEM TO RAPIDLY COOL FOODS. FOR EXAMPLE COOL FOOD BY: 1. PLACING THE FOOD IN SHALLOW PANS; 2. SEPARATING THE FOOD INTO SMALLER PORTIONS 3. USING RAPID COOLING EQUIPMENT; 4. STIRRING THE FOOD IN A CONTAINER PLACED IN AN ICE WATER BATH; 5. USING CONTAINERS THAT FACILITATE HEAT TRANSFER; 6. ADDING ICE AS AN INGREDIENT; OR OTHER EFFECTIVE METHODS OR COMBINATION OF THE METHODS DESCRIBED. PIC TRANSFERRED FOOD TO SHALLOW CONTAINERS.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED WOODEND BLOCK USED TO ATTACH CAN OPENER. WOOD IS ABSORBENT AND NOT ALLOWED. REMOVE WOOD.

     Code MN Rule 4626.0495

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     CAN OPENER BLADE WAS SOILED WITH METAL SHAVINGS. CLEAN AND MAINTAIN CAN OPENER CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 3 Corrected on site

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     MOP WAS STORED INSIDE MOP BUCKET. PROVIDE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK. PIC MOVE MOP TO WALL HOOK.

     Code MN Rule 4626.1540

   • Serious Priority 1 Corrected on site

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     OBSERVED PIC WASHING HANDS FOR A SHORT TIME. INSTRUCTED PIC TO WASH HANDS AGAIN FOR AT LEAST 20 SECONDS.

     Code MN Rule 4626.0070A

4. Feb 14, 2024 Follow-Up Score 92
   • Serious Priority 1

     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

     SANI BUCKET REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS. PIC HAVE AN APPOINTMENT WITH ECOLAB TO ADJUST DISPENSER.

     Code MN Rule 4626.1620

   • 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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION. PIC HAVE AN APPOINTMENT WITH ECOLAB TO GET TEST STRIPS.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE. PIC HAVE AN APPOINTMENT WITH ECOLAB TO FINISH INSTALLATION OF DISH MACHINE AND TO GET IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR.

     Code MN Rule 4626.0710B

5. Feb 1, 2024 Routine Score 86
   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED ORIGINAL GREY PLASTIC LINING AT PREP LINE COOLER. CLEAR PLASTIC ON MICROWAVE. REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

     Code MN Rule 4626.0495

   • Serious Priority 1

     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

     SANI BUCKET REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS. NEW BUCKET WAS REGISTERING 400PPM.

     Code MN Rule 4626.1620

   • 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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (QUAT). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     HAND WASHING SIGN WAS MISSING AT HAND SINK LOCATED INSIDE BOTH RESTROOMS. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE INSIDE MEN’S RESTROOM. PROVIDE A COVERED GARBAGE FOR THIS RESTROOM.

     Code MN Rule 4626.1260

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     THIS WAS ASSESSED DURING QUESTIONING THE PERSON IN CHARGE. OPERATOR WAS WASHING AND THEN SANITIZING KITCHEN UTENSILS. NO RINSE STEP WAS NOTED IN BETWEEN. THIS SEQUENCE IS NOT RIGHT. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT/UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.

     Code MN Rule 4626.0885