Frgmnt Coffee Co.

Year by year

Inspections

1. Feb 25, 2026 Routine Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Plumbing beneath the push back glass filter unit was observed missing a pipe collar (escutcheon) at the wall. Provide to prevent entry and harborage of pests between the back of the cabinet and the wall.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Install floor-mounted equipment sealed to the floor or on six inch legs.

     Chemical storage cabinet in back storage area was observed with shelves less than 6 inches off the ground and was difficult to see under. Raise storage shelf so that it is 6 inches off the ground so that it can be cleaned under and that pests can be seen if they are hiding under these units.

     Code MN Rule 4626.0730A

   • Not serious Priority 3

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

     Damp wiping cloths used to sanitize steam wands were observed stored on a plate on top of the espresso machine. Wiping cloths should be stored in sanitizer at all times. Discussed with Person In Charge to store cloths in red sanitizer buckets with sanitizer to make sure that bacteria does not grow on the cloths as they are sitting at room temperature. Maintain all sanitizer cloths in buckets of sanitizer.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Handwashing sink in the main coffee bar area was observed without handwash signage. Copy of handwashing sign and link emailed with report. Provide and maintain handwashing sign at employee handwashing sink.

     Code MN Rule 4626.1457

2. Feb 7, 2024 Routine Score 98
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Plumbing beneath the push back glass filter unit is missing a pipe collar (escutcheon) at the wall. Provide to prevent entry and harborage of pests.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Install floor-mounted equipment sealed to the floor or on six inch legs.

     Chemical storage cabinet in back storage area was observed with shelves less than 6 inches off the ground and was difficult to see under. Raise storage shelf so that it is 6 inches off the ground so that it can be cleaned under and that pests can be seen if they are hiding under these units.

     Code MN Rule 4626.0730A

   • Not serious Priority 3

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

     Damp wiping cloths used to sanitize steam wands were observed stored on a plate on top of the espresso machine. Wiping cloths should be stored in sanitizer at all times, discussed with Person In Charge to store cloths in red sanitizer bucket with sanitizer to make sure that bacteria does not grow on the cloths as they are sitting at room temperature. Maintain all sanitizer cloths in buckets of sanitizer.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Handwashing sink in the main coffee bar area was observed without handwash signage. Copy of handwashing signs and link emailed with report. Provide and maintain handwashing sign at employee handwashing sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     There is a Time as a Public Health Control plan written for the establishment's cream dispenser, but the staff have adopted a different method of time as a public health control that is still compliant with the food code requirements, but works better for them. Rewrite plan so that it matches what the staff are doing.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

     Donuts that are sold to the business from other companies (Cardigan Donuts, Honey & Rye Bakery) do not have the proper ingredient break down. Cardigan Donuts describes the donut type and topping only. Honey & Rye need to further break down the following ingredients: all purpose flour, unsalted butter, vanilla, sour cream, heavy cream. These need to be available for customers to see if they want to know ingredients of the donuts in the case of allergies. Obtain a list of ingredients for each donut sold in the establishment and keep on hand for customers to view upon request.

     Code MN Rule 4626.0435D(3)