The Quincy Ne LLC

Year by year

Inspections

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

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

     Observed no certified food protection manager (CFPM) onsite. Employ a CFPM.

     Code MCO 188.390

2. Mar 24, 2025 Routine Score 94
   • Not serious Priority 3

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

     No business license post in a conspicuous area during the inspection. Obtain license and post.

     Code MCO 188.390

   • Not serious Priority 2 Corrected on site

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Food inside the 2-door stand refrigerator observed with no date mark. Date mark all food containers that will be in the business for more than 24 hours. Kitchen staff was instructed to date mark food containers during the inspection - food containers date marked.

     Code MN Rule 4626.0400A

   • 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 certified food protection manager (CFPM) onsite at the time of the inspection. Employ a CFPM.

     Code MN Rule 4626.0033A

   • 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.

     Chlorine bar dish machine observed reading lower than 50 ppm during the inspection. Service the unit to read at least 50 - 200 ppm. Staff was instructed to discontinue using the unit until serviced and properly sanitizing. Dishes are to be brought to the back to wash, rinse, and sanitize.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Chorizos observed thawing at room temperature on prep table. Discontinue this method and properly thaw food under running water, in refrigerator, or as a cook step process.

     Code MN Rule 4626.0380ABC

3. Mar 19, 2024 Routine Score 92
   • 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.

     Wet towel used to grip cutting board - discontinue this practice and use proper materials or dry towel only.

     Code MN Rule 4626.0915A

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Pickle (3/11), huevos (3/11), and pickled sausages (1/29) inside the 2-door stand refrigerator observed past 7 days. Food must be use or discard within 7 days. The person in charge has been informed to discard food.

     Code MN Rule 4626.0405A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Business does not have an employee illness log at the time of the inspection. An illness log will be sent along with the report. Print and use the illness log as needed and have it accessible to the person in charge on site.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     Business license was not posted at the time of the inspection. Post the license in a conspicuous area.

     Code MCO 188.390