Jerry Gamble Boys & Girls Clubs

Year by year

Inspections

1. Mar 10, 2026 Routine Score 94
   • 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 no employee to hold a current State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting this certificate will be included in this report. Make sure an employee gets and keeps a CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     Observed open containers of salsa and whipped butter in the stand-up cooler to not be date marked. Make sure all opened TCS foods are date marked to ensure proper use/disposal within 7 days.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed the interior coils of the ice machine to be soiled with pink and black residue. Empty ice machine and clean. Keep equipment clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed broken corner tiles by the prep table. Observed the vinyl baseboards behind the milk cooler to be damaged. Observed plastic lining at the wall across from the handwashing sinks to be peeling. Repair these areas and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3 Corrected on site

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed employee to be conducting food prep activities in the 3-compartment sink. Employee was instructed to conduct all food prep activities in the prep sink. Do not conduct food prep activities in the 3-compartment sink.

     Code MN Rule 4626.0315

   • Not serious Priority 2

     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 towel dispenser at the kitchen handwashing sink to not be stocked. Make sure that each handwashing sink is provided with paper towel to promote proper employee handwashing.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed the soap dispenser at the dish wash area handwashing sink to not be stocked. Make sure that each handwashing sink is provided with hand soap to promote proper employee handwashing.

     Code MN Rule 4626.1440

2. Nov 18, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the floors under equipment and along the walls throughout the kitchen to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood filters to be soiled. Clean and keep hood filters clean.

     Code MN Rule 4626.1530A

3. Nov 5, 2025 Routine Score 84
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the floors under equipment and along the walls to be soiled throughout the kitchen. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood filters to be soiled. Clean and keep hood filters clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

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

     Observed a container of whipped butter in the stand-up cooler to not be date marked. Make sure that containers of TCS foods are date marked once they are opened.

     Code MN Rule 4626.0400B

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed there to be no soap at the handwashing sink along the cookline. Soap was provided during inspection. Make sure that hand soap is provided at each handwashing sink to promote employee handwashing.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed facility to be cooking ribs in the domestic oven that is used for their community cooking classes. Observed facility to wash dishes in the domestic sink that is used for community cooking classes. Make sure that only the commercial, NSF/ANSI certified equipment is used for food service.

     Code MN Rule 4626.0506A

   • Serious Priority 1 Corrected on site

     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

     Observed the kitchen sanitizer bucket to have a concentration of >200 ppm chlorine. The bucket was diluted and reobserved at a concentration of 200 ppm chlorine during inspection. Maintain chlorine sanitizer 50-200 ppm.

     Code MN Rule 4626.1620

   • Not serious Priority 2 Corrected on site

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

     Observed canned beans (cooling from ambient) to be placed in a covered container to cool in the stand-up cooler. The beans were placed in an uncovered container during inspection. Make sure that TCS foods are left uncovered while cooling to help the cooling process.

     Code MN Rule 4626.0390B

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed containers of canned beans in the stand-up cooler to be cooling in containers deeper than 2 inches. The beans were moved into a shallow container. Make sure that TCS foods are cooled in shallow containers with a depth of 2 inches or less.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employees to be switching through multiple tasks (doing dishes, wiping down counters, returning to food handling) without washing their hands throughout the inspection. Person-in-Charge was informed of observations and employees were coached on when it was necessary to wash their hands. Make sure that employee wash their hands when moving between tasks and when hands have otherwise become contaminated.

     Code MN Rule 4626.0075B-J

4. Apr 9, 2025 Routine Score 94
   • Not serious Priority 3

     Remove dead or trapped birds, insects, rodents, and other pests.

     Observed rodent droppings behind the kitchen ice machine. Clean area. Communicate pest evidence with pest control provider and increase service as needed.

     Code MN Rule 4626.1570

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed employee to wash strawberries in the handwashing sink. Make sure handwashing sinks are only used for handwashing.

     Code MN Rule 4626.1110AB

   • Serious Priority 1 Corrected on site

     Food workers must wash their hands before starting food preparation tasks.

     Observed employee to come into the kitchen, put on gloves, and then start to cut fruit without washing their hands. Employee was instructed to wash their hands before starting food handling. Make sure employees wash their hands before starting with food prep and service activities.

     Code MN Rule 4626.0075A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the walls and ceilings above the utensil storage area to be dusty. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood filters above the stove and oven to be soiled. Clean and keep clean.

     Code MN Rule 4626.1530A

5. Oct 1, 2024 Routine Score 100
   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the fan grate of the stand-up cooler to be soiled with debris. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed the interior coils of the ice machine to have accumulated pink and black mold. Clean the interior of the ice machine and keep clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed the ice scoop to be stored directly on top of the ice machine. Person-in-Charge moved scoop to a hanger. Store ice scoop in a way that prevents potential contamination.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Remove dead or trapped birds, insects, rodents, and other pests.

     Observed glue traps under the canned good storage racking to be full of dead insects. Remove glue traps when they are full.

     Code MN Rule 4626.1570

   • Not serious Priority 3 Corrected on site

     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

     Observed frozen ground beef to be thawing in standing water. The ground beef was moved into the stand-up cooler. Make sure that frozen foods are thawed according to this code.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3 Corrected on site

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed frozen beef to be thawing at the 3-compartment sink. The frozen beef was moved during inspection. Make sure that food is prepared in a designated prep sink to help prevent contamination.

     Code MN Rule 4626.0315

6. Apr 8, 2024 Routine Score 94
   • Not serious Priority 2

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

     Observed no maximum thermometer temperature or temperature indicator stickers onsite to verify efficacy of hot water dish machine. Ensure that an irreversible temperature monitoring device, such as a maximum temperature thermometer or temperature indicator stickers, are provided to ensure that the dish machine is properly sanitizing food contact utensils.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed the waste basket in the employee restroom to not have a cover. Ensure that restroom waste receptacles are covered for the proper disposal of sanitary napkins.

     Code MN Rule 4626.1260

   • 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.

     Observed containers of cooked rice in the stand-up cooler not to be date marked. Person-in-charge stated that the rice had been made for an event two days prior to inspection. Operator discarded product. It was discussed with Person-in-Charge that TCS foods can be kept for 7 days under proper temperature control. Ensure that TCS foods are properly date marked to ensure the proper use and/or disposition.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed there to be no test kit available onsite for the testing of Quat sanitizer. Provide and maintain a Quat sanitizer test kit onsite to verify proper concentration of sanitizer.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the fans and racks of the stand-up cooler to be soiled. Observed the gaskets of the stand-up freezer to be soiled. Clean these pieces of equipment and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the sanitizer concentration in the sanitizer buckets to be 0 ppm. It was determined that staff were using a detergent in the sanitizer buckets, instead of the provided Quat sanitizer. The bucket was filled with Quat sanitizer and verified at a concentration of 400 ppm. Ensure that Quat sanitizer is used in sanitizer buckets and kept at a proper concentration.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed the interior of the ice machine to have accumulated pink mold. Empty ice machine, clean/sanitizer, and refill. Maintain ice machine free of pink mold.

     Code MN Rule 4626.0845E