Choicez2keyz LLC

Year by year

Inspections

1. May 7, 2025 Routine Score 94
   • Not serious Priority 2

     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 mac and cheese, cooked sausage, and spaghetti with ground beef without proper date marking. All TCS food that is held for more than 24 hours must be date-marked to not exceed 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed multiple examples of food in walk-in cooler to be uncovered during storage mode. All food must be covered to protect and prevent possible contamination.

     Code MN Rule 4626.0235A(4)

   • 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 paper towel dispensers to be empty. All handwashing stations should be properly supplied with paper towels at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Observed a large amount of mouse droppings along facility floors. You must clean and sanitize all affected areas and implement cleaning protocols to prevent more contamination.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Observed a large rodent activity on-site. A licensed Pest Control Operator must be contracted immediately. Make sure to maintain all pest control invoice documentation.

     Code MCO 188.590

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed a significant amount of mouse droppings on non-food contact surfaces and floors of kitchen area, indicating an active rodent activity. A Pest Control Operator must implement measures to prevent further infestation. Immediate action is required.

     Code MN Rule 4626.1565ABD

   • 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 Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

     Observed an overall pattern of non-compliance by the Person In Charge. All food safety standards must be followed to ensure the prevention of foodborne illnesses. 1. Cleaning frequencies of non-food contact surfaces are not being met. 2. Observed evidence of rodent activity with no Pest Control Operator. 3. Food is not being properly stored to prevent contamination.

     Code MN Rule 4626.0030JKLMO

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed cooking equipment and hood to be heavily soiled with old food debris and grease. All non-food contact surfaces must be cleaned and maintained clean.

     Code MN Rule 4626.0855

2. Apr 11, 2024 Routine Score 92
   • Not serious Priority 3

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

     Observed old debris and grease build-up around fryer area. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     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 mac and cheese, chicken and other TCS foods in walk-in cooler without dates. You must date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed food in storage mode in walk-in cooler uncovered. Cover all food to prevent contamination.

     Code MN Rule 4626.0235A(4)

   • 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 no paper towels in handwashing stations. Make sure to have all handwashing stations fully stocked with soap and paper towels.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Per conversation with the Person In Charge, the 3 compartment sink near cookline is leaking. Have 3-comp sink serviced and use the other 3-comp sink as discussed.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     TCS foods reheated for hot holding must be heated to the required temperature within 2 hours.

     Observed mac and cheese and sweet potatoes holding between 103-107F in steamtable. PIC mentioned that food was placed in hot holding unit directly from walk-in cooler to be reheated. All food should be reheated from 41F to 165F within 2 hours. This can be done by reheating in stove top, oven, or microwave. Do not reheat food in a steam table.

     Code MN Rule 4626.0360D