Epic Re Ventures LLC

Year by year

Inspections

1. Apr 1, 2025 Routine Score 94
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the grouting at the 3-compartment sink to be deteriorating. Repair grouting and keep in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed the interior of the walk-in cooler and the customer service cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the floors at the customer service area, under the kitchen storage racking, behind/under the baking line and production area, and in the downstairs dry storage area to be soiled and sticky. Clean areas and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed the 3-compartment sink to have a concentration of 100 ppm quat. The concentration was remeasured at 200 ppm quat during inspection. Keep sanitizer concentration of 200 - 400 ppm quat, per manufacturer's label.

     Code MN Rule 4626.0805C3

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed there to be no sanitizer test stripes at the business. Provide and keep sanitizer test strips at the business to ensure proper sanitizer concentration.

     Code MN Rule 4626.0715

2. May 3, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the light shields above the 3-compartment sink and the back exit door to be cracked. A work order has been put in place to repair the light shields. Replace the light shields and maintain in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed multiple covers of the bulk baking mix containers to be soiled with sticky residue. Clean and maintain non-food contact surfaces clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed multiple bulk storage containers of baking mixes to not be labeled. Label all food items and food ingredients if they are removed from their original packaging to ensure proper use of ingredients.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     Observed the floors, walls, and ceilings throughout the kitchen to be soiled with debris. Clean at an appropriate frequency to maintain physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed ice build- up in the stand-up freezer located in the basement. A work order has been submitted for this piece of equipment. Defrost freezer and maintain the interior of the freezer in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed the tongs used for handling unwrapped baked goods at the front register to be stored on top of a notebook binder. The tongs were placed on the baking trays holding the baked goods. Ensure that the tongs are stored on a surface that is properly cleaned and sanitized.

     Code MN Rule 4626.0275C

3. Apr 19, 2024 Routine Score 88
   • Not serious Priority 2

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

     Observed large bags of flour and other items to be blocking the handwashing sink in the kitchen. It was discussed with staff that the handwashing sink must be kept easily accessible to promote proper handwashing. Ensure that all handwashing sinks are easily accessible for use.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

     Observed wet lexan containers above the 3-compartment sink to be stacked together while they were still wet. Allow equipment and utensils to air dry before placing them into storage.

     Code MN Rule 4626.0955B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the light shields above the 3-compartment sink and the back exit door to be cracked. Replace the light shields and maintain in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed the covers of the bulk baking mix containers to be soiled with sticky residue. Observed the floors of the walk-in cooler to be soiled with sticky residue. Clean and maintain non-food contact surfaces clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed multiple bulk storage containers of baking mixes to not be labeled. Label all food items and food ingredients if they are removed from their original packaging to ensure proper use of ingredients.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     Observed the floors, walls, and ceilings throughout the kitchen to be soiled with debris. Clean at an appropriate frequency to maintain physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed significant ice build- up in the stand-up freezer located in the basement. Defrost freezer and maintain the interior of the freezer in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     Observed the noted person-in-charge to be primarily in charge of orders and fulfillment. They stated that they don't have a direct involvement in production and food safety practices. The food handling employees were unable to state who they directly reported to in the case of reporting required illnesses and symptoms, as well as other food safety concerns or issues. There must be at least one designated person-in-charge onsite during all times of operation that oversees food safety practices. Designate Person(s)-in-charge and ensure that at least one person is present to oversee food safety practices.

     Code MN Rule 4626.0025

   • Serious Priority 1

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

     Observed no employee illness log to be available for review onsite. Food handling employees stated that they would usually inform each other if they were unable to work due to symptoms of diarrhea or vomiting. Employee symptoms of employee diarrhea and/or vomiting must be reported to the Person-in-charge and the reports must be recorded. An employee illness log will be included in this report. Print and maintain the employee illness log onsite.

     Code MN Rule 4626.0040C

   • Serious Priority 1 Corrected on site

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

     Observed employee walk from the back food prep area, put on a single-use glove, and touch a pastry to serve a customer without washing their hands. It was discussed with employees that they must wash their hands immediately before putting on gloves or handling other single-use items. A multi-use tong was provided to handle the exposed pastries. Ensure that either a multi-use utensil is used to handle exposed pastries, or that employees was their hands immediately before handling single-use dispensing items.

     Code MN Rule 4626.0075A