Vitality Roasting

Year by year

Inspections

1. Dec 1, 2025 Follow-Up Score 100
   • 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 staff member holds a state of MN certified food protection manager certificate. Ensure that a staff member for this location obtains this certificate and post certificate in a conspicuous location.

     Code MN Rule 4626.0033A

2. Nov 6, 2025 Routine Score 90
   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap in dispenser at back room hand wash sink. Provide and maintain soap in dispenser.

     Code MN Rule 4626.1440

   • 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

     There were no paper towels in dispenser at back room hand wash sink. Provide and maintain paper towels in dispenser at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     Observed a sanitizer bucket being stored in back room hand wash sink. Discontinue this practice. Keep handsinks accessible for use at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed an ice scoop being stored on top of the ice machine in the back. Store ice scoop in a clean and sanitized container

     Code MN Rule 4626.0275E

   • Not serious Priority 3

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

     Observed front 1-door lowboy holding an ambient temperature of 51*F and 2-door lowboy in back room holding an ambient temperature of 50*F. Turn thermostats down or have units serviced so that they maintain a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • 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 staff member holds a state of MN certified food protection manager certificate. Ensure that a staff member for this location obtains this certificate and post certificate in a conspicuous location.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed shell eggs and other TCS foods being stored at 50*F in back room 2-door lowboy. Transfer these items to working 1-door front counter cooler.

     Code MN Rule 4626.0395A2

3. May 22, 2024 Routine Score 94
   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap in dispensers at both hand wash sinks. Provide and maintain soap in dispensers.

     Code MN Rule 4626.1440

   • 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

     There were no paper towels in dispensers at both hand wash sinks. Provide and maintain paper towels in dispensers.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

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

     Observed a sanitizer bucket being stored in back room hand wash sink. discontinue this practice. Keep handsinks accessible for use at all times.

     Code MN Rule 4626.1110AB

   • 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 a build up of mold and slime on ice machine baffle. Clean and maintain ice machine in a clean condition.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed a scoop being stored inside bulk flour container with scoop handle contacting the flour. Store scoop in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed Ice being stored on top of the ice machine in the back. Store ice scoop in a clen and sanitized container.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

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

     Observed both lowboys at front counter area were running a bit warm. Turn thermostats down so that units maintain an ambient temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • 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 staff member holds a state of MN certified food protection manager certificate. Ensure that a staff member for this location obtains this certificate and post certificate in a conspicuous location.

     Code MN Rule 4626.0033A