Eggflip LLC

Year by year

Inspections

1. Sep 9, 2026 Follow-Up Score 96
   • Not serious Priority 3

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

     Correct new lowboy unit so that it maintains a temperature of 41*F or less. Do not overfill unit so that air circulation is not attained. Note: Walk-in freezer and walk-in cooler are no longer being used. New upright freezer and coolers are being used instead of walk-ins which are both broken. Walk-in coolers being used as storeroom.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Replace the dead battery in paper towel dispenser at front hand wash sink or provide a new paper towel dispenser.

     Code MN Rule 4626.1515

   • Serious Priority 1 Corrected on site

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

     Observed numerous containers of pasteurized cream cheese being held in new lowboy at temperature of 55*F. Boxes of cream cheese relocated to a working cooler. Note: New lowboy was packed so full there was no air circulation occurring in unit. This was corrected.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     There were no ingredient labels on customer self service beverage dispenser. Provide ingredient labels for this unit. Note: Labels can be obtained from your beverage supplier.

     Code MN Rule 4626.0435C

2. Jul 30, 2026 Routine Score 82
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy of the CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Correct the following equipment issues: 1) Repair non-functioning walk-in cooler and walk-in freezer. Neither of the units were working. At time of inspection there were no TCS foods being held in walk-in coolers. Repair so that WIC maintains an ambient temperature of 41*F or less and walk-in freezer 0*F.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed shaved meat at 115*F, scrambled eggs at 123*F, sauteed onions at 106*F, cheese sauce at 120*F and chicken in hot holding cabinet at 120*Fb Maintain all hot TCS foods at 135*F or greater. Note: establishment was getting ready to close and turned off hot holding equipment and or placed hot foods on counter for service until closed - discontinue this practice.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     At time of inspection an employee illness log could not be located. Maintain an up-to-date employee illness log.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

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

     Observed multiple hot TCS foods cooling in metal pans wrapped tightly with plastic wrap. Cool TCS foods in uncovered containers so that food cools properly.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed numerous hot TCS foods cooling in 4 and 6 inch deep containers. Cool hot TCS foods in containers that are 2 inches in depth or less.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Observed that business license expired 4/1/26. Obtain and post valid store business license.

     Code MCO 188.390

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Correct the following: 1) Replace the dead battery in paper towel dispenser at front hand wash sink. 2) Repair damaged base coving in back room.

     Code MN Rule 4626.1515

   • Serious Priority 1

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

     Observed a container of purple cabbage sitting on counter at 66*F. Maintain cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • 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.

     There were no date marks or labels on squeeze bottles located in "Pepsi Cooler". Provide date marks on TCS foods.

     Code MN Rule 4626.0400B

3. Jul 31, 2025 Routine Score 96
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy of the CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     The beverage dispenser in the customer self-service area is not labeled. Label self-service sodas with ingredients. Labels can be obtained from your supplier.

     Code MN Rule 4626.0435C

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     In the walk-in freezer observed a box of hashbrowns being stored on the floor. Store all food up off the floor at least 6 inches

     Code MN Rule 4626.0300A

   • Serious Priority 1

     Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

     Observed the food prep sink faucet wrapped with plastic wrap. Repair sink faucet.

     Code MN Rule 4626.1040A

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Observed a gas fired range installed completely outside the existing hood. Place gas range under hood or remove from establishment.

     Code MN Rule 4626.0690

   • Not serious Priority 3

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

     Correct the following equipment issues: 1) Repair non-functioning walk-in cooler. Unit was holding an ambient temperature of 62*F although at time of inspection there were no TCS foods in cooler. Repair so that unit maintains an ambient temperature of 41*F or less. 2) Cookline lowboy unit was observed to be holding an ambient temperature of 50*F. Repair unit so that it maintains a temperature of 41*F or less. 3) Observed a build-up of ice on ceiling and floor of walk-in freezer. Remove build-up of ice.

     Code MN Rule 4626.0735AB

4. Jul 25, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy of the CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Beverage dispenser in the customer self-service area is not labeled. Label self-service sodas with ingredients. This can be obtained from your supplier.

     Code MN Rule 4626.0435C

5. Jun 6, 2024 Routine Score 86
   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Person in charge indicated that employee health training is not provided. Ensure that new employees are trained on when and how to call off for shifts due to illnesses. Ensure that all persons in charge are knowledgeable on the employee health policy and understand the recording requirements. Employee health requirements and recording requirements were reviewed during the inspection

     Code MN Rule 4626.0040A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy of the CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Serious Priority 1

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

     Establishment did not have an employee illness log. Maintain an employee illness log. A blank illness log was sent with a copy of this report.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed an unlabeled spray bottle containing degreaser. Label all spray bottles with their contents.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     In the storeroom observed the base coving falling off the wall. Repair base coving - reattach to wall.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     In the walk-in freezer observed boxes of food being stored on the floor. Store all food up off the floor at least 6 inches.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     At cookline observed scoop handles laying inside and touching hot foods on steamtable. Store scoops in such a manner that the handle is not laying in the product.

     Code MN Rule 4626.0275A

   • 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.

     At storage area observed scoops buried in bulk food storage containers. Store scoops in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Beverage dispenser in the customer self-service area is not labeled. Label self-service sodas with ingredients. This can be obtained from your supplier.

     Code MN Rule 4626.0435C

   • Serious Priority 1

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

     Observed aioli sauce and spicy mayo at 45*F on cookline coldwell. Maintain all cold food at 41*F or less.

     Code MN Rule 4626.0395A2