Parcelle LLC

Year by year

Inspections

1. Jun 18, 2026 Routine Score 96
   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed compostable plastic containers- coffee lids and lids to takeout containers- and there is no organics/compost waste hauler. Provide a waste hauler for plastic compostables or discontinue use. This is a repeat violation from 2024, future violations for this will result in citations. Hennepin county offers financial and consulting assistance for adding organics bins. Contact inspector with any questions.

     Code MCO 204.30B

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed grab and go containers of overnight oats to be missing address and quantity requirements. I have listed all labeling requirement for grab and go food items below. 1) name of food 2) net quantity (missing) 3) ingredients in descending order, including sub ingredients (possible sub ingredients missing, unclear at time of inspection) 4) major food allergens 5) name and address of preparer or packer (address missing)

     Code MN Rule 4626.0435A

   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     Business license could not be located during inspection. Business license needs to posted in a location where it is conspicuous to consumers. Contact business licensing at 612-673-2080 if you need a copy of your license.

     Code MN Rule 4626.1755B

   • 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 rice held at 127F. Maintain TCS foods at 135 or higher.

     Code MN Rule 4626.0395A1

2. Jun 12, 2025 Routine Score 92
   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed #7 plastics. These plastics must be processed to be composted and there is no compost processing waste hauler. Provide or discontinue using compostable plastics. Green to Go guidance provided with report.

     Code MCO 204.30B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic coffee lids. These are not recyclable. Discussed Green to Go requirements with owner. Guidance provided with report. Discontinue ordering black plastic.

     Code MCO 204.30A

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Not observed at this inspection. To remove this violation cooling temperatures must be observed during an inspection. Or you may keep cooling temperature logs and have inspector come back to review logs and methods.

     Code MN Rule 4626.0385A

   • Not serious Priority 3 Corrected on site

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

     Observed wet wiping cloth bucket to measure 0ppm sanitizer solution. The ratio of solution/water to cloths was too low. Refilled bucket to measure 400ppm quaternary ammonium. Ensure there is enough sanitizer solution in the bucket cloths are stored in.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     Observed cooked cauliflower stored at room temperature. Once cooked cauliflower must be cooled quickly and held cold at 41F or below, OR held hot 135F or above. Discussed with owner, discarded remaining cauliflower. Owner stated staff member was new and would be trained on hot holding the cauliflower.

     Code MN Rule 4626.0395A2

3. Jun 26, 2024 Follow-Up Score 96
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed coleslaw stored on ice. Time as a control (TAPHC) policy has not been put in place. Owner stated they would rather just keep the coleslaw under refrigeration. Coleslaw measured 39F. Discussed options with owner. Time as a control document provided with report, Store coleslaw under refrigeration or develop a TAPHC policy.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Plastic compostable are used and there is no system to process them. Owner is actively working on finding a hauler. Information on MNminize and Hennepin County waste programs provided with report.

     Code MCO 204.30B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Black plastic coffee cup lids. Owner will order compliant lids once the current stock is depleted.

     Code MCO 204.30A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed cooked cauliflower cooling at room temperature on a speed rack. Cauliflower measured 64F and another sheet pan measured 120F. These were discarded. Once foods reach 135F during cooling they must be placed under refrigeration.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Signs have been ordered but not yet arrived. Post a sign at all handwashing sinks as described above.

     Code MN Rule 4626.1457

4. Jun 12, 2024 Routine Score 82
   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Observed eggs stored in open egg filler flats above produce/fruit. Store eggs in a container where they are less likely to fall and break or store on bottom shelf. PIC said they would change the storage mode to the lower shelf.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed cabbage based slaw stored on ice. Slaw measured 37F. To store TCS foods outside of mechanical refrigeration written procedures must be developed. Discussed time as a control measures, template provided with report. PIC stated they are probably just going to keep the cabbage in the cooler vs using time. Will be determined at follow-up inspection.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Establishment has plastic compostable cups but does not have a system to manage compostable plastics. PIC stated they have been looking for a company and having a difficult time. See the Hennepin County Waste Reduction website for support, link below. https://www.hennepin.us/business/recycling-hazardous-waste/organics-recycling

     Code MCO 204.30B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic coffee cup lids. Although these were a #5 plastic any number plastic that is black in color is not recyclable. Discussed Green to Go requirements with PIC. When stock is reordered use the guidance document provided in your Welcome Packet folder to reorder approved containers. Contact inspector with any questions.

     Code MCO 204.30A

   • Not serious Priority 2

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

     Observed chicken curry cooled overnight tightly covered with condensation. Discussed cooling methods with PIC. Comply with above rule.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed chicken curry cooled overnight in a container with a food depth of 10-12 inches. For inactive cooling food depth can be greater than two inches. Observed chicken wings cooling on speed rack in kitchen and measuring 90F. Wings had been cooling about an hour, PIC transferred speed rack to walk-in cooler. Once food has reached 135F it should be placed under mechanical refrigeration.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed chicken curry that had cooled overnight at 46F. Due to observed cooling methods and temperatures of below 41F in the same cooler it can be safely determined that this food has not yet cooled to 41F. PIC voluntarily discarded food and instructed staff on cooling methods.

     Code MN Rule 4626.0385A

   • Not serious Priority 3

     Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.

     Observed knives in customer service area stored with food contact surface out. PIC corrected on site. Store utensils as described above.

     Code MN Rule 4626.0965A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     There are no signs in restrooms reminding staff to wash hands. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Caulking at three compartment sink is blackened with mold. Clean and sanitize. If caulking cannot be cleaned remove it and replace with fresh caulking.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Kitchen dish machine measured 0ppm chlorine solution. Instructed use of three compartment sink until dish machine is repaired. PIC stated they would call for servicing that day.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     Dish machine not dispensing sanitizing solution. Repair. PIC stated they would call for servicing after inspection.

     Code MN Rule 4626.0735AB