Five Watt Coffee

Year by year

Inspections

1. Dec 11, 2025 Routine Score 100
   • 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

     There are number 7 compostable plastics on site but no waste hauler for compost. Discontinue using compostable plastics or provide a hauler for compostables.

     Code MCO 204.30B

   • 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.

     Management has taken a food safety class but does not have the certified food protection manager certificate. Your class must be registered with the state to received the certificate. See the link below for more information on how to obtain. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

2. Jul 2, 2024 Follow-Up Score 94
   • Not serious Priority 2

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

     A system has been put in place but the policy has not been written/documented. Template provided with report. Discussed with management, provide written policy for using time as a control for half & half left in insulated containers.

     Code MN Rule 4626.0408A

   • 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.

     Dish machine is not dispensing sanitizer solution. A sanitizer solution could not be located for the machine. Inspector attempted to test for three types of sanitizer and hot water sanitizing and all were zero. Staff to use three compartment sink until repaired. Management stated they would call repair service tomorrow.

     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.

     Repair dish machine.

     Code MN Rule 4626.0735AB

   • 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

     Management to work on providing a hauler to remove and process compostable plastic or discontinue using compostable plastics. See comments in this report for resources that may help.

     Code MCO 204.30B

   • Not serious Priority 3

     Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

     Ingredients for pastry items made by Viking and Goddess has been obtained. Marguerite bakery supplies pastries on the weekend only and their ingredient lists have not yet been obtained. Provide.

     Code MN Rule 4626.0435D(3)

   • 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.

     Comply with above rule. Management is scheduled to take a food safety class and begin the process.

     Code MN Rule 4626.0033A

3. Jun 13, 2024 Routine Score 86
   • Not serious Priority 2

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

     Half & Half is stored in insulated containers. Per conversation containers are left out during busy times and then placed back into the cooler. This is not approved. To store TCS foods outside of mechanical refrigeration the food must be marked with the time removed refrigeration and then used or discarded within 4 hours (or 6 hours depending on policy). It cannot be be placed back into the cooler after being stored outside of refrigeration. In addition no written policy was available on during inspection. Develop a written policy and train staff on policy. Template provided with report. This is a repeat violation.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Observed boxes of single service items (cups) stored on ground in dry storage. Do not store these on the ground as they are not washed before use. Comply with above rule.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     Walk in cooler floor contains spilled debris and misc. items. Clean.

     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.

     Dish machine measured 0ppm chlorine solution. Instructed staff to use three compartment sink to sanitize dishes. This is a repeat violation, suggest to staff that dish machine is routinely tested to ensure proper sanitizing.

     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 is not dispensing sanitizing solution. Repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Per conversation milk pitchers and spoons used to make drinks are not washed every four hours. They are rinsed after each use and washed at end of shift. Make sure that these items are fully washed, rinsed and sanitized every four hours. Suggest timing this to align with time as control used for half & half in insulated containers.

     Code MN Rule 4626.0845C

   • Not serious Priority 3

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

     Observed wet wiping cloths on countertops. Once cloth becomes wet it must be stored in sanitizing solution when not actively being used.

     Code MN Rule 4626.0285B

   • 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 cups & lids. These items require processing to compost and there is no service in place to compost these. Provide or discontinue using compostable plastics. Guidance document provided with report.

     Code MCO 204.30B

   • Not serious Priority 3

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

     Observed honey and brown sugar stored on floor in basement. Store food as described above.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Soap not stocked at handwashing sink by three compartment sink. This is only handwashing sink near the dish area and it must be stocked with soap during all hours of operation.

     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

     Towels not stocked at handwashing sink by three compartment sink. This is only handwashing sink near the dish area and it must be stocked with towels during all hours of operation.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     There is no poster at hand wash sink by three compartment sink. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

     Ingredient list for bakery items provided by Viking & Goddess and Marguerite was not available. Contact these suppliers and have them supply a list of ingredients for the items sold. This should be kept on site and available for inspection or if a customer has questions about the ingredients or allergens.

     Code MN Rule 4626.0435D(3)

   • 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.

     There is no evidence of a certified food manager employed. Provide.

     Code MN Rule 4626.0033A