Top Pierogi LLC

Year by year

Inspections

1. May 23, 2026 Routine Score 100

   Result: Complete.

2. Jul 5, 2025 Follow-Up Score 92
   • Serious Priority 1

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

     Foods in all refrigeration units were above 41F, with Person in Charge reporting that product had warmed while waiting for power to be provided at the event. Discussed with Person in Charge ways that staging time can be decreased, and that the generator should be used to power refrigeration units while waiting for electric power at events. Additionally, a large amount of pre-smoked turkey legs were found held in insulated coolers with some ice. TCS foods may not be stored in insulated containers; they must be stored under mechanical refrigeration. Turkey legs were observed around 52F - 54F. Based on discussion of when the product had been removed from mechanical refrigeration, the legs were not discarded. They were moved immediately - some to reheat in the truck's oven, some to chill in the chest freezer spread out in single depth. Further observation of TCS foods at such elevated temperatures may result in citations (fines) and administrative actions such as limiting menu.

     Code MN Rule 4626.0395A2

   • 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 pierogi in hot holding at only 125F. Person in Charge turned the unit up to reheat the product.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Provide overhead protection for outdoor servicing areas.

     Numerous boxes of food, a chest freezer and two large insulated coolers were set outside the truck without overhead protection. When setting up at events where items may be stored outside the truck, provide overhead protection.

     Code MN Rule 4626.1410

   • Not serious Priority 3

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

     Numerous boxes of food and two large insulated coolers were set directly on the grass outside the truck. When setting up at events where items may be stored outside the truck, provide flooring material and store food six inches up.

     Code MN Rule 4626.0300A

3. Jun 14, 2025 Routine Score 84
   • Serious Priority 1

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

     Observed cut melon in the stand-up cooler to be at 46 degrees F. It was determined that the holding unit was not turned on at the time of inspection- Person-in-charge stated that units were turned off during transport, about 1 hour prior to inspection. Equipment was turned on during inspection. Person-in-charge was instructed to monitor product temperatures and discard items after 3 hours if temperatures of 41 degrees F could not be reached. Keep cold TCS foods at temperatures of 41 degrees F or below.

     Code MN Rule 4626.0395A2

   • 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 potato perogi and chicken perogi in the steam unit to be at 107 degrees F and 126 degrees F. It was determined that the holding unit was not turned on at the time of inspection- Person-in-charge stated that units were turned off during transport and perogis were cooked on the truck about 30 minutes prior to inspection. Equipment was turned on during inspection. Person-in-charge was instructed to monitor product temperatures and discard items after 3 hours if temperatures of 135 degrees F could not be reached. Keep hot TCS foods at temperatures of 135 degrees F or above.

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Observed employee to be wearing single-use gloves while doing dishes and then go to handle food without washing their hands. Person-in-charge informed of violation. Make sure that employees switch gloves and wash their hands after gloves become contaminated.

     Code MN Rule 4626.0287A

   • Serious Priority 1

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

     Observed there to be no employee illness log on the food truck. An employee illness log will be included in this report. Keep and maintain an employee illness log on the food truck.

     Code MN Rule 4626.0040C

4. Jun 15, 2024 Routine Score 92
   • Serious Priority 1

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

     Temp of cold TCS foods (chicken at 49*F, greens at 62*F, etc.) in the refrigerators and cambro cold-hold units were above 41*F. The MODs stated the temp increase was due to an hour delay in which they had problem getting power to the coolers in the truck. Informed the MOD to ensure they monitor and maintain temps of TCS foods in cooler to be at/below 41*F, and to remove non-TCS food products (dry ingredients, etc.) and frozen potatoes from the cooler to quickly cool th TCS foods in the cooler to below 41*F and allow better cold air circulation within the cooler. Advised the MOD to start immediately cooking/reheating the TCS foods in the cooler if their temps do not fall to 41*F or below.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     The concentration of chlorine sanitizer in the 3-comp sink was higher than 200 PPM. Informed the MOD to ensure they monitor and maintain chlorine sanitizer concentrations to be between 50-200 PPM. This issue was immediately corrected on site.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Soap dispenser was observed mounted over the food prep sink. Informed the MOD to remove the s oap dispenser above the food prep sink.

     Code MN Rule 4626.1455