Cardigan LLC

Year by year

Inspections

1. Aug 26, 2026 Routine Score 96
   • Not serious Priority 3

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

     Correct the following: 1) Clean heavy build-up of black mold on wall next to 3-comp sink. 2) Recaulk heavily molded caulking behind 3-comp sink and hand sink in back room.

     Code MN Rule 4626.1520A

   • Serious Priority 1 Corrected on site

     Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before usin

     Observed a heavily soiled knife hanging on knife rack. Wash and sanitize utensils before hanging in knife rack. Soiled knife was removed from knife rack and washed and sanitized before placing back in knife rack.

     Code MN Rule 4626.0845A

   • Not serious Priority 3

     Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.

     Observed an employee with long hair lacking hair restraints. Employees must restrain long hair or wear visors, baseball caps, etc.

     Code MN Rule 4626.0115

2. Aug 12, 2025 Routine Score 98
   • Not serious Priority 3 Corrected on site

     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.

     In back prep area observed a scoop with handle laying in contact with the food item. Ensure all bulk scoops have handles and 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 2 Corrected on site

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

     In back kitchen area there was a trash can stored in front of handsink blocking access to sink. Do not store anything in front of handsink blocking access to sink.

     Code MN Rule 4626.1110AB

   • 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 state registered Certified Food Protection Manager employed at the establishment. Provide a CFPM for the facility. Note: There are several employees with a ServSafe Certificate. T

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     In the back prep area there were a couple of large bulk food storage bins with no labels. Label bulk bins with ingredients.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     Clean the following: 1) Clean build-up of mold on backsplash grout behind 3-comp sink. 2) Clean wall underneath 3-comp sink 3) Clean floor as needed in back prep area.

     Code MN Rule 4626.1520A

3. Jul 31, 2024 Routine Score 96
   • Not serious Priority 3 Corrected on site

     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 several bulk scoops lacking handles and some scoops with handles laying in contact with the food item. Ensure all bulk scoops have handles and 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 Corrected on site

     Protect food from cross-contamination by using packages or covered containers.

     In the back kitchen area observed a container of bakery essentials stored in such a way that half of the container was underneath the hand wash sink placing it at risk of contamination from splashes. Do not store food items under the handsink.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap at handsink in back prep area. This was corrected by owner. Provide and maintain soap at handsinks.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

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

     In back kitchen area there was a utility cart stored in front of handsink blocking access to sink. Do not store utility cart in front of handsink.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     There were no hand wash signs posted at the two front counter hand wash sinks. Provide a handwash sign at each handwash sink.

     Code MN Rule 4626.1457