Sk Coffee

Year by year

Inspections

1. Aug 27, 2026 Routine Score 92
   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY THE HEALTH DEPARTMENT. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     NO HOT WATER AVAILABLE AT HANDWASHING SINK. HOT WATER TEMPERATURE SHOULD BE BETWEEN 110-130F. ADJUST HOT WATER TEMPERATURE TO BE ABLE TO MEET THIS CITY ORDINACE.

     Code MCO 188.380

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     OBSERVED BACK DOOR (DELIVERY DOOR) PROMPTED OPEN. KEEP DOORS CLOSED OR PROVIDE A MOSQUITO MESH DOOR.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     OBSERVED DIRTY - MOLDY ICE MACHINE. CLEAN ICE MACHINE AS NEEDED.

     Code MN Rule 4626.0845E

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE LOWBOY COOLER. FOR EXAMPLE: MILK AT 44F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE (

     Code MN Rule 4626.0395A2

2. Aug 20, 2024 Follow-Up Score 96
   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY THE HEALTH DEPARTMENT. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C

3. Aug 8, 2024 Routine Score 86
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

     Code MN Rule 4626.0030BCQ

   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     HAND WASHING SIGN WAS MISSING INSIDE RESTROOM AND MAIN HAND SINK. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     NO THIN PROBE FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

     Code MN Rule 4626.0705B