Gray Fox

Year by year

Inspections

1. Aug 5, 2026 Routine Score 96
   • Not serious Priority 3

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

     In the back room observed the two large upright refrigerators holding TCS foods at 42*F and 43*F. Turn down thermostat so that units hold foods at 41*F or less.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     In the back room observed milk at 43*F, bacon at 42*F and Gouda cheese at 42*F in upright refrigerators. Maintain cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Clean hevy build-up of dust on ice machine vent.

     Code MN Rule 4626.0840C

2. Aug 5, 2025 Routine Score 94
   • Serious Priority 1

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

     Employee illness log observed to be blank. If there are no ill employees for a certain month write on log no ill employees. That way you are keeping a record.

     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

     Observed hot water temps of only 94*F and 96*F at establishment hand wash sinks. Provide hot water between 110*F - 130*F at establishment hand sinks.

     Code MCO 188.380

   • 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 employees working with long hair that was not restrained. Food workers with long hair must keep their hair restrained - example - cap, visor, etc.

     Code MN Rule 4626.0115

   • Not serious Priority 3

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

     Observed a 2-door lowboy at front counter under Espresso machine holding an ambient temperature of 52*F to 47*F. Turn down thermostat or have unit serviced so that it maintains a temperature of 41*F or less. Until unit is holding 41*F or less do not use it to store TCS foods.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed wet wiping cloths sitting on establishment counters and worktables. Store wet cloths in a solution of sanitizer between uses.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Establishment is using quat as a sanitizing solution but had no quat test strips. Obtain and use quat test strips to measure strength of sanitizing solution. Note: At the 3-comp sink a Smart Power sink and surface cleaner/sanitizer poster is posted. You are no longer using sink and surface cleaner as a sanitizer. you are using quat as a sanitizer. Have your chemical company replace the sink and surface posted with a quat poster.

     Code MN Rule 4626.0715

3. Sep 24, 2024 Follow-Up Score 100
   • 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.

     OBSERVED NO CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. PROVIDE A CURRENT STATE OF MINNESOTA FOOD PROTECTION MANAGER AND POST CERTIFICATE ON SITE. THE BELOW LINK PROVIDES USEFUL INFORMATION ON HOW TO GO THROUGH THE ENTIRE PROCESS. https://health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

4. Aug 28, 2024 Routine Score 88
   • 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.

     OBSERVED NO CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. PROVIDE A CURRENT STATE OF MINNESOTA FOOD PROTECTION MANAGER AND POST CERTIFICATE ON SITE. THE BELOW LINK PROVIDES USEFUL INFORMATION ON HOW TO GO THROUGH THE ENTIRE PROCESS. https://health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Observed sliced tomatoes and sliced ham being stored at 49.5*F in 2-door lowboy. Store all cold TCS foods at 41*F or less. (items discarded).

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed opened packaged ham with a date mark of 8/19/24 - today would be 9 days. TCS cold food to be used within 7 days or be discarded. Discard this outdated food.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

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

     On back prep table observed several small plastic containers of food items lacking labels. Provide a label on food containers indicating what contents are.

     Code MN Rule 4626.0240

   • Serious Priority 1

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

     There was no employee illness log being kept on site. Obtain and use an employee illness log. Note: an example of an employee illness log e-mailed to establishment.

     Code MN Rule 4626.0040C

   • 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 that was not restrained. Food workers with long hair must keep their hair restrained - example - cap, visor, etc.

     Code MN Rule 4626.0115

   • Not serious Priority 3

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

     Observed a 2-door lowboy at front counter holding an ambient temperature of 49*F. Turn down thermostat or have unit serviced so that it maintains a temperature of 41*F or less. Until unit is holding 41*F or less do not use it to store TCS foods.

     Code MN Rule 4626.0735AB