Queermunity Collaborative LLC

Year by year

Inspections

1. Jul 15, 2026 Follow-Up Score 96
   • Serious Priority 1

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

     Pickled red onions from 6.28.26 were still on stocked on the line. Discard this product, reduce batch size as needed, and only maintain this product on hand for 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

     The panini press was heavily soiled with deposits on the top press that aren't removable by the staff. Work with the manufacturer to identify effective cleaning procedures or replace the unit.

     Code MN Rule 4626.0840B

2. Jul 1, 2026 Routine Score 84
   • Serious Priority 1

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

     The shift leader mentioned that they are making acidified onions in one-month batches; however, no approved HACCP plan is in place for acidification. Reduce the shelf life to 7 days or less for all TCS foods that are made in-house.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

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

     No food probe thermometers were available on site. There were milk frothing thermometers and air thermometers on-site, but nothing that was capable of accurately measuring the internal food temperature of thin and small foods. Obtain and utilize a thin-tipped, probed food thermometer.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility uses quat as a sanitizer in its triple sink, but only has a test kit for chlorine available on site. Obtain a test kit for all sanitizers used on-site.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     No means to verify the plate temperature during the cycle within the hot water dish machine was available on-site. Testing devices were reviewed during the inspection. Obtain and use a testing device to verify the plate temperature within the machine achieves at least 160 degrees F.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The main white cutting board in front of the make table is heavily stained with food debris. Either refinish and clean it or obtain a new board. In the meantime, a smaller board was placed on top of the larger board to be used as the food contact surface.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

     Glassware behind the counter on the shelving was stored with the inside of the glass exposed to dust and debris. The shift leader was starting to clean the glassware. Store glassware and other cupped equipment inverted to prevent contamination and so they can properly air dry.

     Code MN Rule 4626.0955B

   • Not serious Priority 3

     Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

     The panini presses were both heavily soiled with grease deposits. Clean and maintain the cooking equipment so it doesn't become a source of contamination.

     Code MN Rule 4626.0840B

   • Not serious Priority 3

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

     The counter underneath the main white cutting board was soiled with food debris and moisture. Clean and maintain cleanliness under the cutting board. Allow the cutting board to properly air-dry after it has been cleaned.

     Code MN Rule 4626.0840C

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     The shift leader put gloves on multiple times when preparing sandwiches, but didn't wash their hands before doing so. When first putting on gloves for a new task, wash hands.

     Code MN Rule 4626.0075B-J

3. Dec 30, 2024 Routine Score 92
   • Serious Priority 1

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

     No employee illness log was available on site. Recording requirements were reviewed during the inspection and sample log is being provided with the report along with some employee health resources. Provide an employee illness log. Ensure that all person in charge know how to use it and where to find it.

     Code MN Rule 4626.0040C

   • Serious Priority 1

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

     Multiple examples of house made TCS foods including acidified vegetables holding beyond 7 days. Product identified to be discarded. Ensure that all TCS foods are holding for 7 days or less.

     Code MN Rule 4626.0405A