Marissa's Incorporated

Year by year

Inspections

1. Feb 9, 2026 Routine Score 92
   • Serious Priority 1

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

     Illness log given to the operator that can be used and kept on location.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     A copy of the license was posted but expired. Post a current copy.

     Code MCO 188.390

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy in the area.

     Code MN Rule 4626.0033D

   • Serious Priority 1

     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 the chlorine in the wiping cloth bucket was over 200 ppm, but corrected to 100ppm.

     Code MN Rule 4626.1620

2. Feb 1, 2025 Routine Score 96
   • Serious Priority 1

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

     No employee illness log was available at the time of the inspection. One was left at the end of the inspection.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     No license was posted at the time of the inspection.

     Code MCO 188.390

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Although several staff are CFPM's but a copy of at least one needs to be posted.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Several cups of drinks were observed setting on counters that did not have a lid and straw.

     Code MN Rule 4626.0105B

   • 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

     Tongs for customers to use were in a bucket for clean tongs with another bucket with sanitizer for used tongs. Observed a customer taking one of the tongs out of the red bucket (dirty bucket). Develop a system where the dirty tongs can not be taken by the customers.(signs or a labeled bucket for dirty tongs)

     Code MN Rule 4626.0845E