Kec Enterprises LLC

Year by year

Inspections

1. Jul 15, 2026 Routine Score 96
   • 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.

     No staff member has a certified food safety manager certificate available on-site. People working were not aware if anyone had that certificate. Ensure that at least one staff member holds a State of MN-certified food safety manager certificate and that it is posted on-site.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     All TCS foods in the display case facing the south wall were holding between 47 and 48 degrees F. The product was moved to another unit. Ensure that all cold TCS foods are held at or below 41 degrees F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Styrofoam take-out containers on-site. Discontinue procuring these products as they are unapproved. Ensure that all takeout containers conform to the city's Green To Go ordinance. A factsheet is being provided with this report.

     Code MCO 204.30A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Multiple cases of single-use cups and hinged containers were stored on the floor in dry storage. These cases were moved off the ground during the inspection. Ensure that all single-use containers are stored at least 6 inches off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     The area of the malt mixers directly above the malt cup was soiled with food debris splatter. Clean and maintain all non-food-contact surfaces of equipment.

     Code MN Rule 4626.0840C

2. Jan 17, 2025 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.

     The manager will be applying for a CFPM and will post it when it is received.

     Code MN Rule 4626.0033A

3. Jan 8, 2025 Routine Score 90
   • Not serious Priority 3

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

     No license was posted

     Code MCO 188.390

   • 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 currently no certified food manager.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Paper towels were missing from one of the hand sinks but some were found and immediately put there.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine and Quaternary Ammonium test strips are needed for the 3 compartment sink and the spray sanitizer.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Soap was missing from both hand sinks. Some will be immediately purchased.

     Code MN Rule 4626.1440

   • Serious Priority 1

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

     No employee illness log was on loacaton at the time of the inspection. One will be sent with this report.

     Code MN Rule 4626.0040C