Harmony Coffee LLC

Year by year

Inspections

1. Mar 7, 2025 Follow-Up Score 98
   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed mops not hung to dry. Hang mops to dry.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed compostable plastics and no system in place to remove them for processing. Owner is working with building owner and Hennepin County to determine if a waste hauler to remove compostable plastics for processing is possible. If it is not possible they will order only recyclable plastics for future inventory.

     Code MCO 204.30B

   • 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.

     Previous stock of paper lined cups lined with plastic has not yet been depleted. Once depleted recyclable or compostable paper cups will be ordered.

     Code MCO 204.30A

   • Not serious Priority 2

     Discontinue cleaning maintenance tools, preparing or holding maintenance materials, discarding mop water or similar waste in food preparation sinks, handwashing sinks, or warewashing equipment.

     Current hand sink in front area is a two compartment with one faucet. One side is used as a dump sink and the other for handwashing. There must be a splash guard or other approved separation mechanism between the hand sink and dump sink. Discussed installing a splash guard or installing two separate sinks.

     Code MN Rule 4626.1535

2. Feb 18, 2025 Routine Score 76
   • Not serious Priority 3 Corrected on site

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed mop stored without being hung. Person in charge hung mop on nearby mop hook. Ensure mops are hung to dry.

     Code MN Rule 4626.1540

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Test kit for sanitizer could not be located during inspection. Provide.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     There is no food thermometer on site. Provide a food thermometer to test foods stored cold in the prep cooler.

     Code MN Rule 4626.0705A

   • Not serious Priority 3 Corrected on site

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

     Handwashing sign missing from front handwashing sink and bathroom sink. Handwashing signs/stickers provided during inspection. Comply with above rule.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     There is no covered trash in the bathroom, provide.

     Code MN Rule 4626.1260

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Cured uncooked salmon is served and there is no consumer advisory on the menu. Provide a consumer advisory informing customers of the risk of consuming this product. Ensure the salmon is asterisked to indicate it is the menu items the advisory is referring to. Guidance document provided on site. Discussed advisory requirements with owner.

     Code MN Rule 4626.0442A

   • Serious Priority 1

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

     There is no log to record employee illness. Discussed illness recording requirements. Guidance documents provided with report.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     There is no established health policy training for staff. Discussed with owner to establish a training policy and the requirements needed. Guidance document provided with report.

     Code MN Rule 4626.0040A

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Establishment has compostable #7 plastics and does not have a waste hauler that processes compostables. Plastic compostable products requires processing in order to be composted. Minneapolis ordinance requires that you have a waste hauler to process compost when plastic compost products are used. Use the current stock of products so it does not go to waste and reorder recyclable products or provide a compost waste hauler.

     Code MCO 204.30B

   • 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.

     Observed paper cups lined with plastic. These are not compostable or recyclable. When reordering stock ensure they meet Minneapolis requirements. Guidance provided with report.

     Code MCO 204.30A

   • 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 no Certified Food Protection Manager employed. Provide at least on full time employee with a CFPM certificate. Use the website below to find approved food safety classes. Once the class is completed and you receive your exam certificate register your class with the state to receive your CFPM certificate. Contact inspector with any questions. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at the front coffee station hand sink. Provide.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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

     There were not towels or way to dry hands provided at the front coffee station handsink. Provide.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     A rinse sprayer has been installed on the front coffee station hand sink. Remove the sprayer as hand sinks are not allowed to be used for purposes beyond hand washing.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

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

     Cold brew coffee is stored at room temperature. Cold brew coffee is considered a time/temperature control for safety (TCS) beverage. TCS food and beverages must stored at 41F or below in mechanical refrigeration. Discussed with owner.

     Code MN Rule 4626.0395A2