May Day Workers Co-operative

Year by year

Inspections

1. Apr 22, 2026 Follow-Up Score 96
   • Not serious Priority 2

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

     Observed the handwashing sink located in the front-of-house area to be blocked by prep tables and coolers. You must have full access to all handwashing stations at all times. Remove items to allow full access to the hand sink.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood baffles to be dirty with dust buildup. Clean and maintain clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     A commercial griddle is being used outside of the ventilation hood. The equipment must be under the hood.

     Code MN Rule 4626.0690

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Time as a Public Health Control (TPHC) is being used for hot sauce and marinara sauce. Ensure that proper TPHC paperwork is filled out and followed properly by employees.

     Code MN Rule 4626.0408A

2. Apr 13, 2026 Routine Score 90
   • Not serious Priority 2

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

     Observed font-of-house handwashing sink, located in an area where food items such as burritos and baked goods are handled, was obstructed by a cooler and a prep table. Employees do not have direct access to the sink for proper handwashing. Remove all obstructions from the handwashing sink and ensure it remains easily accessible at all times.

     Code MN Rule 4626.1110AB

   • Serious Priority 1 Corrected on site

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

     Observed TCS foods such as eggs, pizza sauce, cooked veggies, cheese, and tofu sauce being held at temperatures between 46-50F in the reach-in cooler. All food was relocated to a different reach-in cooler, maintaining temperatures cold holding food below 41F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles with dust buildup. Ensure that baffles are properly cleaned and maintained.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Observed a commercial griddle being used outside of the ventilation hood. The griddle is being used to prepare breakfast sandwiches (eggs and bacon). Discontinue the use of the griddle, as it's producing grease and smoke, or relocate it to fit under the hood.

     Code MN Rule 4626.0690

   • Not serious Priority 3

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

     Observed reach-in cooler blowing warm air from the fan, with an air temperature of 70F. Cooler was unable to maintain proper cold holding. All food items were relocated to a working cooler. The Person In Charge was instructed to discontinue using the unit and have it serviced immediately.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

     Observed dish machine rinse temperature reaching 194F, which exceeds the maximum final rinse temperature. Troubleshoot the dish machine and use your temperature measuring device to measure washing and sanitizing temperatures.

     Code MN Rule 4626.0795A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed hot sauce and marinara sauce being held on ice. Person In Charge confirmed that they are using Time as a Public Health Control (TPHC). However, no written procedures for TPHC were available at the time of inspection. TPHC documentation has been provided with the report. Use the document to create procedures for TCS food held on ice.

     Code MN Rule 4626.0408A

3. Mar 31, 2025 Routine Score 92
   • Not serious Priority 2

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

     Observed handwashing sink in front of house where food items such as soup, sandwiches/borritos, and baked goods are handled to be blocked by two large prep tables. Handwashing is inaccessible for use. Remove all items that prevent food workers from washing their hands.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     Observed grease dripping from hood, frequency of cleaning is not being met. Hood must be cleaned every 6 months.

     Code MN Rule 4626.0565

   • Not serious Priority 2

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

     Observed no min/max temperature test strips to mesure the temperature of the hot water dish machine. Obtain and utilize hot water test kit.

     Code MN Rule 4626.0710B

   • 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

     Observed chlorine concentration in sanitizer bucket to be higher than allowed. Use chlorine sanitizer test strip as indicated.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed caulking of 2-comp sink and parts of 3-comp sink to be moldy. Clean and or recaulk.

     Code MN Rule 4626.1520A