Frgmnt Coffee

Year by year

Inspections

1. Jun 17, 2026 Routine Score 92
   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths stored on counters and prep tables. Store wet wiping cloths in a sanitizer bucket between uses. Provide a sanitizer bucket with appropriate amount of sanitizer in each prep area. Sanitizer buckets to contain 50-200 PPM chlorine or 200-400 PPM quat sanitizer. Note: There was no sanitizer bucket at front counter - this was immediately corrected.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.

     Observed an employee with unconfined long hair. Employees to wear a cap, visor or other means to confine long hair.

     Code MN Rule 4626.0115

   • Not serious Priority 3 Corrected on site

     Protect food from cross-contamination by using packages or covered containers.

     Observed ice container at front counter wide open when not in use. Keep ice bin covered when not in use.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     Observed sanitizer bucket sitting in back room sitting on Coldwell unit cutting board. Discontinue this practice. Do not set sanitizer bucket on a food prep surface.

     Code MN Rule 4626.1600

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     In bak room observed ice scoop stored on a towel on top of ice machine. Store ice scoop in a designated holder or in a clean and sanitized plastic container - not an absorbent item like a cloth towel.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     At front counter observed tongs hanging over handle of small oven. Discontinue that practice. Store tongs on a clean and sanitized surface.

     Code MN Rule 4626.0275C

   • Serious Priority 1

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

     In the walk-in cooler observed rice milk and other foods that were date marked 5/22/26. Discard opened TCS foods date marked over 7 days.

     Code MN Rule 4626.0405A

2. Jun 11, 2025 Routine Score 92
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post Certified Food Manager Certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Serious Priority 1

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

     Establishment does not have an employee illness log. Maintain an up to date employee illness log. See attachment.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths stored on counters and prep tables. Store wet wiping cloths in a sanitizer bucket between uses. Provide a sanitizer bucket with appropriate amount of sanitizer in each prep area. Sanitizer buckets to contain 50-200 PPM chlorine or 200-400 PPM quat sanitizer.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There were no quat test strips to measure the strength of the quat sanitizer in 3 comp sink or sanitizer bucket. Obtain and use quat test strips to measure strength of the quat sanitizer.

     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.

     Provide a thermometer or 160*F thermolables to measure the surface temperature of dishes in dishwasher. The surface of the dish must reach a temperature of 160*F or 180*F on the manifold of the dishmachine.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.

     Obtain an ingredient list for donuts sold at establishment. They do not need to be posted but be available in case a customer asks about their ingredients.

     Code MN Rule 4626.0435D(3)

   • Not serious Priority 3

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

     Post a copy of establishment's business license in a conspicuous location.

     Code MCO 188.390

   • Not serious Priority 3

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

     Observed the display cooler in front self-service area maintaining an ambient temperature of 43*F Lower thermostat so that unit holds a temperature of 41*F or less.

     Code MN Rule 4626.0735AB