Sip Society LLC

Year by year

Inspections

1. Aug 27, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Packaged desserts and ginger shots for gran and go sale have either no labeling or incomplete labeling. Complete retail food labeling is required for all packaged grab-and-go foods.

     Code MN Rule 4626.435B (1-4,6-7)

   • 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.

     Pastries that are made off-site are offered for sale, but the person working was unaware of the information available on-site to look up ingredients and allergens for specific products. For foods that aren't packaged for self-service, ensure that ingredient and allergen information for these products is on-site and employees working know where it is.

     Code MN Rule 4626.0435D(3)

   • 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 has an educational food safety certificate but has yet to transition this into an MN State Certified Food Manager Certificate. Ensure one employee holds this certificate.

     Code MN Rule 4626.0033A

2. Aug 13, 2025 Routine Score 84
   • Not serious Priority 3

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

     Multiple wet wiping cloths were storing on the counter when not in use. When wiping cloths have become wet or soiled store them in the sanitizing solution when not in use.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Packaged desserts and ginger shots for gran and go sale have either no labeling or incomplete labeling. Complete retail food labeling is required for all packaged grab and go foods. Factsheet provided that details the components of retail food labels.

     Code MN Rule 4626.435B (1-4,6-7)

   • 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.

     Pastries that are made off site are offered for sale, but the person working was unaware of information available on-site to look up ingredients and allergens for specific products. For foods that aren't packaged for self-service ensure that ingredient and allergen information for these products is on-site and employees working know where it is.

     Code MN Rule 4626.0435D(3)

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     The only person working was unaware of care fundamental food safety risk factors and how to control them. Ensure that employees functioning as persons in charge have an understanding of what critical risk factors are present in the operational and how to control them. Examples for this business include: employee health, cold holding, cooling, cross contamination, hand hygiene. Link to our active managerial control landing page is being provided with the report.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3

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

     Damp and soiled mop head storing directly in the sink basin. Hang mops when not in use to allow them to dry.

     Code MN Rule 4626.1540

   • 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.

     Manager has an educational food safety certificate but has yet to transition this into a MN State Certified Food Manager Certificate. Application is being provided with the report. Ensure one employee holds this certificate.

     Code MN Rule 4626.0033A

   • 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

     No paper towels available at the hand sink behind the counter. Ensure that all hand sinks have a supply of paper towels near them.

     Code MN Rule 4626.1445

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Raw shelled eggs storing above ready to eat foods inside the reach-in cooler. Re-arrange cooler to prevent cross contamination.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     Single use plastic bag used to store cooked flat bread in the reach-in cooler. Discontinue storing food in these bags and instead store them in approved food storage containers.

     Code MN Rule 4626.0500B

   • Serious Priority 1

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

     No employee illness log was available on-site. Maintain an employee illness log, ensure that all employees that function as a person in charge know how to find and use it. Sample log provided with the report.

     Code MN Rule 4626.0040C