Eggflip330

Year by year

Inspections

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

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

     Provide a hand wash sign at hand sink in back room.

     Code MN Rule 4626.1457

   • 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 was no state certified food protection manager for the establishment. Provide a CFPM and post certificate in a conspicuous location. Note: Manager has signed up for a ServSafe class.

     Code MN Rule 4626.0033A

2. Oct 22, 2025 Routine Score 80
   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     Observed grill being used with no filters in place. Discontinue this practice to prevent grease from coating hood duct with grease.

     Code MN Rule 4626.1475D

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Observed an employee enter establishment and immediately started food prep duties without washing hands. Hands are to be washed at hand sink before starting food prep duties.

     Code MN Rule 4626.0075A

   • Not serious Priority 3

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

     None of the establishment hand wash sinks had hand wash signs posted. Provide a hand wash sign at each hand wash sink.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed 2 pans of chicken tenders at 130*F and 128*F in hot holding cabinet, hollandaise sauce in steamtable at 99*F and tater tots at 116*F under heat lamps. Maintain all hot TCS foods at 135*F or higher.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     1) Observed purple cabbage at 43*F in Coldwell and chicken tenders in 2-door lowboy at 46*F. Maintain all cold TCS foods at 41*F or less. 2) In storeage area observed an opened container of mayonnaise being stored at room temp. Instructions on label state to refrigerate after opening. Container of mayo discarded.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     Observed shell eggs being stored on top shelf in cooler directly over ready-to-eat foods. Store shell eggs separate from or beneath ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed numerous squeeze bottles in coolers that were not date marked or labeled. Provide date marks and labels on these items.

     Code MN Rule 4626.0400B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There were no quat test strips available to measure the strength of quat sanitizer in 3-comp sink. Obtain quat test strips to measure strength of sanitizing solution.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Repair the following equipment: 1) The 2-door lowboy was holding an ambient temperature of 46*F and the 2-door Avantco refrigerator was holding at 43*F. Repair these units so that they maintain a temperature of 41*F or less. 2)Repair ripped gaskets on 1-door freezer unit.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Obtain and post a copy of your business license in a conspicuous location.

     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 was no state certified food protection manager for the establishment. Provide a CFPM and post certificate in a conspicuous location.

     Code MN Rule 4626.0033A