Two For Tripping LLC

Year by year

Inspections

1. Jul 1, 2026 Follow-Up Score 100
   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths still found stored on the prep table between use. Others stored in sanitizer bucket with lower sanitizer concentration. Note: All wet wiping cloths need to be stored in chemical sanitizer solution buckets with approved concentration) between use at all times. Note: PIC adjusted it 200 PPM

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Foods in squeeze bottles such as butter, honey, oil still not labeled. Note: Provide proper labeling with at least common food name for easy identification.

     Code MN Rule 4626.0240

   • 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.

     No state of Minnesota Health Department certified food protection manager for the facility's food operation. Note: At least one employee needs to be certified. For details. please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Hand washing signage missing from the hand sink located Infront of the walk-in cooler area. Note: Provide handwashing signage reminding employees to wash their hand

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The damaged and rusted panel at the entrance of the walk-in cooler still not fixed/ repaired. Note: Repair and eliminate rusting.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Current food license still not posted. Note: Post the current license as required.

     Code MCO 188.390

2. May 13, 2026 Routine Score 88
   • Serious Priority 1 Corrected on site

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

     Cold TCS foods on ice found cold held cold at above 41 F in the kitchen. Note; All cold TCS foods need to be held at 41 F or less at all times. Use of mechanical refrigerator is required to proprily hold cold TCS foods. Note: PIC added more ice for immediate correction

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

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

     An Ecolab grease lift spray bottle found stored atop of Dipp in ice cream unit in front to of the cook line area. Note: PIC relocated it for correction

     Code MN Rule 4626.1600

   • Not serious Priority 3

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

     Wet wiping cloths found stored on the prep table between use throughout the facility. Note: All wet wiping cloths need to be stored in chemical sanitizer solutions between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Foods in squeeze bottles such as butter, honey, oil not labeled. Note: Provide proper labeling with at least food common name for easy identification.

     Code MN Rule 4626.0240

   • 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.

     No state of Minnesota Health Department certified food protection manager for the facility's food operation. Note: At least one employee needs to be certified. For details. please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Hand washing signage missing from the hand sinks. Note: Provide handwashing signage reminding employees to wash their hand

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Employees illness logs not maintained onsite. Note: Provide and maintain employees illness log onsite to record and maintain employee's illness as required. Note: See the template sent with the report.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the damaged and rusted panel at the entrance of the walk-in cooler. Note: Repair and eliminate rusting.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Current food license not posted. Note: Post the current license as required.

     Code MCO 188.390