COMO TAP

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Inspection history

1. Apr 23, 2025

   ✕
   8 violations

   • Keep all outdoor trash, recycling, and organics containers closed.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Label all containers of food and food ingredients with their common name.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep non-food contact equipment surfaces clean.
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Discontinue outside storage of unprotected plastic bags, paper bags, baled units that contain materials with food residue and refuse receptacles that are not durable, cleanable, insect- and rodent-resistant, leakproof and nonabsorbent.

2. Dec 22, 2023

   ✕
   4 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Keep all outdoor trash, recycling, and organics containers closed.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

3. Nov 15, 2023

   ✕
   7 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Equipment food-contact surfaces and utensils must be clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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.
   • Keep all outdoor trash, recycling, and organics containers closed.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.