EGGFLIP LLC

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Inspection history

1. Jul 31, 2025

   ✕
   6 violations

   • Post the Certified Food Protection Manager certificate.
   • Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

2. Jul 25, 2024

   ✓
   2 violations

   • Post the Certified Food Protection Manager certificate.
   • Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

3. Jun 6, 2024

   ✕
   10 violations

   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • Post the Certified Food Protection Manager certificate.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Keep the physical facilities in good repair.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.