FAIRGROUNDS COFFEE AND TEA

Order for delivery

Inspection history

1. Dec 31, 2025

   ✕
   6 violations

   • 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.
   • Have a test kit for the type of sanitizer used.
   • 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.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Label all food packages as required by the law.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

2. Dec 13, 2024

   ✕
   8 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • Have a test kit for the type of sanitizer used.
   • 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.
   • Food workers must wash their hands before starting food preparation tasks.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Label all food packages as required by the law.

3. Dec 19, 2023

   ✕
   7 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • 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.
   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • Have a test kit for the type of sanitizer used.
   • 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.