FREEDOMWORKS

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Inspection history

1. May 4, 2026

   ✓
   3 violations

   • Keep the physical facilities in good repair.
   • 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.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

2. Apr 21, 2026

   ✕
   11 violations

   • Keep the physical facilities in good repair.
   • 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
   • Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735
   • Label all containers of food and food ingredients with their common name.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • 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. Apr 4, 2025

   ✓
   3 violations

   • Keep the physical facilities in good repair.
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

4. Mar 21, 2025

   ✕
   7 violations

   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Keep the physical facilities in good repair.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

5. Mar 27, 2024

   ✓
   4 violations

   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Keep the physical facilities in good repair.
   • Have a test kit for the type of sanitizer used.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

6. Mar 29, 2023

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