JERRY GAMBLE BOYS & GIRLS CLUBS

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Inspection history

1. Mar 10, 2026

   ✓
   7 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.
   • 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.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Keep the physical facilities in good repair.
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • 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 hand soap at all handwashing sinks.

2. Nov 18, 2025

   ✓
   2 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep all intake and exhaust air ducts and filters clean.

3. Nov 5, 2025

   ✕
   9 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep all intake and exhaust air ducts and filters clean.
   • 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.
   • Have hand soap at all handwashing sinks.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Use effective cooling methods to cool TCS foods.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.

4. Apr 9, 2025

   ✕
   5 violations

   • Remove dead or trapped birds, insects, rodents, and other pests.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Food workers must wash their hands before starting food preparation tasks.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep all intake and exhaust air ducts and filters clean.

5. Oct 1, 2024

   ✓
   6 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Remove dead or trapped birds, insects, rodents, and other pests.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Protect unpackaged food from environmental sources of contamination during preparation.

6. Apr 8, 2024

   ✓
   7 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Have a covered trash can in toilet rooms.
   • 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.
   • Have a test kit for the type of sanitizer used.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean