NOKOMIS SQUARE COOPERATIVE

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Inspection history

1. Feb 23, 2026

   ✓
   5 violations

   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • 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.
   • Use effective cooling methods to cool TCS foods.
   • Locate employee lockers or other suitable facilities in areas so that food, equipment, utensils, linens, and single-service and single-use articles are protected from contamination.

2. Feb 20, 2025

   ✕
   6 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Discontinue the use of a food preparation sink for anything other than food preparation.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Equipment food-contact surfaces and utensils must be clean.

3. Feb 21, 2024

   ✓
   3 violations

   • Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Discontinue the use of a food preparation sink for anything other than food preparation.

4. Mar 7, 2023

   ✓
   6 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep the plumbing system in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

5. Feb 21, 2023

   ✕
   11 violations

   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep the plumbing system in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.