SHORTWAVE COFFEE

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Inspection history

1. Sep 9, 2025

   ✓
   5 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

2. Aug 26, 2025

   ✕
   13 violations

   • Have a test kit for the type of sanitizer used.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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.

3. Mar 1, 2024

   ✕
   8 violations

   • Have a test kit for the type of sanitizer used.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep a log to record employee illness symptoms. Have it available upon request.

4. Mar 13, 2023

   ✓
   2 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 thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units