TAP IN LLC

Order for delivery

Inspection history

1. Aug 6, 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 a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • 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.
   • Use effective cooling methods to cool TCS foods.
   • Keep non-food contact equipment surfaces clean.
   • Keep the physical facilities in good repair.
   • Use approved trapping devices or other means of pest control when pests are found.

2. Aug 6, 2025

   ✓
   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.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

3. Jul 24, 2025

   ✕
   12 violations

   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Use effective cooling methods to cool TCS foods.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Discard or recondition food that is unsafe, adulterated or not honestly presented.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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
   • Have a test kit for the type of sanitizer used.
   • 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 a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

4. Aug 7, 2024

   ✕
   2 violations

   • 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.
   • Separate raw animal foods from ready-to-eat foods.

5. Jul 25, 2024

   ✕
   9 violations

   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • 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.
   • Separate raw animal foods from ready-to-eat foods.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • 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
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils