Follow-Up
Feb 4, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Feb 4, 2025 · Original Source
Restaurant · Minneapolis, MN
Gray Fox Coffee
901 Marquette Ave
Last inspected Feb 4, 2025 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine
Jan 16, 2025
Complete
Official score: 90 · Understand this area’s scale
5 recorded violations
majorCode MN Rule 4626.0705AFood temperature
Official wording
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Establishment did not a food thermometer onsite. Informed the person-in-charge they must have a food thermometer on site and use it on daily basis. Reminded the PIC and manager that a continued and unabated violation will result in a minimum citation of $200.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Establishment did not have quat test strips onsite. Informed the person-in-charge they must have the appropriate sanitizer test strips on site and use it on daily basis. Reminded the PIC and manager that a continued and unabated violation will result in a minimum citation of $200.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode MN Rule 4626.1445Handwashing
Official wording
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
Inspector’s notes
There were no paper towels at the front handwash sink. Informed the PIC they must provide/stock paper towels at handwash sinks at all times. This issue was immediately corrected on site
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsmajorCode MN Rule 4626.1440Handwashing
Official wording
Have hand soap at all handwashing sinks.
Inspector’s notes
The soap dispenser at the front handwash sink was empty. Informed the PIC they must provide/stock soap at handwash sinks at all times. This issue was immediately corrected on site
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsmajorCode MN Rule 4626.0400AFood source and labeling
Official wording
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.
Inspector’s notes
The chia oatmeal puddings prepared 2 days earlier did not have date markets. Informed the PIC they must date mark all TCS foods prepared on site and kept in cooler over 24hrs. This issue was immediately corrected on site
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Minneapolis Health Department, Jan 16, 2025 · Original Source
Routine
Jan 11, 2024
Complete
Official score: 92 · Understand this area’s scale
3 recorded violations
majorCode MN Rule 4626.0705AFood temperature
Official wording
Have a food thermometer easily available to measure the internal temperature of foods.
Inspector’s notes
Establishment did not have a thin-stem food thermometer. Informed the PIC to ensure they have a thin-stem thermometer and use it regularly to monitor proper food temps.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
Establishment did not have Quat test strips to monitor the chemical sanitizer solutions used in the establishment. Informed the PIC to ensure they have proper test strips and use it regularly to monitor sanitizer solution concentrations
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode MN Rule 4626.1620Chemicals
Official wording
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
Inspector’s notes
Concentration of quat solution in the sanibucket was higher than 400ppm. Informed the PIC to dilute the very concentration sanitizer solution in the bucket, and showed him how to use quat test strips to properly monitor correct sanitizer concentrations
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Minneapolis Health Department, Jan 11, 2024 · Original Source