ANCHOR FISH & CHIPS

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Inspection history

1. Jun 5, 2026

   ✕
   2 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work

2. Jun 14, 2025

   ✕
   2 violations

   • 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
   • Clean non-food contact surfaces of equipment. Keep them clean.

3. Jun 1, 2024

   ✕
   2 violations

   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Jul 2, 2023

   ✕
   3 violations

   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • 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.

5. Jun 17, 2023

   ✕
   7 violations

   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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.
   • 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.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.