BANQUETS KITCHEN

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Inspection history

1. Jul 14, 2026

   ✓
   5 violations

   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Protect food from cross-contamination by using packages or covered containers.
   • Label all containers of food and food ingredients with their common name.
   • 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.

2. Jun 12, 2025

   ✕
   5 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Equipment food-contact surfaces and utensils must be clean.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor

3. Jun 25, 2024

   –

4. May 29, 2024

   ✕
   10 violations

   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • 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 poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep a log to record employee illness symptoms. Have it available upon request.

5. May 9, 2023

   ✓
   2 violations

   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

6. Apr 26, 2023

   ✕
   8 violations

   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition