BEP EATERY

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Inspection history

1. Apr 9, 2026

   ✓
   3 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment surfaces clean.

2. Apr 17, 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.
   • Keep the plumbing system in good repair.

3. Apr 3, 2025

   ✕
   13 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • 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.
   • Keep the plumbing system in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • Have hand soap at all handwashing sinks.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.)
   • Only use single-service items one time.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Post the license so it is conspicuous to consumers.
   • Keep non-food contact equipment surfaces clean.
   • 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. Mar 27, 2024

   ✓
   7 violations

   • Have a test kit for the type of sanitizer used.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • 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.
   • 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
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Keep the plumbing system in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

5. Apr 11, 2023

   ✓
   6 violations

   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have a test kit for the type of sanitizer used.
   • Use effective cooling methods to cool TCS foods.
   • Equipment food-contact surfaces and utensils must be clean.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.