BOROUGH

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Inspection history

1. Jul 2, 2025

   ✕
   3 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Food workers must wash their hands before starting food preparation tasks.
   • Keep a log to record employee illness symptoms. Have it available upon request.

2. Jun 25, 2024

   ✕
   7 violations

   • Only use single-service items one time.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
   • The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.

3. Jun 22, 2023

   ✕
   7 violations

   • Only use single-service items one time.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • 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
   • Have a test kit for the type of sanitizer used.
   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak