C C CLUB

Order for delivery

Inspection history

1. Apr 30, 2026

   ✓
   5 violations

   • Have enough handwashing sinks for convenient use by employees.
   • 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
   • 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.

2. Apr 24, 2025

   ✓
   5 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the physical facilities in good repair.
   • Post the Certified Food Protection Manager certificate.
   • Have enough handwashing sinks for convenient use by employees.
   • 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

3. Apr 19, 2024

   ✓
   8 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 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
   • Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have hand soap at all handwashing sinks.
   • Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the physical facilities in good repair.

4. Apr 28, 2023

   ✓
   4 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 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 covered trash can in toilet rooms.
   • Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

5. Apr 14, 2023

   ✕
   18 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.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Keep all intake and exhaust air ducts and filters clean.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • 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
   • Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
   • Have a covered trash can in toilet rooms.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Remove dead or trapped birds, insects, rodents, and other pests.
   • The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep the plumbing system in good repair.
   • Protect food from cross-contamination by using packages or covered containers.
   • Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.