CAFE RACER

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Inspection history

1. Feb 4, 2026

   ✕
   8 violations

   • Provide a minimum of three racks for drying utensils for a hot water sanitizing machine.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use effective cooling methods to cool TCS foods.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Discontinue operating the ventilation system with the filters removed.
   • 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.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Food packages must be in good condition. Packages must protect food from contamination and adulteration.

2. Feb 20, 2025

   ✓
   4 violations

   • Provide a minimum of three racks for drying utensils for a hot water sanitizing machine.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use effective cooling methods to cool TCS foods.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

3. Feb 28, 2024

   ✓
   4 violations

   • Provide a minimum of three racks for drying utensils for a hot water sanitizing machine.
   • Have a test kit for the type of sanitizer used.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

4. Mar 28, 2023

   ✓
   2 violations

   • Provide a minimum of three racks for drying utensils for a hot water sanitizing machine.
   • Have a test kit for the type of sanitizer used.

5. Mar 1, 2023

   ✕
   7 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.
   • 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.)
   • Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
   • Provide a minimum of three racks for drying utensils for a hot water sanitizing machine.
   • Have a test kit for the type of sanitizer used.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.