CHATIME

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Inspection history

1. Mar 4, 2026

   ✓
   5 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.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

2. Mar 27, 2025

   ✕
   5 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • 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.)
   • Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

3. Mar 13, 2025

   ✕
   6 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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.)
   • Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

4. Apr 12, 2024

   ✕
   5 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The business license must be posted where it can be easily seen.

5. Apr 21, 2023

   ✓
   9 violations

   • Label all food packages as required by the law.
   • 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Have a test kit for the type of sanitizer used.
   • 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 food thermometer easily available to measure the internal temperature of foods.
   • Remove all items unnecessary to the operation of the business from the premises.