CHOWGIRLS KILLER CATERING

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Inspection history

1. Dec 16, 2025

   ✓
   3 violations

   • Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

2. Nov 19, 2025

   ✓
   8 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms
   • Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
   • Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

3. Dec 6, 2024

   ✕
   1 violation

   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

4. Nov 1, 2024

   ✕
   6 violations

   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.
   • Food packages must be in good condition. Packages must protect food from contamination and adulteration.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

5. Dec 27, 2023

   ✕
   2 violations

   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Have a test kit for the type of sanitizer used.

6. Nov 28, 2023

   ✕
   5 violations

   • 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
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Have a test kit for the type of sanitizer used.
   • Use poisonous or toxic materials according to label directions and MN Statutes chapter 18B. Application must not constitute a hazard to people and contamination of food, equipment, utensils, linens and single-use and single-service articles must be prevented.