DAKOTA JAZZ CLUB & RESTAURANT

Order for delivery

Inspection history

1. Apr 9, 2026

   ✓
   5 violations

   • 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 the plumbing system in good repair.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

2. Mar 18, 2025

   ✓
   1 violation

   • Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

3. Mar 22, 2024

   ✓
   3 violations

   • Post the Certified Food Protection Manager certificate.
   • Install four inch legs on counter-mounted equipment that is not easily movable or not sealed to the table.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

4. Mar 8, 2024

   ✕
   11 violations

   • Post the Certified Food Protection Manager certificate.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Use effective cooling methods to cool TCS foods.
   • Install four inch legs on counter-mounted equipment that is not easily movable or not sealed to the table.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • 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
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

5. Feb 6, 2023

   ✕
   4 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
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Post the Certified Food Protection Manager certificate.