FIRST AVENUE

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Inspection history

1. Apr 21, 2026

   ✓
   6 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment surfaces clean.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Label all containers of food and food ingredients with their common name.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • 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

2. Apr 10, 2025

   ✓
   10 violations

   • Have a covered trash can in toilet rooms.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep non-food contact equipment surfaces clean.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

3. Mar 27, 2024

   ✕
   10 violations

   • Keep the physical facilities in good repair.
   • Have a covered trash can in toilet rooms.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Label all containers of food and food ingredients with their common name.
   • Keep non-food contact equipment surfaces clean.
   • 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
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

4. Mar 27, 2023

   ✓
   7 violations

   • Keep the physical facilities in good repair.
   • Keep the plumbing system in good repair.
   • Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Have a covered trash can in toilet rooms.
   • Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.