FOODA

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Inspection history

1. May 12, 2026

   ✕
   3 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Keep the physical facilities in good repair.

2. Apr 29, 2026

   ✕
   10 violations

   • Post the license so it is conspicuous to consumers.
   • 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 hand soap at all handwashing sinks.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Keep the physical facilities in good repair.
   • Remove all items unnecessary to the operation of the business from the premises.
   • 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.)