FOUR NINTY NINE LLC

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Aug 6, 2026

   ✕
   5 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • The business license must be posted where it can be easily seen.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

2. Jul 15, 2026

   ✕
   11 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • The business license must be posted where it can be easily seen.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.
   • Food workers must wash their hands before starting food preparation tasks.
   • Use effective cooling methods to cool TCS foods.
   • 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
   • The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

3. Sep 4, 2024

   ✕
   2 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

4. Jun 29, 2024

   ✕
   11 violations

   • Post the Certified Food Protection Manager certificate.
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Use effective cooling methods to cool TCS foods.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.
   • Have a test kit for the type of sanitizer used.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.

5. Jun 25, 2024

   ✕
   10 violations

   • Post the Certified Food Protection Manager certificate.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Use effective cooling methods to cool TCS foods.
   • Food workers must wash their hands before starting food preparation tasks.
   • Keep the plumbing system in good repair.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

6. Nov 27, 2023

   ✓
   1 violation

   • 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.

7. Sep 13, 2023

   ✕
   7 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Have a test kit for the type of sanitizer used.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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