GARDENS OF SALONICA

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Inspection history

1. Oct 30, 2025

   ✓
   3 violations

   • 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Remove all items unnecessary to the operation of the business from the premises.

2. Nov 20, 2024

   ✓
   1 violation

   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

3. Oct 31, 2024

   ✕
   16 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Only use single-service items one time.
   • 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.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Discard or recondition food that is unsafe, adulterated or not honestly presented.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

4. Nov 3, 2023

   ✕
   7 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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.