HOOK FISH & CHICKEN

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

Inspection history

1. Sep 2, 2025

   ✕
   5 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the plumbing system in good repair.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep the physical facilities in good repair.
   • 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.

2. Aug 18, 2025

   ✕
   12 violations

   • 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 non-food contact equipment surfaces clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the plumbing system in good repair.
   • Have a test kit for the type of sanitizer used.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep the physical facilities in good repair.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

3. Aug 1, 2025

   ✕
   8 violations

   • 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 non-food contact equipment surfaces clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the plumbing system in good repair.
   • Have a test kit for the type of sanitizer used.
   • 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.)
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep the physical facilities in good repair.

4. Jul 17, 2025

   ✕
   17 violations

   • 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 non-food contact equipment surfaces clean.
   • 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 in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • 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
   • 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.
   • Separate raw animal foods from ready-to-eat foods.
   • Keep the plumbing system in good repair.
   • Sanitize food contact surfaces before using and after cleaning.
   • Have a test kit for the type of sanitizer used.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • 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.)
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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 a log to record employee illness symptoms. Have it available upon request.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep the physical facilities in good repair.

5. Jul 16, 2024

   ✕
   22 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Post the Certified Food Protection Manager certificate.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.
   • 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
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • 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.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements for safely refrigerating, hot holding, cooling, and reheating TCS food; hazards of eating raw or undercooked meat, poultry, eggs, and fish; food temperatures and cooking times required to safely cook TCS food including meat, poultry, eggs, and fish; foods identified as major food allergens and the symptoms of an allergic reaction; identification of critical control points in a food service operation and steps to be taken to ensure the points are controlled.
   • 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 employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • Have hand soap at all handwashing sinks.
   • Food employees must use the following procedure when cleaning their hands and exposed portions of their arms: rinse their hands under clean, warm running water; apply hand soap to their hands; rub their hands together vigorously for at least 10 to 15 seconds; remove soil from beneath fingernails while cleaning their hands; thoroughly rinse their hands under clean, warm running water; and thoroughly dry their hands with individual, disposable towels, or a continuous towel system that supplies the user with a clean towel.
   • Keep the plumbing system in good repair.
   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Keep all intake and exhaust air ducts and filters clean.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Sanitize food contact surfaces before using and after cleaning.
   • 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.)

6. Sep 12, 2023

   ✓
   2 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Post the Certified Food Protection Manager certificate.

7. Aug 10, 2023

   ✕
   10 violations

   • Clean non-food contact surfaces of equipment. Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.)
   • 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
   • Remove all items unnecessary to the operation of the business from the premises.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Post the Certified Food Protection Manager certificate.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily