JOINT/CABOOZE

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Inspection history

1. Sep 29, 2026

   –

2. Jun 15, 2026

   ✓
   11 violations

   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Discontinue operating the ventilation system with the filters removed.
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • Equipment food-contact surfaces and utensils must be clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
   • 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
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

3. May 15, 2026

   ✕
   20 violations

   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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.
   • Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
   • Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
   • Have hand soap at all handwashing sinks.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Discontinue operating the ventilation system with the filters removed.
   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Equipment food-contact surfaces and utensils must be clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work
   • Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.
   • 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
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

4. Jul 12, 2024

   ✓
   4 violations

   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a covered trash can in toilet rooms.