JUN

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Inspection history

1. Mar 4, 2026

   ✓
   1 violation

   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

2. Feb 18, 2026

   ✕
   7 violations

   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • 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.)
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

3. Feb 5, 2025

   ✓
   4 violations

   • Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • 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
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

4. Feb 12, 2024

   ✕
   1 violation

   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

5. Jan 31, 2024

   ✕
   9 violations

   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • 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.
   • Food workers must wash their hands before starting food preparation tasks.
   • 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
   • Provide and maintain a chemical sanitizer generated by a device on site at the food establishment that complies with 7US Code 136 to 136q, 40CFR.152.500 and 156.10, displays the US EPA device manufacturing facility registration number on the device and is operated and maintained according to manufacturer's instructions.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • 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
   • Use effective cooling methods to cool TCS foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

6. Feb 8, 2023

   ✕
   2 violations

   • Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

7. Jan 25, 2023

   ✕
   11 violations

   • Keep the physical facilities in good repair.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.
   • 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
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • 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.
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.