LITT PINBALL BAR

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Inspection history

1. Jan 7, 2026

   ✓
   9 violations

   • Properly cove and seal floor-wall junctures.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep all intake and exhaust air ducts and filters clean.
   • Keep the physical facilities in good repair.
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Equipment food-contact surfaces and utensils must be clean.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

2. Dec 18, 2024

   ✕
   9 violations

   • Properly cove and seal floor-wall junctures.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • 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 the plumbing system 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.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Have a test kit for the type of sanitizer used.

3. Jan 8, 2024

   ✓
   9 violations

   • Properly cove and seal floor-wall junctures.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Discontinue operating the ventilation system with the filters removed.
   • 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.
   • Have a covered trash can in toilet rooms.

4. Dec 20, 2023

   ✕
   15 violations

   • Properly cove and seal floor-wall junctures.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Equipment food-contact surfaces and utensils must be clean.
   • Discontinue operating the ventilation system with the filters removed.
   • 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.
   • 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
   • 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.
   • Have a covered trash can in toilet rooms.
   • Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
   • 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