LLC LLC

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

Inspection history

1. Apr 15, 2026

   ✕
   5 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.

2. Apr 1, 2026

   ✕
   14 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Use effective cooling methods to cool TCS foods.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep non-food contact equipment surfaces clean.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • 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
   • 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.

3. Mar 30, 2025

   ✓
   2 violations

   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

4. Mar 6, 2025

   ✕
   9 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Have a test kit for the type of sanitizer used.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
   • 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
   • Equipment food-contact surfaces and utensils must be clean.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

5. Mar 28, 2024

   ✓
   5 violations

   • 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.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Have a test kit for the type of sanitizer used.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

6. Mar 7, 2024

   ✕
   20 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 all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Equipment food-contact surfaces and utensils must be clean.
   • The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.
   • The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
   • Store all food: • In a clean, dry location • 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.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Have hand soap at all handwashing sinks.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Have a test kit for the type of sanitizer used.
   • Sanitize food contact surfaces before using and after cleaning.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

7. Apr 11, 2023

   ✓
   3 violations

   • Keep the physical facilities in good repair.
   • Protect food from cross-contamination by using packages or covered containers.
   • 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

8. Mar 7, 2023

   ✕
   20 violations

   • Keep the physical facilities in good repair.
   • Protect food from cross-contamination by using packages or covered containers.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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
   • Have hand soap at all handwashing sinks.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • 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.)
   • Post the Certified Food Protection Manager certificate.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Separate raw animal foods from ready-to-eat 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.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep all intake and exhaust air ducts and filters clean.
   • Have a test kit for the type of sanitizer used.
   • 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.
   • Equipment food-contact surfaces and utensils must be clean.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F