MINIKAHDA CLUB

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Inspection history

1. Jun 17, 2026

   ✓
   3 violations

   • 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
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a test kit for the type of sanitizer used.

2. Jun 17, 2025

   ✕
   3 violations

   • Only use single-service items one time.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

3. Jul 15, 2024

   ✕
   3 violations

   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • 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.
   • Have a test kit for the type of sanitizer used.

4. Jun 18, 2024

   ✕
   12 violations

   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • 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.
   • Have a test kit for the type of sanitizer used.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • 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 a log to record employee illness symptoms. Have it available upon request.

5. Jul 20, 2023

   –

6. Jul 6, 2023

   ✕
   7 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Equipment food-contact surfaces and utensils must be clean.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • 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
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.