OFF THE RAILS PUBLIC HOUSE

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

Inspection history

1. Dec 17, 2025

   ✕
   6 violations

   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • 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.

2. Nov 25, 2025

   ✕
   11 violations

   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • 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
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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.
   • 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
   • Label all containers of food and food ingredients with their common name.
   • 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
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

3. Apr 10, 2025

   ✓
   1 violation

   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

4. Mar 5, 2025

   ✕
   6 violations

   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.

5. Feb 12, 2025

   ✕
   6 violations

   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have a test kit for the type of sanitizer used.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

6. Jan 6, 2025

   ✕
   8 violations

   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Have a test kit for the type of sanitizer used.
   • 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.
   • 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
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

7. Nov 27, 2024

   ✕
   12 violations

   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • 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
   • Have a test kit for the type of sanitizer used.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a covered trash can in toilet rooms.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

8. Dec 14, 2023

   ✕
   1 violation

   • Keep a log to record employee illness symptoms. Have it available upon request.

9. Nov 30, 2023

   ✕
   6 violations

   • Keep a log to record employee illness symptoms. Have it available upon request.
   • 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.
   • 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.)
   • Operate and maintain the warewashing machine and its auxiliary components, including the conveyor speed and automatic cycle times, in accordance with the manufacturer's specifications.
   • Have a test kit for the type of sanitizer used.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

10. Jan 4, 2023

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