RELISH

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Inspection history

1. Nov 24, 2025

   ✓
   1 violation

   • Develop an effective date marking system and disclose the system to the regulatory authority upon request.

2. Nov 12, 2025

   ✕
   5 violations

   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Develop an effective date marking system and disclose the system to the regulatory authority upon request.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep a log to record employee illness symptoms. Have it available upon request.

3. Sep 26, 2024

   ✓
   1 violation

   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)

4. Sep 12, 2024

   ✕
   7 violations

   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • 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.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

5. Nov 14, 2023

   ✕
   7 violations

   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • 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.

6. Sep 14, 2023

   ✕
   11 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.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • 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.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • 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.