ROMAINE EMPIRE INC

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Inspection history

1. Nov 25, 2025

   ✓
   3 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use approved trapping devices or other means of pest control when pests are found.

2. Nov 7, 2025

   ✕
   6 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use effective cooling methods to cool TCS foods.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Use approved trapping devices or other means of pest control when pests are found.

3. Apr 29, 2025

   ✕
   3 violations

   • 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.
   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

4. Apr 15, 2025

   ✕
   6 violations

   • 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.
   • 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 the plumbing system in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

5. Apr 1, 2025

   ✕
   14 violations

   • 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.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Have a test kit for the type of sanitizer used.
   • Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • 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.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • 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.)
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Keep the plumbing system in good repair.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • 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.

6. Mar 28, 2024

   ✕
   8 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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
   • Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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 thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

7. Mar 14, 2024

   ✕
   19 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • 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
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.
   • The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep the physical facilities in good repair.
   • 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
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • 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.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Sanitize food contact surfaces before using and after cleaning.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • 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