SAINT GENEVIEVE

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

Inspection history

1. May 6, 2026

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   2 violations

   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.

2. Apr 22, 2026

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   12 violations

   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Discontinue using wood and wood wicker as a food contact surface.
   • Obtain a variance and submit a HACCP plan prior to preparing food by any method that is not in compliance with this Code.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Keep the plumbing system in good repair.
   • Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.
   • Equipment food-contact surfaces and utensils must be clean.
   • 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
   • 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.
   • Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.

3. Apr 2, 2025

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4. Mar 18, 2025

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   7 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.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • 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.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

5. Mar 28, 2024

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   4 violations

   • A business needs to submit a HACCP plan for conducting any reduced oxygen packaging of cheese 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
   • 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.
   • 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

6. Mar 13, 2024

   ✕
   11 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
   • A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.
   • A business needs to submit a HACCP plan for conducting any reduced oxygen packaging of cheese 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
   • The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
   • Discontinue use of unpasteurized eggs or egg products in the preparation of food such as Caesar salad, hollandaise or béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and other foods that are not cooked as specified in 4626.0340.
   • Do not sell or serve packaged foods and beverages that contain: • Unapproved additives • Unsafe amounts of additives
   • 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.

7. Mar 20, 2023

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