TED COOK'S 19TH HOLE BBQ

Order for delivery

Inspection history

1. Sep 24, 2026

   ✓
   2 violations

   • Keep the physical facilities in good repair.
   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

2. Sep 9, 2026

   ✕
   11 violations

   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • 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
   • 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
   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
   • Equipment food-contact surfaces and utensils must be clean.
   • 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.)
   • Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Have a test kit for the type of sanitizer used.

3. Jul 29, 2025

   ✓
   4 violations

   • Keep the physical facilities in good repair.
   • 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.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

4. Jul 17, 2024

   ✕
   3 violations

   • 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.)
   • Keep the physical facilities in good repair.
   • 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.

5. Jun 29, 2023

   ✕
   9 violations

   • 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.)
   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep the physical facilities in good repair.
   • Label all containers of food and food ingredients with their common name.
   • 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.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.