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Inspection history

1. Jun 8, 2026

   ✓
   4 violations

   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • 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.
   • Have a test kit for the type of sanitizer used.

2. Jun 26, 2025

   ✕
   5 violations

   • 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
   • 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 a log to record employee illness symptoms. Have it available upon request.
   • 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.
   • Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

3. Jun 25, 2024

   ✕
   5 violations

   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
   • 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
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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.)
   • Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

4. Jun 29, 2023

   ✕
   7 violations

   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
   • Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.