THE STRAY DOG

Order for delivery

Inspection history

1. Nov 24, 2025

   ✓
   2 violations

   • 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

2. Nov 12, 2025

   ✕
   6 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep the physical facilities in good repair.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • 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
   • 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.

3. Nov 12, 2024

   ✓
   2 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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.

4. Jun 6, 2024

   ✓
   5 violations

   • Use effective cooling methods to cool TCS foods.
   • 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)
   • Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

5. May 21, 2024

   ✕
   7 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • 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
   • 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)
   • Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

6. May 7, 2024

   ✕
   13 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • 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
   • Protect food from cross-contamination by using packages or covered containers.
   • 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)
   • Equipment food-contact surfaces and utensils must be clean.
   • Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.

7. May 9, 2023

   ✕
   10 violations

   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Keep the physical facilities in good repair.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.