THE WIENERY

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Inspection history

1. Mar 26, 2026

   ✓
   5 violations

   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • The business license must be posted where it can be easily seen.
   • Equipment food-contact surfaces and utensils must be clean.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

2. Mar 12, 2026

   ✕
   13 violations

   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Keep the plumbing system in good repair.
   • Keep the toilet room doors closed except during cleaning and maintenance operations.
   • The business license must be posted where it can be easily seen.
   • Equipment food-contact surfaces and utensils must be clean.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • Keep the physical facilities in good repair.

3. Mar 20, 2025

   ✕
   10 violations

   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Maintain utensils and discard utensils that are not maintained in a state of repair.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Keep the plumbing system in good repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the toilet room doors closed except during cleaning and maintenance operations.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. May 23, 2024

   ✓
   4 violations

   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

5. Apr 18, 2024

   ✕
   13 violations

   • Keep the physical facilities in good repair.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Discard or recondition food that is unsafe, adulterated or not honestly presented.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • Keep all intake and exhaust air ducts and filters clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • The business license must be posted where it can be easily seen.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

6. Mar 22, 2024

   ✕
   15 violations

   • Keep the physical facilities in good repair.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Discard or recondition food that is unsafe, adulterated or not honestly presented.
   • Equipment food-contact surfaces and utensils must be clean.
   • Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.
   • Keep all intake and exhaust air ducts and filters clean.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • The business license must be posted where it can be easily seen.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

7. Apr 27, 2023

   ✓
   4 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.
   • Keep the physical facilities in good repair.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

8. Mar 24, 2023

   ✕
   12 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.
   • Keep the physical facilities in good repair.
   • Keep non-food contact equipment surfaces clean.
   • Remove all items unnecessary to the operation of the business from the premises.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • 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.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Food workers must wash their hands before starting food preparation tasks.
   • 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