WHITEY'S WORLD FAMOUS SALOON

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Inspection history

1. Dec 8, 2025

   ✓
   1 violation

   • Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

2. Nov 24, 2025

   ✕
   6 violations

   • Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
   • 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.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

3. Nov 26, 2024

   ✓
   6 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have a covered trash can in toilet rooms.
   • Maintain the temperature of the wash solution in manual warewashing sinks at not less than 110 degrees F (43 degrees C) unless a different temperature is specified on the cleaning agent label instructions.

4. Nov 29, 2023

   ✓
   11 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Maintain all stored frozen foods in a frozen state at all times.
   • Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.
   • Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have a covered trash can in toilet rooms.
   • 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
   • Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

5. Jan 26, 2023

   ✕
   4 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.