Y'ALL COME BACK SALOON

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Inspection history

1. Jun 12, 2025

   ✓
   13 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • 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
   • Have hand soap at all handwashing sinks.
   • Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • 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
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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)
   • Use approved trapping devices or other means of pest control when pests are found.
   • Post the Certified Food Protection Manager certificate.
   • Clean non-food contact surfaces of equipment. Keep them clean.

2. Nov 16, 2023

   ✓
   12 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
   • Have a covered trash can in toilet rooms.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • 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.
   • 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 all plumbing fixtures such as handwashing sinks, toilets, and urinals.
   • Have hand soap at all handwashing sinks.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.