St. Croix Falls Dq Grill & Chill

Year by year

Inspections

1. Oct 9, 2026 Routine · 1 priority, 2 priority foundation, 5 core, 3 repeat
   • Serious Priority

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR - UNSAFE

     Food contact surface of plastic containers are unsafe. Multiple plastic containers were cracked. This can lead to plastic entering food.

     Correction: Discard unsafe equipment and utensils.

     Code 4-101.11 (A)

   • Not serious Priority Foundation

     WAREWASHING - HEATERS

     The manual warewashing compartment is incapable of maintaining proper sanitization temperatures. The temperature of the water used for sanitization is [144 ]°F.

     Correction: Maintain water temperature of at least 77°C (171°F) in the manual warewashing sanitization sink by providing an integral heating device.

     Code 4-204.116 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Onion cutter and can opener are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Repeat Corrected on site

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep spaces and service lines.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     FOOD LABELS - BULK FOODS LABELED

     Bulk food container is not labeled or no placard is provided with required label information.

     Correction: Bulk food label or placard information shall include: common name of food, ingredients in order of predominance, and food allergens.

     Code 3-602.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The Ice cream freezer is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The store is frequently dirty under and behind shelving.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

2. Jun 22, 2026 Routine · 1 priority, 4 core
   • Serious Priority

     FOOD CONTACT SURFACES - SANITIZED BEFORE USE AFTER CLEANING

     Work surfaces and potential food contact surfaces not sanitized after cleaning.

     Correction: Clean and sanitize all utensils and equipment before contact with food. Make sure sanitizer is prepared and store wiping rags in the solution. This should be done immediately once open and prior to making food.

     Code 4-702.11

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on work surfaces.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core

     WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

     The auto dishwasher is not cleaned at a frequency that prevents recontamination. Noted buildup og food debris on inside of doors.

     Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

     Code 4-501.14 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor area in the walk in freezer and the upright ice cream freezer is dirty with debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

3. Jan 7, 2025 Routine · 1 priority foundation, 2 core, 1 repeat
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Can Opener Blade is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Little ice cream cakes are missing labeling information.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core Repeat

     WAREWASHING - MECHANICAL HOT WATER - TEMPERATURE MEASURING DEVICES

     An irreversible registering thermometer is not provided for measuring utensil surface temperatures in the hot water mechanical warewashing operation.

     Correction: Provide an irreversible registering thermometer.

     Code 4-302.13 (B)