The Burger Place

Year by year

Inspections

1. Dec 15, 2025 Routine Score 100
   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     There were no handwash signs posted at employee handwash sinks. Provide a handwash sign at each handwash sink.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed a cardboard liner over top of cookline deep fat fryer. Discontinue this procedure. Cardboard is not cleanable and it is not non-absorbent. Cardboard is also flammable at cookline. Note: Recommend a metal pan or tray be used instead of cardboard.

     Code MN Rule 4626.0450BCDE

2. Nov 14, 2024 Routine Score 98
   • Not serious Priority 3

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

     Observed #6 ramekins in use. Replace these with Minneapolis Green To Go Environmental Packaging Ordinance.

     Code MCO 204.30A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     There were no handwash signs posted at employee handwash sinks. Provide a handwash sign at each handwash sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     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.

     There were no date marks on condiments and squeeze bottles in Coldwell and in 2-door cooler in back room. Provide date marks on these items.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     Observed an employee beverage being stored directly on slicer at front prep area. Discontinue this practice.

     Code MN Rule 4626.0105A

   • Not serious Priority 3

     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.

     At the cookline observed grease dripping from bottom of hood onto surfaces beneath hood. Clean and prevent this from occurring.

     Code MN Rule 4626.0565

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Observed 1-door Upright cooler in back room holding an ambient temperature of 50*F. Hamburger patties in unit were holding at 49*F. Maintain all cold TCS foods at 41*F or less. Note: Manager indicated that refrigerator unit was open for several minutes while employees stocked it with numerous loaves of bread. Monitor unit to ensure that it drops to 41*F or less. If not remove burgers to a working unit and have 1-door unit serviced.

     Code MN Rule 4626.0735AB

3. Nov 30, 2023 Routine Score 94
   • Not serious Priority 3

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

     OBSERVED #6 CUPS AND RAMEKINS OPERATOR TO REPLACE THESE ITEMS AS THEY ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS GREEN TO GO ENVIRONMENTAL PACKAGING ORDINANCE.

     Code MCO 204.30A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed mold build-up on caulking of 3-compartment sink. Clean and maintain in a clean condition.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     There were no handwash signs posted at employee handwash sinks. Provide a handwash sign at each handwash sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     MENUS CURRENTLY DO NOT HAVE CONSUMER ADVISORY OR DISCLOSURE STATEMENTS PRESENT. Customers can request undercooked burgers and eggs. GOING FORWARD, OPERATOR TO PROVIDE THE FOLLOWING INFORMATION ON THE MENU: * These items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. (Operator to asterisk referenced items, (burgers) on the menu). An asterisk can be placed be each burger or next to the header titled Burgers.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed mops laying in mop sink. Hang mops to dry between uses with mop head facing the floor.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the front handwash sink drains very slowly. Unclog sink so that it drains properly.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     At the front line observed a scoop handle laying directly on hashbrowns in Coldwell unit. Store scoops and spatulas in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Clean the build-up of grease on sides of grill and fryer.

     Code MN Rule 4626.0840C

   • Serious Priority 1 Corrected on site

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     At the front cookline observed 2 bottles of hand sanitier sitting direcly on side of slicer. Do not store these items on the slicer.

     Code MN Rule 4626.1600

4. Nov 30, 2023 Routine Score 94
   • Not serious Priority 3

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

     OBSERVED #6 CUPS AND RAMEKINS OPERATOR TO REPLACE THESE ITEMS AS THEY ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS GREEN TO GO ENVIRONMENTAL PACKAGING ORDINANCE.

     Code MCO 204.30A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed mold .build-up on caulking of 3-compartment sink. Clean and maintain in a clean condition

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     There were no handwash signs posted at employee handwash sinks. Provide a handwash sign at each handwash sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     MENUS CURRENTLY DO NOT HAVE CONSUMER ADVISORY OR DISCLOSURE STATEMENTS PRESENT. Customers can request undercooked burgers and eggs. GOING FORWARD, OPERATOR TO PROVIDE THE FOLLOWING INFORMATION ON THE MENU: * These items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. (Operator to asterisk referenced items, (burgers) on the menu). An asterisk can be placed be each burger or next to the header titled Burgers

     Code MN Rule 4626.0442A

   • Serious Priority 1

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     At the front cookline observed 2 bottles of hand sanitier sitting direcly on side of slicer. Do not store these items on the slicer.

     Code MN Rule 4626.1600

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     At the front line observed a scoop handle laying directly on hashbrowns in Coldwell unit. Store scoops and spatulas in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Clean the build-up of grease on sides of grill and fryer.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the front handwash sink drains very slowly. Unclog sink so that it drains properly.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed mops laying in mop sink. Hang mops to dry between uses with mop head facing the floor.

     Code MN Rule 4626.1540

5. Jan 23, 2023 Follow-Up Score 96
   • Not serious Priority 3

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

     OBSERVED #6 RAMEKINS AND #6 BLACK COFFEE CUP LIDS ON SITE. REPLACE EXISTING ITEMS AS THEY ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS GREEN TO GO PACKAGING ORDINANCE. AN INFORMATIONAL HANDOUT WAS SENT OUT WITH THE REPORT.

     Code MCO 204.30A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     OBSERVED SOME OF THE CEILING PANELS IN THE FRONT COOKING AREA TO HAVE NOTICEABLE DUST BUILD UP. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     OBSERVED HANDWASHING SIGNAGE TO BE MISSING AT BOTH EMPLOYEE HANDSINKS. EXAMPLES OF HANDWASHING SIGNAGE SENT OUT WITH REPORT. POST AS REQUIRED.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     OBSERVED THROUGH DISCUSSIONS WITH OPERATOR THAT PATRONS MAY REQUEST BURGERS TO BE UNDERCOOKED ON SITE. MENUS CURRENTLY DO NOT HAVE CONSUMER ADVISORY OR DISCLOSURE STATEMENTS PRESENT. OPERATOR TO PROVIDE THE FOLLOWING VERBIAGE ON THE MENUS: * These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions . IN ADDITION, INCLUDE AN ASTERISK NEXT TO EACH REFERENCED BURGER ON THE MENU OR NEXT TO THE HEADER OF BURGERS ON THE MENU.

     Code MN Rule 4626.0442A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     OBSERVED A THIN TIP THERMOMETER TO NOT BE PRESENT ON SITE. PROVIDE AND MAINTAIN ON THE PREMISES.

     Code MN Rule 4626.0705B

6. Jan 9, 2023 Routine Score 90
   • Not serious Priority 3

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

     OBSERVED #6 CUPS AND #6 BLACK COFFEE CUP LIDS ON SITE. OPERATOR TO REPLACE THESE ITEMS AS THEY ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS GREEN TO GO ENVIRONMENTAL PACKAGING ORDINANCE. AN INFORMATIONAL HANDOUT WAS SENT OUT WITH THE REPORT.

     Code MCO 204.30A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     OBSERVED SOME OF THE CEILING PANELS IN THE FRONT COOKING AREA TO HAVE NOTICEABLE DUST BUILD UP. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     OBSERVED HANDWASHING SIGNAGE TO BE MISSING AT BOTH EMPLOYEE HANDSINKS. EXAMPLES OF HANDWASHING SIGNAGE SENT OUT WITH THE REPORT. POST AS REQUIRED.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     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

     OBSERVED THE BACK HANDSINK TO BE MISSING PAPER TOWELS. OPERATOR TO RESTOCK PAPER TOWEL DISPENSER AND MAINTAIN STOCKED.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     OBSERVED THE BACK HANDSINK TO BE OUT OF HAND SOAP. OPERATOR RESTOCKED SOAP DISPENSER DURING INSPECTION.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     OBSERVED A WET MOP TO BE SITTING IN THE MOPSINK. HANG UP WET MOPS TO DRY WHEN NOT IN USE.

     Code MN Rule 4626.1540

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     OBSERVED HASHBROWNS TO BE COOLING IN HOTEL PANS WHILE TIGHTLY COVERED WITH SARAN WRAP. OPERATOR REMOVED SARAN WRAP FROM HOTEL PANS DURING INSPECTION.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     OBSERVED DRAIN FLIES TO BE LOCATED RANDOMLY THROUGHOUT THE FACILITY. A LICENSED PEST CONTROL OPERATOR SERVICES THE FACILITY. TO HELP ALLEVIATE DRAIN FLIES PRESENT, OPERATOR TO CONTACT THEIR PEST CONTROL OPERATOR FOR A MORE FREQUENT TREATMENT ON SITE.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3 Corrected on site

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     OBSERVED OPEN EMPLOYEE BEVERAGE CONTAINERS ON THE FRONT PREP TABLE. OPERATOR TO USE CLOSED BEVERAGE CONTAINERS AND LOCATE TO A LOCATION WHERE CONTAMINATION MAY NOT OCCUR. OPERATOR ADDRESSED ISSUE WHILE ON SITE.

     Code MN Rule 4626.0105B

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     OBSERVED THROUGH DISCUSSIONS WITH OPERATOR THAT PATRONS MAY REQUEST BURGERS TO BE UNDERCOOKED ON SITE. MENUS CURRENTLY DO NOT HAVE CONSUMER ADVISORY OR DISCLOSURE STATEMENTS PRESENT. GOING FORWARD, OPERATOR TO PROVIDE THE FOLLOWING INFORMATION ON THE MENU: * These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. (Operator to asterisk referenced items, (burgers) on the menu). An asterisk can be placed be each burger or next to the header titled Burgers.

     Code MN Rule 4626.0442A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     OBSERVED A THIN TIP THERMOMETER TO NOT BE PRESENT ON SITE. PROVIDE AND MAINTAIN ON THE PREMISES.

     Code MN Rule 4626.0705B