Surdyk's

Year by year

Inspections

1. Oct 30, 2025 Routine Score 92
   • Not serious Priority 3

     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

     There is no compost waste hauler to process the compostable plastic coffee cup lids. Discontinue using compostable plastic OR obtain a compost waste hauler. Discussed with person in charge. See our website for more information and resources: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30B

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     Person in charge did not know to report customer illnesses to the health department. When a customer calls reporting illness take their name and phone number and report it to: 1-877-FOOD ILL or your health inspector. Discussed with person in charge.

     Code MN Rule 4626.0040D

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Foods in walk-in cooler were observed to be cooling from recent delivery. Food is prepared at a commissary kitchen 15-20 minutes away. Examples include: soup at 45F, kale salad at 45F and orzo salad at 43F. Make sure that foods are received at 41F or below.

     Code MN Rule 4626.0395A2

2. Nov 14, 2024 Follow-Up Score 100
   • Not serious Priority 3

     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

     There is no compost waste hauler and compostable plastics are on site. Provide or discontinue having compostable plastic.

     Code MCO 204.30B

3. Oct 30, 2024 Routine Score 98
   • Not serious Priority 3

     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

     Observed compostable plastic and no compost waste hauler. Compostable plastics require processing to be composted. Provide a compost waste hauler or discontinue using compostable plastic.

     Code MCO 204.30B

   • Not serious Priority 3

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

     Observed caulking at dish room hand sink and dish sink to be moldy. Clean and sanitize. If mold cannot be cleaned remove caulking, clean & sanitize and re-caulk.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Observed duck confit in reduced oxygen packaging (ROP). Per discussion with staff duck cooked the commissary kitchen and placed in ROP at the deli. The deli does not have a HACCP plan for this process. Instructed staff to open the duck packages and discontinue process unless an approved HACCP plan is obtained.

     Code MN Rule 4626.0415D

4. Oct 31, 2023 Routine Score 96
   • Serious Priority 1

     All food must be from approved sources.

     The majority of the deli items including soups and various pasta salads are made in a kitchen under the same ownership at a different location in Minneapolis. This kitchen only has a catering license. Additional licensing is needed for this kitchen to be used as a commissary. The catering kitchen area inspector has been informed and will determine needed licensing to continue this mode of operation.

     Code MN Rule 4626.0130A

   • Not serious Priority 3

     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.

     There is no evidence of a certified food protection manager (CFPM) employed on site. Provide at least one full time employee with a CFPM certificate.

     Code MN Rule 4626.0033A

5. Jan 13, 2023 Follow-Up Score 98
   • Not serious Priority 3

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

     The handwashing sink at the bar and in the kitchen did not have an employee handwashing sign. Provide handwashing signs.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     The facility did not have internal indicators for the high temperature dish machine to indicate if the internal temperature is reaching temperature. Get t-sticks, thermolabels or dish plate thermometer.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     In-use knives were being stored in a bucket of sanitizer. Discontinue

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     The prep cooler next to the hood had a door that was broken. Repair.

     Code MN Rule 4626.0735AB