The Salad Bar

Year by year

Inspections

1. Nov 19, 2025 Routine Score 92
   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Date mark squeeze bottles stored longer than 24 hours in coolers. Also date mark other opened TCS foods and salad dressings

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     1) In the Coldwell observed almost all food items at elevated temperatures. See attached temperature chart. Service unit so that it maintains all cold TCS foods at 41*F or less. 2) Small cooler in storeroom was observed holding an ambient temperature of 57*F. Discontinue using this small cooler to store TCS foods.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     1) In the Coldwell observed almost all food items at elevated temperatures. See attached temperature chart. Maintain all cold TCS foods at 41*F or less. Note: A suggestion would be to use time as public health control due to the limited time you are open for business each day. By using time all leftover food at the end of the day would need to be discarded. See attached form on using time. 2) Small cooler in storeroom was observed holding an ambient temperature of 57*F. Discontinue using this small cooler to store TCS foods.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Observed posted business license expired 4/1/25. Post valid business license.

     Code MCO 188.390

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed strength of quat sanitizer in sanitizer bucket was only 100 PPM. Maintain quat between 200 - 400 PPM.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     Observed an employee prepping / repackaging food in storeroom which is about 100 yards distant from restaurant. There is no hand wash sink in close proximity to storeroom. Additionally there are unapproved floor surfaces at storeroom prep table. Discontinue all food prep / repacking in this storeroom.

     Code MN Rule 4626.1070A

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     In storeroom cooler observed frozen Salmon being defrosted in ROP'd packaging. Instructions on packaging instruct frozen fish fillets to be removed from packaging before thawing. Comply with instructions on packaging.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     In storeroom there is unapproved flooring and no coved base beside table being used to re-package dressings and other food items. Provide approved floor finishes (and handsink) in this room if you are going to continue repackaging food items in this room.

     Code MN Rule 4626.1335A

2. Nov 20, 2024 Routine Score 92
   • 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

     Provide paper towels in dispensers at hand wash sink.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Date mark squeeze bottles stored longer than 24 hours in coolers. Also date mark other opened TCS foods and salad dressings.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     The door to the 1-door Continental lowboy refrigerator would not close and was ajar between 1-2 inches. Ambient air temp of cooler was 57*F. Repair cooler door so that it closes and stays closed. Door gasket is also torn. Repair torn gasket. Do not use this unit until it has been repaired and is holding TCS foods at 41*F or less.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Correct the following: 1) Observed 5 bags of chopped lettuce in lowboy with non-closing door at a temperature of 51*F. Maintain all cold TCS foods at 41*F or less. (lettuce discarded). 2) In the Coldwell observed sliced tomatoes at 42*F, hard boiled eggs at 43*F and salmon at 45*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

3. Dec 6, 2023 Routine Score 96
   • 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

     Provide paper towels in dispensers at hand wash sinks.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The current Certified Food Protection Manager's (CFPM) certification was not posted on site. Post copy of State of Minnesota Registered CFPM certificate in a conspicuous location. Note: Sonia's CFPM certificate expires 12/19/23. Please renew certificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Observed dirty utensils being placed in food prep sink. Discontinue this practice. The food prep sink is to be used for food prep only.

     Code MN Rule 4626.0780C

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed 2 scrapers with damaged non-cleanable handles. Replace these 2 scrapers with new ones.

     Code MN Rule 4626.0515

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     At the coldwell observed several scoop handles laying in and touching various RTE food products. Store scoops in such a manner that the handle is not touching the food product.

     Code MN Rule 4626.0275A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Observed the store's posted license expired 4/1/22. Obtain and post store's valid license.

     Code MCO 188.390

4. Jan 18, 2023 Routine Score 94
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed a household crockpot on site. Person In Charge stated they use it to cook quinoa. Discussed with Person In Charge that this is a repeat violation observed at the last routine inspection. Provide food service equipment that meets ANSI (American National Standards Institute) accredited certification program as stated in code requirement above.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

     Pans observed stacked while wet during inspection with water dripping between containers. Ensure containers are fully air dried before stacking and storing. Correct and retrain employees not following this procedure.

     Code MN Rule 4626.0955B

   • Not serious Priority 2 Corrected on site

     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

     Asked employee what they use to dry their hands, employee stated that they use a cloth that they hang on the oven handle to dry their hands. Discussed with employee that hands should be dried with a single-use towel. Employee provided paper towel to use to dry hands and placed it near handwash sink. Maintain single-use towels to dry hands at all times during operation.

     Code MN Rule 4626.1445

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     At time of inspection, 3 basin sink was measured at 100ppm while sanitizing dishes as manager stated that they use a certain number of tablets for the sink. According to sanitizer tablet label, an minimum of 200ppm sanitizer is the required concentration. Manager adjusted sanitizer to proper concentration. Discussed with manager that they may need to monitor sink sanitizer more frequently and to retrain employees to measure sanitizer concentration after they mix the sink to ensure it is at effective sanitizing concentration. Maintain sanitizer concentration as directed by sanitizer label before sanitizing dishes and monitor throughout the day to ensure it is effectively sanitizing.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The current Certified Food Protection Manager's (CFPM) certification was not provided at time of inspection. Inspector verified registration with the state in the license lookup site. Post copy of State of Minnesota Registered CFPM certificate and maintain on site.

     Code MN Rule 4626.0033D