Green And The Grain

Year by year

Inspections

1. Jan 21, 2026 Routine Score 94
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hot water faucet at front counter area hand wash sink was stripped and would not work properly. Repair or replace the malfunctioning hot water handle.

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     Observed shredded lettuce being maintained at 46.8*F and purple shredded cabbage at 47.2*F in elevated black refrigeration unit. TCS foods to be maintained at 41*F or less unless using time as public health control. Note: If using time at end of day leftover TCS foods must be discarded. See attachment.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The elevated black plastic salad cooler was observed holding shredded lettuce at 46.8*F and shredded purple cabbage at 47.2*F. Repair or replace this unit so that it maintains TCS foods at an ambient temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed several unlabeled spray bottles at both front and BOH. Label all spray bottles with their contents.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     In BOH observed an unlabeled plastic container of sugar on shelf over prep table. Label food containers with contents.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     The business license posted in office expired 4/1/25. Post valid store business license.

     Code MCO 188.390

2. Jul 23, 2024 Follow-Up 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.

     Observed multiple squeeze bottles in walk-in cooler that contained no date markings. Reviewed date marking requirements and strategies with the operator. Ensure that all TCS foods held overnight are date marked and not held beyond 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There were no test strips to measure the strength of the sink and surface cleaner/sanitizer solution. Obtain and use appropriate test strips.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Hot water at the front handsink was shut off. The hot water faucet just turned round and round and would not turn the water on. Repair faucet and handsink so that hot running water is available.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     There was no handwash sign at back handwash sink. Provide a hand wash sign at this hand wash sink.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Observed cut lettuce at 50*F and spinach leaves at 56*F in lettuce cold holding unit. Discontinue using this unit until it has been repaired and is maintaining cold TCS foods at 41*F or less. Ambient temp of unit was 56*F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The salad cooler was observed holding an ambient temperature of 56*F. Repair or replace this unit so that it maintains an ambient temperature of 41*F or less.

     Code MN Rule 4626.0735AB

3. Jul 2, 2024 Routine Score 88
   • Not serious Priority 3

     Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

     Code MN Rule 4626.0875

   • 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.

     Multiple examples of cooked shrimp, hard boiled eggs and tofu being held in the walk-in without date of production. Reviewed date marking requirements and strategies with the operator. Ensure that all TCS foods held overnight are date marked and not held beyond 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There were no test strips to measure the strength of the sink and surface cleaner/sanitizer solution. Obtain and use appropriate test strips.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Hot water at the front handsink was shut off. The hot water faucet just turned round and round and would not turn the water on. Repair faucet and handsink so that hot running water is available.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     There was no handwash sign at back handwash sink. Provide a hand wash sign at this hand wash sink.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Observed cut lettuce and spinach leaves at 50 and 49.9*F in lettuce cold holding unit. Discontinue using this unit until it has been repaired and is maintaining cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed cut lettuce and spinach leaves at 50 and 49.9*F in lettuce cold holding unit. Discontinue using this unit until it has been repaired and is maintaining cold TCS foods at 41*F or less. Repair this unit.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed hanging Fruit fly Bars containing insecticide hanging over food items and hotel pans. Discontinue using these items in a food storage or utensil storage area.

     Code MN Rule 4626.1600

   • Not serious Priority 3

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

     Observed serving utensils buried in containers of ready-to-eat cut lettuce, cabbage and kale in cold holding lettuce cooler. Store utensils in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275A

4. Feb 9, 2023 Follow-Up Score 94
   • Not serious Priority 2

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

     Observed cooked chicken cooling from a room temperature cutting step in covered containers. Reviewed proper cooling techniques with the operator. Ensure that food remains uncovered when cooling to help facilitate rapid cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed cooked chicken cooling from a room temperature cutting step in deeply filled containers. Reviewed proper cooling techniques with the operator. Ensure that food remains filled to no more than 3 inches when cooling from room temperature to help facilitate rapid cooling. Depths of no more than 2 inches are recommended when cooling a recently cooked food.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

     Dish washing was occurring in the 2 basin sink during the inspection where dishes were being rinsed and sanitized with a wash step. Ensure all dish washing follows a wash, rinse and then sanitize step to effectively remove debris and sanitize food contact surfaces. Reviewed proper use of 2 basin sink as a food prep sink during the inspection.

     Code MN Rule 4626.0875

   • 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.

     Multiple examples of cooked shrimp and cooked tofu being held in the walk-in without date of production. Reviewed date marking requirements and strategies with the operator. Ensure that all TCS foods held overnight are date marked and not held beyond 7 days.

     Code MN Rule 4626.0400A

5. Jan 26, 2023 Routine Score 86
   • Not serious Priority 2

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

     Cut chicken that was cooling from room temperature in the walk-in cooler was being held in a covered container. Ensure that foods remain uncovered when cooling to help aid in rapid cooling. Effective cooling methods reviewed with the chef/manager.

     Code MN Rule 4626.0390B

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Employee health information is being captured digitally however, that data is incomplete such as no return to work date. Either update the digital employee illness data to include all required components or log all required information on the paper copy of the log. The digital system would be acceptable if it was complete and accessible by all employees who function as the person in charge (including shift leads).

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cut chicken that was cooling from room temperature in the walk-in cooler was being held in a deeply filled container. When cooling with the use of ice ensure that foods are not filled above 2 inches and remain shallow until the cooling process is complete. Effective cooling methods reviewed with the chef/manager.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Facility is using a sink and surface sanitizer but they don't have the test kit to measure that chemicals concentration. Ensure that there is a test kit on site for each type of sanitizer being used. Approved concentration range reviewed and some test strips were left with the manager.

     Code MN Rule 4626.0715

   • Serious Priority 1 Corrected on site

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

     Marinated Fried tofu holding at room temperature in the back prep area. Either provide laboratory evidence that this product is a non-TCS food, hold it cold, or manager it by time. All options reviewed in detail during the inspection. Product was moved to the walk-in cooler during the inspection.

     Code MN Rule 4626.0395A2