Green + The Grain

Year by year

Inspections

1. Mar 17, 2026 Routine Score 100
   • Not serious Priority 3

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

     Observed the food prep sink is still being used to pre-rinse dirty dishes before they are washed in the three-compartment sink. Instructed the MOD that the food prep sink may not be used for dishwashing and must be reserved exclusively for food preparation.

     Code MN Rule 4626.0780C

   • Not serious Priority 3

     In addition to ventilation requirements found in the Minnesota Food Code, ventilation hoods or canopies shall be installed over equipment where grease vapors, smoke, steam, odor, and heat are produced in the preparation of food. The ventilation systems shall be installed in strict conformity to exis

     Observed the establishment reheating bacon using a cooking pan on an electric induction unit without a ventilation hood. Instructed the MODs that they must discontinue using the induction unit for reheating bacon until they provide and use approved ventless cooking/reheating equipment or install an approved hood on site.

     Code MCO 188.440

2. Mar 17, 2025 Routine Score 100
   • 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.

     Establishment is still using an electric tortilla warmer that's not non-ANSI/NSF certified or equivalent. Informed the manager on duty (MOD) to ensure they replace the tortilla warmer with an ANSI/NSF certified or equivalent.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Observed a s oap or paper towel dispensers mounted over the food prep sink. Informed the MOD to remove these above the food prep sink.

     Code MN Rule 4626.1455

   • Not serious Priority 3

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

     Observed the food prep sink being used for something for dishwashing. Informed the MOD to ensure they don't use the sink dish washing or any purpose other than food prep activity.

     Code MN Rule 4626.0780C

3. Mar 5, 2024 Routine Score 100
   • 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 mop used the night before stored upside down and no hooks above the mop sink to properly hang the mops to dry. Informed the MOD to ensure they install a hook above the mop sink to properly hang the mops to dry above the mop sink

     Code MN Rule 4626.1540

   • 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.

     An unapproved residential tortilla heater was observed in-use in the front service area. Informed the MOD to ensure replace the tortilla heater and all other unapproved equipment with ANSI/NSF certified or equivalent equipment

     Code MN Rule 4626.0506A

4. Feb 14, 2023 Routine Score 100
   • 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.

     Observed an expired certified food protection manager (CFPM) certificate posted onsite during the inspection. Obtain a current CFPM.

     Code MN Rule 4626.0033A