Sal's On Fifth

Year by year

Inspections

1. Mar 9, 2026 Routine Score 92
   • Not serious Priority 2

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

     Beef burgers are served raw or undercooked to the customer's preferences. Discussed with Person In Charge that there needs to be a disclosure statement on the bottom of all menus and each food served raw or undercooked with raw or undercooked ingredients needs to be linked in some way to that statement. Provided consumer advisory guidance document with emailed report. Contact inspector with questions on consumer advisory. Provide consumer advisory on menu with all foods that are served raw or undercooked or contain raw or undercooked ingredients. Update menu as needed.

     Code MN Rule 4626.0442A

   • Serious Priority 1 Corrected on site

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

     A bottle of ranch dressing was observed being kept out on the counter top at 67F at the time of inspection. Showed Person In Charge that this item needs to be refrigerated, as label states "refrigerate after opening". Bottle was placed on the counter during lunch shift so it was put back in the Prep Cooler to cool down to 41F. Keep all cold TCS foods at 41F or lower at all times. Discard any TCS foods that are kept out at room temperature.

     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 Meat Basement Reach In Cooler was observed missing a kickplate on the bottom of the unit exposing the filters to potential damage. Discussed with Person In Charge, who showed where the kickplate was and that they were going to replace the kickplate. Replace kickplate on Cooler so that it's filtering system is protected and maintain the unit in good repair at all times.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     There were multiple thin-tipped thermometers on site to measure temperatures of raw beef and raw gyro meat at the time of inspection, however they were not able to be turned on and used. Replace batteries or replace thermometers and ensure that a functioning thermometer is on site at all times to measure cooking temperatures of raw, thin meats.

     Code MN Rule 4626.0705B

2. Feb 13, 2025 Routine Score 94
   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     The hose for the spray nozzle in the main level 3 basin sink was observed stretched and hangs down below the sink's flood rim. Discussed with owner over the phone that the spray hose needs to be adjusted or replaced so that the spray arm has an air gap to protect the fresh water supply.

     Code MN Rule 4626.1085A

   • Not serious Priority 3

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

     Business license was observed stored in back room. Post the business license in public view so that customers can see that the establishment is licensed.

     Code MCO 188.390

   • Not serious Priority 2

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

     Beef burgers are served raw or undercooked to the customer's preference. Discussed with owner over the phone that there needs to be a disclosure statement on the bottom of all menus and each food served raw or undercooked or with raw or undercooked ingredients needs to be linked in some way (usually with an asterisk *) to that statement. Provided consumer advisory guidance document with emailed report. Contact inspector with questions on consumer advisory. Provide consumer advisory on menu with all foods that are served raw or undercooked or contain raw or undercooked ingredients. Update menu as needed.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Side of Upright Reach In Cooler was observed with the transport film still intact and the film was observed soiled with food debris. Discussed with Owner and Chef to peel all of the film off of the unit and clean it. Maintain sides of upright reach in cooler clean to sight and touch at all times.

     Code MN Rule 4626.0855

3. Feb 14, 2024 Routine Score 94
   • Not serious Priority 2 Corrected on site

     Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

     Food employee observed washing hands in 3 basin sink's rinse compartment before putting on gloves. Instructed employee to wash hands in designated handwash sink and explained to owner that hands must be washed in the handwash sink because it is only for that purpose and has soap and paper towelling conveniently located. Retrain employees to wash hands in the designated handwashing sinks and to not used other sinks to wash hands.

     Code MN Rule 4626.0080

   • Not serious Priority 3

     The wash, rinse and sanitizing solutions for all warewashing equipment shall be maintained clean.

     Sanitizer solution in the sanitizer compartment of the 3 basin sink was observed dirty at the time of inspection. Discussed with employee that solution needs to be kept clean or it may not sanitize effectively. Explained this to owner over the phone as well. Maintain sanitizing solution and all other solutions of warewashing equipment clean and change out as necessary.

     Code MN Rule 4626.0770

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Time as a Public Health Control was being observed used for the pizzas that they heat and hold out on display for customers to choose and then the slice is reheated. Time stickers were observed placed on the pizzas at the time of inspection. When asked, owner stated they do not have a written plan for this procedure. Will provide procedure for owner to complete with emailed report. Have written procedures for the facility's Time as a Public Health control methods used for their pizzas kept out on the counter. Maintain these on site for inspectors to review at each inspection.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Remove all medicines that are not necessary for the health of the employees from the premises.

     Over the counter medicines were observed stored on top of the paper towel dispenser at the handwash station. Remove these from this area and relocate them where they cannot contaminate food or equipment if spilled.

     Code MN Rule 4626.1660A

4. Feb 14, 2023 Routine Score 98
   • 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 chicken and gyro meat made three days prior with no date mark. Mark the date TCS foods are prepared and use or discard within 7 days. Discussed date marking with PIC.

     Code MN Rule 4626.0400A

   • 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 mouse droppings at floor/wall juncture of basement storage area. Observed mouse droppings in kitchen at floor wall juncture near mixer. Obtain a professional pest control service and utilize until pests are no longer evident. Note: the basement of the building that is not associated with the restaurant is also having a pest control issue in regards to mice. Droppings and traps were seen around the basement. Doors to basement dry storage and restaurant should be sealed with door sweeps to prevent pest entry. Store doors closed.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed mouse droppings on floor dry storage and by mixer in kitchen. Clean and sanitize all areas with mouse droppings.

     Code MN Rule 4626.1520A