Tony's Diner

Year by year

Inspections

1. Dec 23, 2025 Routine Score 98
   • 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.

     The facility still does not have state of Minnesota Department of Health Certified Food Protection Manager for the facility's food operation. Note: For details how to be certified, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health .

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     The facility had excessive storage of non-functional items in the basement. Note: Remove all unnecessary items and clean and organize the entire basement as required.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.

     Old mice droppings still observed in the basement. Note: No fresh infestation or live mice observed at this time. Note: Clean up droppings and use a professional pest control service.

     Code MN Rule 4626.1385A

   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     There is no prep sink in the facility. No thawing or food preparation or vegetable washing practice observed at the time of inspection. Three party sink only Note: Provide separate preparation sink as required.

     Code MN Rule 4626.0780B

   • Not serious Priority 3

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

     Not all wiping cloths stored in the sanitizer buckets between use. A few wet wiping cloths found stored on the prep tables. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Foods such as oil and butter in squeeze bottles on the cook line not labeled. Note: Label them with at least common food names for easy identification.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Damaged/ and missing ceiling tiles seen above the walk-in cooler area. Damaged wall also seen at the dishwasher area as well. Note: Replace/ repair

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     The coving at floor-wall juncture at walk-in cooler areas was damaged and need repair. Note: Repair and seal the coving

     Code MN Rule 4626.1345A

   • Not serious Priority 2

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

     Consumer advisory not provided on the menu for protein food (hamburger) served undercooked per customers request- such as medium, rare, etc. Note: For details, see the consumer advisory fact sheet sent with the report.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Cloth towel observed being used under cutting board for stability. Note: PIC removed for correction. Use smooth and easily cleanable surfaces such as plastic mate.

     Code MN Rule 4626.0495

2. Jan 14, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     There is still over storage and cluttering condition in the basement. Note: Clean and organize the entire basement.

     Code MN Rule 4626.1520A

   • 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.

     The facility still does not have state of Minnesota Department of Health Certified Food Protection Manager for the facility's food operation. Note: For details how to be certified, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     The facility had excessive storage of nonfunctional items in the basement. Note: Remove unnecessary items and clean and organize the entire basement as required.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Water leakage from the faucet of the 3-comp sink still not fixed. Plastic wrap found in use to prevent leaking. The end of the fountain faucet of the 3-compartment sink was also broken and need repair or replacement. Note: Remove wrap and repair all broken parts

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.

     Old mice droppings still observed in the basement. Note: No fresh infestation or live mice observed at this time. Note: Clean up droppings and use a professional pest control service.

     Code MN Rule 4626.1385A

   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     There is no prep sink in the facility. No thawing or food preparation or vegetable washing practice observed at the time of inspection. Note: Provide it as required.

     Code MN Rule 4626.0780B

   • Not serious Priority 3

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

     Wet wiping cloths still found stored on the prep tables & counters throughout the facility. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3 Corrected on site

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

     Foods such as oil in squeeze bottles on the cook line not labeled. Note: Label them with at least common food names for easy identification.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Damaged and missing ceiling tiles seen above the walk-in coolers area. Note: Replace/ repair

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Coving damaged at floor-wall juncture at walk-in cooler areas. Note: Repair the coving for sealing

     Code MN Rule 4626.1345A

3. Dec 20, 2024 Routine Score 90
   • Not serious Priority 3

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

     There was over storage and cluttering condition in the basement. Note: Clean and organize the entire basement.

     Code MN Rule 4626.1520A

   • 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.

     No state of Minnesota Department of Health Certified Food Protection Manager for the facility's food operation. Note: For details how to be certified, please see the link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     The facility had excessive storage of nonfunctional items in the basement. Note: Remove unnecessary items and clean and organize the entire basement.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Water leaking from the faucet of the 3-comp sink. Plastic wrap found in use to prevent leaking. The end of the fountain faucet of the 3-compartment sink was also broken and need repair or replacement. Note: Remove wrap and repair all broken parts

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.

     Old mice droppings still observed in the basement. Note: Clean up droppings and use a professional pest control service.

     Code MN Rule 4626.1385A

   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     There is no prep sink in the facility. No thawing or food preparation or vegetable washing practice observed at the time of inspection. Note: Provide it as required.

     Code MN Rule 4626.0780B

   • Serious Priority 1 Corrected on site

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Observed one single use glove being in use for all tasks. Employee not changing glove between switching tasks such as touching nonfood items and preparation of ready to eat foods and etc. Note: Employees must change gloves and wash hands between switching tasks. Note: See food safety fact sheet sent with the report.

     Code MN Rule 4626.0287A

   • Not serious Priority 3

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

     Wet wiping cloths found stored on the prep tables & counters throughout the facility. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all times.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

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

     Cold TCS foods found sitting at ambient temperature at 3 compartment sink areas. Note: PIC stated that they are restocking after event catering.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Cut chicken breast found at 86 F being cooled sitting at ambient temperature on the cook line. Note: PIC stated that it was cooked less than an hour ago. Note: Relocated for rapid chilling. Note: For proper cooling methods, please see food safety fact sheet sent with the report.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Foods in squeeze bottles on the cook line not labeled. Note: Label them with at least common food names for easy identification.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Damaged and missing ceiling tiles seen above the walk-in coolers area. Note: Replace/ repair

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Coving damaged at floor-wall juncture at walk-in cooler areas. Note: Repair the coving for sealing.

     Code MN Rule 4626.1345A

4. Jan 9, 2024 Routine Score 94
   • Not serious Priority 3

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

     There was over storage in the basement and dusty condition. Note: Clean the entire basement.

     Code MN Rule 4626.1520A

   • 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.

     The facility did not have a Minnesota Department of Health Certified Food Protection Manager. Note: For details how to be certified, please see the link: Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     Time as public health control for safety found in use for butter held at ambient temperature. But no written procedure on site. Note: Develop written procedure for the products held at ambient temperatures. Note: For details, please see the template sent with the report.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     The facility had excess storage in the basement. Note: Remove unnecessary items and clean throw-out.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Water leaking from the faucet of the 3-comp sink. Note: Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.

     Mice droppings observed in the basement. Note: Clean up droppings and use a professional pest control service.

     Code MN Rule 4626.1385A

   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     There is no prep sink in the facility. No thawing or food preparation or vegetable washing practice observed at the time of inspection. Note: Will be monitored during the next inspections.

     Code MN Rule 4626.0780B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Hinged EHL-96 PF To-Go black containers and #6 and PEL lined Coca-Cola beverage cups observed in use. Note: Replace them with products that comply with the city's ordinance such as cyclable, reusables or compostables. Note: For details, please see the To-Go flyer sent with report.

     Code MCO 204.30A

   • Serious Priority 1 Corrected on site

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Single use glove observed being in use for all tasks. Employee not changing glove between switching task such as breaking raw egg and continue on preparation of ready to eat foods. Note: Employees must change gloves and wash hands between switching tasks. Note: See food safety fact sheet sent with the report.

     Code MN Rule 4626.0287A

   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep table between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all times.

     Code MN Rule 4626.0285B

5. Feb 10, 2023 Routine Score 98
   • Not serious Priority 3

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

     The paper toweling dispenser was broken. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     The kitchen floors and the basement floors were dirty. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service food containers and cups were stored directly on the floor in the kitchen. Store 6 inches off the floor.

     Code MN Rule 4626.0955A

   • 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.

     The facility did not have a Minnesota Department of Health Certified Food Protection Manager. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     The facility preps large amount of hash browns then keeps them at room temperature. The facility is not keeping the product out for more than 4 hours. Develop written procedures for the products.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found in the kitchen. Provide closed containers.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     The facility had excess storage in the basement. Remove unnecessary items and clean.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Food in the walk-in cooler was stored directly on the floor. Discontinue.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The faucet was leaking at the 3-comp sink. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3 Corrected on site

     Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.

     A bug lamp was stored directly above food prep area and food storage. Remove.

     Code MN Rule 4626.1385A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floors were damaged in the kitchen. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     The current license was not posted. Post

     Code MCO 188.390

   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     The facility washes vegetables but does not have a prep sink. Install a prep sink.

     Code MN Rule 4626.0780B