Maxwell's American Cafe

Year by year

Inspections

1. Feb 12, 2026 Routine Score 92
   • Not serious Priority 3

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

     The bar was missing hand washing signage. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     The consumer advisory at the bottom of the menu did not indicated that the products are raw or undercooked. Add "This item is served raw or undercooked" to the consumer advisory statement.

     Code MN Rule 4626.0442B

   • 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 area. Provide covered employee containers.

     Code MN Rule 4626.0105B

   • Not serious Priority 2

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

     Spray bottles in the kitchen were not labeled. Label all chemical spray bottles.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     Food was stored directly on the floor of the walk-in cooler. Store off the ground.

     Code MN Rule 4626.0300A

   • 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 items were stored directly on the floor in the basement. Store off the ground.

     Code MN Rule 4626.0955A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Onions and mushrooms were measured at 90 F and 98 F next to the flat top. Maintain TCS food at 135 F or higher. Food was reheated to 165 F.

     Code MN Rule 4626.0395A1

2. Feb 14, 2025 Routine Score 94
   • Not serious Priority 3 Corrected on site

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

     The bar hand sink was missing handwashing signs. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Jackets were stored on food shelves in the main kitchen. Store personal items away from food.

     Code MN Rule 4626.1560B

   • 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

     There was no paper toweling stocked at the bar hand sink. Paper toweling was restocked.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     The consumer advisory at the bottom of the menu did not indicated that the products are raw or undercooked. Add "This item is served raw or undercooked" to the consumer advisory statement.

     Code MN Rule 4626.0442B

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     The basement hand sink was blocked at the time of the inspection. Items moved.

     Code MN Rule 4626.1110AB

3. Feb 14, 2024 Routine Score 92
   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Rice was date marked 2-5, and corn dip date marked 2-7. This is past 7 days. Food discarded. Ensure food is only held for more than 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

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

     Deli meat in the walk-in cooler was missing date marking. Date mark TCS items.

     Code MN Rule 4626.0400B

   • 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 products were stored directly on the floor in the basement. Store products 6 inches off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floors in the kitchen were beginning to deteriorate and damaged. Patch flooring

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     The bar handwashing sink and the men's bathroom were missing employee handwashing signage. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Paper toweling was missing at the bar hand sink. Provide.

     Code MN Rule 4626.1455

   • Not serious Priority 2

     Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.

     The high temperature dish machine indicates that the wash temperature must reach 150 F. The unit was only reaching 125 F. Have unit serviced.

     Code MN Rule 4626.0785

4. Feb 14, 2023 Routine Score 94
   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     OBSERVED EMPLOYEES HANDLING RTE FRENCH FRIES AND TOMATOES AND LETTUCE WITHOUT GLOVES. EMPLOYEES SHOULD USE GLOVES OR TONGS WHEN HANDLING RTE FOODS.

     Code MN Rule 4626.0225A

   • Not serious Priority 2

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

     LABELS OBSERVED MISSING ON TWO BULK CONTAINERS OF SANITIZERS. LABEL ALL CHEMICALS USED IN THE FACILITY.

     Code MN Rule 4626.1595