LLC LLC

Year by year

Inspections

1. Apr 15, 2026 Follow-Up Score 92
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer, 160 degree temperature labels, dish plate- plate stimulation dishwasher thermometer. These are all examples, feel free to get any brand or variation.

     Code MN Rule 4626.0710B

   • Serious Priority 1

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

     Measured food (see temps above) above 41 degrees in countertop cooler. Instructed to discard food. Repair unit. 6 hour TPHC can be used in the meantime but all leftovers must be discarded or used by end of 6 hours. Use ice to cool temps.

     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 countertop refrigerator not maintaining temp at 41 degrees or less. Repair or replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Bar drink menu is missing advisory for amaretto sour that has raw egg whites as an optional addition. Include an asterisk in front of the food items that are served raw or undercooked with a footnote on the menu stating: Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Optional bar example: *These items may be served with undercooked ingredients. Consuming undercooked eggs may increaseyour risk of foodborne illness. Include updates on in house and online menus.

     Code MN Rule 4626.0442A

   • 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 CFPM. A fulltime employee must pass a food safety class. After passing the class, register with the state: Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

2. Apr 1, 2026 Routine Score 76
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.

     Code MN Rule 4626.0710B

   • Not serious Priority 2 Corrected on site

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

     Observed improper cooling methods used: Garlic aioli was covered while in cooling mode. Lid was removed. Do not cover food until fully cooled.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed improper cooling methods used: 1. Food (brodo, aus short rib, and cheese soup was cooling in deep plastic containers with depths of 12 qts and 7 qts 2. Food was placed in walk-in cooler at high temperatures above 147 degrees and 133 degrees 3. Hot food was not spread out on shelves and was placed next to cold foods. Keep cooling food spread out and away from cold food items. Instructed to use shallow, metal pans for passive cooling. Food was transferred to shallow pans.

     Code MN Rule 4626.0390A

   • Serious Priority 1

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

     Measured food (see temps above) above 41 degrees in countertop cooler. Instructed to use or discard by end of night (5 hour service). Repair and discontinue use.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Dish machine rack temp measured below 160 degrees. Instructed to use 3 compartment sink for sanitizing step. Repair.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     1. Observed countertop refrigerator not maintaining temp at 41 degrees or less. 2. Dish machine rack temperature is not reaching 160 degrees. Repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Employee illness log could not be located. Provided log and explained use. Be sure to record all instances of employee illness, including call-ins.

     Code MN Rule 4626.0040C

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs hanging at knee level on handle of popover storage box. Instructed to relocate. Corrected on site. Keep tongs in a clean location.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     1. Observed interior walls and exterior beer lines inside beer walk-in cooler with buildup of debris and mold. 2. Observed (food) walk-in cooler shelves with debris build up. Clean and maintain.

     Code MN Rule 4626.0855

   • Not serious Priority 2

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

     Bar drink menu is missing advisory for amaretto sour that has raw egg whites as an optional addition. Include an asterisk in front of the food items that are served raw or undercooked with a footnote on the menu stating: Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Optional bar example: *These items may be served with undercooked ingredients. Consuming undercooked eggs may increase your risk of foodborne illness. Include updates on in house and online menus.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed ice wand stored directly on shelf in walk-in freezer. Ice wand needs to be wrapped in plastic or placed in a clean container on the shelf.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed cutting board with deep score marks and dark coloring. Discontinuse use and replace.

     Code MN Rule 4626.0515

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Based on number and types of violations, active managerial control is lacking. Ther person in charge must adequately ensure food safety practices are being followed daily.

     Code MN Rule 4626.0035DGHIKM

   • 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 CFPM. A fulltime employee must pass a food safety class. After passing the class, register with the state: Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

3. Mar 30, 2025 VerRec Score 98
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed dish table next to dish machine pulling away from wall. Reattach and caulk.

     Code MN Rule 4626.0725A

4. Mar 6, 2025 Routine Score 84
   • 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 on floor in dry storage area. Facility is currently working with a pest control company.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test kit to measure chlorine at bar dish machine and sink and surface sanitizer at 3 comp sink. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Observed mouse droppings on floor in dry storage area. Clean area.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed dish table next to dish machine pulling away from wall. Reattach and caulk.

     Code MN Rule 4626.0725A

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Establishment does not have an illness training policy in place. Employee handbook does not mention specifics listed above. Document left with establishment that goes over requirements. Incorporate this into your handbook and share with current employees.

     Code MN Rule 4626.0040A

   • 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

     Missing paper towels at bar hand sink. Roll was obtained and placed on shelf. Install paper towel dispenser so the towels are protected from spills and liquids.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed mold buildup on holes inside of drink dispensing guns at bar. Instructed to take apart to clean and sanitize. Corrected on site. Clean at a frequency to avoid accumulation of soils.

     Code MN Rule 4626.0840A

   • Serious Priority 1 Corrected on site

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

     Observed bloody mix date marked 2/22 in bar cooler. Instructed to discard. Corrected on site. Ensure food is discarded after 7 days of making.

     Code MN Rule 4626.0405A

5. Mar 28, 2024 Follow-Up Score 94
   • 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 CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • 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 excess equipment and items stored in basement area that is not clean and tidy and allows for harborage. Eliminate harborage conditions to allow for proper routine cleaning. Additional dumpster is onsite and facility plans to clean basement over the weekend.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Missing device (thermolabel, thermometer, t-stick, etc) to measure rack temperature (160 degrees) of dish machine. Obtain.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kits. Obtain: 1. Quat test kit 2. Chlorine test kit

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Missing disclosure statement on menu: "These items are served raw or undercooked." The entire statement must include disclosure and reminder. Example: "These items are served raw or undercooked. Consuming undercooked meats, poultry, seafood shellfish, or eggs may increase your risk of foodborne illness."

     Code MN Rule 4626.0442A

6. Mar 7, 2024 Routine Score 62
   • Not serious Priority 2

     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

     Missing paper towel dispenser at bar hand sink. Provide.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     1. Measured food (pico salsa-43, coleslaw-44) in counter top rail above 41 degrees. 2. Observed bloody mary mix(50 degrees) and congealed heavy cream in bar cooler above 41 degrees. Instructed to discard. Adjust units or repair if necessary.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     Observed the following covered in cooling mode: Coleslaw located in 1 door glass refrigerator Garlic aoili located in walk-in cooler Food must be uncovered when cooling to allow for rapid cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed can opener blade and potato slicer with old food debris. Per person in charge, these are not used. Instructed to remove or maintain clean.

     Code MN Rule 4626.0840A

   • Serious Priority 1

     The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.

     Observed chicken in an ROP package sous-viding in water bath. Process was stopped. Discontinue sous-vide until a HACCP plan is approved. This establishment does not have a sous vide HACCP plan. Submit a sous vide HACCP plan. HACCP plan templates: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/

     Code MN Rule 4626.0420D

   • Not serious Priority 2

     The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

     Observed a vacuum sealer on site along with vacuum sealed ribeye and chicken. Do not serve these products. Cease operation of vacuum sealing until a HACCP plan is approved. This establishment does not have a ROP HACCP plan. Submit a ROP HACCP plan. HACCP plan templates: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/

     Code MN Rule 4626.0420B

   • Not serious Priority 3

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

     Observed food stored on 2 shelves in walk in cooler that are less than 6 inches above the ground. Adjust shelving to ensure it is at least 6 inches above the ground.

     Code MN Rule 4626.0300A

   • 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 CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     Missing thermometer with small diameter probe. Obtain.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Missing soap at bar hand sink. Provide.

     Code MN Rule 4626.1440

   • Serious Priority 1

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

     Observed the following food items past 7 days: - Russian sauce dated 2/22 - Garlic aioli dated 2/27 - Fish dip 2/29 - Crab filling 2/28 - Bloody mary mix 2/24 Instructed to discard. Daily date checks are required to ensure food that is over 7 days old is discarded.

     Code MN Rule 4626.0405A

   • 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 excess equipment and items stored in basement area that is not clean and tidy and allows for harborage. Eliminate harborage conditions to allow for proper routine cleaning.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Missing device(thermolabel, thermometer, t-stick, etc.) to measure rack temperature(160 degrees) of dish machine. Obtain.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kit to measure: 1. Quat sanitizer 2. Chlorine sanitizer Obtain.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Bar dish machine measured at 0 ppm. Adjust machine to allow for 50-200ppm of chlorine. Use main dish machine until repaired.

     Code MN Rule 4626.0900

   • Not serious Priority 3

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

     1. Bar dish machine not properly dispensing chlorine. 2 of the primer buttons were not working when pressed. Repair machine. 2. Countertop refrigeration unit measured above 41 degrees- repair if necessary.

     Code MN Rule 4626.0735AB

   • 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.

     Observed ice wand stored unprotected on shelf in walk-in cooler. Store in a clean pan or wrapped in plastic.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

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

     Missing disclosure statement on menu: "These items are served raw or undercooked". The entire statement must include disclosure and reminder statement. Example: "These items are served raw or undercooked. Consuming raw of undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness."

     Code MN Rule 4626.0442A

   • Not serious Priority 3

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

     Observed dusty ceiling surfaces in kitchen. Clean and maintain.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Observed short rib in hot well at 86 degrees. Instructed to reheat. Food was moved to oven to reheat and placed back into hot well. Re-temped at 147-158. Instructed to place back in oven and temp to ensure 165 degrees is met. Food needs to be reheated to 165 degrees prior to placing in hot well.

     Code MN Rule 4626.0360A

7. Apr 11, 2023 Follow-Up Score 98
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Correct the following: 1) Replace the broken light cover in the walk-in freezer. 2). Repair broken wall in dishroom by back 3-comp sink sink underneath the sink compartments. 3) Provide a paper towel dispenser at bar hand wash sink. 4) Replace missing ceiling panels over 3-comp sink in dishroom.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     At the bar observed 3 uncovered ice bins with the ice completely exposed to possible cross-contamination. Per bar tender this ice is to be used in customers drinks. Provide a cover or lid over open ice bins.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     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 were no paper towels at bar handsink. Install paper towel dispenser at bar hand sink and maintain paper towels in dispenser at all times.

     Code MN Rule 4626.1445

8. Mar 7, 2023 Routine Score 64
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Correct the following: 1) Replace the broken light cover in the walk-in freezer. 2). Repair broken wall in dishroom by back 3-comp sink sink underneath the sink compartments. 3) Provide a paper towel dispenser and soap dispenser at bar hand wash sink. 4) Replace missing ceiling panels over 3-comp sink in dishroom.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     At the bar observed 3 uncovered ice bins with the ice completely exposed to possible cross-contamination. Per bar tender this ice is to be used in customers drinks. Provide a cover or lid over open ice bins.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

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

     A utility cart was blocking access to hand sink in dishroom. Maintain access to hand sinks at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Provide a handwash sign at each hand wash sink used by employees. There were no hand wash signs at any of the hand wash sinks in toilet rooms.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     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 were no paper towels at handsink at main cookline area.and at bar hand sink. Install paper towel dispensers at both handsinks and maintain paper towels in dispensers at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at hand sink at main cookline and at bar. Provide soap and soap dispensers at both handsinks.

     Code MN Rule 4626.1440

   • Serious Priority 1

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

     Observed an employee juicing limes and lemons with bare hands. Discontinue this practice. Gloves are to be worn when handling RTE foods. (employee put on gloves).

     Code MN Rule 4626.0225A

   • 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.)

     Observed mashed potatoes sitting in hot well at a temperature of 124*F Hot well was not turned on and restaurant does not open for at lest 2+ hours. Maintain all hot TCS foods at 135*F or higher. Note: Chef turned on hot well.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     At time of inspection there was no CFPM certificate posted. Post CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     In the walk-in cooler and walk-in freezer observed several food items being stored on the floor Store all food items up off the floor at least 6 inches

     Code MN Rule 4626.0300A

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     In walk-in cooler observed an open container of shell eggs sitting directly on top of a package of Parm Cheese. Store raw eggs separately or beneath ready-to eat foods.

     Code MN Rule 4626.0235A(1)

   • 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.

     In the walk-in cooler observed opened containers of Ranch and Russian Dressing dated Feb 25 and Feb 24. Once opened use or discard product after 7 days as described above.

     Code MN Rule 4626.0400B

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     Record the date on tag from the original container when the last mussel from it is sold or served.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     Maintain shellstock tags in a designated location for at least 90 days and in chronological order.

     Code MN Rule 4626.0220C

   • Serious Priority 1

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

     Observed hm steaks in main cookline lowboy unit at 46*F and in walk-in cooler most foods like fish fillets, crab filling, chicken, shrimp and cooked beef on speedrack all at 42-43*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Clean heavy build up of dust on back line hood filters.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Obtain test strips to measure the concentration of pot and sink sanitizer solution being used in the 3-comp sink.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     There was no chlorine sanitizer being dispensed into bar glass washer. Have unit serviced so that a concentration between 50-200 PPM is maintained.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Clean the build-up of food debris on can opener blade and wall mounted veggie dicer.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Hot water at cookline hand wash sink was only 72*F. Maintain hot water between 110-130*F.

     Code MCO 188.380