Thr3 Jack

Year by year

Inspections

1. Jul 20, 2026 Routine Score 94
   • Not serious Priority 2

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

     There is no means of measuring the high temperature dish machine's sanitizing rinse cycle to ensure that it is adequately sanitizing dishes. Provide a maximum registering thermometer or stickers to monitor the sanitizing rinse cycle and ensure that the dishes are reaching a minimum of 160F to be sanitized. Maintain on site at all times.

     Code MN Rule 4626.0710B

   • 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.

     Several dressings were observed at the 8 day date mark in the Grill and Saute Coolers at the time of inspection. Chef pulled these dressings from the coolers as they were part of a past menu that they just changed over and discarded them. Discard foods made in house that are past the 7 day date mark.

     Code MN Rule 4626.0405A

2. Apr 4, 2025 Routine Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no chlorine sanitizer test kit present for testing the bar dish machine at the time of inspection. Provide and maintain a test kit for each type of sanitizer used in facility.

     Code MN Rule 4626.0715

3. Mar 19, 2024 Routine Score 96
   • Not serious Priority 2 Corrected on site

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

     Handwash sink in the far corner of the cook line by the grill was observed with a box of gloves and some towels in the basin of the sink. These items prevent employees from washing their hands in this sink. Chef removed these at the time of inspection. Keep all handwash sinks clear to encourage employees to wash hands at all times during operation.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     A bleach sanitizer test kit could not be located at the time of inspection for the bar dish machine. Provide and maintain a chlorine test kit on site at all times.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There is a current Certified Food Protection Manager (CFPM) for the establishment but the certificate is not posted. Post certificate where it is available to inspectors to verify during inspections.

     Code MN Rule 4626.0033D

4. Mar 17, 2023 Routine Score 98
   • Not serious Priority 2

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

     Observed front of house staff using hand wash sink to fill water bottles. Hand wash sinks must be used only for hand washing and no other purposes. There is a food sink located close to this hand wash sink, instructed staff to use that sink for filling water bottles.

     Code MN Rule 4626.1110AB