Fabulous Restaurant & Catering

Year by year

Inspections

1. Mar 5, 2026 Routine Score 92
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed sides and bottoms of coolers soiled with food debris, storage containers with food debris and dust. Ensure non-food contact surfaces are kept clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed walls throughout the kitchen in need of cleaning.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed paper towel dispenser at handwash sink to not be functioning properly. Repair/replace dispenser.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed chicken and fish, thawing in separate sink stalls, but in standing water. Discussed with operator. If thawing in this manner, the water needs to be running at all times.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

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

     Observed handwash signage missing from handwash sink in back of kitchen. Provide handwash sign reminding employees to wash hands.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed operator is using bleach for sanitizing but only had quat test strips on site. Ensure you have the proper test strip for each type of sanitizer you use.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Operator was using a bleach that was not specifically indicated for use on food contact surfaces. Discussed with operator. Ensure all sanitizer used is approved for food contact surfaces.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     Per discussion with operator, there was no formal process in place for the clean up of vomit or diarrhea. Inspector is sending instructions with report. Keep these instructions and required materials on site.

     Code MN Rule 4626.0123

2. Mar 6, 2025 Routine Score 96
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed burners on stovetop soiled with grease and food debris. Clean and maintain clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed grease and food debris on walls and floors underneath equipment. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed soap dispenser and towel dispenser not in working order. Discussed with operator. They have requested repairs on these two items already.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed tilapia and chicken thawing in prep sink not under running water. Discussed with operator. If thawing TCS foods in prep sink at room temperature, it must be under running water.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

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

     Observed handwash signage missing from handwash sink in back storage area.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Observed uncovered flour in storage mode. Cover foods when not in active use.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1 Corrected on site

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Observed raw shell eggs stored above lettuce heads. Discussed with operator. Eggs moved during inspection.

     Code MN Rule 4626.0235A(2)

3. Mar 13, 2024 Follow-Up Score 92
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Code MN Rule 4626.0855

   • Serious Priority 1

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

     Observed several items in 2 door reach in cooler holding above 41 degrees. Discussed with operator. She is in the process of getting someone to come out and repair this unit. Unit is used to hold "working portions" of foods they are cooking and is restocked throughout the day. Instructed not to store TCS food in this unit overnight, and any "working portions" held in this unit throughout the day must be used or discarded within 4 hours.

     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.

     Kool-It 2 door reach in cooler not holding foods at or below 41 degrees F. Repair/replace unit.

     Code MN Rule 4626.0735AB

   • 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.

     Spray arm hangs below spill rim at 3 comp sink. Have spray arm repaired/replaced so that it no longer hangs below the spill rim.

     Code MN Rule 4626.1085A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Code MN Rule 4626.1515

4. Mar 5, 2024 Routine Score 90
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed burners on stove top soiled with grease and food debris. Clean at a frequency to prevent accumulation.

     Code MN Rule 4626.0855

   • Not serious Priority 2

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

     Operator did not have a thin tipped food thermometer. Obtain thin tipped food thermometer.

     Code MN Rule 4626.0705B

   • Serious Priority 1

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

     Observed several foods within 2 door reach in holding above 41 degrees F (cubed beef at 49, sauce at 48). Discussed with operator. Operator will turn unit down and monitor temperatures and move to a working unit if needed.

     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 2 door reach in cooler unable to hold foods at or below 41 degrees F, even though the thermometer indicated it was below temperature. Discussed with operator. Have this unit serviced to ensure it is capable of cold holding TCS foods.

     Code MN Rule 4626.0735AB

   • 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.

     Observed spray arm and 3 comp sink hanging below the spill rim. Remount/tighten spray arm so that it does not hang below the spill rim.

     Code MN Rule 4626.1085A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles soiled with grease. Clean and maintain clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Observed grease and food debris on wall and food debris on the floor and underneath equipment. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed missing and cracked tiles and/or linoleum throughout kitchen. Replace broken/cracked/missing tiles.

     Code MN Rule 4626.1515

5. Mar 6, 2023 Routine Score 100
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed food debris, dust, flour and spills inside reach-in freezer, cooler, storing shelving, and on external surfaces of storing containers. Discussed cleaning with operator.

     Code MN Rule 4626.0855

   • Not serious Priority 3 Corrected on site

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed fish and chicken thawing at room temperature. Discussed proper thawing methods with operator.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3 Corrected on site

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

     Observed wet wiping cloth on top of cart and prep table.

     Code MN Rule 4626.0285B

   • 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 the floor behind cooling unit and under storing shelving.

     Code MN Rule 4626.1565ABD