Crave

Year by year

Inspections

1. Apr 9, 2026 Routine Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The kitchen epoxy flooring issue remains unresolved. The flooring is worn, exposing the underlying concrete in several areas. The MOD was informed that the flooring must be repaired or replaced. If epoxy is selected, specification sheets and a physical sample must be submitted to the Health Department for review and approval prior to installation. The MOD was also advised that a minimum $200 citation will be issued if this issue is not corrected by the next inspection, and citation amounts will double at each subsequent inspection if the violation remains unresolved.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed that the rinse gauge on the hot-temp dish machine was not functioning properly. Informed the manager on duty (MOD) that the machine needs to be serviced to ensure the gauge operates correctly, allowing staff to accurately monitor rinse temperatures and determine when adjustments or additional service are required.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The establishment’s Certified Food Protection Manager (CFPM) certification expired two months ago on 02/07/2026. The MOD stated she is currently renewing her certification. MOD was instructed to post the updated certificate as soon as it is received.

     Code MN Rule 4626.0033D

2. Mar 20, 2025 Routine Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The issue of the epoxy flooring in the kitchen is still ongoing and not resolved yet where the existing flooring has worn out in several areas of the kitchen with the underlying concrete exposed. The original epoxy flooring installed appears to be not of the approved type nor consistent and thick enough to meet the Health Dept requirement. Informed the MOD they MUST repair or replace the epoxy flooring, and if they choose to install epoxy flooring, they MUST first submit spec sheets and an actual sample of the epoxy flooring before installing it for review and approval by the Health Dept.

     Code MN Rule 4626.1515

   • Serious Priority 1 Corrected on site

     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.

     Concentration of chlorine sanitizer in the bar glasswasher was 0ppm. Manager on duty (MOD) and chef primed the sanitizer dispenser and got the proper concentration of chlorine flowing in to the machine. This issue was immediately corrected on site.

     Code MN Rule 4626.0805C1

3. Mar 20, 2024 Routine Score 92
   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Several handwash sinks are still missing signs. Informed the MOD they MUST post handwash signs at all handwash sinks.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     - Broken and missing floor tiles and base coves were observed in areas of the kitchen. Informed the MOD they MUST repair/replace all broken/missing floor tiles and base coves. - The epoxy flooring has worn out in several areas of the kitchen where the underlying concrete is exposed. The original epoxy flooring installed appears to be not of the approved type nor was it thick enough to meet the Health Dept requirement. Informed the MOD they MUST repair or replace the epoxy flooring, and if they choose to install epoxy flooring, they MUST first submit spec sheets and an actual sample of the epoxy flooring before installing it for review and approval by the Health Dept. - Several loose FRP wall panels and corner guards were observed in the kitchen. Informed the MOD they MUST repair/replace all loose FRP wall panels and corner guards and ensure the FRP is securely attached to the wall.

     Code MN Rule 4626.1515

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     The water temps of the hot temp dish machine did not reach the minimum required for the wash and rinse cycles, and the hot-temp test strips used did not indicate the rack temp reach the required 160*F. Informed the MOD they MUST immediately discontinue using the dish machine until its serviced to maintain the minimum water temps required for the wash and rinse cycles.

     Code MN Rule 4626.0900

   • Not serious Priority 2

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

     Establishment did not have hot-temp test strips or a suitable thermometer to manually monitor the dish machine's water temps for the wash and rinse cycles. Informed the MOD they must have and use hot-temp test strips or a suitable thermometer to manually monitor the dish machine's water temps for the wash and rinse cycles

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed wet mop used the previous night stored in and drying inside the mop bucket. Informed the MOD they must provide mops hangers above the mop sink, and hang the mops to dry above the sink.

     Code MN Rule 4626.1540

4. Mar 22, 2023 Routine Score 92
   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Sink at bar server station is not set up as a hand sink. This area needs a handsink. Provide a supply of soap at each hand sink.

     Code MN Rule 4626.1440

   • 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

     Sink at bar server station is not setup as a hand sink. This area needs a hand sink. Provide a stock of paper towels at each hand sink.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Wall/floor junctures behind equipment within the sushi station soiled with grease and debris build up. Some ceiling tiles throughout the prep kitchen area soiled with dust and splatter. Clean and maintain clean all floors, walls, and ceilings.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Multiple blue cutting boards stained with build up of food debris. Ensure that all food contact surfaces are cleaned and maintained clean when not in use.

     Code MN Rule 4626.0840A

   • 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

     Fresh clams were present on the cook line and have been running all month as a special, however, the shellstock tags were not being kept and properly maintained. Reviewed shellstock tagging requirements with management. Ensure that correct tagging system for shellstock is implemented and maintained when applicable.

     Code MN Rule 4626.0220C

   • 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 staff member holds a MN state issued certified food manager certificate. Multiple employees have completed the coursework and mailed in the application. Ensure that at least one staff members holds this certificate and it's posted within the facility.

     Code MN Rule 4626.0033A