The Wienery

Year by year

Inspections

1. Mar 26, 2026 VerRec Score 94
   • 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, hot dogs and polish sausage were missing date marking. Date.

     Code MN Rule 4626.0400B

   • Not serious Priority 2

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

     The menu is missing a consumer advisory for items for menu items with eggs where customers can order the eggs undercooked. Add an asterisk to the Upsetter and breakfast menu items that have eggs that can be served undercooked. Add the following statement to the bottom of the menu "*This item is served raw or undercooked. Consuming raw or undercooked eggs may increase your risk of foodborne illness.”

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current business license was not posted. Post current license.

     Code MCO 188.390

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The potato slicer had old food debris. Wash, rinse, and sanitize.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     The facility was storing tongs on the door of the oven. The door of the oven had grease build up. Discontinue and store in an area that is cleaned and sanitized.

     Code MN Rule 4626.0275C

2. Mar 12, 2026 Routine Score 90
   • 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, hot dogs and polish sausage were missing date marking. Date.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Excessive unnecessary debris in the basement, including parts of equipment, clothing, and other articles. Remove.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

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

     The floors and walls throughout the kitchen had dirt and grease buildup. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

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

     The menu is missing a consumer advisory for items for menu items with eggs where customers can order the eggs undercooked. Add an asterisk to the Upsetter and breakfast menu items that have eggs that can be served undercooked. Add the following statement to the bottom of the menu "*This item is served raw or undercooked. Consuming raw or undercooked eggs may increase your risk of foodborne illness.”

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The dish machine/ back sink was not working. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Keep the toilet room doors closed except during cleaning and maintenance operations.

     The basement toilet room was wide open at the time of the inspection. Have door closed.

     Code MN Rule 4626.1555

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current business license was not posted. Post current license.

     Code MCO 188.390

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The potato slicer had old food debris. Wash, rinse, and sanitize.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     The facility was storing tongs on the door of the oven. The door of the oven had grease build up. Discontinue and store in an area that is cleaned and sanitized.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Tables and shelves throughout the facility had dirt and debris build up. Clean.

     Code MN Rule 4626.0840C

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     In use knives, containers, and other in use equipment were observed dirty and not cleaned and sanitized within the past 4 hours. Clean in-use equipment 4 hours or less.

     Code MN Rule 4626.0845C

   • Not serious Priority 3

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     The hood was past due for cleaning. Observed grease dripping from the hood ducts on equipment. Clean.

     Code MN Rule 4626.0565

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     There were tiles missing in the kitchen. Replace.

     Code MN Rule 4626.1515

3. Mar 20, 2025 Routine Score 92
   • 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, hot dogs and polish sausage were missing date marking. Date.

     Code MN Rule 4626.0400B

   • 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

     Droppings were found throughout the facility. Clean and seal the back door. Have the facility serviced by a professionally pest control company.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Maintain utensils and discard utensils that are not maintained in a state of repair.

     The food thermometer was broken and would not turn on. Replace battery.

     Code MN Rule 4626.0820A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Excessive unnecessary debris in the basement, including parts of equipment, clothing, and other articles. Remove.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

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

     The floors throughout the facility had dirt and debris build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

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

     The menu is missing a consumer advisory for items for menu items with eggs where customers can order the eggs undercooked. Add an asterisk to the Upsetter and breakfast menu items that have eggs that can be served undercooked. Add the following statement to the bottom of the menu "* This item is served raw or undercooked. Consuming raw or undercooked eggs may increase your risk of foodborne illness.”

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The 3-comp sink was leaking. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     The prep cooler door was not closing tightly. Fix.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the toilet room doors closed except during cleaning and maintenance operations.

     The basement toilet room was wide open at the time of the inspection. Have door closed.

     Code MN Rule 4626.1555

   • Serious Priority 1

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

     The following items were measured above 41 F in the prep cooler: -Cole slaw 44F. -Burgers 44 F. -Cheese 43 F. Lower the cold holding unit and ensure the doors are closed.

     Code MN Rule 4626.0395A2

4. May 23, 2024 Follow-Up Score 96
   • 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.

     Chili, hot dogs and polish sausage were missing date marking. Date.

     Code MN Rule 4626.0400B

   • 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

     Mouse droppings were found throughout the facility. Clean and have restaurant professionally serviced. Provide pest control receipts at the follow-up inspection.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     The hood ducts were drippings grease. Clean.

     Code MN Rule 4626.0565

   • Not serious Priority 2

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

     No small diameter thermometer on-site. Provide a small diameter thermometer for measuring thin burger patties.

     Code MN Rule 4626.0705B

5. Apr 18, 2024 Follow-Up Score 88
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed walls and floor in need of repair in downstairs employee restroom. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Excessive unnecessary debris in the basement, including parts of equipment, clothing, and other articles. Remove.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

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

     There was grease build up around the fryer area. Clean. Floors were dirty throughout the kitchen. Clean

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     The handwashing sink was missing handwashing signage. Post.

     Code MN Rule 4626.1457

   • 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.

     Chili, hot dogs and polish sausage were missing date marking. Date.

     Code MN Rule 4626.0400B

   • 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

     Mouse droppings were found throughout the facility. Clean and have restaurant professionally serviced. Provide pest control receipts at the follow-up inspection.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

     Discard or recondition food that is unsafe, adulterated or not honestly presented.

     Mouse droppings were found in a box of potatoes and onions. Discarded. A citations will be given in the future for a repeat violation.

     Code MN Rule 4626.0445A

   • Not serious Priority 3

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     The hood ducts were drippings grease. Clean.

     Code MN Rule 4626.0565

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles had grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Tables and shelves throughout the facility had dirt and debris build up. Clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current City of Minneapolis license was not posted. Post.

     Code MCO 188.390

   • Serious Priority 1

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

     The facility could not locate their employee illness log. Have accessible on-site.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

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

     No small diameter thermometer on-site. Provide a small diameter thermometer for measuring thin burger patties.

     Code MN Rule 4626.0705B

6. Mar 22, 2024 Routine Score 82
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed walls and floor in need of repair in downstairs employee restroom. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Excessive unnecessary debris in the basement, including parts of equipment, clothing, and other articles. Remove.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

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

     There was grease build up around the fryer area. Clean. Floors were dirty throughout the kitchen. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     The handwashing sink was missing handwashing signage. Post.

     Code MN Rule 4626.1457

   • 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, hot dogs and polish sausage were missing date marking. Date.

     Code MN Rule 4626.0400B

   • 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

     Mouse droppings were found throughout the facility. Clean and have restaurant professionally serviced. Provide pest control receipts at the follow-up inspection.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

     Discard or recondition food that is unsafe, adulterated or not honestly presented.

     Mouse droppings were found in a box of potatoes and onions. Discarded.

     Code MN Rule 4626.0445A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The potato slicer had old food debris. Clean.

     Code MN Rule 4626.0840A

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     In use knives, containers and other in use equipment were observed dirty and not cleaned and sanitized within the past 4 hours. Clean in-use equipment 4 hours or less.

     Code MN Rule 4626.0845C

   • Not serious Priority 3

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     The hood ducts were drippings grease. Clean.

     Code MN Rule 4626.0565

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles had grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Tables and shelves throughout the facility had dirt and debris build up. Clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current City of Minneapolis license was not posted. Post.

     Code MCO 188.390

   • Serious Priority 1

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

     The facility could not locate their employee illness log. Have accessible on-site.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

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

     No small diameter thermometer on-site. Provide a small diameter thermometer for measuring thin burger patties.

     Code MN Rule 4626.0705B

7. Apr 27, 2023 Follow-Up Score 100
   • 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.

     Operator completed required class. Instructed to fill out application form.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

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

     Code MN Rule 4626.1520A

8. Mar 24, 2023 Routine Score 86
   • 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.

     Operator did not provided MN food protection manager certification. Discussed process with operator and timeline for certification including upcoming trainings.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed walls and floor in need of repair on downstairs employee restroom.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed greasy and dirty surfaces of cold holding unit, stove, and shelving. Discussed frequency cleaning with operator.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Excessive unnecessary debris on the basement. including parts of equipment, clothing, and other articles

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

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

     Observed food, dust and other debris throughout kitchen floor and under equipment.

     Code MN Rule 4626.1520A

   • 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

     Due to the number of violations in this inspection is clear that there is a lack of managerial control. Discussed active managerial control with operator.

     Code MN Rule 4626.0035DGHIKM

   • 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 under prep sink and other equipment. Discussed pest control with operator.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3 Corrected on site

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

     Observed potatoes stored on the floor in front of chest freezer.

     Code MN Rule 4626.0300A

   • 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.

     Registered chlorine concentration at 10ppm in three compartment sink. Discussed cleaning, sanitizing and adequate concentration with operator. Chlorine was corrected on site at 100ppm.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

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

     Observed employee assembling hot dog with bare hand. Discussed barehand contact with ready to eat foods. Operator washed hand and put on gloves.

     Code MN Rule 4626.0225A

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Observed employee picking up customers dishes, placing dishes in the sink and returned to food preparation without washing hand. Discussed hand washing with operator. Employee washed his hand after discussion.

     Code MN Rule 4626.0075A

   • 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 employee thawing hot dog at room temperature. Discussed proper thawing.

     Code MN Rule 4626.0380ABC