Green And The Grain

Year by year

Inspections

1. Apr 6, 2026 Routine Score 100
   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Employees were again observed pre-rinsing dirty dishes in the food-preparation sink. The manager on duty was informed that this sink is designated solely for food-preparation activities and may not be used for dishwashing, linen washing, or any other purpose. The manager was also reminded that this has been a recurring violation for several years. Per City policy, a minimum $200 repeat-violation citation will be issued if the issue is not corrected immediately, and the citation amount will double each time the violation reoccurs within the next 24 months.

     Code MN Rule 4626.0780C

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

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Establishment is still using the unapproved residential tortilla heater observed in-use in the front service area. Informed the MOD they replace the tortilla heater and all other unapproved equipment with ANSI/NSF certified or equivalent equipment

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Employees were observed again washing dishes in the food preparation sink. Informed the MOD the food prep sink can not be used for something (dishwashing, linen washing etc.) other than food prep

     Code MN Rule 4626.0780C

   • Serious Priority 1

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

     Temps of TCS foods (cut lettuce at 50*F, etc.) were above 41*F. Informed the MOD they must maintain temps of cold TCS food at or below 41*F at all times.

     Code MN Rule 4626.0395A2

3. Apr 2, 2024 Routine Score 94
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     An unapproved residential tortilla heater was observed in-use in the front service area. Informed the MOD to ensure they replace the tortilla heater and all other unapproved equipment with ANSI/NSF certified or equivalent equipment

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Discontinue the use of a food preparation sink for anything other than food preparation.

     Employees were observed washing dishes in the food preparation sink. Informed the MOD the food prep sink can not be used for something (dishwashing, linen washing etc.) other than food prep.

     Code MN Rule 4626.0780C

   • Serious Priority 1

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

     Temps of several TCS foods (chicken at 46*F, cheese at 43*F, cut lettuce at 47*f, etc.) were above 41*F. Informed the MOD the must ensure to maintain temps of cold TCS food at or below 41*F at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     Establishment serves the beef tenderloin in a rare to medium mode without a consumer advisory on their menus. Informed the MOD they must post a consumer warning on both their hard copy and online menus for all protein food products served without being fully cooked.

     Code MN Rule 4626.0442A

4. Mar 29, 2023 Routine Score 92
   • Serious Priority 1

     Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.

     Diced tomatoes began cooling at approximately 8am this morning and at 1:30pm they were observed at a range of 46-49 degrees F still. Manager indicated that they were going to discard the product. Effective cooling methods were reviewed with management that was present. Ensure that all TCS foods that are cooling from room temperature complete their cooling curve in 4 hours or less.

     Code MN Rule 4626.0385B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Facility is cooling cooked grains and cut TCS foods from room temperature in containers that are filled above 2.5 inches. Reviewed proper use of the shallow pan cooling method and not abandoning the method too soon. When utilizing this cooling method ensure that foods are not filled at depths beyond 2.5 inches and that they are not put into storage mode until the foods have fully cooled.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Facility is cooling cooked grains and cut TCS foods from room temperature in covered containers . Reviewed proper use of the shallow pan cooling method and not abandoning the method too soon. Ensure that cooling foods remain uncovered to facilitate rapid cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Packaged chips and other items present near the cashier for customer grab and go without food labels. Ensure that all packaged food for customer self-service is labeled with complete retail food labels. Fact sheet on labeling will be provided with this report.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 3

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

     Bus tubs of food storing directly below employee beverages on the speed rack near the cooking equipment. Customer food in the upright cooler storing below employee beverage container. Case lot of received food storing in front of hand sink near cooking equipment. Ensure that all food is stored in a manner that prevents contamination.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Open sleeves of takeout supplies storing in the back storage area, some of which were also storing upright. Keep takeout supplies in the protective sleeves when in this room. Once removed from this room then do not store them in the upright position.

     Code MN Rule 4626.0955C