Blake Cafe

Year by year

Inspections

1. May 21, 2026 Routine Score 92
   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING AT THREE DIFFERENT COLD HOLDING UNITS. TWO OF THE “BUFFET STYLE” SALAD BAR AND ONE GLASS DISPLAY COOLER INSIDE THE KITCHEN FOR EXAMPLE: SALMON SALAD AT 46F AND CHEESE AT 44F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( PIC MOVED FOOD FROM GLASS DISPLAY COOLER INTO THE WALK-IN COOLER. SALAD BAR WAS BEING EMPTIED AS THIS WAS THE LAST LUNCH HOUR. MAKE SURE NOT TO USE UNITS THAT ARE UNABLE TO KEEP TCS FOODS AT

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     DISH MACHINE RACK TEMPERATURE WAS REGISTERING 150F. ADJUST MACHINE WATER TEMP SETTING TO READ THE APPROPRIATE RINSE (SANITIZE) TEMPERATURE ACCORDINGLY WITH MANUFACTURE’S DATA PLATE AND FOOD CODE (160 UTENSIL SURFACE TEMPERATURE). NOTE: SANITIZE UTENSILS IN THE 3-COMP SINK UNTIL DISH MACHINE IS FIXED.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED WOODEN TABLE BEING USE FOR FOOD PREPARATION. WOOD IS ABSORBENT AND NOT APPROVED AS NON-FOOD CONTACT SURFACE. REPLACE THIS TABLE WITH A KITCHEN GRADE (NSF) FOOD PREP TABLE.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED CEILING TILE LEFT OPEN INSIDE THE KITCHEN BY WALK IN COOLER / FREEZER DOORS. REPLACE CEILING TILE SO PIPES ABOVE ARE NOT EXPOSED AND CEILING LOOKS FINISHED.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     UTILITY SINK HAS A WATER LEAK BY THE LEFT HANDLE. FIX WATER LEAK.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     MOP WAS STORED INSIDE MOP BUCKET AFTER USE. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Cut bulk milk dispensing tubes on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.

     MILK SPOUT WAS CUT IN A 90 DEGREE ANGLE WITH MILK ACCUMULATION. CUT TUBE DIAGONAL (45 ANGLE) LEAVING NO MORE THAN 1 INCH PROTRUDING FROM THE CHILLED DISPENSING HEAD.

     Code MN Rule 4626.0833

   • Not serious Priority 3

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

     THREE COLD HOLDING UNITS ARE UNABLE TO KEEP TCS FOOD AT REPAIR COLD HOLDING UNITS SO FOOD IS STORED / MAINTAIN AT

     Code MN Rule 4626.0735AB

2. May 6, 2025 Routine Score 96
   • Serious Priority 1

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

     Observed several items at sandwich station holding above 41 degrees F (chicken salad 46, cut tomato 48) Discussed with operator. Ensure all TCS foods are held at or below 41 degrees F at all times. Alternatively, if time as a public health control (TPHC) is to be used, create written plan prior to implementing TPHC. Contact inspector with questions.

     Code MN Rule 4626.0395A2

3. Apr 11, 2024 Routine Score 92
   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     OBSERVED UNPROTECTED ICE WAND STORED INSIDE THE FREEZER. THIS IS A FOOD CONTACT SURFACE UTENSIL AND MUST BE PROTECTED DURING STORAGE. INSTRUCTED THE PIC TO WASH, RINSE, SANITIZE AND AIR-DRY WAND, THEN PROTECT UTENSIL FROM CONTAMINATION DURING STORAGE INSIDE THE FREEZER.

     Code MN Rule 4626.0955A

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     DISH MACHINE RACK TEMPERATURE WAS REGISTERING 150F. ADJUST MACHINE WATER TEMP SETTING TO READ THE APPROPRIATE RINSE (SANITIZE) TEMPERATURE ACCORDINGLY WITH MANUFACTURE’S DATA PLATE AND FOOD CODE (160 UTENSIL SURFACE TEMPERATURE). NOTE: SANITIZE UTENSILS IN THE 3-COMP SINK UNTIL DISH MACHINE IS FIXED.

     Code MN Rule 4626.0905B

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING AT SANDWICH BAR AND SALAD BAR. FOR EXAMPLE: EGGS AT 57F AND CHEESE AT 56F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS AND TO NOT UNPLUG UNITS EVERY NIGHT.

     Code MN Rule 4626.0395A2

4. Apr 12, 2023 Routine Score 92
   • Not serious Priority 3

     Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.

     Observed water pressure indicator not functioning correctly. ( needle reads either 100 or 45 PSI, range required is 20 +/- 5 PSI. Have unit serviced to ensure proper PSI is maintained.

     Code MN Rule 4626.0800

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed ice wands stored in freezer in direct contact with the freezer rack. Freeze ice wands by wrapping them in plastic or placing on a clean/sanitized surface prior to placing in freezer.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed plumbing fixture to which spray arm is attached to be loose. Observed spray arm attached to pipe with a bungee cord. Ensure plumbing system and all fixtures are in good repair.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Observed plate temperature of only 141.1 being reached in dish machine. Discussed with Chef Brett. They can continue to use dish machine to wash dishes, however after washing all dishes/utensils must undergo a sanitizer dip and air dry step until the unit can be serviced.

     Code MN Rule 4626.0905B

   • 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.

     Observed turkey sliced 3/9, frozen on 3/16, and then pulled from freezer to be reused. Turkey sliced on 3/9 should have been discarded on 3/15. Discussed with Chef Brett. This was discarded by employees during inspection.

     Code MN Rule 4626.0405A