Bep Eatery

Year by year

Inspections

1. Apr 9, 2026 Routine 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.

     Establishment does not have a Minnesota Department of Health Certified Food Protection Manager (CFPM). The MOD was advised that failure to obtain an MDH-certified CFPM will result in a minimum citation of $200, with the amount doubling at each subsequent inspection if uncorrected.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Dust buildup and stains were observed on sections of the kitchen walls, floors, and ceilings. Moldy caulking was also noted at the sink-to-wall junction in the dishroom. The MOD was advised to clean and maintain these surfaces to ensure they remain free of dirt, dust, and stains.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Oil drips and smoke buildup were observed on sections of the hood canopy. The MOD was advised to ensure the hood canopy and baffles are cleaned and maintained free of dust, grease, and residue

     Code MN Rule 4626.0855

2. Apr 17, 2025 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.

     Establishment is in the process of getting a Minnesota Dept of Health Certified Food Protection Manager

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The front and back area handwash sinks still do not have hot water which is available in all other sinks. Informed the owner they must service/repair the plumbing system and ensure these sinks have hot water at all times

     Code MN Rule 4626.1040B

3. Apr 3, 2025 Routine Score 86
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     The PIC stated they use time as a public health control (TPHC) for managing the safety of their cooked proteins on the line. However, establishment still did not have a wri tten plan documenting they proper use of TPHC. Informed the PIC to ensure they have written procedures detailing their TPHC policy that's maintained on site.

     Code MN Rule 4626.0408A

   • 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.

     At the time of this inspection, establishment still did not have a Minnesota Dept of Health certified food protection manager (CFPM) as the previous CFPM left. Informed the PIC they must employ an MDH certified food protection manager as soon as possible.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the plumbing system in good 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.

     Observed several broken equipment (reach-in cooler and freezer, ice machine, and dish machine) still located in the kitchen. Informed the PIC they must either repair or replace these broken equipment and remove them from the facility if beyond repairs.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Paper towels were again missing at 2 of the handwash sinks. I discussed with the PIC the importance of keeping paper towels at handwash sinks at all times. This Issue was corrected on site

     Code MN Rule 4626.1455

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There were no hand soap at 2 of the handwash sinks. I discussed with the PIC the importance of keeping hand soap at handwash sinks at all times. This Issue was corrected on site

     Code MN Rule 4626.1440

   • Serious Priority 1

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

     Temps of cold TCS foods (sprouts at 43*F, lettuce at 46*F, etc.) in the front service line and in reach-in coolers were above 41*F. Informed the person-in-charge (PIC) to ensure they maintain temps of cold TCS food at or below 41*F, and discard cold TCS foods whose temps have been above 41*F for more than 3-4hrs

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed temps of hot TCS foods (chicken at 130*F, rice at 126*F, etc.) in the steam table at below 135*F. Informed the PIC to maintain temps of hot TCS foods at or above 135*F, and to discards TCS foods whose temps have been below 135*F for more than 2-3hrs since establishment was about to close for the day.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Only use single-service items one time.

     Observed establishment reusing single-use, large sauce containers for storage of soups.. Informed the PIC they must discontinue reuse of these single-use containers for storage of food products

     Code MN Rule 4626.0830

   • Not serious Priority 3

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

     Observed food debris, dirt, dust, and dust on kitchen walls and under coolers and cooking equipment. Informed the PIC to ensure they periodically clean and maintain wall, floors, and ceilings free of dust, dirt, and stains

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     Establishment's business license certificate was not posted anywhere in the business. Informed the PIC to ensure they post their business license certificate on site.

     Code MN Rule 4626.1755B

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Hood canopy is extremely soiled and stained, and ducts was last cleaned professionally in 2019. Informed the PIC to ensure they clean and maintain the hood canopy and baffle free of dust, grease, and stains, and get the ducts professionally cleaned every 6 months per Fire Code requirements.

     Code MN Rule 4626.0855

   • 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

     Based on the number of new and repeat violations in this inspection and the discussions I had with the person(s)-in-charge (PICs) during this visit, there's an OVERALL lack of active managerial control in the establishment. Discussed with the PICs the importance of ensure they properly train the employees on site, and making sure the PICs know where the required documents are located and minimum basic food safety requirements.

     Code MN Rule 4626.0035DGHIKM

4. Mar 27, 2024 Routine Score 92
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Establishment still did not have quat test strips on site. Informed the MOD to ensure they have and use the appropriate test strips to monitor proper concentration of sanitizer solutions

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     The MOD stated they use time as a public health control (TPHC) for managing the safety of their cooked proteins, however he was not able to provide a written plan for properly using TPHC . Informed the MOD to ensure they have written procedures detailing their TPHC policy that's maintained on site.

     Code MN Rule 4626.0408A

   • 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.

     Establishment does not have a Minnesota Dept of Health certified food protection manager (CFPM) as the previous CFPM left. Informed the MOD they must employ an MDH certified food protection manager as soon as possible.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     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

     Paper towels were missing at handwash sinks. The MOD stated they just run out of them and restocked them

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Establishment did not have a thin-stem food thermometer. Informed the MOD to ensure they have a thin-stem food thermometers to monitor proper food temps.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     A water leak was observed at the food prep sink. Informed the MOD to ensure they fix and repair any leaks at faucets and plumbing fixtures.

     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.

     Several broken equipment (reach-in cooler and freezer, ice machine, and dish machine) were observed in the kitchen. Informed the MOD they must either repair or replace these broken equipment and remove them from the facility if beyond repairs.

     Code MN Rule 4626.0735AB

5. Apr 11, 2023 Routine Score 92
   • 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.

     Top shelf of reach-in coolers on the back prep line are lined with cardboard under the oils. This material is absorbent and a pest attraction. Remove used cardboard and discontinue this practice.

     Code MN Rule 4626.0495

   • Not serious Priority 3

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

     Concentration on sanitizer solution in the wiping buckets measured below the approved concentration range. Ensure that this specific sanitizer is maintained between 200-400 ppm.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Sanitizer test kit used to measure quat wasn't able to be found on site during the inspection. Obtain and regularly utilize the quat test kit to ensure that quat concentrations are maintained between 200-400ppm in the triple sink and sanitizer buckets.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooked soup broth is being cooled in deeply filled plastic containers. Effective cooling methods reviewed during the inspection. Ensure that when not using the aid of ice that foods are not filled deeper than 2 inches and remain uncovered when cooling. Fact sheet provided with the report.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Cutting boards throughout the kitchen and cook line were soiled with built up debris within knife score marks. Resurfacing and cleaning procedures reviewed during the inspection. Ensure that all food contact surfaces are clean and maintained clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Facility is utilizing time as a public health control for managing the safety of their cooked proteins, however they weren't able to provide a written plan for properly using time as a public health control. Sample template is bring provided with the report. Ensure that written procedures are maintained on site and trained.

     Code MN Rule 4626.0408A