C C Club

Year by year

Inspections

1. Apr 30, 2026 Routine Score 96
   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The bar area does not have a designated hand sink. There is a 4 compartment sink, of which one of them could be used as a hand sink.

     Code MN Rule 4626.1070A

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Most of the potentially uncooked food items (burgers) have been properly indicated on the menu but if eggs could be undercooked (sunny side up, poached) it should also have an asterisk on the menu.,

     Code MN Rule 4626.0442B

   • 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.

     The chef has taken a food safety class but it has been too long since for it to be mailed in to MDH to obtain a CFPM certificate. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information about classes and how to obtain a CFPM>

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Many of the areas of the kitchen should be cleaned more regularly.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Some of the equipment surfaces have a build up of grease and food debris and need to be cleaned more regularly.

     Code MN Rule 4626.0840C

2. Apr 24, 2025 Routine Score 96
   • Not serious Priority 3

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

     The bottom of the stand up cooler is plastic and cracked; collecting food debris. This should be replaced or repaired.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Several of the ceiling tiles are damaged, making the ceiling area hard to clean and keep clean. The damaged tiles should be replaced.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The chef has applied for but not yet received a copy of a CFPM certificate. When it is received, post it in the kitchen.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The bar does not have a designated hand sink. There is a 3 compartment sink and a dump sink and another sink near the ice. One of these should be designated as a handsink.

     Code MN Rule 4626.1070A

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Most of the raw and undercooked menu items were indicated on the menu but eggs should also have an asterisk if they can be ordered over easy/sunny side up or poached.

     Code MN Rule 4626.0442B

3. Apr 19, 2024 Routine Score 98
   • 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.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     The gun nozzles had a build up of mold. These need to be cleaned more often and more thoroughtly.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     There is a gap under the door in the back of the bar leading to outside that is big enough to allow the entrance of pests. This needs to be fixed.

     Code MN Rule 4626.1395D

   • Not serious Priority 3

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

     The shelving in the small door prep cooler and the reach in coolers were rusted and could potentially contaiminate food below that may be in open containers. The gaskets on the small 2 door prep cooler also has a torn gasket that has food debris collecting in it. These items must be repaired or replaced.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The bar did not have a sink that was supplied with soap.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     The bar did not have a sink that was supplied with paper towels.

     Code MN Rule 4626.1455

   • Not serious Priority 3

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

     A hand washing sign is needed at the bar hand sink.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     There were several areas in the kitchen that had celing tiles that were damaged and need to be repaired or replaced.

     Code MN Rule 4626.1515

4. Apr 28, 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.

     It appears that Chef Nelson has completed some training and received a certificate. Unable to confirm if they training meets ANSI requirements. Inspector is sending CFPM application with report. If you believe the training and certificate satisfy the requirements laid out on the application, complete it and mail to the State to receive the CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed build up of debris in beverage gun nozzles at bar area. Clean and maintain clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Provide covered trash receptacles in all bathrooms.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     Observed door in back of kitchen ajar. Ensure door is closed tightly. If this practice is for ventilation or air flow purposes, provide a tight fitting screen door.

     Code MN Rule 4626.1395D

5. Apr 14, 2023 Routine Score 84
   • 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.

     Ensure at least one full time kitchen employee has obtained the CFPM credential from the State and display certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     Observed no consumer advisory on menu containing burgers that can be cooked to order. DENTIFY THESE ITEMS BY: ASTERISKING THEM TO A FOOT NOTE THAT STATES THE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN OR MAY CONTAIN, RAW OR UNDERCOOKED INGREDIENTS. THE FOOTNOTE MUST ALSO INCLUDE ONE OF THE FOLLOWING REMINDERS: 1) REGARDING THE SAFTEY OF THESE ITEMS, WRITTEN INFORMATION IS AVAILABLE UPON REQUEST; 2) CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS; OR 3) CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. CONTACT INSPECTOR WITH QUESTIONS.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles soiled with grease. Clean at a frequency to prevent build up.

     Code MN Rule 4626.1530A

   • 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 mop sitting in mop bucket in storage mode. Hang mops to dry after each use.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed build up of debris in beverage gun nozzle at bar area. Clean and maintain clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

     Observed handwash sink with ashes in it. Handwash sink is in need of more frequent cleaning. Clean and maintain clean.

     Code MN Rule 4626.1550

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Provide covered receptable in all restrooms.

     Code MN Rule 4626.1260

   • Not serious Priority 3

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

     Observed hot water sanitizing dish machine not reaching a plate temperature of 160 degrees F. Have unit serviced.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed handwash sink with ashes in it. Ensure handwash sink is maintained clean and used for hand washing only.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

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

     No illness log could be located by the person in charge during the inspection. Inspector is sending illness log with report. Ensure employee illnesses are recorded and that this record is available for review upon request.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Remove dead or trapped birds, insects, rodents, and other pests.

     Observed dead mouse on sticky trap underneath grill. Check these traps daily and remove any dead pests from the premise. Operator is working with Ecolab for pest control.

     Code MN Rule 4626.1570

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

     Based on the number and nature of violations called, the person in charge is not actively controlling food safety risks ( dish machine not reaching sanitizing temperatures, no illness log, food uncovered in storage mode, cleanliness and use of handwash sink, etc.) Ensure person in charge is knowledgeable of food safety and actively controls for it. Training through city partners is available. Contact inspector with questions.

     Code MN Rule 4626.0030JKLMO

   • Not serious Priority 3

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

     Observed bottom of reach in freezers and fridges in need of cleaning. Door faces and handles of equipment need cleaning.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed slow drain in handwash sink.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed prepped hamburgers in reach in cooler without cover. Cover food when in storage mode.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     Observed person in charge leaving side door open in kitchen for ventilation purpose. Provide screening if you wish to continue this practice to prevent any pests or unauthorized persons from entering the kitchen area.

     Code MN Rule 4626.1395D

   • Not serious Priority 2

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

     Person in charge unable to locate any test strips or a device to measure plate temperature for their hot water sanitizing dish machine. Obtain test strips or device described in rule above.

     Code MN Rule 4626.0710B

   • 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 dish machine not reaching a plate temperature of 160 degrees F. Discussed with person in charge. They may continue to use that dish machine to wash dishes, however any dishes or utensils will still need to undergo a final sanitizing step in the 3 comp sink.

     Code MN Rule 4626.0905B