The Kenwood

Year by year

Inspections

1. Apr 9, 2026 Routine Score 96
   • Not serious Priority 3

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

     HAND WASHING SIGN WAS MISSING AT NEW BAR. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • 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. ICE WAND WAS MOVED TO THE WAREWASHING ROOM.

     Code MN Rule 4626.0955A

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     OBSERVED ICE SCOOP LYING ON ICE INSIDE THE ICE MACHINE. STORE ICE SCOOP IN AN APPROVED LOCATION. PIC MOVED SCOOP TO AN APPROVED LOCATION INSIDE THE ICE MACHINE.

     Code MN Rule 4626.0275E

   • Serious Priority 1

     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.

     DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE) AT THE BAR. RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE. PIC PRIME AND REPLACE CHLORINE BOTTLE. NEW READING WAS 200PPM.

     Code MN Rule 4626.0805C1

2. May 1, 2025 Follow-Up Score 96
   • Not serious Priority 3

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

     OBSERVED BOTTOM SHELVES TO BE RUSTED ON FEW PREP TABLES AND STORAGE SHELVES. REPLACE SHELVES TO BE SMOOTH AND EASILY CLEANABLE. ---------------------------------------------------------------------------------------------------------------- SEAL GASKET WAS BROKEN AT LOWBOY COOLER (MIDDLE). REPLACE BROKEN SEAL GASKET. ------------------------------------------------------------------------------------------------------------------ SOME COOLERS ARE NOT KEEPING FOOD AT REPAIR ANY COOLER NOT KEEPING FOOD UNDER 41F. SEE TEMP. CHART.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: RED SAUCE AT 46F AND CHEESE AT 42.2F. 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 FOR NOW. DISCUSSED TO DO NOT “DOUBLE STACK” CONTAINERS. REPAIR ANY UNIT THAT IS NOT KEEPING FOOD AT

     Code MN Rule 4626.0395A2

   • 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 UPSIDE DOWN AT THE MOP SINK. 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

3. Apr 17, 2025 Routine Score 84
   • Not serious Priority 3

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

     OBSERVED BOTTOM SHELVES TO BE RUSTED ON FEW PREP TABLES AND STORAGE SHELVES. REPLACE SHELVES TO BE SMOOTH AND EASILY CLEANABLE. ---------------------------------------------------------------------------------------------------------------- SEAL GASKET WAS BROKEN AT LOWBOY COOLER (MIDDLE). REPLACE BROKEN SEAL GASKET.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     OBSERVED HOT BRINE PICKLED ONIONS DATED 4/6/25. THESE SHOULD HAVE BEEN USED OR DISCARDED BY 4/13/25. USE OR DISCARD TCS FOODS WITHIN 7 DAYS FROM THE DAY OF PREPARATION. DAY OF PREPARATION IS CONSIDERED “DAY ONE”. INSTRUCTED PIC TO DISCARD PAST DUE FOOD ITEM.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     OBSERVED POTATO SHREDDER (FRENCH FRIES) MOUNTED ON A BASEMENT WALL. BASEMENT IS NOT SET UP FOR FOOD PREPARATION. REMOVE POTATO SHREDDER OR SUBMIT FOOD PLANS TO CONVERT THIS AREA FOR FOOD PREPARATION INCLUDING ADDING A NEW HAND WASHING SINK.

     Code MN Rule 4626.1070A

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: BEEF AT 47F AND CHEESE AT 49F. 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 FOR NOW. DISCUSSED TO DO NOT “DOUBLE STACK” CONTAINERS.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     CEILING VENT WAS DUSTY INSIDE WAREWASHING ROOM. CLEAN CEILING VENT.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     OBSERVED LARGE CONTAINER WITH COOKED FOOD (OSSO). FOOD WAS REGISTERING 46F AT THE CENTER. FOOD WAS MADE YESTERDAY. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE AN EFFECTIVE METHOD TO COOL FOOD FROM 135F TO 41F. INSTRUCTED PIC TO DISCARD FOOD IMPROPERLY COOLED. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     OBSERVED LARGE CONTAINER WITH COOKED FOOD (OSSO). FOOD WAS REGISTERING 46F AT THE CENTER. FOOD WAS MADE YESTERDAY. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. INSTRUCTED PIC TO DISCARD FOOD IMPROPERLY COOLED. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.

     Code MN Rule 4626.0385A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     OBSERVED SMALL SOUP CONTAINER MADE OF PAPER WITH PE LINING (PLASTIC). DO NOT BUY UNAPPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS. SEE HANDOUT ATTACHED.

     Code MCO 204.30A

   • Not serious Priority 3

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

     HAND WASHING SIGN WAS MISSING INSIDE EMPLOYEE RESTROOM (BASEMENT) AND COOK LINE. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS. PIC PROVIDED ONE FOR COOK LINE.

     Code MN Rule 4626.1457

   • 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 DIRTY - MOLDY ICE MACHINE. CLEAN ICE MACHINE AS NEEDED.

     Code MN Rule 4626.0845E

   • 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 UPSIDE DOWN AT THE MOP SINK. 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 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

     ASTERISK WAS MISSING AT EGGS COOKED TO ORDER. ADD AN ASTERISK (*) NEXT TO REQUIRED FOOD ITEMS TO DIRECT CONSUMER TO FOOTNOTE WITH COMPLETE CONSUMER WARNING. ALSO UPDATE YOUR ONLINE MENU.

     Code MN Rule 4626.0442B

4. Apr 25, 2024 Follow-Up Score 100
   • Not serious Priority 3

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

     OBSERVED BOTTOM SHELVES TO BE RUSTED ON FEW PREP TABLES AND STORAGE SHELVES. REPLACE SHELVES TO BE SMOOTH AND EASILY CLEANABLE.

     Code MN Rule 4626.0735AB

5. Apr 11, 2024 Routine Score 70
   • Not serious Priority 3

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

     OBSERVED TONGS STORED INSIDE A SANITIZER BUCKET AT THE COOK LINE. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. TONGS WERE MOVED TO WAREWASHING AREA.

     Code MN Rule 4626.0275C

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     OBSERVED RAW EGGS STORED ABOVE READY TO EAT FOODS (RTE) SUCH AS DESSERT LIKE FLAN AND LEMON CAKE. ALWAYS STORE RAW PROTEINS ON BOTTOM SHELF BELOW RTE FOODS.

     Code MN Rule 4626.0235A(1)

   • 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

     ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES (STARBUCKS LOCATION). YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

     Code MN Rule 4626.0030BCQ

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     SANI BUCKET REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS.

     Code MN Rule 4626.1620

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     OBSERVED LARGE CONTAINER WITH SOUP TIGHTLY COVERED DURING THE COOLING PROCESS. FOOD WAS REGISTERING AROUND 52F. FOOD WAS MADE YESTERDAY. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. PIC DISCARDED FOOD IMPROPERLY COOLED. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     OBSERVED LARGE CONTAINER WITH SOUP TIGHTLY COVERED DURING THE COOLING PROCESS. FOOD WAS REGISTERING AROUND 52F. FOOD WAS MADE YESTERDAY. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE ANY OF THE METHODS DESCRIBED ABOVE TO EFFICIENTLY COOL FOOD. FOOD WAS DISCARDED.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     OBSERVED LARGE CONTAINER WITH SOUP TIGHTLY COVERED DURING THE COOLING PROCESS. FOOD WAS REGISTERING AROUND 52F. FOOD WAS MADE YESTERDAY. DO NOT COVER / WRAP TCS FOOD DURING HOT COOLING OR COOLING FROM AMBIENT. FOOD WAS DISCARDED.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     CEILING VENT WAS DUSTY INSIDE WAREWASHING ROOM. CLEAN CEILING VENT.

     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.

     HAND WASHING SIGN WERE MISSING AT TWO HAND SINKS. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED FEW MISSING CEILING TILES. REPLACE MISSING TILES SO PIPES ABOVE ARE NOT EXPOSED.

     Code MN Rule 4626.1515

   • Not serious Priority 2

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

     OBSERVED LARGE TOWEL BIN AND GARBAGE CAN STORED IN FRONT OF HAND SINK. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     OBSERVED BOTTOM SHELVES TO BE RUSTED ON FEW PREP TABLES AND STORAGE SHELVES. REPLACE SHELVES TO BE SMOOTH AND EASILY CLEANABLE.

     Code MN Rule 4626.0735AB

   • 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 RED SAUCE THAWING AT ROOM TEMPERATURE INSIDE PREP SINK SUBMERGE IN STAGNANT WATER. DISCONTINUE THIS PRACTICE AND FOLLOW ONE OF THE OPTIONS DESCRIBED ABOVE. PIC TURN WATER ON.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: RAW EGGS AT 46F AND ORANGE AT 44F. 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 OR TO MOVE TCS FOOD TO ANOTHER LOCATION FOR NOW.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.

     OBSERVED ICE-CREAM SCOOPS STORED INSIDE A CONTAINER WITH WATER. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. YOU COULD ALSO KEEP SCOOPS IN A DIPPING WELL WITH RUNNING WATER.

     Code MN Rule 4626.0275D

   • Not serious Priority 3

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     OBSERVED UTENSILS STORED INSIDE A CONTAINER WITH STAGNANT WATER IN BETWEEN USES (ROOM TEMP) AT THE COOK LINE. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. WATER WAS DRAINED DURING INSPECTION.

     Code MN Rule 4626.0275F

6. Apr 20, 2023 Routine Score 98
   • Not serious Priority 3

     Only use single-service items one time.

     Observed containers from a supplier being re-used as food storage containers. These containers are considered single-use or single-service. They are not constructed of materials designed to withstand repeated washing, rinsing, and sanitizing.

     Code MN Rule 4626.0830

   • 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 pressure gauge on hot water sanitizing dish machine measuring at 10 PSI. The data plate on the machine indicates a PSI of 20 is required. Ensure flow pressure is within the range specified.

     Code MN Rule 4626.0800

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed cracked cover on bulk flour storage container. Provide new cover/lid.

     Code MN Rule 4626.0515

   • Not serious Priority 3

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

     Observed tongs hanging from oven handles. Store utensils in a clean and protected location where they are not subject to possible contamination.

     Code MN Rule 4626.0275C

   • Not serious Priority 3 Corrected on site

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

     Observed sanitizer bucket with a quat concentration of less than 100 ppm. This was corrected on site to 400ppm.

     Code MN Rule 4626.0285B