Blue Door U

Year by year

Inspections

1. Mar 25, 2026 Routine Score 92
   • 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.

     No State of Minnesota health Department Certified Food Protection Manager (CFPM) for the facility's food operation. Note: Make sure that at least one full-time employee is certified with the State of MN-issued CFPM certificate. Post the copy in the facility as well. Note: For details, please see link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Quat chemical test strips not provided to accurately measure the concentration of the sanitizer in use onsite. Note: Provide Quat test strips to accurately measure sanitizer concentrations.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     No irreversible registering temperature indicator device or thermometer or T-stick provided to measure rack surface temperature of the high temperature sanitization dishwasher. Nore: Provide and use i

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Cover/ lid not provided for receptacle in the unisex employee's restroom (for use for sanitary napkins or diapers). Note: Provide covered receptacles as required.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Employee belongings such as shoes, bag and purses stored on food and single service items storage shelf. Note: Store them in a separate and designated place.

     Code MN Rule 4626.1560B

   • 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.

     The rack surface temperature of the mechanical dishwasher found to be less than 160 F when tested. Note: Adjust the rack surface temperature to minimum 160 F for effective sanitization procedures.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     Breads in plastic wrap and in rack stored on floor in the kitchen area. Note: Store all food onto shelf at least 6 inches of the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Wet mop found stored in the mop bucket. Note: Store it to airdry after use

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     Food residues build up observed on the top of the mechanical dishwasher. Note: Clean

     Code MN Rule 4626.0840C

2. Apr 3, 2025 Routine Score 96
   • 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.

     No State of Minnesota health Department Certified Food Protection Manager (CFPM) for the facility's food operation. Note: Ensure that at least one full-time staff member certified with the State of MN-issued CFPM certificate and post the copy as requested. Note: For details, please see link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Quat chemical test strips not provided to accurately measure the concentration of the sanitizer used onsite. Note: Provide Quat test strips to accurately measure sanitizer concentrations.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     No irreversible registering temperature indicator or thermometer or T-stick provided to measure rack surface temperature of the high temperature dishwasher. Nore: Provide and use it

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Cover/ lid not provided for receptacle in the women restroom (for use for sanitary napkins or diapers). Note: Provide covered receptacles as required.

     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.

     Metallic shelves used for utensils storage were rusted and no longer smooth and easily cleanable. Note: Paint them or replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Observed single service items in cardboard boxes stored on the floor in prep sink area. Note: Store them in clean and dry location and off the floor at least six inches

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Employee belongings such as shoes, bag and purses stored on food and single service items storage shelf. Note: Store them in separate and designated place.

     Code MN Rule 4626.1560B

3. Apr 16, 2024 Routine Score 94
   • 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.

     Observed no Certified Food Protection Manager certificate on-site. Note: Ensure that at least one full-time staff member certified with the State of MN-issued CFPM certificate and post the copy as requested. Note: For details, please see link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • 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

     No asterisk provided directing the consumer to a footnote stating that the food is raw or undercooked on the menu disclosure note for menu items such as burgers and etc., Note: See disclosure wording sent with the report.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep tables between use. Note: Store all wet wiping cloths in chemical sanitizer solutions bucket between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Hand washing signage missing from the hand sink in the kitchen area. Note: Provide as required.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed cloth towel being used under cutting board for stability at the food prep station. Note: Remove it. Note: Use of easily cleanable plastic mat is recommended.

     Code MN Rule 4626.0915A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Quat chemical test strips not provided onsite for use. Note: Provide Quat test strips to accurately measure sanitizer concentrations.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     No irreversible registering temperature indicator or thermometer or sticker provided to measure rack surface temperature of high temp dishwasher. Nore: Provide and use it.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Cover not provided for receptacle in the women restroom (for use for sanitary napkins or diapers). Note: Provide covered receptacles as required.

     Code MN Rule 4626.1260

4. Apr 21, 2023 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.

     Observed no Certified Food Protection Manager certificate on-site. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested. Initial and Renewal Process Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed caulking at dish machine area to be moldy. Recaulk.

     Code MN Rule 4626.1520A

   • 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 for burgers in on-line menu. Disclosure wording will be provided with report.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

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

     Observed visible buildup in beverage gun holders in bar area.

     Code MN Rule 4626.0840C