Ray J's

Year by year

Inspections

1. May 12, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Large amount of unorganized storage directly on the floor in the basement in the liquor room, by the ice machine and in the back area by the keg walk-in. Organize storage and store boxes at least six inches off of the floor so floors can be routinely cleaned and monitored for pests.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Compostable plastic lids without a compost waste hauler. Provide a compost waste hauler or discontinue using compostable plastics.

     Code MCO 204.30B

2. Apr 20, 2026 Routine Score 90
   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     There is a large amount of unorganized storage in the basement liquor room, by the ice machine and in the back area by the keg walk-in. Many items are piled and stored directly on the floor. This provide pest harborage conditions. Organize storage and keep items off of the floor so that it can be clean and monitored for pests.

     Code MN Rule 4626.1565ABD

   • 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 cloth towels used to line shelves, beneath cutting board storage and to line coolers. Towels cannot be used in this manner because they do not meet the criteria highlighted in above rule. Remove towels.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed compostable plastic lids. There is no compost waste hauler for this location. Provide a compost waste hauler or discontinue using compostable plastics.

     Code MCO 204.30B

   • 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

     Baffle of ice machine contains heavy build-up. Clean and sanitize.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     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

     No towels at bar handwashing sink. This is repeat violation for the bar handwashing sink. Provide.

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     Online menu does not contain a consumer advisory, provide.

     Code MN Rule 4626.0442A

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Chicken wings are par-cooked and inspector could not locate a written procedures. Written procedures are required for par-cooking. Template provided with report. Keep this located so that they are available during inspections.

     Code MN Rule 4626.0349F

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed multiple foods beyond the 7 day date mark. Staff discarded items. Make sure that foods are routinely checked for date marking so they are used or discarded within 7 days of preparation. Day 1 of the 7 is the day prepared. Examples: chicken sauce 4/11, pizza sauce 4/7, cheese sauce 4/12.

     Code MN Rule 4626.0405A

   • 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 multiple boxes of takeout containers and other single use items stored on the floor by ice bin. Store at least 6 inches above the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Seal of mop sink in kitchen area has deteriorated. Sea reseal mop sink to adjoining wall.

     Code MN Rule 4626.0725A

3. Apr 18, 2025 Routine Score 94
   • Not serious Priority 3 Corrected on site

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

     A couple of hand wash sinks (server area in kitchen & bar) lacked hand wash signage. Signage provided on site and hung. Corrected on site.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Observed the following needing to be cleaned: -server side shelving and condiment area -soda gun holders at bar containing mold build up

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     This was not observed due to door being locked and no management on site to open it. Previous report indicates that there are a large amount of unnecessary items in the liquor room.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed: -tongs stored on oven handle doors -bowl for fry batter stored on faucet of mop sink Store these in locations that are clean and sanitized and where they cannot be contaminated. Per inspector request these were all sent to be washed and sanitized. Discussed approved storage locations with staff.

     Code MN Rule 4626.0275C

   • 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 cloth towels used to line shelves and to stabilize cutting boards. Cloth towels cannot be used in this manner as they are do not meet the criteria highlighted above. Remove.

     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

     Observed wet wiping cloths stored on counters. Once wet these must be stored in sanitizing solution when they are not being actively used.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed compostable plastic lids, #7 plastic. These cannot be composted unless there is a waste hauler provided to process them. Provide a waste hauler that processes compostable plastics or discontinue.

     Code MCO 204.30B

   • 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 on soda gun nozzle. Observed microbial growth on baffle of ice machine. Clean and sanitize.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Bar hand wash sink was not stocked with soap. There was no hand soap on site to refill. Per inspector request server stocked with dish soap and stated they go to the nearby store to obtain hand soap.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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

     There were no towels stocked at bar handwashing sink. Per inspector request server stocked bar with towels.

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     Printed menu contains a consumer advisory but online menu does not. Provide a consumer advisory for the online menu.

     Code MN Rule 4626.0442A

4. May 3, 2024 Follow-Up Score 94
   • Not serious Priority 3

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

     Repeat. Hand wash signs and posters missing. Provide hand wash signs at all hand washing sinks.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     -Prep cooler on main line is leaking into pan on floor. Repair. -Shelving in walk in cooler is being held up by a pan. Repair

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Shelving in both walk in coolers is moldy. Clean and sanitize.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

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

     Date marking in upstairs kitchen is inconsistent. Make sure that the date prepared is marked on all containers. If portioning food from a bulk container out of the walk-in cooler use the original preparation date.

     Code MN Rule 4626.0400B

   • Serious Priority 1

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

     Multiple wing sauces are house made and are stored at room temperature. Discussed using time as a control or having lab test to confirm they are safe at room temperature.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Large amounts of items, including boxes of paperwork and other equipment, observed in liquor room. Remove unnecessary items.

     Code MN Rule 4626.1565ABD

   • 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 black plastic to-go portion cups, these are not approved. Green to Go information provided with report and discussed with PIC.

     Code MCO 204.30A

5. Apr 19, 2024 Routine Score 86
   • Not serious Priority 3

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

     Handwashing sink by server station missing signage. Provide. Use the following link for poster options or provide your own. https://www.health.state.mn.us/people/handhygiene/materials.html

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Dish machine leaks water onto floor. Repair.

     Code MN Rule 4626.1040B

   • 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.

     Single service cups and to-go containers stored on floor in dry storage and also near soda racks. These must be stored at least 6 inches above the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

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

     Menu's do not contain a consumer advisory. Provide a consumer advisory online and in print for all foods that could be served raw or undercooked. Menu items requiring asterisk include: ahi tuna salad, steak and fries, hamburgers. For hamburgers you may asterisk the section or each individual hamburger. Previous report indicates a brunch menu, this was not observed on this inspection or online. If there is a brunch menu with béarnaise, hollandaise, under cooked eggs or eggs cooked to order these would also be asterisked. Guidance document provided with report.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

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

     Prep cooler on main line is leaking onto floor. Repair. Shelving in food walk in is broken and being held up a by pan. Repair or replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Pizza prep cooler contains a lot of old food debris. Many prep cooler gaskets and doors contain debris. Clean. Maintain a cleaning schedule to prevent accumulations. Shelving in both walk-in coolers is moldy. Clean and sanitize.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

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

     Foods in the upstairs kitchen are inconsistently date marked. Observed sausage, portioned chicken, mashed potatoes and other food items more than 24 hours old without date marks. Mark the date prepared on all containers. If taking the food from a large batch of prepared food in the walk-in use the original preparation date. Guidance document provided with report.

     Code MN Rule 4626.0400B

   • Serious Priority 1

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

     Observed house made wing sauces stored at 68F. Observed garlic butter at 83F. Through discussion operator desires these to stored at room temperature. Discussed using time as a public health control for these foods. Template provided with report. Complete a policy for these foods or store under refrigeration. Confirmed stock times for foods; instructed discard of butter.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Large amounts of items, including boxes of paperwork and other equipment, observed throughout liquor storage room. Clean this room of unnecessary items.

     Code MN Rule 4626.1565ABD

   • 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 black plastic to-go ramekins. Black plastic to containers are not allowed in Minneapolis as of January 2024. When reorder plastic to-go containers make sure they are #1,2 or 5 and are not black plastic. Guidance document provided with report.

     Code MCO 204.30A

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed three compartment sink at bar to measure 100ppm quaternary ammonium solution. Bartender stated they use 1 tablet of Steramine Sanitizer. The label indicates 1-2 tablets are needed per gallon of water. Sink contains 2-3 gallons of water. Increase tablet amount when making solution. Use test kit to test and determine how many tablets are needed for water volume used. PIC instructed bartender to add more tablets and let the other bartenders know of the change.

     Code MN Rule 4626.0805C3

   • 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.

     Foods in the upstairs kitchen are inconsistently date marked. Observed sausage, portioned chicken, mashed potatoes and other food items more than 24 hours old without date marks. Mark the date prepared on all containers. If taking the food from a large batch of prepared food in the walk-in use the original preparation date.

     Code MN Rule 4626.0400A

6. Sep 5, 2023 Follow-Up Score 92
   • Not serious Priority 3

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

     The handwashing sink near the server station was missing a handwashing signage. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found throughout the kitchen and basement. Get covered containers.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     There was water build up behind the dish machine. Address.

     Code MN Rule 4626.1040B

   • 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.

     Single services cups and containers were stored directly on sheet trays in the dry storage area and the back area near the ice machine. Discontinue. Store 6 inches off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

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

     The online menu, main menu, and breakfast menus were missing consumer advisory statements and did not indicate which products are undercooked. The benedicts, egg dishes that can be served undercooked, burgers, and ahi tuna must have a consumer advisory and indicate that the products can be served raw or undercooked. The facility is in the process of changing the menu.

     Code MN Rule 4626.0442A

   • 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 interior of the ice machine had mold build up. Dump ice and clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

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

     The basement hand sink was blocked by a cart at the time of the inspection. Keep accessible at all times.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     An employee who was plating ready to eat food (burger bun and burger) with a glove on one hand and no glove on the other. Observed the employee using both hands to plate the food. Discontinue. If both hands are going to be used, wear two gloves.

     Code MN Rule 4626.0225A

7. Aug 16, 2023 Follow-Up Score 88
   • Not serious Priority 3

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

     The handwashing sink near the server station was missing a handwashing signage. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found throughout the kitchen and basement. Get covered containers.

     Code MN Rule 4626.0105B

   • Not serious Priority 2

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

     The facility did not have internal temperature indicators for the high temperature dish machine in the basement. Talk with your supplier to get the indicators.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     There was water build up behind the dish machine. Address.

     Code MN Rule 4626.1040B

   • 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.

     Single services cups and containers were stored directly on the floor in the dry storage area and the back area near the ice machine. Discontinue. Store 6 inches off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

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

     The online menu, main menu, and breakfast menus were missing consumer advisory statements and did not indicate which products are undercooked. The benedicts, egg dishes that can be served undercooked, burgers, and ahi tuna must have a consumer advisory and indicate that the products can be served raw or undercooked. The facility is in the process of changing the menu.

     Code MN Rule 4626.0442A

   • Serious Priority 1

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

     Raw burgers were stored above boxes of cheese in the walk-in cooler. Product moved. Store raw products below ready to eat foods.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

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

     A large container of wings were being held at room temperature. Wings measured between 62 and 65 F F. The facility should cold hold, hot hold or keep out usable portions of wings.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     Employee had personal soup and wings at the prep/dump sink area. Discontinue eating in the kitchen.

     Code MN Rule 4626.0105A

   • 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 interior of the ice machine had mold build up. Dump ice and clean.

     Code MN Rule 4626.0845E

8. Jul 11, 2023 Follow-Up Score 86
   • Not serious Priority 3

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

     The handwashing sink near the server station was missing a handwashing signage. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found throughout the kitchen and basement. Get covered containers.

     Code MN Rule 4626.0105B

   • Not serious Priority 2

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

     The facility did not have internal temperature indicators for the high temperature dish machine in the basement. Talk with your supplier to get the indicators.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     There was water build up behind the dish machine. Repair.

     Code MN Rule 4626.1040B

   • 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.

     Single services cups and containers were stored directly on the floor in the dry storage area and the back area near the ice machine. Discontinue. Store 6 inches off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

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

     The online menu, main menu, and breakfast menus were missing consumer advisory statements and did not indicate which products are undercooked. The benedicts, egg dishes that can be served undercooked, burgers, and ahi tuna must have a consumer advisory and indicate that the products can be served raw or undercooked. The facility is in the process of changing the menu.

     Code MN Rule 4626.0442A

   • Serious Priority 1

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

     Raw burgers were stored above cheese in the walk-in cooler. Product moved. Store raw products below ready to eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

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

     The handwashing sink at the bar had a sanitizer bucket stored in the sink. Discontinue. Sink should be only used for handwashing.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

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

     A large container of wings were being held at room temperature. Wings measured at 90 F. The facility should cold hold, hot hold or keep out usable portions of wings.

     Code MN Rule 4626.0395A2

9. Jun 1, 2023 Follow-Up Score 90
   • Not serious Priority 3

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

     Food was stored directly on the walk-in freezer and walk-in cooler floor. Discontinue.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     The handwashing sink near the server station was missing a handwashing signage. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found throughout the kitchen and basement. Get covered containers.

     Code MN Rule 4626.0105B

   • 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 interior of the ice machine had mold build up. Dump ice and clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

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

     The facility did not have internal temperature indicators for the high temperature dish machine in the basement. Talk with your supplier to get the indicators.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     There was water build up behind the dish machine. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     There was mold build up behind the dish machine. Clean.

     Code MN Rule 4626.0840C

   • 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.

     Single services cups and containers were stored directly on the floor in the dry storage area and the back area near the ice machine. Discontinue.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

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

     The online menu, main menu, and breakfast menus were missing consumer advisory statements and did not indicate which products are undercooked. The benedicts, egg dishes that can be served undercooked, burgers, and ahi tuna must have a consumer advisory and indicate that the products can be served raw or undercooked.

     Code MN Rule 4626.0442A

   • Serious Priority 1

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

     Raw burgers were stored above cheese in the walk-in cooler. Product moved. Store raw products below ready to eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

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

     The handwashing sink at the bar had a sanitizer bucket stored in the sink. Discontinue. Sink should be only used for handwashing. Ice was observed dumped in the upstairs kitchen handwashing sink. Discontinue using the handwashing sink as a dump sink.

     Code MN Rule 4626.1110AB

10. Apr 19, 2023 Routine Score 80
    • Not serious Priority 3

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

      Food was stored directly on the floor in the walk-in cooler and freezer. Store food on shelves.

      Code MN Rule 4626.0300A

    • Not serious Priority 3

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

      There was no handwashing sign located at the kitchen hand sink. Provide.

      Code MN Rule 4626.1457

    • Not serious Priority 3

      Food employees must use a closed beverage container within the food preparation or utensil washing areas.

      Open employee beverages were found throughout the kitchen and basement. Get covered containers.

      Code MN Rule 4626.0105B

    • 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 interior of the ice machine had mold build up. Dump ice and clean.

      Code MN Rule 4626.0845E

    • Not serious Priority 2

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

      The facility did not have internal temperature indicators for the high temperature dish machine in the basement. Talk with your supplier to get the indicators.

      Code MN Rule 4626.0710B

    • Not serious Priority 2 Corrected on site

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

      The handwashing sink at the bar had a bucket stored in the sink. Discontinue and have sink accessible at all times. There was food located in the basement handwashing sink. Discontinue. Sink should be only used for handwashing.

      Code MN Rule 4626.1110AB

    • Not serious Priority 3

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

      There was no paper toweling located at the bar hand sink or the kitchen hand sink. Stock with soap.

      Code MN Rule 4626.1455

    • 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

      The facility was thawing premade guac at room temperature. Use one of the above methods.

      Code MN Rule 4626.0380ABC

    • Not serious Priority 3

      Keep the plumbing system in good repair.

      There was water build up behind the dish machine. Repair. The upstairs kitchen hand sink was leaking. Repair.

      Code MN Rule 4626.1040B

    • Not serious Priority 3

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

      There was mold build up behind the dish machine. Clean.

      Code MN Rule 4626.0840C

    • Serious Priority 1 Corrected on site

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

      Raw burgers were stored above cheese in the walk-in cooler. Product moved. Store raw products below ready to eat foods.

      Code MN Rule 4626.0235A(1)

    • Not serious Priority 2 Corrected on site

      Equipment food-contact surfaces and utensils must be clean.

      The meat slicer had old food debris build up. Clean more thoroughly.

      Code MN Rule 4626.0840A

    • 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.

      Single service cups and containers were stored directly on the floor in the dry storage area and the back area near the ice machine. Discontinue.

      Code MN Rule 4626.0955A

    • Serious Priority 1

      Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

      Employees observed using bare hand contact while prepping and plating food. Discontinue.

      Code MN Rule 4626.0225A

    • Not serious Priority 3 Corrected on site

      Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

      Spatulas were found in the kitchen that were chipping. Tossed. Go through spatulas to ensure they are not chipping.

      Code MN Rule 4626.0450BCDE

    • Not serious Priority 2

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

      The facility could not locate their food thermometer on-site. Provide.

      Code MN Rule 4626.0705A

    • Not serious Priority 2

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

      The online menu, main menu, and breakfast menus were missing consumer advisory statements and did not indicate which products are undercooked. The benedicts, egg dishes that can be served undercooked, burgers, and ahi tuna must have a consumer advisory and indicate that the products can be served raw or undercooked.

      Code MN Rule 4626.0442A

    • Not serious Priority 3 Corrected on site

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

      Quat bucket was measured at 0 ppm. New bucket measured at 400 ppm.

      Code MN Rule 4626.0285B

    • 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

      Due to the overall amount of violations, there must be more managerial over-site and control.

      Code MN Rule 4626.0035DGHIKM