Employee Dining

Year by year

Inspections

1. Jul 14, 2026 Routine Score 96
   • 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 breaded chicken patties holding at 126*F on steamtable. Maintain all hot TCS foods at 135*F or higher.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no CFPM certificate posted. Post a copy of CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • 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 a build-up of mold on ice machine baffle - maintain ice machine in a clean and sanitary condition.

     Code MN Rule 4626.0845E

2. Jun 12, 2025 Routine Score 92
   • Serious Priority 1 Corrected on site

     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.)

     In back room observed 2 pans of mashed potatoes in hot holding cabinet at temperatures of 126*F and 132*F. Maintain all TCS hot foods at 135*F or higher. Note: Thermostat on hot holding cabinet turned up to maintain food at 135*F or higher.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Observed sliced tomatoes on salad bar at 49*F and lettuce at 48*F. Maintain all cold TCS foods at 41*F or less.

     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

     Observed several drain flies by mop sink in back room. Notify pest control company of findings and work with them on eradication of the drain flies.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no CFPM certificate posted. Post a copy of CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

3. Jun 25, 2024 Follow-Up Score 100

   Result: Complete.

4. May 29, 2024 Routine Score 86
   • Not serious Priority 2 Corrected on site

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

     In kitchen observed a utility cart to be stored in front of hand wash sink. Do not store cart in front of hand wash sink.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

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

     For hot water mechanical warewashing, there is no irreversible registering thermometer or 160*F thermolabels to measure utensil surface temperature. Provide an irreversible registering thermometer or 160*F thermolabels.

     Code MN Rule 4626.0710B

   • 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 paper towels at both hand wash sinks. Provide and maintain paper towels at handsinks at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     At the service counter observed silverware not being stored handle to user. Invert utensils so that handles are facing the customer.

     Code MN Rule 4626.0965B

   • Not serious Priority 3

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

     Observed the right side upright Traulsen refrigerator maintaining an ambient temperature of 48*F. Turn down thermostat or have unit serviced so that it maintains cold TCS foods at 41*F or less.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed hard boiled eggs and salad dressing at 43*F and 44*F at salad bar. In kitchen observed mixed fruit at 45*F and sliced tomatoes at 47.5*F in the 1-door upright Traulsen refrigerator. Maintain all cold TCS foods at 41*F or less.

     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 onion rings being held at 107*F in steamtable. Maintain all hot TCS foods at 135*F or greater.

     Code MN Rule 4626.0395A1

5. May 9, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Cut bulk milk dispensing tubes on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.

     Milk dispensing tube is cut straight across. Cut tube at an angle so that milk that is leftover in the tube can drain and not be held outside of mechanical refrigeration.

     Code MN Rule 4626.0833

6. Apr 26, 2023 Routine Score 90
   • 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.)

     Repeat violation. Eggs in hot hold cabinet measured 125F. Suggest that staff monitor food temperatures. Chef had eggs removed.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Cut bulk milk dispensing tubes on the diagonal, leaving no more than one inch protruding from the chilled dispensing head.

     Repeat violation. Observed milk dispensing tube to be cut straight across. Ensure tube is cut at an angle.

     Code MN Rule 4626.0833

   • Not serious Priority 3 Corrected on site

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

     Repeat. Handwashing sink lacks required poster. Chef provided a poster during inspection, corrected on site.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     Observed cart to be stored in front of hand wash sink. Do not store cart in front of hand wash sink.

     Code MN Rule 4626.1110AB

   • 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.

     Hot water sanitizing dish machine was not reaching a final surface temperature of 160F. Use three compartment sink to sanitize dishes until repaired.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     Dish machine not reaching a final utensil temperature of 160F. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed: 1) Duct tape on dish machine. Remove duct tape. 2) Wooden block beneath plumbing at steam table. Remove. Equipment must be made of equipment that meets the requirements listed in the rule above.

     Code MN Rule 4626.0450BCDE