Blue Plate Restaurant Co

Year by year

Inspections

1. Aug 18, 2026 Routine Score 96
   • Serious Priority 1 Corrected on site

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

     Observed juices at the bar opened and out of refrigeration. These products are required to be in 41F or below. This was discussed. The items were returned to refrigeration and will be taken out as needed, replacing when done.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide a pressure measuring device on the supply line of the dish machine immediately before entering the warewashing machine.

     Observed no pressure gauge on the warewash machine. This was discussed. Install a pressure gauge, which may involve a plumber.

     Code MN Rule 4626.0645A

2. Aug 25, 2025 Follow-Up Score 90
   • 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

     Code MN Rule 4626.0442B

   • Serious Priority 1 Corrected on site

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

     This item was COS at time of inspection. An error in Elms program restricted the ability to add COS to the violation. A re-inspection is not warranted for this routine inspection.

     Code MN Rule 4626.0225A

   • Serious Priority 1 Corrected on site

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

     This item was COS at time of inspection and re-inspection was not warranted. An error in Elms restricted the ability to correct this item to COS.

     Code MN Rule 4626.0395A2

3. Aug 25, 2025 Routine Score 90
   • 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

     Observed the Aoli and hollaandaise menu items without a link to the consumer advisory. Pasteurized eggs are not being used for these items and they must be linked to the advisory on the menu using an asterisk or similar.

     Code MN Rule 4626.0442B

   • Serious Priority 1

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

     Observed the bar staff cutting garnish using bare hands. This was discussed and employee is to wear gloves going forward.

     Code MN Rule 4626.0225A

   • Serious Priority 1

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

     Observed baked tomatoes sitting at room temperature (70F) near the salad bar. This item is potentially hazardous and must be kept at 41F or below. This was discussed and item was placed under refrigeration.

     Code MN Rule 4626.0395A2

4. Apr 30, 2024 Routine Score 96
   • 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.)

     Rice and beans in hot hold container 1/2 hr. observed at 120F. This was discussed and products were removed and reheated to 165F and placed on hotter temperature to maintain 135F or above.

     Code MN Rule 4626.0395A1

5. May 1, 2023 Routine Score 96
   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths sitting on the prep table. Others found held in sanitizer bucket with lower sanitizer concentrations. Note: See above for concentrations. Note: PIC adjusted the sanitizer concentration to 200 PPM and corrected all as required.

     Code MN Rule 4626.0285B

   • 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.)

     Observed Brown Rice (128 F) and Pinto Beans (109 F) hot held on the improperly set up steam table. Note: Both reheated to above 165 F for correction.

     Code MN Rule 4626.0395A1