The Stray Dog

Year by year

Inspections

1. Nov 24, 2025 Follow-Up Score 98
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Epoxy flooring by dish machine and in rear prep kitchen is in disrepair.

     Code MN Rule 4626.1515

   • 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

     At the bar the towels for the handwash sink are at the opposite end of the bar. Maintain a supply of disposable towels adjacent to the handwashing sink.

     Code MN Rule 4626.1445

2. Nov 12, 2025 Routine Score 90
   • Serious Priority 1

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

     Cheese sauce is kept in a bottle outside of refrigeration and measured 69F. The sauce is a manufactured product and the label stated to refrigerate after opening. Discussed that the cheese sauce must kept under refrigeration. Alternatively it could be held hot at 135F or higher.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The epoxy flooring in the rear prep kitchen and by the dish machine is in disrepair. There are large section of epoxy that have chipped away. Repair.

     Code MN Rule 4626.1515

   • 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 pumpkin puree in the bar cooler date marked 10/25/25. Bartender discarded product. Instructed staff to use or discard this product within 7 days of opening.

     Code MN Rule 4626.0405A

   • 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 top of spray bottles. Once wet wiping cloths must be stored in approved sanitizing solution.

     Code MN Rule 4626.0285B

   • 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

     The disposable towels are located at the opposite end of the bar as the handwashing sink. Provide disposable towels located adjacent to the hand washing sink.

     Code MN Rule 4626.1445

   • 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.

     A certified food protection manager (CFPM) certificate could not be located during inspection. Make sure that one employee has a CFPM certificate and that it is posted in a conspicuous location.

     Code MN Rule 4626.0033A

3. Nov 12, 2024 Routine Score 100
   • 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 portion (ramekin) to-go cups. Black plastic is not recyclable or compostable in Minneapolis. Observed plastic lined soup containers, these are not recyclable or compostable. When stock has been used re-order compliant take out containers. Guidance documents have been provided.

     Code MCO 204.30A

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed tuna in reduced oxygen packaging (ROP) fully thawed in walk-in cooler. PIC understood that this product needs to removed from packaging before or immediately after thawing. This was a staff error, PIC will retrain staff on this. Tuna discarded.

     Code MN Rule 4626.0380E

4. Jun 6, 2024 Follow-Up Score 96
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed par-cooked french fries on sheet pans on speed rack. This method approved and an improvement to previous methods observed. However the speed racks were being stored in the kitchen to cool down and measured 74F. Confirmed cook time and had staff move speed racks to walk-in coolers. Once food reaches 135F it must be placed in walk-in cooler for rapid cooling.

     Code MN Rule 4626.0390A

   • 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

     Order to-go containers that meet Green to Go requirements. Guidance document provided with original report.

     Code MCO 204.30B

   • Not serious Priority 3

     Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.

     Observed wet wiping cloths stored on counters throughout kitchen. Once wet wiping cloths need to be stored in sanitizer buckets.

     Code MN Rule 4626.0285D

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Management has not completed the Time as Public Health Control document. Another template provided with report.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

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

     The following items need repair: -Salad side prep cooler lid that is taped -Cook side prep cooler contains standing water -Small walk-in cooler thermometer. Staff stated this walk in cooler does not function consistently.

     Code MN Rule 4626.0735AB

5. May 21, 2024 Follow-Up Score 84
   • Serious Priority 1

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

     Observed salad dressing stored above chill line in server prep cooler. Example: blue cheese dressing @ 50F. All dressings above chill line discarded. Discussed with staff to not stock food above the chill line.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Observed raw shell eggs stored on shelf above sauces and ready to eat foods. Instructed staff to move to lower shelf and discussed safe food storage. Guidance document provided with report.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed french fries cooling in deep, tightly covered containers. Discussed effective cooling methods with staff. Cool fries uncovered on sheet pans on speed rack in walk-in cooler. Once completely cooled to 41F they can be transferred to plastic bins, covered and date marked.

     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 french fries cooling 4 hours at 90F. Observed french fries cooled overnight at 48F. All discarded. Discussed methods to quickly cool fries and time/temperature requirements with staff. Cooling log provided with report.

     Code MN Rule 4626.0385A

   • 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

     Black plastic containers are not recyclable. Operator is instructed to use up current stock so as not to go to further waste. Reorder approved materials once current stock is depleted. It was not expected that current stock would depleted by the follow-up inspection.

     Code MCO 204.30B

   • Not serious Priority 3

     Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.

     Observed wet wiping cloths stored on counters. When cloths are not actively being used they must stored in an approved sanitizing solution.

     Code MN Rule 4626.0285D

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Inspector did not send the time as a control template with routine report. Template sent with this report. Complete the policy for the cream cheese frosted muffins and keep one copy on site.

     Code MN Rule 4626.0408A

6. May 7, 2024 Routine Score 80
   • 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 mouse droppings in back storage area. Observed mouse droppings on old fry cutter in back storage area.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed five packages of raw tuna in reduced oxygen (ROP) package thawed in reach-in cooler without having been opened prior to being thawed. Ensure ROP fish that are frozen and then thawed are opened prior to being thawed to prevent bacteria growth. A time of inspection PIC discarded the tuna packages.

     Code MN Rule 4626.0380E

   • Serious Priority 1

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

     Observed blue cheese dressing being kept above the fill line in server cooler at 50F. Discussed with PIC. Ensure foods are not over-stacked and kept below the fill-line in prep cooler to ensure foods are 41F and below.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Observed raw beef stored above uncovered ready-to-eat foods in reach-in cooler 5, across from hot-holding. Observed raw eggs stored above ready-to eat foods above prep table 3, across from cook-line. Ensure ready-to-eat foods are protected from raw animal foods. At time of inspection food employee moved the raw items and showed the proper storage order.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed blanched fries being cooled on speed rack in closed bus-tubs, food is over 2inches thick. Ensure facility is using an effective method for cooling. Discussed with PIC at time of inspection.

     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 8 bus tubs of blanched fries at 50F in walk-n cooler, cooked the night before. Ensure cooked foods are cooled properly and within the time/temperature parameters (135F to 70F within two hours, 70F to 41F and below in four hours, a total of six hours). PIC discarded.

     Code MN Rule 4626.0385A

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed cinnamon rolls stored uncovered in beer walk-in cooler. PIC covered at time of inspection. Ensure foods are stored protected.

     Code MN Rule 4626.0235A(4)

   • 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 black plastic 1oz containers being used for dressings.

     Code MCO 204.30B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed dicer with food debris, observed fry cutter mounted on wall with food build-up. Observed food fry slicer in storage with mouse droppings. Ensure food-contact surfaces are clean and sanitized at least ever four hours.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.

     Observed wet clothes at bar. Ensure wet wiping cloths are stored in sanitizing solution. Discussed with PIC.

     Code MN Rule 4626.0285D

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed facility using time instead of temperature for cupcakes with cream-cheese icing without a written procedure. Ensure a written procedure is written and followed before keeping time/temperature controlled for safety foods out of mechanical cold or hot holding. Educated at time of inspection, emailed time instead of temperature form.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

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

     Observed standing water in prep cooler 3 across from cook-line. Observed tape on salad prep cooler lid. Observed thermometer on walk-in cooler 2 was in disrepair. Ensure all equipment and components are maintained in good repair.

     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 date marking system was not consistent, some food containers in walk-in had date marks for discard date, some food containers in walk-in had datemarks for prep date. Ensure food that is prepped or opened on site is datemarked for the discard date, seven days after the food is made or opened.

     Code MN Rule 4626.0400A

7. May 9, 2023 Routine Score 92
   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     The majority of the kitchen had correct flooring put in throughout the basement kitchen. Walk-in cooler floors still needed to be fixed as well as the small side room kitchen.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

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

     The handwashing sinks at the bar and side server area were missing handwashing signage. All handwashing sinks must have posted handwashing signage.

     Code MN Rule 4626.1457

   • 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 were stored directly on the floor. Store in shelves.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floors throughout the kitchen were severely deteriorating. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     The facility was storing knives in the sanitizer bucket. Discontinue.

     Code MN Rule 4626.0275C

   • 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 observed to be chipping. Replace. Damaged spatulas were discarded.

     Code MN Rule 4626.0450BCDE

   • 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

     Droppings were found in the basement. Clean and have facility serviced by a professional pest control service.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     The facility was not cutting the seal for the ROP package tuna when thawing. Cut seal when thawing to reintroduce oxygen.

     Code MN Rule 4626.0380E

   • Serious Priority 1

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

     The following items were measured above 41 F: -Ham 44 F in the drawer unit. -Ranch 44 F in the condiment unit. The units were lowered.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Raw eggs stored above vegetables in the prep cooler and walk-in cooler. Store below ready to eat foods.

     Code MN Rule 4626.0235A(2)