The Lynhall

Year by year

Inspections

1. Jul 16, 2026 Routine Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     A staff person has taken a ServSafe class but needs to submit an application to MDH to obtain a CFPM card and certificate. The ServSafe (or other food class certificate) must be submitted within 6months with the application. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Although the hot water dish machine was functioning properly, the gauge was not working and needs to be repaired or replaced.

     Code MN Rule 4626.0735AB

2. Jul 27, 2025 VerRec Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Code MN Rule 4626.0033D

3. Jun 18, 2025 Routine Score 96
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Nick has taken a ServSafe class but needs to submit an application to MDH to obtain a CFPM certificate. Nick was shown the website to apply.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     The dish machine was not able to rinse the dishes at 180F or higher as evidenced by the plate temperature only reaching 157F. The gauge was not working. Repair the machine and the gauge.

     Code MN Rule 4626.0735AB

   • 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 plate temperature was not reaching 160F. A repair call will be made.

     Code MN Rule 4626.0905B

4. Jun 18, 2024 Routine Score 96
   • Not serious Priority 3 Corrected on site

     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 beverage dispensing nozzles at the bar had some buildup of mold. Clean these each night or after done using. These were cleaned immediately.

     Code MN Rule 4626.0845E

   • Not serious Priority 2 Corrected on site

     Have a test kit for the type of sanitizer used.

     Although there were quat test strips available for the kitchen 3 compartment sink, Chlorine test strips are needed for the bar dishmachine. Some were left with the operator.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

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

     Thermolabels or a max registering thermometer is needed for the hot water sanitizing dish machine. Thermolabels were left with the operator.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Aaron is certified but needs to post a copy of his certificate.

     Code MN Rule 4626.0033D

5. Jun 2, 2023 Routine Score 92
   • Serious Priority 1

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

     Observed sauté cooler and fry station cooler unable to keep TCS foods at or below 41 at all times. Discussed with CFPM. Items in these coolers are brought out in the morning prior to service and restocked throughout the serving period. (9am-2pm) After service has ended for each day, discard all TCS products stored in these coolers that remains until units can be serviced.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed sauté and fry station coolers incapable of maintaining TCS foods at or below 41. Observed dish machine incapable of reaching a plate temperature of Have these pieces of equipment serviced so they are functioning properly.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed handwash signage missing from one of the bar handwash sinks. Ensure all handwash sinks have proper signage.

     Code MN Rule 4626.1457

   • 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.

     Observed dish machine not getting utensil temperatures up to 160 degrees F. Discussed with operator. Dishes can be cleaned in dishwasher but must undergo a final sanitizing step in the 3 comp sink until the dish machine can be serviced.

     Code MN Rule 4626.0905B