Pettite Leon

Year by year

Inspections

1. Jun 25, 2026 Routine Score 98
   • 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.

     Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     Observed employee fill water pitchers at the hand washings sink by the expo line. Observed strainers in hand washing sinks at the two other sinks at bar. Ensure hand washings sinks are used exclusively for hand washing purposes and not blocked. Dedicate a hand washing sink by the ware washing sink at bar, stocked and sign posted, ensure it is used exclusively for hand washing.

     Code MN Rule 4626.1110AB

2. Jun 24, 2025 Routine Score 98
   • Not serious Priority 3

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

     Observed hand washing sign missing from customer restroom. Ensure one is posted at each hand washing sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed potato cutter used the day before, with food debris and build-up. Ensure food-contact surfaces are clean to the sight and touch.

     Code MN Rule 4626.0840A

   • 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 1oz containers for to-go food. Ensure all to-go containers are recyclable (Plastics with #1, #2, #5 only), reusable, or compostable.

     Code MCO 204.30A

3. Jun 27, 2024 Follow-Up Score 100

   Result: Complete.

4. Jun 13, 2024 Routine Score 72
   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed chlorine sanitizer at bar dish machine tested at 0ppm. Ensure chlorine concentration is at minimum 50ppm to prevent pathogen growth on food contact surfaces.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed sanitizer in dish machine at bar was empty and not being tested. Ensure food contact surfaces are being sanitized by testing sanitizer often. PIC attempted to refill and repair machine at time of inspection. Gave test strips for chlorine.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test kit for chlorine sanitizer used in dish machine at bar. Observed expired test kit for quat solution at kitchen three compartment sink.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Observed no irreversible temperature measuring device for hot-water sanitizer at kitchen dish machine.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repa

     Observed current HACCP plan was not being followed and the person in charge was not trained in the current HACCP plan and procedures. Ensure the person in charge is able to demonstrate their knowledge about current HACCP.

     Code MN Rule 4626.0030JKLMO

   • Not serious Priority 3

     Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735

     Observed foods in Reduced Oxygen Packaging (ROP) in basement deep freezer and walk-in cooler which are not listed in the HACCP plan of the facility such as canned Manganui Peppers dated 9/12, Smoked tomato sauce dated 9/4, Escamilla dated 9/4, Wapsipinicon tomato sauce dated 9/17, ROP hollandaise, and shikhara sauces in freezer, and Rhubarb confit in ROP packaging in walk-in dated 5/17.

     Code MN Rule 4626.1730A

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     Observed canned vegetables in basement dated from September. Ensure facility submits a HACCP plan prior to acidifying foods to prolong their shelf-life. Discussed with PIC to discard.

     Code MN Rule 4626.0415C

   • Serious Priority 1

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

     Observed prep cooler #2 was holding time/temperature controlled for safety (TCS) foods between 52F - 55F, with an air temperature of 61F. Person in charge (PIC) explained the prep cooler is turned off at night and food is removed, and they forgot to plug it back in. PIC plugged in cooler. PIC discarded all TCS at time of inspection: Foods discarded including but not limited to: raw burger at 52F, cooked pasta at 53F, raw salmon at 55F, yogurt sauce at 53F, and cooked peppers at 55F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     Observed several shellstock tags without the date of that the last shell stock was sold in the facility. Ensure Shellstock tags are marked with the date that the last shellstock item is sold.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     Observed shell stock tags were not kept in chronological order. Ensure shellshock tags are kept with the containers of shellstock until the last one is sold and then the tags are marked with the last day the shell stock is sold, and tags are retained for 90 days, and in chronological order.

     Code MN Rule 4626.0220C

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Observed ROP packages of cooked hollandaise, shakshuka sauce, and rhubarb confit which are not listed on the current HACCP/variance plans. Items are to be discarded.

     Code MN Rule 4626.0415D

   • Not serious Priority 2

     The business needs to submit a request for a variance and maintain the approved variance.

     Observed canned vegetables, and time/temperature controlled for safety foods in reduced oxygen packaging, which are not listed on the current variance stored in the facility. Ensure a variance is requested prior to preparing foods which do not follow current food code.

     Code MN Rule 4626.1690C

5. Jul 25, 2023 Follow-Up Score 96
   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     At the bar the glass washer was not dispensing any chlorine during the final rinse cycle. Please repair so that 50 - 200 PPM chlorine is dispensed during final rinse cycle. Until corrected all glassware will need to be washed in kitchen 3-comp sink or dishmachine.

     Code MN Rule 4626.0805C1

6. Jun 14, 2023 Routine Score 88
   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed cookline hood was missing several filters. Replace the missing filters to prevent grease from accumulating in the hood duct.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

     Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.

     The wash water temperature gauge on the high temp dishmachine is not working.It is stuck on 170*F and does not move. Please repair

     Code MN Rule 4626.0785

   • Not serious Priority 3

     Ambient air temperature, water pressure, and water temperature measuring devices must be accurate within the intended range of use and maintained in good repair.

     The wash water temperature gauge on the high temp dishmachine is not working.It is stuck on 170*F and does not move. Please repair

     Code MN Rule 4626.0820C

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     At the bar the glass washer was not dispensing any chlorine during the final rinse cycle. Please repair so that 50 - 200 PPM chlorine is dispensed during final rinse cycle.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     The date when the last shellfish from the container is sold or served is not recorded on the tag or label. Record the date the last shellstock is sold on the label.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

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

     There was no consumer advisory on the Brunch menu for raw or undercooked food items like poached eggs, overeasy eggs, hollandaise sauce, etc. Provide a Consumer Advisory on the Brunch menu.

     Code MN Rule 4626.0442A

   • Not serious Priority 2 Corrected on site

     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 in basement employee restroom. This was immediately corrected by chef.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Post valid store license. License posted expired 4/1/23.

     Code MCO 188.390