Anchor Fish & Chips

Year by year

Inspections

1. Jun 5, 2026 Routine Score 94
   • Serious Priority 1

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

     Observation: Tarter sauce and batter above 41F Action: items may have warmed up during transportation to site Correction: instructed to monitor food temperature to ensure it rapidly cools

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     Manager did not know food born illness symptoms. Discussed employee health policy, guidance documents provided with report.

     Code MN Rule 4626.0030BCQ

2. Jun 14, 2025 Routine Score 96
   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed chlorine concentration in sanitizer bucket to be over 200ppm. Maintain chlorine concentration between 50-200ppm and use test strips as indicated.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed hood canopy to be dirty with grease buildup. Clean hood canopy and maintain clean.

     Code MN Rule 4626.0840C

3. Jun 1, 2024 Routine Score 94
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     The thermometer on the truck was an older style bi-metallic that did not have a thin tip. Provide a thin-tip thermometer to accurately measure the temperature of thin pieces of food, such as walleye fillets.

     Code MN Rule 4626.0705B

   • Serious Priority 1

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

     Raw walleye fillets in the stand up refrigerator were observed at 49F. Based on discussion, the container of walleye likely warmed up during loading time in the morning. Reduce the amount of time TCS foods are out mechanical refrigeration during loading and staging to maintain temperatures at 41F or below. Fillets were maintained in service as they were being quickly fried and served.

     Code MN Rule 4626.0395A2

4. Jul 2, 2023 Follow-Up Score 94
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed no thin tipped thermometer available. Provide thin tipped thermometer.

     Code MN Rule 4626.0705B

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No illness log available for review on the truck. Ensure and employee illness log is available for inspection on truck at all times.

     Code MN Rule 4626.0040C

   • 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.

     No CFPM certificate observed on the truck. Ensure at least one full time employee has obtained the CFPM credential from the State and post certificate.

     Code MN Rule 4626.0033A

5. Jun 17, 2023 Routine Score 82
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     FOOD THERMOMETER AVAILABLE WILL NOT WORK FOR SOME FOOD ITEMS AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS TEMPERATURES OF THIN FOODS SUCH AS FISH FILLETS.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

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

     OBSERVED HANDWASHING SINK ACCESS TO BE BLOCKED BY LARGE SANITIZER BUCKET. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: RAW FISH WAS REGISTERING AROUND 45F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( YOU CAN MOVE FISH TO ANOTHER UNIT IF YOU HAVE SPACE. NOTE: THIS FRIDGE IS NEXT TO FRYER AND HEAT LAMP. LEFT WALL OF THIS FRIDGE WAS VERY HOT AND PROBABLY THE CULPRIT FOR THE COLD HOLDING VIOLATION.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. YOU MUST KEEP A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (CHLORINE). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • 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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE INSIDE THE TRUCK. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     OBSERVED OPERATOR TOUCHING READY TO EAT FOOD WITH BARE HANDS. FOR EXAMPLE: FRIED FISH AND FRENCH FRIES. INSTRUCTED PERSON IN CHARGE TO TRAIN PERSONNEL TO LIMIT DIRECT HAND CONTACT AND TO USE GLOVES OR UTENSILS TO TOUCH READY TO EAT FOODS (E.G: COOKED FISH OR FRIES, SALADS, GARNISHES, BREAD, CILANTRO, ETC). FOOD WORKER PUT ON GLOVES.

     Code MN Rule 4626.0225A