Golden Fingers

Year	Inspections	Violations	Serious
2026	2	19	3
2025	2	9	2
2024	2	24	4
2023	3	40	7

Feb 19, 2026 Follow-Up Score 98

Not serious Priority 2
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

Observed cooler removed from kitchen area and not replaced. Observed food stored in unapproved shed area. Ensure there is sufficient equipment for cooling, and holding.

Code MN Rule 4626.0675
Not serious Priority 3
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Observed food stored in shed out side without approved floors, ceilings, and walls. Observed ceiling tiles above front kitchen area are absorbent and damaged. Ensure all finishes are smooth, easily cleanable and nonabsorbent.

Code MN Rule 4626.1335A
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed dish machine in disrepair. Ensure all equipment is maintained in good repair and proper adjustment.

Code MN Rule 4626.0735AB
Not serious Priority 3
Keep all intake and exhaust air ducts and filters clean.

Observed heavy dust and debris on ceiling above front kitchen area from ventilation. Ensure air moving parts are kept clean.

Code MN Rule 4626.1530A

Feb 4, 2026 Routine Score 74

Not serious Priority 2
Have hand soap at all handwashing sinks.

Observed hand soap was missing from hand washing sink in kitchen. Ensure each hand washing sink is supplied with soap at all times.

Code MN Rule 4626.1440
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

Observed paper towels missing at front hand washing sink. Ensure each hand washing sink is supplied with paper towels for proper hand washing. At time of inspection paper towels were supplied.

Code MN Rule 4626.1445
Serious Priority 1
Sanitize food contact surfaces before using and after cleaning.

Observed wear washing was not including a sanitizing step and dishes were being washed, then rinsed and dried. Ensure food contact surfaces are sanitized after cleaning to prevent the spread of pathogens. At time of inspection food worker set up the three compartment sink properly and sanitized dishes. Discussed sanitizing all dishes which had been washed that day without a sanitizing step.

Code MN Rule 4626.0900
Not serious Priority 2 Corrected on site
Use effective cooling methods to cool TCS foods.

Observed chicken cooling for 4.5 hours at 100F, in pan over four inches thick. Ensure proper cooling methods are used to rapidly cool cooked foods to prevent pathogen growth in the temperature danger zone (134F - 42F ). Chicken was discarded at time of inspection.

Code MN Rule 4626.0390A
Serious Priority 1 Corrected on site
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 cooked chicken at 100F 4.5 hours after cooking. Ensure cooked time/temperature controlled for safety foods are cooled properly to prevent pathogen growth. Chicken was discarded at time of inspection.

Code MN Rule 4626.0385A
Not serious Priority 2
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Observed pizza sauce being cooled in covered containers stacked on top of each other. Ensure when cooling foods they are uncovered, unstacked and spread out to allow for proper air circulation.

Code MN Rule 4626.0390B
Not serious Priority 2
Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

Observed cooler removed from kitchen area and not replaced. Observed food stored in unapproved shed area. Ensure there is sufficient equipment for cooling, and holding.

Code MN Rule 4626.0675
Not serious Priority 2
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

Observed no date mark on ready-to-eat, time/temperature controlled for safety foods in coolers. Ensure foods are datemarked for the day they are made.

Code MN Rule 4626.0400B
Not serious Priority 3
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Observed food stored in shed out side without approved floors, ceilings, and walls. Observed ceiling tiles above front kitchen area are absorbent and damaged. Ensure all finishes are smooth, easily cleanable and nonabsorbent.

Code MN Rule 4626.1335A
Not serious Priority 3 Corrected on site
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 thawed fish in reduced oxygen packaged (ROP) in prep sink. Ensure reduced oxygen packaged fish are removed from the plastic before thawing. PIC cut open at time of inspection.

Code MN Rule 4626.0380E
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed dish machine was in disrepair. Observed three compartment sink stoppers were in disrepair. Ensure all equipment is maintained in good repair and proper adjustment.

Code MN Rule 4626.0735AB
Not serious Priority 3
Keep all intake and exhaust air ducts and filters clean.

Observed heavy dust and debris on ceiling above front kitchen area from ventilation. Ensure air moving parts are kept clean.

Code MN Rule 4626.1530A
Not serious Priority 3
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Observed fish being thawed in a pot of cool water. Observed meat being thawed on counter. Ensure thawing is done in an approved way.

Code MN Rule 4626.0380ABC
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

Observed improper managerial control with violations pertaining to hand washing, hand sink, cooling foods, and sanitizing food contact equipment. Ensure the person in charge is monitoring, and training staff on proper food safety.

Code MN Rule 4626.0035DGHIKM
Serious Priority 1 Corrected on site
Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

Observed food employees put on gloves without washing hands. Ensure food employees are washing their hands when required. Discussed with PIC and corrected.

Code MN Rule 4626.0075B-J

Feb 14, 2025 Follow-Up Score 100

Result: Complete.

Jan 31, 2025 Routine Score 86

Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed three door freezer was in disrepair. Ensure all equipment and components are in good repair.

Code MN Rule 4626.0735AB
Not serious Priority 2
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Observed pasta cooling in front cooler with condensation on lid, and lid closed at 65F. Observed chicken curry (57F) and goat curry (53F) with lids closed, and condensation on lids in back cooler. Ensure cooling is being done as quickly as possible with lids off, and food in thin layers, to allow for heat to escape, once food is cooled, lids can be put back on to prevent contamination.

Code MN Rule 4626.0390B
Not serious Priority 3
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Observed food and food items stored in back shed area. Ensure food storage areas are approved with finishes on floors, walls, and ceilings which are smooth, and easily cleanable.

Code MN Rule 4626.1335A
Not serious Priority 3
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

Observed food (cooked meats, raw meats) and food items (dried rice, dried pasta, canned goods) being stored in back shed area which is not approved for food storage.

Code MN Rule 4626.0960A
Not serious Priority 2
Use effective cooling methods to cool TCS foods.

Observed chicken curry cooked the night before (1/30) at 57F, another food container of chicken curry at 61F. Observed Goat curry with a date mark of 1/29 at 53F. Both had heavy condensation on the lids and were over 4 inches in thickness. Discussed training, and cooling procedures. Food was discarded. Ensure an effective method for cooling is used.

Code MN Rule 4626.0390A
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

Observed food stored out of temperature control and on the ground in back shed area. Observed proper cooling methods, and time/temperature procedures were not being followed after going through facility food training. Ensure the person in charge is making sure food safety procedures are being followed.

Code MN Rule 4626.0035DGHIKM
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 goat curry, ground beef, and chicken curry were not cooled within six hours to 41F. All were cooked the night before the inspection or prior and discarded at time of inspection. Ensure food cooked is cooled within two hours from 135F to 70F, and then within four hours from 70F to 41F. Discussed with PIC at time of inspection.

Code MN Rule 4626.0385A
Serious Priority 1 Corrected on site
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed large amount of cooked pasta being kept out of temperature control at front prep area. Observed raw chicken, ground beef and goat curry being stored in back shed area out of temperature control. Ensure all cooked, time-temperature controlled for safety food is kept under mechanical refrigeration at 41F and below. Food was discarded at time of inspection.

Code MN Rule 4626.0395A2
Not serious Priority 3 Corrected on site
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Observed wiping cloth bucket at espresso machine did not have any sanitizer in use. At time of inspection PIC added chlorine bleach to sanitizer rag container and tested it at 100PPM. Ensure rags for wiping food contact utensils and surfaces are kept in a container of sanitizer measured within the proper range to prevent pathogen growth.

Code MN Rule 4626.0285B

Jul 5, 2024 Follow-Up Score 92

Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed seals on coolers in disrepair. Ensure equipment is maintained in good repair.

Code MN Rule 4626.0735AB
Not serious Priority 2
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Observed four containers of pasta sauce and one large bus tub of chicken wings cooling from the night before with lids on and stacked inside cooler.

Code MN Rule 4626.0390B
Serious Priority 1 Corrected on site
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 container of chicken wings cooked the night before at 50F, and four containers of pasta sauce cooked the night before at 55F. Ensure foods that are cooked and then cooled are monitored to ensure they go from 135F to 70F in two hours, then 70F to 41F in four hours, in a total of six hours. PIC discarded the wings and sauce at time of inspection.

Code MN Rule 4626.0385A
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed back hand sink was blocked with a ladder and pots when food workers were prepping food. Ensure hand sinks are kept accessible at all times. At time of inspection a food employee moved items.

Code MN Rule 4626.1110AB
Not serious Priority 3
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Observed ceiling tiles above food service and prep area at front of store are absorbent and damaged. Ensure floors, walls, and ceilings are smooth and easily cleanable.

Code MN Rule 4626.1335A
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed food and grease debris behind cookline at front of facility.

Code MN Rule 4626.1520A
Not serious Priority 3
Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Observed knives for cutting food at prep table being stored between prep table and hot-hold steam table. Food employee was asked to discontinue using knives and get clean ones and store on prep table, or other clean surface.

Code MN Rule 4626.0275C
Not serious Priority 3
Remove all items unnecessary to the operation of the business from the premises.

Observed storage of unused equipment in outside area behind building. Ensure unnecessary items and litter are removed.

Code MN Rule 4626.1580AB

Jun 21, 2024 Routine Score 82

Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Observed prep cooler holding food between 44F-53F. Observed dish machine leaking significantly when running. Ensure equipment is maintained in good repair.

Code MN Rule 4626.0735AB
Not serious Priority 3
The business license must be posted where it can be easily seen.

Observed food license was expired. Ensure current food license is posted in an easily visible place.

Code MCO 188.390
Not serious Priority 3
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

Observed utensil handles or no handles in sauces in three-door cooler in front of facility.

Code MN Rule 4626.0275A
Not serious Priority 3
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

Observed spatulas at grill stored in water maintained at 125F. Ensure water that in-use are stored is maintained at 135F or higher to prevent pathogen growth.

Code MN Rule 4626.0275F
Not serious Priority 2
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Observed large spatula over hand sink at front of store and food debris in hand sink. Ensure hand sinks are accessible at all times and are used only for handwashing.

Code MN Rule 4626.1110AB
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 facility is not using a sufficient date marking system for time/temperature controlled for safety (TCS) foods. Discussed with PIC at time of inspection. Ensure foods that are prepared on site and TCS must have a date mark indicating the date is was made (day 1), and discarded seven days after.

Code MN Rule 4626.0400A
Serious Priority 1
Sanitize food contact surfaces before using and after cleaning.

Observed dish machine being used was not dispensing any chemical sanitizer. Ensure food contact surfaces are being sanitized after washing and rinsing.

Code MN Rule 4626.0900
Not serious Priority 3
Only rinse cleaned and sanitized equipment and utensils before air drying or use if they have been sanitized by hot water or by a chemical sanitizer with instructions to rinse off the sanitizer after it has been applied and the rinse is applied directly from a drinking water supply by a properly mai

Observed employees were sanitizing equipment in three compartment sink then running it through the dish machine with no sanitizer. Ensure dishes are washed, rinsed, and sanitized, then air-dried.

Code MN Rule 4626.0977
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

Observed no paper towels at handwashing sink in back kitchen area. Ensure each hand sink has paper towels or other approved hand drying method to ensure handwashing is done in a sanitary manner.

Code MN Rule 4626.1445
Not serious Priority 3
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Observed absorbent ceiling tiles with moisture damage above food preparation area in front. Ensure all floors, walls, ceilings are smooth and easily cleanable.

Code MN Rule 4626.1335A
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed food debris behind cook-line, and in back prep area. Discussed with Person in charge (PIC) at time of inspection. Ensure the physical facilities are cleaned often.

Code MN Rule 4626.1520A
Not serious Priority 3
Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

Observed food items like onions, pasta and whole cabbages being stored in back shed area. Ensure food items are stored in approved areas and protected.

Code MN Rule 4626.0960A
Not serious Priority 3
Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

Observed hanging sticky fly strips over food prep areas in back kitchen room. Ensure insect control devices are changed often and not above food prep areas.

Code MN Rule 4626.1385B
Serious Priority 1
Remove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food.

Observed meat being stored in plastic t-shirt bags in back freezer. Ensure food-contact surfaces are smooth, easily cleanable and food-grade.

Code MN Rule 4626.0450A
Serious Priority 1 Corrected on site
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Observed foods in prep-cooler at front of store holding foods between 44F - 57F. Ensure Time/Temperature controlled for safety (TCS) foods are being held at 41F and below to prevent pathogen growth. Foods discarded at time of inspection: cut tomatoes 44F, cut lettuce at 48F, raw burger patties at 53F, and philly-steak at 57F.

Code MN Rule 4626.0395A2
Not serious Priority 3
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

Observed employees drying dishes with cloth after sanitizing step. Ensure food-contact surfaces are air-dried to ensure sanitizer is effective.

Code MN Rule 4626.0935

Jul 21, 2023 Follow-Up Score 94

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 PAPER CUPS WITH PE (PLASTIC) LINING. THESE ARE NOT ALLOWED. ORDINANCE TOOK EFFECT IN 2015. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (#1, #2 AND #5) OR CERTIFIED COMPOSTABLE (BPI, ASTM 6868).

Code MCO 204.30A
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

DISH MACHINE WAS NOT WORKING. REPAIR DISH MACHINE. -------------------------------------------------------- INSIDE DOOR PANEL OF REACH IN REFRIGERATOR (2) WAS MISSING / DETACHED. REPAIR DOORS.

Code MN Rule 4626.0735AB
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 HOUSEHOLD FLIES IN THE ESTABLISHMENT (PREP ROOM). CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

Code MN Rule 4626.1565ABD
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. SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML

Code MN Rule 4626.0033A
Not serious Priority 3
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

MOP WAS STORED INSIDE MOP BUCKET. PROVIDE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

Code MN Rule 4626.1540
Not serious Priority 2
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

OBSERVED CONTAINER WITH FOOD MADE YESTERDAY (red sauce). CONTAINER Was TIGHTLY COVERED. FOOD WAS REGISTERING ABOUT 51F. DO NOT COVER / WRAP TCS FOOD DURING HOT COOLING OR COOLING FROM AMBIENT. PIC DECIDED TO DISCARD FOOD.

Code MN Rule 4626.0390B
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 CONTAINER WITH RED SAUCE REGISTERING 51. FOOD WAS MADE YESTERDAY. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. PIC DISCARDED FOOD IMPROPERLY COOLED. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.

Code MN Rule 4626.0385A

Jul 7, 2023 Follow-Up Score 90

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 PAPER CUPS WITH PE (PLASTIC) LINING. THESE ARE NOT ALLOWED. ORDINANCE TOOK EFFECT IN 2015. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (#1, #2 AND #5) OR CERTIFIED COMPOSTABLE (BPI, ASTM 6868).

Code MCO 204.30A
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). REPAIR DISH MACHINE. -------------------------------------------------------- INSIDE DOOR PANEL OF REACH IN REFRIGERATOR (2) WAS MISSING / DETACHED. REPAIR THIS DOOR.

Code MN Rule 4626.0735AB
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 HOUSEHOLD FLIES IN THE ESTABLISHMENT (PREP ROOM). CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

Code MN Rule 4626.1565ABD
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.

DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. DISCONTINUE USE UNTIL THIS MACHINE IS SANITIZING PROPERLY.

Code MN Rule 4626.0805C1
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. SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML

Code MN Rule 4626.0033A
Not serious Priority 3
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

MOP WAS STORED INSIDE MOP BUCKET. PROVIDE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

Code MN Rule 4626.1540
Not serious Priority 3
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (FLIES). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.

Code MCO 188.590
Not serious Priority 2
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

OBSERVED CONTAINER WITH GOAT MADE YESTERDAY. CONTAINER WAS TIGHTLY COVERED. FOOD WAS REGISTERING 53F. DO NOT COVER / WRAP TCS FOOD DURING HOT COOLING OR COOLING FROM AMBIENT. PIC DECIDED TO DISCARD FOOD.

Code MN Rule 4626.0390B
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 CONTAINER WITH GOAT REGISTERING 53F. FOOD WAS MADE YESTERDAY. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. PIC DISCARDED FOOD IMPROPERLY COOLED.

Code MN Rule 4626.0385A

Jun 23, 2023 Routine Score 66

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 STYROFOAM CONTAINERS FOR “TO-GO” FOOD. ALSO PAPER CUPS WITH PE (PLASTIC) LINING. THESE ARE NOT ALLOWED. ORDINANCE TOOK EFFECT IN 2015. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (#1, #2 AND #5) OR CERTIFIED COMPOSTABLE (BPI, ASTM 6868).

Code MCO 204.30A
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). REPAIR DISH MACHINE. -------------------------------------------------------- INSIDE DOOR PANEL OF REACH IN REFRIGERATOR (2) WAS MISSING / DETACHED. REPAIR THIS DOOR.

Code MN Rule 4626.0735AB
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 HOUSEHOLD FLIES IN THE ESTABLISHMENT (PREP ROOM). KEEP BACK DOOR CLOSED. SEE 6-202.15A CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

Code MN Rule 4626.1565ABD
Not serious Priority 3
Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

OBSERVED BACK DOOR (DELIVERY DOOR) PROMPTED OPEN. KEEP THIS DOOR CLOSED.

Code MN Rule 4626.1395A
Not serious Priority 2
Have hand soap at all handwashing sinks.

NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATED INSIDE PREP ROOM. YOU MUST KEEP HANDWASHING SINKS FULLY STOCKED. PIC PROVIDED HAND SOAP FOR THIS LOCATION DURING INSPECTION.

Code MN Rule 4626.1440
Not serious Priority 2
Have a test kit for the type of sanitizer used.

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

Code MN Rule 4626.0715
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.

NO DATE MARKING SYSTEM OBSERVED. MARK FOODS AND USE THEM WITHIN 7 DAYS FROM THE DAY OF PREPARATION.

Code MN Rule 4626.0400A
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.

DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. DISCONTINUE USE UNTIL THIS MACHINE IS SANITIZING PROPERLY.

Code MN Rule 4626.0805C1
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
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

THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

Code MN Rule 4626.0030BCQ
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. SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. HTTPS://WWW.HEALTH.STATE.MN.US/COMMUNITIES/ENVIRONMENT/FOOD/CFPM/INDEX.HTML

Code MN Rule 4626.0033A
Not serious Priority 2
The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE PRIORITY ONE AND PRIORITY TWO VIOLATIONS AND ONGOING VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

Code MN Rule 4626.0035DGHIKM
Not serious Priority 3
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

MOP WAS STORED INSIDE MOP SINK. PROVIDE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

Code MN Rule 4626.1540
Not serious Priority 2
Equipment food-contact surfaces and utensils must be clean.

CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

Code MN Rule 4626.0840A
Not serious Priority 3
Clean non-food contact surfaces of equipment. Keep them clean.

CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.

Code MN Rule 4626.0840C
Not serious Priority 3
The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (FLIES). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.

Code MCO 188.590
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

PAPER TOWELS WERE MISSING AT ALL HANDWASHING SINKS IN THE KITCHEN. KEEP SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED PAPER TOWELS DURING INSPECTION.

Code MN Rule 4626.1445
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 A LARGE WHITE BUCKET AND KITCHEN UTENSILS STORED INSIDE. 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
Not serious Priority 2
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

OBSERVED CONTAINERS WITH FOOD MADE YESTERDAY (CHICKEN AND SAUCE PAN). CONTAINERS WERE TIGHTLY COVERED. FOOD WAS REGISTERING ABOUT 45F TO 52F. DO NOT COVER / WRAP TCS FOOD DURING HOT COOLING OR COOLING FROM AMBIENT. PIC DECIDED TO DISCARD FOOD.

Code MN Rule 4626.0390B
Not serious Priority 3
Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

OBSERVED BEEF BEING THAWED AT ROOM TEMPERATURE INSIDE PREP SINK DISCONTINUE THIS PRACTICE AND FOLLOW ONE OF THE OPTIONS DESCRIBED ABOVE. DISCUSSED OPTION 1 AND 2 DURING INSPECTION.

Code MN Rule 4626.0380ABC
Not serious Priority 3
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

OBSERVED WET TOWEL SITTING ON A PREP TABLE AFTER USE. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER. INSTRUCTED PIC TO KEEP TOWELS INSIDE BUCKET. --------------------------------------------------------------------------------------------------------------------------- OBSERVED SANITIZER BUCKET REGISTERING 0PPM OF CHLORINE SANITIZER. RANGE FOR CHLORINE IS 50-200PPM. PIC MADE NEW SOLUTION TO READ 100PPM.

Code MN Rule 4626.0285B
Serious Priority 1
Sanitize food contact surfaces before using and after cleaning.

OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP. THIS WAS ASSESS DURING QUESTIONING THE PIC. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE. THREE COMP SINK WAS PROPERLY SET UP AT THE END OF THE INSPECTION.

Code MN Rule 4626.0900
Not serious Priority 3
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

OBSERVED TONG STORED ON THE OVEN HANDLE AT THE COOK LINE. FOOD OPERATORS CAN CONTAMINATE UTENSILS WITH LEGS OR APRON. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. TONG WAS MOVED TO WAREWASHING AREA.

Code MN Rule 4626.0275A
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 CONTAINER WITH CHICKEN REGISTERING 46F AND ONE WITH RED SAUCE REGISTERING 52. FOOD WAS MADE YESTERDAY. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. PIC DISCARDED FOOD IMPROPERLY COOLED. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL AND INSIDE THE WELCOME PACKET.

Code MN Rule 4626.0385A

Establishment

Year by year

Inspections