Tipsy Steer

Year by year

Inspections

1. Jul 24, 2026 Follow-Up Score 100

   Result: Complete.

2. Jul 10, 2026 Routine Score 88
   • Serious Priority 1

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

     Observed some foods in prep line cooler (left) above 41*F. See temperature chart for details. Instructed person in charge to turn down temperature dial on cooler and monitor temperatures. If temps do not decrease within a couple hours, call for repair of cooler.

     Code MN Rule 4626.0395A2

   • 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 paper towels missing in front prep area. Provide paper towels at each handwashing sink.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There were chlorine test strips, but no test strips available for quaternary ammonium. Provide test strips for each type of sanitizer used.

     Code MN Rule 4626.0715

   • Not serious Priority 3 Corrected on site

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Observed ice scoop handle resting in ice. Ensure handles of utensils are stored extending out of the food to prevent contamination. The person in charge moved scoop at time of inspection.

     Code MN Rule 4626.0275A

   • Serious Priority 1

     Exclude a food employee with vomiting or diarrhea from the establishment until they have been asymptomatic for at least 24 hours, and permission is granted from the person in charge to return to work.

     Person in charge at time of inspection didn't know that employees with vomiting or diarrhea must be excluded from work for at least 24 hours after last symptom. Ensure all staff are trained on employee illness reporting and exclusion requirements.

     Code MN Rule 4626.0050

3. Jul 7, 2025 Routine Score 92
   • Serious Priority 1

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

     OBSERVED COLD, TCS FOODS IN PREP LINE COOLER NEAR GRILL ABOVE 41*F. SEE TEMPERATURE CHART FOR DETAILS. PERSON IN CHARGE TURNED DOWN TEMPERATURE DIAL ON COOLER. INSTRUCTED PERSON IN CHARGE TO MONITOR TEMPERATURES. IF TEMPERATURES DO NOT REDUCE TO 41*F WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER.

     Code MN Rule 4626.0395A2

   • 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 PLATE TEMP REACHING 123*F IN MECHANICAL WAREWASHING MACHINE. MACHINE USES HOT WATER FOR SANITIZING. PERSON IN CHARGE AGREED TO CALL FOR REPAIR OF WAREWASHING MACHINE AND USE 3 COMPARTMENT SINK FOR SANTIZING IN THE MEANTIME.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     OBSERVED MOP LEANING AGAINST WALL WITH HEAD ABOVE HANDLE. STORE MOP HEAD DOWN AND HANG MOPS TO DRY AFTER EACH USE TO AVOID MAKING WALLS AND MOP HANDLE DIRTY.

     Code MN Rule 4626.1540

4. Jul 5, 2024 Routine Score 96
   • Serious Priority 1

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

     ONE PREP LINE COOLER WAS OUT OF ORDER AND FOODS WERE BEING HELD OVER ICE (CHICKEN 49*F, PICO 42*F). SERVICE HAD BEEN CALLED FOR COOLER. MAINTAIN COLD, TCS FOODS AT 41*F OR BELOW.

     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.

     ONE PREP LINE COOLER WAS OUT OF ORDER AND FOODS WERE BEING HELD OVER ICE (CHICKEN 49*F, PICO 42*F). SERVICE HAD BEEN CALLED FOR COOLER.

     Code MN Rule 4626.0735AB

   • 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 CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE WAS AVAILABLE. EMPLOY AT LESAT ONE CERTIFIED FOOD PROTECTION MANAGER.

     Code MN Rule 4626.0033A

5. Jun 27, 2023 Routine Score 96
   • Serious Priority 1 Corrected on site

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

     Observed several TCS foods improperly cold held on ice in the broken prep unit. Note: PIC added more ice for rapid chilling

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     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 thawing frozen shrimps in standing water in the prep sink. Note: Cold running water turned on for correction

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wet wiping cloths stored on prep table between use. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Pizza station three doors prep unit not maintaining a temperature of 41 F or less. Note: Facility found using ice in the unit Note: Repair it to provide adequate refrigeration service on the cook line.

     Code MN Rule 4626.0735AB