Driftwood

Year by year

Inspections

1. Jul 17, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed new non-commercial refrigerator. Ensure food equipment is ANSI approved for commercial use.

     Code MN Rule 4626.0506A

2. Jul 1, 2026 Routine Score 88
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed household cooler holding time/temperature controlled for safety foods. Ensure all food equipment is ANSI certified and not for "household-use only". Replace with ANSI certified cooler.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

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

     Observed prep cooler was in disrepair, observed dish machine in disrepair in kitchen, and observed house-hold use cooler holding time/temperature controlled for safety foods above 41F. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

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

     Observed time/temperature controlled for safety (TCS) foods above 41F in cooler 1 and cooler 1. Foods are listed in the observations above 41F were discarded at time of inspection. Ensure cold-holding TCS foods are kept at 41F and below to prevent pathogen growth.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed no internal temperature measuring device for cooler holding time/temperature controlled for safety foods. Ensure all cold-holding and hot-holding units have internal thermometers to measure the warmest part of the cold-holding unit, or the coldest part of a hot-holding unit to accurately monitor the unit's temperature.

     Code MN Rule 4626.0620A

   • 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 opened dressings, and sliced cheeses without a date mark. Ensure when time/temperature controlled for safety (TCS), ready-to-eat foods are opened on site maintain a datemark. Day one is the day the food is opened, and it is to be sold or discarded by the seventh day.

     Code MN Rule 4626.0400B

   • 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 no paper towels at hand washing sink at kitchen or bar. Ensure each hand washing sink maintains paper towels or other approved hand drying device at all times. At time of inspection PIC put paper towels at each of the hand washing sinks.

     Code MN Rule 4626.1445

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed sanitizer in dish machine in kitchen was testing at 0PPM. Ensure food contact surfaces are sanitized properly before use and after cleaning. PIC called the dishwasher service at time of inspection and had them come out.

     Code MN Rule 4626.0900

3. Jul 11, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed restrooms missing covered trash cans. Ensure each rest room has a covered trashcan.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed non-commercial refrigerator. Ensure all food equipment is NSF/ANSI certified.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

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

     Observed prep cooler in disrepair, and non commercial refrigerator with air temperature of 50F. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

4. Jun 27, 2025 Routine Score 90
   • Not serious Priority 3

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

     Observed handwashing sign missing at hand washing sinks and restrooms. Ensure a sign is posted reminding employees to wash their hands.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed no covered trashcan in the customer restrooms. Ensure covered trashcans are available.

     Code MN Rule 4626.1260

   • Serious Priority 1 Corrected on site

     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 both bar (10PPM) and kitchen (0PPM) dish machines tested below the manufacturer recommendation for sanitizing food contact surfaces. Ensure chlorine sanitizer is between 50PPM-200PPM. At time of inspection PIC set up the three compartment sink for washing, rinsing, and sanitizing (100PPM chlorine) dishes until the dish machines are repaired.

     Code MN Rule 4626.0805C1

   • Serious Priority 1 Corrected on site

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

     Observed household refrigerator holding time/temperature controlled for safety foods above 41F. (measurements listed in observations). Ensure all time/temperature controlled for safety foods are at 41F and below to prevent pathogen growth. At time of inspection PIC discarded foods.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed household refrigerator holding foods for service. Ensure all food equipment is NSF or ANSI certified for sanitation purposes.

     Code MN Rule 4626.0506A

   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     Observed both dish machines in the facility were low or out of sanitizer. Ensure the test kit is being used often to monitor sanitizer levels.

     Code MN Rule 4626.0815

   • Not serious Priority 3

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

     Observed household cooler holding time/temperature controlled for safety (TCS) foods above 41F. Observed prep cooler (no food storage) in disrepair. Observed dish machines were not properly sanitizing food contact equipment. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

5. Jun 26, 2024 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 no handwashing sign at kitchen hand sink. Ensure one is posted.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     Observed no consumer advisory on menu for undercooked egg. Ensure an advisory is on all menus where undercooked animal products are available.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed no covered trashcan in the restrooms. Ensure one covered trashcan per restroom is available.

     Code MN Rule 4626.1260

   • 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 frozen hams out on counter at time of inspection. Ensure thawing of Time/Temperature controlled for safety foods is done by one of the above methods. At time of inspection the person in charge (PIC) moved the packages to the cooler.

     Code MN Rule 4626.0380ABC

6. Jun 29, 2023 Routine Score 98
   • Not serious Priority 3

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

     Provide hand wash signs at hand sinks in both bathrooms. Ensure that each hand wash sink in bar and in kitchen has a hand wash sign.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     Provide a Consumer Advisory on the menu indicating that fish, poultry, meat, eggs or foods containing these raw animal foods are served raw or undercooked. Ensure that all undercooked foods such as hamburgers, cheeseburgers, soft poached eggs and sunnyside up eggs are plainly labeled as such on the menu. Items on the menu that are served raw or undercooked are to be noted with an asterisk (*) indicating that they are served raw or undercooked. Provide an up to date and corrected menu. The Consumer Advisory to contain the following verbiage: Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. OR Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions. Place an asterisk (*) next to the food item with a footnote statement such as "These items are served raw or undercooked or contain raw or undercooked ingredients.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

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

     Observed the Coldwell and lowboy unit at cookline not operating. Repair units so that they are working and maintain food at 41*F or less. Note: units not being used at time of inspection.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Provide a covered trash receptacle in women's restroom.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     In basement observed ice scoop being stored on a towel on top of ice machine. Store ice scoop in a clean and sanitized container.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Please post up to date establishment license.

     Code MCO 188.390