The Loop

Year by year

Inspections

1. Jun 8, 2026 Routine Score 92
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Cheese sauce was observed beginning cooling in a large tightly covered deep volume container at the time of inspection. Food measured 140F and had been placed in the cooler by the prep cook who had left. Owner removed container from Walk In Cooler and placed the cheese sauce in two separate shallow pans. Retrain staff to cool foods with lids off and in shallow containers for most rapid and safe cooling of food.

     Code MN Rule 4626.0390A

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     A container of cooked chicken was observed cooling in the Walk In Cooler with the aluminum foil tightly covering the food at the time of inspection. Owner pulled aluminum foil off so that it could finish cooling uncovered. Retrain staff to cool food uncovered, unstacked and spread out.

     Code MN Rule 4626.0390B

   • Not serious Priority 2 Corrected on site

     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.

     Several dressings made in house in the Walk In Cooler were observed missing date marks at the time of inspection. Discussed with Owner that prep chef needs to date mark the items before they place them in the coolers, or before they leave for the day. Owner was able to recall dates the dressings were made and placed the date marks on those dressings.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The lactic acid sanitizer did not have a corresponding test kit at the time of inspection. Provide these and maintain them so that staff can monitor the sanitizer concentrations.

     Code MN Rule 4626.0715

2. Jun 26, 2025 Routine Score 92
   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Soda gun drip cups and nozzles were observed soiled with slime buildup. Clean and sanitize drip cups and nozzles according to manufacturer's instructions. Retrain staff to properly clean and clean more frequently to sight and touch.

     Code MN Rule 4626.0845E

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Melted butter was hot held at 106F on the grill at the time of inspection. Discussed with Chef that butter needs to be kept at 135F or higher to be safely hot held. Chef raised the temperature on the grill top and moved butter to warmer spot to heat up to 135F. Retrain staff to hot hold melted butter at 135F or higher at all times.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     There was no employee illness log available for recording employee illness occurrences at the time of inspection. Provided an employee illness log with emailed report. Keep an employee illness log on site and fill out with each employee illness occurrence. Have available for inspectors to review during inspections.

     Code MN Rule 4626.0040C

   • 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.

     Tuna was observed thawing in the prep sink with the vacuum seal intact. Tuna was still cold, so Chef was instructed to break the air seal on the packages for proper thawing. Retrain staff to break seal of vacuum packaged fish before thawing so that it thaws safely.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

     Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

     Containers were observed stacked wet so that they could not air dry. Retrain staff to allow containers to fully air dry after being washed, then they can be stacked.

     Code MN Rule 4626.0955B

3. Jun 25, 2024 Routine Score 94
   • Not serious Priority 3

     Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

     Data plate for dish machine has completely faded and is no longer readable. Replace and maintain clearly legible at all times.

     Code MN Rule 4626.0625

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Soda gun drip cups and nozzles were observed soiled with slime buildup. Clean and sanitize drip cups and nozzles according to manufacturers instructions. Retrain staff to properly clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     Restroom does not have handwash signage notifying employees to wash hands before returning to work. Provide and maintain in all restrooms that employees use.

     Code MN Rule 4626.1457

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Cheese sauce was measured at 110F at the time of inspection in the counter top warming unit. Person in charge stirred product and it measured approximately 138F afterward. Instructed Chef to retrain staff to turn up unit and stir product more frequently. Maintain all hot TCS foods at 135F or higher at all times for food safety.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Facility has a noncontinuous cooking procedure on site, but it is only approved for chicken wings. Facility is also using steak under this noncontinuous cooking plan. This has not yet been approved. Provided copy of current noncontinuous cooking plan to operator to add steak to the new plan. Discontinue cooking steak under this noncontinuous cooking plan until it has been included into the plan, submitted to inspector and approved by inspector.

     Code MN Rule 4626.0349F

4. Jun 29, 2023 Routine Score 94
   • Not serious Priority 3

     Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

     Data plate for dish machine has completely faded and is no longer readable. Replace.

     Code MN Rule 4626.0625

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Condensate line for walk-in cooler drains into a tub with a sump pump in it. The water in the tub is stagnant and murky. Redirect condensate line to convey into a floor drain.

     Code MN Rule 4626.1220

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Soda gun nozzle is visibly dirty. Soda gun holder contains slime build up. Clean and sanitize holder and nozzle. Retrain staff to physically wipe the soda gun nozzle after nightly soaking.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine test kit could not be located during inspection. Chlorine is used in for the kitchen dish machine, provide. Note: quaternary ammonium is also used and test kit was present for quaternary ammonium.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Restrooms lack required hand wash signage. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Observed tongs hung on fire suppression plumbing and oven handle doors. These are not approved locations to store in use utensils as they can become easily contaminated.

     Code MN Rule 4626.0275C

   • Serious Priority 1

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

     Observed foods in pizza prep cooler to be above 41F. Examples include sausage @ 47F, cheese @ 44F. The cooler was being cleaned up inspection and it is possible this had increased the temperature. Instructed manager to close all of the doors and monitor food and air temperatures. If food temperatures did not decrease instructed to move foods to walk-in cooler for rapid cooling until cooler could maintain foods at 41F or below.

     Code MN Rule 4626.0395A2