Jax Cafe

Year by year

Inspections

1. Jul 31, 2026 Routine Score 92
   • Serious Priority 1

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

     Observed employee squeezing lemon into a patron's water cup with bare hands - discontinue this practice and properly wash hands and don gloves before touching patron's ready-to-eat food/beverage. Discussed with the person in charge regarding employee bare hand handling.

     Code MN Rule 4626.0225A

   • Not serious Priority 3 Corrected on site

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

     Observed knives stored between cold station and a metal table by the grill area - discontinue this practice and store utensils and knives in a clean and sanitary area. Removed knives stored between cold station and table.

     Code MN Rule 4626.0275C

   • Serious Priority 1

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

     Shrimp (52*F) and dressing (54*F) in the salad bar; aus potato (52*F) in the cold station 1; and dressing (48*F) inside the cold station 2 observed reading above 41*F at the time of the inspection. Maintain all cold food at 41*F, PIC was made aware and to use a lesser proportion and adjust unit dial.

     Code MN Rule 4626.0395A2

2. Jul 26, 2025 Routine Score 96
   • Not serious Priority 3

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

     Observed handwashing station missing handwashing sign in the back kitchen - post sign.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed pickled onion (7/10) and dijon vinaigrette (7/13) in the walk-in cooler past 7 days. Discard or use up food within 7 days. PIC was informed to discard food and designate staff to rotate food as necessary.

     Code MN Rule 4626.0405A

3. Jun 28, 2024 Routine Score 94
   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).

     Per PIC, the business receives frozen salmon for service. Provide a parasite destruction letter to the health department.

     Code MN Rule 4626.0355C

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Wet towel used to grip cutting board at the kitchen - discontinue the practice.

     Code MN Rule 4626.0915A

   • Not serious Priority 3 Corrected on site

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

     Tongs observed hanging on stove handle. Store tongs and utensils in sanitary area. PIC removed tongs.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     No handwashing sign at bathroom - provide handwashing sign.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Mango pico (50*F) and walleye (51*F) inside the cold station pull out observed reading higher than 41*F at the time of the inspection. Maintain cold food at 41*F or below. Remove all TCS foods from the cold unit and adjust the unit dial to cold hold food properly.

     Code MN Rule 4626.0395A2

4. Aug 3, 2023 Follow-Up Score 98
   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).

     Code MN Rule 4626.0355C

5. Jun 23, 2023 Routine Score 88
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Meat steaks, seared scallops, oysters on half-shell observed on menu without being linked to consumer warning with an identifier. Provide an identifier mark and include the following statement at the consumer warning: * This item may be raw or undercooked.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).

     A letter verifying that the salmon is raised at an approved aquaculture farm not observed onsite. This can be obtained by calling the fish supplier.

     Code MN Rule 4626.0355C

   • Serious Priority 1

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

     Observed crab cakes within a prep cooler at 47F. This unit was turned down. Cold tomato soup observed on ice. This product must be under mechanical refrigeration.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     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.)

     Prime rib observed in hot hold at 120F. This was turned up in temp after discussion.

     Code MN Rule 4626.0395A1