Little T's

Year by year

Inspections

1. Sep 4, 2026 Routine Score 96
   • Serious Priority 1

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

     The temperatures of the food in the grill line prep table were at 44F. The unit was immediately adjusted and will be monitored.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Light shields were missing from some of the lights in the kitchen. Make sure all the lights are shielded in the event a bulb would be broken so that glass shards would not contaminate food and food prep areas.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     Several of the bulbs in the hood/grill were missing and need to be replaced.

     Code MN Rule 4626.1470C

2. Aug 20, 2025 Routine Score 100
   • Not serious Priority 3

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

     The Health license needs to be posted in the business.

     Code MCO 188.390

3. Aug 9, 2024 Routine Score 96
   • Not serious Priority 3

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

     Code MCO 188.390

   • 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.

     The business currently does not have a CFPM. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     No log was available or being used at the time of the inspection. One was left at the end of the inspection.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     A sign is needed at the bar handsink and the sink near the ice machine.

     Code MN Rule 4626.1457

4. Jul 27, 2023 Routine Score 92
   • Serious Priority 1

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

     Measured food above 41 degrees in the following units: 1. 3 door slide refrigerator (Beef rounds- 46, buttermilk-43) 2. Main prep cooler (Beef-43, 46, tomatoes-45) Conversation with PIC determined that the configuration and age of units and temperature of kitchen provides a struggle for units to stay cold. Find a way to ensure units are maintained at or below 41 degrees whether that includes replacement, reorganization, air conditioning, etc.

     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.

     Dish machine rack temperature did not reach 160 degrees with use temperature indicator strip. Contact supplier to service machine and in the mean time do a sanitizer dip in 3 compartment sink.

     Code MN Rule 4626.0905B

   • Not serious Priority 3 Corrected on site

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

     Measured sanitizer bucket at bar below required quat sanitizer level. Bucket was refilled and measured at 200 ppm. Refill sanitizer buckets at a frequency to maintain required sanitizer level.

     Code MN Rule 4626.0285B