Deg Deg Grill

Year by year

Inspections

1. Jan 15, 2026 Routine Score 100
   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed handwash sink no longer sealed to the wall. Reseal sink.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed door handles of cooling units to be sticky/greasy. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed protective wrapping still on new drink machine. This protective film is for shipping purpose only and is not considered smooth or easily cleanable when it begins to peel away. Remove wrapping.

     Code MN Rule 4626.0495

2. Feb 11, 2025 Follow-Up Score 96
   • Not serious Priority 3

     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.

     Observed ROP fish fully thawed in lowboy cooler with ROP packaging intact. Discussed with operator. Operator discarded these products. Ensure ROP seal is broken prior to thawing.

     Code MN Rule 4626.0380E

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed cooked shredded chicken filled over 6 inches deep in pan cooling in freezer. Discussed with operator on site. Discussed importance of stirring throughout the cooling process if filled past 2 inches deep. Best practice would be to fill only to 2 inches deep during the cooling process.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     Code MN Rule 4626.0025

3. Jan 28, 2025 Routine Score 90
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed non-compliant to-go clamshell packaging. This in an ongoing violation from 2023. A citation will be issued for repeated violations. Ensure full compliance with Minneapolis Green-to-go ordinance to avoid further citations.

     Code MCO 204.30A

   • Not serious Priority 3

     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.

     Observed ROP fish thawing in lowboy cooler with ROP packaging intact. Discussed with operator. ROP seal is to be broken prior to thawing ROP fish.

     Code MN Rule 4626.0380E

   • Not serious Priority 2

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

     Observed cooked and shredded chicken attempting to cool in reach in fridge in a tightly covered container. Discussed with operator. Keep containers uncovered throughout the cooling process. This was moved to freezer to continue cooling process.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed cooked and shredded chicken filled over 6inches deep in a pan attempting to cool in reach in cooler. Discussed with operator. When rapidly cooling hot foods ensure the container is filled no deeper than 2 inches to facilitate effective cooling.

     Code MN Rule 4626.0390A

   • Serious Priority 1

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

     Observed TCS foods in prep cooler holding above 41 degrees F (Cheese-48) Discussed with operator. Unit is to be kept close during down times and temperatures monitored by staff.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     Due to the nature of the violations found during the inspection, it appears that there is no person in charge onsite effectively monitoring for and ensuring food safety (improper cooling, improper cold holding, improper thawing practices) Discussed with CFPM over the phone during inspection. Ensure there is a knowledgeable person in charge at the restaurant at all times during operation that is controlling for food safety.

     Code MN Rule 4626.0025

4. Jan 29, 2024 Routine Score 96
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed non-compliant to-go clamshell packaging. Ensure complete compliance with Minneapolis Green to Go ordinance to avoid future citations. Contact inspector with questions.

     Code MCO 204.30A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no chlorine test strips on site to test sanitizer concentration. Ensure you have a means to test each type of sanitizer used on site.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     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.

     Observed ROP fish thawing in lowboy cooler with ROP packaging still intact. Discussed with operator. ROP seal was broken on fish during inspection.

     Code MN Rule 4626.0380E

   • Not serious Priority 2

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

     Observed cooked and shredded chicken cooling in reach in fridge tightly covered container. Discussed with operator. Cover was removed and chicken put in reach in freezer to continue cooling process.

     Code MN Rule 4626.0390B

5. Aug 9, 2023 Follow-Up Score 96
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     OBSERVED STYROFOAM CUPS AND TO-GO SHELLS. USE UP OLD MATERIAL QUICKLY OR TAKE UNAPPROVED MATERIAL OUT OF THE RESTAURANT. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868).

     Code MCO 204.30A

   • Not serious Priority 3

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

     GLASS DISPLAY COOLER IS UNABLE TO KEEP FOOD AT REPAIR OR REPLACE THIS COOLER.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: CHEESE CAKE AT 73F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( FOOD WAS DISCARDED.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED ORIGINAL GREY PLASTIC LINING ON HOT HOLDING UNIT USED FOR FRENCH FRIES. REMOVE MANUFACTURER PLASTIC WRAP.

     Code MN Rule 4626.0495

6. Aug 1, 2023 Routine Score 78
   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     OBSERVED STYROFOAM CUPS AND TO-GO SHELLS. USE UP OLD MATERIAL QUICKLY OR TAKE UNAPPROVED MATERIAL OUT OF THE RESTAURANT. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868)

     Code MCO 204.30A

   • Not serious Priority 3

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

     HAND WASHING SIGN WAS MISSING AT HAND SINK. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     GLASS DISPLAY COOLER IS UNABLE TO KEEP FOOD AT REPAIR OR REPLACE THIS COOLER.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: CHEESE CAKE AT 45F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE FOOD TO ANOTHER LOCATION FOR NOW. ----------------------------------------------------------------------------------------------------- OBSERVED TCS FOOD (CHEESE) STORED AT ROOM TEMPERATURE. CHEESE WAS REGISTERING 58F. KEEP TCS FOODS INSIDE A UNIT WITH MECHANICAL REFRIGERATION. PIC MOVED CHEESE TO A LOWBOY COOLER WITH MECHANICAL REFRIGERATION.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE WAS NOT ABLE TO MENTION “VOMITING / DIARRHEA” AS SYMPTOMS FOR EXCLUDING FOOD WORKERS. INCLUDE THIS INFORMATION IN THE EMPLOYEE HEALTH TRAINING POLICY AND PROCEDURES.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 2

     The person in charge must be able to demonstrate their knowledge to the inspector of the importance of the following food handling procedures to preventing foodborne disease: handwashing; avoiding cross contamination; avoiding hand contact with ready-to-eat foods; time and temperature requirements f

     THE PERSON IN CHARGE (PIC) WAS UNABLE TO DEMONSTRATE AN OVERALL KNOWLEDGE AND UNDERSTANDING OF SOME AREAS OF THE FOOD CODE. FOR EXAMPLE, NOT KNOWING COLD HOLDING / HOT HOLDING TEMPERATURES, SANITIZER CONCENTRATION, HANDLING CUSTOMER COMPLAINTS, SYMPTOMS FOR EXCLUSION, ETC. MOVING FORWARD, MAKE SURE THE PIC GET PROPER TRAINING / KNOWLEDGE REGARDING FOOD HANDLING PROCEDURES TO PREVENT FOODBORNE DISEASES.

     Code MN Rule 4626.0030DEFGHI

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     NO FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     OBSERVED HANDWASHING SINK FULL OF TOWELS AND KITCHEN UTENSILS BLOCKING IT ACCESS. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     NO HAND SOAP AVAILABLE AT HANDWASHING SINK INSIDE KITCHEN AREA. KEEP HANDWASHING SINKS FULLY STOCKED. PIC PROVIDED SOAP DURING INSPECTION.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED ORIGINAL GREY PLASTIC LINING ON HOT HOLDING UNIT USED FOR FRENCH FRIES. REMOVE MANUFACTURER PLASTIC WRAP.

     Code MN Rule 4626.0495

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP. THIS WAS ASSESS DURING QUESTIONING THE PIC. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE. THREE COMP SINK WAS PROPERLY SET UP AT THE END OF THE INSPECTION.

     Code MN Rule 4626.0900