Jimmie's Old Southern Bbq Smokehouse LLC

Year by year

Inspections

1. Jul 14, 2026 Routine Score 100
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     FLOORS AND WALLS AROUND MOP SINK OBSERVED WITH LONGSTANDING DEBRIS. CLEAN FLOORS AND WALLS AROUND MOP SINK AREA.

     Code MN Rule 4626.1520A

2. Jul 23, 2025 Routine Score 96
   • Serious Priority 1

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

     SEVERAL COLD TCS ITEMS MEASURED > 41 DEGREES F. THERMOSTAT WAS ADJUSTED DURING INSPECTION.

     Code MN Rule 4626.0395A2

   • 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.

     NO FULL TIME CFPM IN FACILITY. HIRE ONE FULL TIME CFPM. MANAGER ON DUTY STATED CFPM WAS RECENTLY APPLIED FOR BY ROBERT SCHULKE

     Code MN Rule 4626.0033A

3. Jul 19, 2024 Routine Score 96
   • 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.)

     CHICKEN MEASURED 127 DEGREES F. PORK MEASURED 128 DEGREES F IN HOT HOLDING CABINET. RAISE TEMPERATURE OF UNIT TO ENSURE HOT FOODS STAY AT 135 DEGREES F OR ABOVE.

     Code MN Rule 4626.0395A1

4. Aug 10, 2023 Follow-Up Score 100
   • 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.

     PERSON IN CHARGE COULD NOT LOCATE CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE. ENSURE SOMEONE AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IN A CONSPICUOUS LOCATION. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     OBSERVED MULTIPLE DRAIN FLIES IN DISH WASHING AREA. CONSIDER INCREASING FREQUENCY OF PEST CONTROL VISITS.

     Code MN Rule 4626.1565ABD

5. Jul 27, 2023 Routine Score 88
   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED CAN OPENER WITH BUILD UP OF FOOD DEBRIS. EMPLOYEE CLEANED CAN OPENER AT TIME OF INSPECTION.

     Code MN Rule 4626.0840A

   • 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.

     PERSON IN CHARGE COULD NOT LOCATE CERTIFIED FOOD PROTECTION MANAGER (CFPM) CERTIFICATE. ENSURE SOMEONE AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST IN A CONSPICUOUS LOCATION. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     OBSERVED COLD FOODS IN PREP LINE COOLER ABOVE 41*F. EXAMPLE: CUT TOMATO 49*F, COLESLAW 48*F. PERSON IN CHARGE TURNED DOWN TEMPERATURE DIAL ON COOLER. MONITOR FOOD TEMPERATURES INSIDE COOLER. IF TEMPERATURES DO NOT DECREASE WITHIN A COUPLE HOURS, CALL FOR REPAIR OF COOLER.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     NO TEST KIT TO MEASURE SANITIZER WAS AVAILABLE. PROVIDE TEST KIT TO ACCURATELY MEASURE SANITIZING SOLUTIONS.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     OBSERVED MULTIPLE DRAIN FLIES IN DISH WASHING AREA. PERSON IN CHARGE EXPLAINED THAT THEY ARE AWARE OF THE ISSUE AND ARE WORKING WITH PEST CONTROL TO REMEDIATE.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

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

     PERSON IN CHARGE WAS NOT ABLE TO PROVIDE EMPLOYEE ILLNESS LOG TO INSPECTOR. THE PERSON IN CHARGE MUST RECORD ALL REPORTS OF VOMITING OR DIARRHEA MADE BY FOOD EMPLOYEES. SENDING ILLNESS LOG PDF WITH REPORT.

     Code MN Rule 4626.0040C