The Painted Turtle

Year by year

Inspections

1. Sep 4, 2026 Routine Score 92
   • Not serious Priority 3

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

     Observed sign missing at handwashing sink in main prep area informing employees to wash their hands. Post a sign at each handwashing sink. Sending pdf example with report.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Person in charge was not able to find test kit. Provide test kit for sanitizer.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Observed ice scoop handle resting in ice. Keep the handle above the top of the food to prevent contamination. Employee corrected at time of inspection.

     Code MN Rule 4626.0275A

   • Not serious Priority 2

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

     Observed handwashing sink in dish washing area blocked by a shelving unit. Move shelving unit and keep all handwashing sinks accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Observed temperatures in lower cooler with syrups around 51*F. Turn down temperature dial on cooler, if temps do not decrease within a couple hours, call for repair of cooler. All cold holding equipment should maintain foods at 41*F or below.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed temperatures in lower cooler with syrups around 51*F. Turn down temperature dial on cooler, if temps do not decrease within a couple hours, call for repair of cooler. All cold holding equipment should maintain foods at 41*F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     There was no covered trash can in toilet room. Provide a covered trash can.

     Code MN Rule 4626.1260

2. Aug 29, 2025 Routine Score 98
   • Not serious Priority 3

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

     OBSERVED MISSING SIGNS AT HANDWASHING SINKS INFORMING EMPLOYEES TO WASH THEIR HANDS. POST SIGN AT EACH HANDWASHING SINK. .

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     THERE WERE NO TEST STRIPS AVAILABLE FOR QUATERNARY AMMONIUM SANITIZER. PROVIDE TEST STRIPS.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     OBSERVED ICE SCOOP HANDLE RESTING IN ICE. EMPLOYEE MOVED SCOOP AT TIME OF INSPECTION. STORE HANDLES ABOVE THE TOP OF THE ICE TO PREVENT CONTAMINATION.

     Code MN Rule 4626.0275A

   • Not serious Priority 3

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

     OBSERVED DUSTY FAN IN PREP AREA. OBSERVED DUSTY VENTS ON ICE MACHINE. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840C

3. Aug 2, 2024 Routine Score 98
   • Not serious Priority 3

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

     OBSERVED MISSING HANDWASHING SIGN AT HAND SINK IN PREP AREA. POST SIGN.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     OBSERVED UNLABELED SPRAY BOTTLES IN CHEMICAL STORAGE AREA. LABEL SPRAY BOTTLES CONTAINING TOXIC INGREDIENTS.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     OBSERVED TONGS STORED ON OVEN HANDLE. TONGS CAN BECOME CONTAMINATED BY RUBBING AGAINST EMPLOYEE CLOTHING. STORE TONGS IN A CLEAN AND SANITIZED LOCATION.

     Code MN Rule 4626.0275C

   • 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 FOAM COFFEE CUPS AND BLACK PLASTIC LIDS. ALL TO-GO PRODUCTS MUST BE REUSABLE, RECYCLABLE OR COMPOSTABLE. REPLACE CONTAINERS.

     Code MCO 204.30A

   • Not serious Priority 3

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

     OBSERVED WET WIPING CLOTHS ON COUNTERS THROUGHOUT ESTABLISHMENT. PLACE WIPING CLOTHS IN A BUCKET WITH AN APPROVED SANITIZER SOLUTION AFTER USE.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CERTIFIED FOOD PROTECTION MANGER CERTIFICATE WAS NOT POSTED. POST IN A CONSPICUOUS LOCATION.

     Code MN Rule 4626.0033D

4. Aug 3, 2023 Routine Score 92
   • Serious Priority 1

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

     In Coldwell unit observed sliced tomatoes at 54*F, lettuce at 43*F, cheese at 43*F, patties in lowboy unit at 45*F, cheese in walk-in cooler at 48*F and hummus in walk-in cooler at 47*F. Maintain all TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap at front counter hand wash sink Maintain soap in dispensers at all times. This was corrected by manager.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     There was no hand wash sign at several hand sinks including employee restroom. Provide a hand wash sign at each handsink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Label all spray bottles with their contents.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     Correct the following: 1) Observed tongs being stored over oven door handles. Discontinue this practice. Store tongs on a clean and sanitized surface. 2) Observed the ice scoop being stored directly on top of ice machine - store ice scoop on an ice scoop holder or on a clean and sanitized container.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The hand wash sink in employee restroom is falling off wall. Properly re-afix hand sink to wall.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed walk-in cooler holding ambient temperature of 50*F and both cookline lowboys at 45*F and 47*F. Lower thermostats so that coolers maintain a temperature of 41*F or less.

     Code MN Rule 4626.0735AB