Hook Fish & Chicken

Year by year

Inspections

1. Sep 2, 2025 Follow-Up Score 96
   • Not serious Priority 3

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

     Observed hot-holding equipment and ice machine in disrepair. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed faucet at three compartment sink, and prep sink were in disrepair and leaking. Ensure all plumbing is maintained in good repair

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     Observed no illness log being kept on site. Ensure an illness log is maintained to record foodborne illness symptoms of employees.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed floors, and walls in disrepair with holes, missing and broken tiles. Ensure all floors, walls, and ceilings are smooth and easily cleanable

     Code MN Rule 4626.1515

   • 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.

     Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.

     Code MN Rule 4626.0033A

2. Aug 18, 2025 Follow-Up Score 88
   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed back hand sink was missing paper towels. Ensure each hand sink is supplied with single-use paper towels, soap, trash and hand washing sign.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed outside surfaces of fryers, hood, and coolers with food debris. Ensure non-food contact surfaces are cleaned often.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed prep cooler, hot-holding unit and ice machine in disrepair. Ensure all equipment is in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed faucet at three compartment sink, and prep sink were in disrepair and leaking. Ensure all plumbing is maintained in good repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test kit for chlorine sanitizer used in the facility. Ensure sanitizer test kit is available.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed chlorine solution tested above 200PPM in three compartment sink. Ensure sanitizers are at the proper concentration to prevent chemical contamination of food contact surfaces.

     Code MN Rule 4626.1620

   • Serious Priority 1

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

     Observed no illness log available. Ensure employees are trained on reporting illness and a log is kept to review of employees with food borne illness symptoms listed. Emailed with report.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed floors, and walls in disrepair with holes, missing and broken tiles. Ensure all floors, walls, and ceilings are smooth and easily cleanable.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     Observed water dripping from ceiling on to hood of fryers. PIC stated it was from the HVAC system. Ensure condensation is not dripping on to equipment or inside a food prep area.

     Code MN Rule 4626.0565

   • 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.

     Observed no CFPM (Certified Food Protection Manager) who works at the facility. Ensure at least one person who is involved in the day-to-day food safety operations of the food business obtains the Minnesota CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed wet wiping cloths being stored on the counter. Ensure wet wiping cloths are stored in chemical sanitizer solution between uses.

     Code MN Rule 4626.0285B

   • 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 mouse droppings by floor drain under storage shelf outside of office. Ensure pest control is provided and facility is cleaned to track pest control issues. PIC stated they have a regular pest control service.

     Code MN Rule 4626.1565ABD

3. Aug 1, 2025 Follow-Up Score 88
   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed paper towels missing from the back hand sink. Ensure paper towels are provided at each hand washing sink.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed outside surfaces of fryers, hood, and coolers with food debris. Ensure non-food contact surfaces are cleaned often.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed prep cooler, hot-holding unit and ice machine in disrepair. Ensure all equipment is in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed faucet at three compartment sink, and prep sink were in disrepair and leaking. Ensure all plumbing is maintained in good repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test strips for the sanitizer. Ensure each type of sanitizer kept on site has test strips to accurately test the concentration.

     Code MN Rule 4626.0715

   • Serious Priority 1 Corrected on site

     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.)

     Observed wings sitting out at 68F. Ensure hot-holding foods are at 135F and above to prevent pathogen growth. At time of inspection PIC discarded the wings.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Observed no illness log available. Ensure an illness log is kept on site to record employee symptoms as they pertain to food borne illness.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed floors, and walls in disrepair. Ensure all floors, walls, and ceilings are smooth and easily cleanable.

     Code MN Rule 4626.1515

4. Jul 17, 2025 Routine Score 68
   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed paper towel dispenser empty at back hand sink. Ensure paper towels or other approved hand drying method is provided.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed outside of fryers, hood, and outside of non-working hot-holding unit heavily caked with grease and debris. Ensure non-food contact surfaces are cleaned.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed old hot-holding unit holding wings at 64F in disrepair, observed prep-cooler in disrepair (no food), observed ice machine in disrepair. Ensure all equipment is maintained in good repair, replaced, or removed.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed sliced cheeses, sliced cakes without a date mark. Ensure all ready-to-eat, time/temperature controlled for safety foods are date marked when the product is opened (day one) and discarded or used within seven days.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed chicken gizzards (26F) thawing on prep sink in bucket of water. Ensure thawing is completed using an approved method.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3 Corrected on site

     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 thawed tilapia in reduced oxygen packaging (ROP) in walk-in cooler. Ensure fish in ROP packaging is removed prior to thawing. At time of inspection PIC cut open the packages and removed fish.

     Code MN Rule 4626.0380E

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed containers of sliced tomato, cut lettuce and cut onion for sandwiches stored under raw fish and raw shrimp in walk-in cooler. Ensure employees are preventing cross-contamination by storing ready to eat foods above raw animal foods. At time of inspection PIC moved the ready to eat foods under the raw animal foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed clogged bathroom floor drain, and faucets at three compartment sink and prep sink were in disrepair. Ensure all plumbing systems are in good repair and cleanable.

     Code MN Rule 4626.1040B

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Observed PIC set up the three compartment sink with water and bleach in the first compartment, then rinse and air dry. Ensure employees are washing with hot water and soap, rinsing to remove all soap residue, then sanitizing in the last compartment with an approved sanitizer for the required amount of time before air-drying the food contact utensils and dishes. At time of inspection educated PIC and set up the three compartment sink properly.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test strips for sanitizer. Ensure test strips are obtained for each type of sanitizer used on site.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed the bleach sanitizer was not labeled for use on food contact surfaces. Ensure sanitizer which is approved for food contact surfaces remains on site.

     Code MN Rule 4626.1620

   • Serious Priority 1 Corrected on site

     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.)

     Observed several pounds of cooked wings sitting in old non-working hot-hold unit at 64F. PIC discarded at time of inspection. Ensure all hot-holding foods are kept at 135F and above to prevent pathogen growth.

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

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

     Observed raw wings sitting at breading cart were at 50F. PIC discarded at time of inspection. Ensure cold-holding time/temperature controlled for safety (TCS) foods are kept at 41F and below to prevent pathogen growth.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed improper cold holding and hot holding temperatures for time/temperature controlled for safety foods, observed improper date marking, cross-contamination, and sanitizing of food contact surfaces. Ensure employees are properly trained to follow food safety procedures to prevent food borne illness.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

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

     Observed no illness log being kept on site. Ensure a log of ill employees experiencing food borne illness symptoms is kept on site and properly filled out. Emailed log.

     Code MN Rule 4626.0040C

   • 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 old mouse feces under shelving at front counter. Ensure facility is cleaned often to monitor pest activity.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed flooring damaged throughout facility. Observed ceiling tiles damaged. Ensure the physical facility is kept in good repair.

     Code MN Rule 4626.1515

5. Jul 16, 2024 Routine Score 64
   • Not serious Priority 3

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

     Observed prep cooler by flat top was holding food between 50-60F. Prep cooler ambient air at 56F. Ensure equipment is in good repair and proper adjustment.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no Minnesota Certified Food Protection (CFPM) certificate posted for anyone. Ensure someone who works at the location and can oversee daily food operations, and food employees has their Minnesota Certified Food Protection Manager Certificate posted.

     Code MN Rule 4626.0033D

   • Serious Priority 1

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

     Observed prep cooler holding time temperature controlled for safety (TCS) foods above 41F. Foods listed under prep cooler 2 above 41F were discarded at time of inspection. Observed raw chicken sitting out at breading station at 45F. At time of inspection PIC moved the chicken into the walk-in cooler. Ensure all TCS foods are held under mechanical refrigeration and are kept at 41F and below.

     Code MN Rule 4626.0395A2

   • 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 mouse feces on single-use container boxes and chip boxes. Observed mouse feces behind dry storage. Ensure pest control is routinely provided and facility is cleaned often to prevent and monitor pest activity.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Provide chemical sanitizers to sanitize equipment and utensils during all hours of operation.

     Observed no sanitizer on site. Discussed with person in charge (PIC). Sanitizer must be provided at all hours of operation. PIC stated they had bleach on the way.

     Code MN Rule 4626.0721B

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed chicken sitting on prep sink drain boards to thaw. Ensure thawing of TCS foods is done using one of the methods listed above.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed hanging thermometers missing from pepsi cooler used to store TCS foods, and prep cooler used to store TCS foods. Provided two hanging thermometer at time of inspection.

     Code MN Rule 4626.0620A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Observed no temperature measuring device for foods available at time of inspection. Provided a thin tipped thermometer.

     Code MN Rule 4626.0705A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed cakes in display cooler without a date mark. Ensure any foods opened in the facility and held more than 24 hours are date marked for they day they are opened and discarded or sold in seven days.

     Code MN Rule 4626.0400B

   • Serious Priority 1

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

     Observed no illness log on site for employee symptoms. Ensure a illness log is kept and employees are aware of their responsibility to report certain symptoms as it pertains to their health and working with food.

     Code MN Rule 4626.0040C

   • 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.

     Observed no employee was the person in charge (PIC) at time of inspection. Ensure a person in charge is designated during all hours of operation. The person in charge should be able to monitor food safety procedures.

     Code MN Rule 4626.0025

   • 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

     Observed the food employees did not explain proper cleaning procedures, cooking temperatures or holding temperatures, and could not demonstrate knowledge on foodborne illness symptoms. Ensure food employees are trained in proper food safety procedures.

     Code MN Rule 4626.0030DEFGHI

   • Not serious Priority 2

     Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

     Observed employee rinse hands in three compartment sink. Ensure employees are washing hands in the hand washing sink only.

     Code MN Rule 4626.0080

   • Serious Priority 1

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     Observed employee only rinse hands in handwashing sink. Demonstrated proper handwashing for food employees. Ensure employees are cleaning their hands properly.

     Code MN Rule 4626.0070A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed hand soap missing from handwashing sinks (both handwashing sinks in kitchen and in restrooms). Food employee provided dawn dish soap at back hand sink. Ensure all hand sinks have soap provided.

     Code MN Rule 4626.1440

   • Serious Priority 1

     Food employees must use the following procedure when cleaning their hands and exposed portions of their arms: rinse their hands under clean, warm running water; apply hand soap to their hands; rub their hands together vigorously for at least 10 to 15 seconds; remove soil from beneath fingernails whi

     Observed employees did not use soap or turn off faucet with paper towels. Ensure handwashing procedures are reviewed with employees. Educated at time of inspection.

     Code MN Rule 4626.0070B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed faucet at prep sink was leaking.

     Code MN Rule 4626.1040B

   • 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

     Observed light shield missing on lights in prep area and cooking area.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed build-up on ventilation above dry storage next to office and on hood above fryers.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Observed grease and food build up along cookline, behind coolers, and storage. Ensure the physical facilities are kept clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed no sanitizer on site and the food employee did not explain sanitizing step when describing how to clean food contact surfaces.

     Code MN Rule 4626.0900

   • Serious Priority 1 Corrected on site

     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.)

     Observed "beef juice" in hot-hold well at 112F. At time of inspection educated food employee on how to reheat and hold TCS food. Liquid was reheated to 165F and hot held.

     Code MN Rule 4626.0395A1

6. Sep 12, 2023 Follow-Up Score 100
   • Not serious Priority 3

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

     All refrigeration units except the small coldwell unit by grill observed to be at proper temperatures. Repair small coldwell unit so that it maintains cold TCS foods at 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy of the state CFPM certificate in a conspicuous location. - store does have a valid CFPM.

     Code MN Rule 4626.0033D

7. Aug 10, 2023 Routine Score 88
   • Not serious Priority 3

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

     Clean build-up of food debris on sides of Coldwell units.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the ambient air temp in main 3-door lowboy at 57*F, walk-in cooler at 46*F and small coldwell unit at 50*F. Have units immediately serviced so that they maintain a temperature of 41*F or less. Transfer all TCS foods to units that are maintaining 41*F or less.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed the following cold TCS foods holding at unapproved temperatures - at Coldwell observed sliced tomatoes at 59*F and hamburger patties at 50*F; in walk-in cooler shrimp at 62*F, fish fillets at 46*F, breaded shrimp at 60*F and ambient temp of cooler at 46*F; in main 3-door lowboy fish fillets at 53*F, shrimp at 47*F and ambient air temp of 57*F. Maintain all cold TCS foods at 41*F or less. Relocate TCS foods to working refrigerators.

     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.)

     Observed numerous pieces of chicken wings being held between 86*F-94*F under heat lamp. Maintain hot holding TCS foods like chicken wings at 135*F or higher. Note: Reheat wings to 165*F for service.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap at handsink in back prep area. Provide and maintain soap at this handsink.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels at back prep area handwash sink. Provide and maintain paper towels at this handsink.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     The establishment parking lot is littered with trash and various other items. Clean and maintain parking lot in a clean condition.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

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

     Establishment walls and floors around and behind all cooking equipment is in need of detailed cleaning.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy of the state CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Observed wet wiping cloths not being stored in sanitizer bucket. Store wet wiping cloths in a sanitizer bucket between uses.

     Code MN Rule 4626.0285B