Seward Grill Resturants

Year by year

Inspections

1. Sep 22, 2025 Routine Score 98
   • Not serious Priority 2

     Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

     Observed. a 3-compartment sink not large enough for the size of pots and pans used within the facility. Provide a larger-basin 3-comp sink. This was discussed with the owner.

     Code MN Rule 4626.0680B

   • Not serious Priority 3

     Only use single-service items one time.

     Observed single-use containers being used throughout the facility for food storage. Discontinue this practice and obtain food grade storage containers. This was discussed with the owner.

     Code MN Rule 4626.0830

   • 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 Certified Food Protection Manager hired onsite. Obtain training and certification using the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

2. Aug 14, 2024 Routine Score 98
   • Not serious Priority 2

     Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

     The 3-comp sink is not big enough to hold the large pots and pans used here. Install another with larger basins.

     Code MN Rule 4626.0680B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed not enough plugs for the 3-comp sink to hold water.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CFPM certificate not posted.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     LICENSE REQUIRED. It shall be unlawful for any person to conduct or operate a food establishment without obtaining a license thereof. The license issued under this chapter shall be known as a food license. No person shall engage in the business of selling food by vending machines without a license.

     The business is catering and does not have the catering license. Call Business Licensing at 612-673-2080 to obtain the catering license. Stop catering business until the proper license is obtained.

     Code MCO 188.160

3. Aug 24, 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.

     Reach-in freezer is not working. Have freezer serviced.

     Code MN Rule 4626.0735AB

   • 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 food containers being used.

     Code MCO 204.30A

4. Aug 10, 2023 Routine Score 90
   • Not serious Priority 3

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

     Observed reach-in freezer not working properly. Have freezer serviced.

     Code MN Rule 4626.0735AB

   • 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 food containers being used on-site. Green to Go information has been provided to manger.

     Code MCO 204.30A

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed cooked rice from day before holding at 51F. Person In Charge was notified and asked to discard product.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed rice in reach-in cooler cooling from day before in large container.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Observed rice in reach-in cooler cooling in a tightly covered container.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

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

     Observed TCS food such as rice and cooked meat without dates in reach-in cooler. Date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A