Chef Shack

Year by year

Inspections

1. May 16, 2026 Routine Score 100
   • Not serious Priority 3 Corrected on site

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

     Observed a sanitizer bucket to be 100 ppm quaternary ammonium. Per manufacturer specifications, maintain between 200-400 ppm. Operator refreshed the solution to 200 ppm at the time of the inspection.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Observed a handwashing sign to be missing at the employee hand sink. Provide and post referenced signage at the hand sink.

     Code MN Rule 4626.1457

2. Sep 27, 2025 Routine Score 98
   • 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.

     Make sure at least one employee is a CFPM. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Test strips are needed to check the concentration of the Quaternary Ammonium.

     Code MN Rule 4626.0715

3. Jul 6, 2024 Routine Score 96
   • 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 CPFM certificate was observed. Post CFPM certificate.

     Code MN Rule 4626.0033A

   • 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 beans being held at 118 degrees F. Maintain all food in hot holding at 135 degrees or higher.

     Code MN Rule 4626.0395A1

4. Aug 12, 2023 Routine Score 98
   • 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.

     There was not a posted State of Minnesota Certified Food Protection Manager certificate on the food truck. There was no observable record of a Certified Food Protection Manager certificate on the State of Minnesota register. Ensure that a Certified Food Protection Manager certificate is obtained.

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

     Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.

     Single use bowls were observed to be stored upright. The bowls were inverted during the inspection. Ensure that single use bowls are stored inverted to prevent debris from falling into the single use items.

     Code MN Rule 4626.0965A

   • Not serious Priority 3 Corrected on site

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     A bag of chips was on the floor of the food truck. The bag was moved during the inspection. Ensure that all food items are stored at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 2 Corrected on site

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

     The handwashing sink was observed to be obstructed by a hanging graphic- food preparation was already being performed. The hanging graphic was removed during inspection. ENsure all handwashing sinks are easily accessible.

     Code MN Rule 4626.1110AB