Rick's Cabaret

Year by year

Inspections

1. Sep 9, 2025 Routine Score 94
   • Not serious Priority 3

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

     Correct the following: 1) The 2-door upright refrigerator was holding an ambient temperature of 47*F and 43*F. Repair unit so that it maintains an ambient temperature of 41*F or less. 2) The white upright Arctic Air cooler was not working. Repair unit or remove from establishment.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Code MN Rule 4626.1335A

   • Serious Priority 1 Corrected on site

     Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.

     Code MN Rule 4626.0260

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Correct the following: 1) There was no soap in dispenser at kitchen hand wash sink. This was corrected by GM. 2) There was no soap or soap dispenser at bar hand wash sink. Provide a soap dispenser nd maintain soap at this hand sink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed a build-up of mold on bottom of baffle inside ice machine. Clean and maintain baffle in a clean condition.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed kitchen ice scoop laying directly on unclean shelf. Provide a scoop holder for ice scoop or store scoop in a clean and sanitized container.

     Code MN Rule 4626.0275E

   • Not serious Priority 3 Corrected on site

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     In the kitchen observed inverted mop laying against wakk beside ice machine. Hang mop to dry between uses with the mop head facing downward.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     Correct the following: 1) Clean or replace moldy caulking behind pre-scrape sink next to dish machine. 2) Observed kitchen ceiling panels were black with smoke. Clean or replace ceiling panels as needed.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     There was a large gap underneath door to exterior patio. Install weather stripping on bottom of door to prevent entrance of rodents.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

     Clean the build-up of food debris on cookline chargrill.

     Code MN Rule 4626.0840B

   • Not serious Priority 3

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

     Clean the following equipment: 1) Clean interior of non-working Arctic Air cooler. Bottom of unit is filthy. 2) Clean shelving in bottom of upright freezer.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     In the kitchen in vicinity of dish machine observed some of the floor tiles in need of re-grouting. Re-grout floors as needed.

     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.

     Establishment did not appear to have a state certified food protection manager. Obtain a CFPM for the establishment and post a copy of certificate in a conspicuous location.

     Code MN Rule 4626.0033A

2. Oct 22, 2024 Follow-Up Score 94
   • Not serious Priority 3

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

     Observed the 2-door Arctic Air refrigerator holding an ambient temperature of 47*F. Repair unit so that it maintains an ambient temperature of 41*F or less. Note: Walk-in cooler, 2-door lowboy and 1-door white upright cooler have all been repaired and were observed to be holding at 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.

     In 2-door Arctic Air cooler observed a ground beef chub at 47*F. It had been stored overnight in cooler. GB chub discarded by manager.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     At cookline observed forks and other utensils stored in a caddy with food contact portions of utensils facing up instead of handles. Store utensils so that handles are facing upwards.

     Code MN Rule 4626.0965B

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     The can opener was observed to be very sticky to the touch. Clean and maintain can opener in a clean condition. KM washed can opener while present.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     In the basement observed 2 in-use freezers sitting on carpeting. Remove the carpeting from under freezers so that floor is smooth and washable. In the basement observed open stud construction over 2 freezers. Provide a smooth, washable ceiling over these 2 freezers.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Code MN Rule 4626.1325A1

3. Sep 10, 2024 Routine Score 86
   • 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 CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. INCLUDED BELOW IS INFORMATION ON HOW TO BECOME A STATE CERTIFIED FOOD PROTECTION MANAGER THAT CAN BE FOUND ON THE MINNESOTA DEPARTMENT OF HEALTH WEBSITE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE ACHIEVED, POST A COPY OF THE STATE OF MN CERTIFIED FOOD PROTECTION MANAGER'S CERTIFICATE ON THE PREMISES.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     In 2-door Arctic Air cooler observed a 6 inch covered pan with cooked chicken wings still at 55*F from the night before. Cool TCS foods in shallow uncovered containers or sheet trays so that items will rapidly cool. (Chicken wings discarded).

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     1) In 2-door Arctic Air cooler observed a 6 inch covered pan with cooked chicken wings still at 55*F from the night before. Cool TCS foods in shallow uncovered containers or sheet trays so that items will rapidly cool. 2) In 2-door Arctic air cooler observed raw chicken stored in deep covered container at a temp of 51*F Store TCS foods in shallow, uncovered containers until food item has cooled to 41*F or less.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     Observed the 1-door white Arctic Air refrigerator holding an ambient temperature of 49*F; the 2-door Arctic Air refrigerator holding 52/50*F. Repair units so that they maintain an ambient temperature of 41*F or less. Repair the non-functioning walk-in cooler.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     In 2-door Arctic Air cooler observed cooked wings at 55*F and raw chicken breasts at 51*F both stored overnight in cooler; observed sliced ham at 45*F and diced chicken at 44*F in 2-door lowboy; observed TCS foods stored over 49*F in white 1-door Arctic Air cooler. Store all TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.

     At the bar observed a beverage container buried in ice bin to chill. That ice however was going to be used in customer's drinks. Discontinue this practice.

     Code MN Rule 4626.0260

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     At cookline observed forks and other utensils stored in a caddy with food contact portions of utensils facing up instead of handles. Store utensils so that handles are facing upwards.

     Code MN Rule 4626.0965B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The can opener was observed to be very sticky to the touch. Clean and maintain can opener in a clean condition.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     In the basement observed 2 in-use freezers sitting on carpeting. Remove the carpeting from under freezers so that floor is smooth and washable.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     In the basement observed open stud construction over 2 freezers. Provide a smooth, washable ceiling over these 2 freezers.

     Code MN Rule 4626.1325A1

4. Sep 8, 2023 Follow-Up Score 98
   • Not serious Priority 3

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

     OBSERVED THE FOLLOWING AREAS IN NEED OF A THOROUGH CLEANING: 1) DUSTY CEILING TILES IN KITCHEN. 2) WALL UNDER DISHWASHER. 3) MOP SINK IN KITCHEN. 4) FLOOR UNDER COOK LINE EQUIPMENT. 5) MOLDY WALL JUNCTURE SEAM ALONG DISHPIT. (CLEAN AND OR REPLACE WITH NEW CAULK). CLEAN AND MAINTAIN ALL PHYSICAL FACILITIES IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • 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 CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR BUSINESS. INCLUDED BELOW IS INFORMATION ON HOW TO BECOME A STATE CERTIFIED FOOD PROTECTION MANAGER THAT CAN BE FOUND ON THE MINNESOTA DEPARTMENT OF HEALTH WEBSITE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE ACHIEVED, POST A COPY OF THE STATE OF MN CERTIFIED FOOD PROTECTION MANAGER'S CERTIFICATE ON THE PREMISES.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     OBSERVED NO WRITTEN PROCEDURES ON FILE FOR USING TIME AS A PUBLIC HEALTH CONTROL PROCESS FOR UNSALTED BUTTER. AN EXAMPLE OF A TPHC FORM IS BEING SENT OUT WITH REPORT FOR OPERATOR TO FILL OUT AND MAINTAIN ON FILE.

     Code MN Rule 4626.0408A

5. Aug 25, 2023 Routine Score 90
   • Not serious Priority 3

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

     OBSERVED CLEANING NEEDED OF THE FOLLOWING AREAS: 1) DUSTY CEILING TILES IN KITCHEN. 2) WALL UNDER DISHWASHER. 3) MOP SINK IN KITCHEN. 4) FLOOR UNDER COOKLINE EQUIPMENT. 5) MOLDY WALL JUNCTURE SEAM ALONG DISHPIT. (CLEAN AND OR REPLACE WITH NEW CAULK). GOOD PROGRESS HAS BEEN MADE SINCE THE LAST INSPECTION. OPERATOR HAS A CLEANING CREW THAT COMES IN ON A REGULAR BASIS. CLEAN AND MAINTAIN ALL PHYSICAL FACILITIES IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • 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 CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. INCLUDED BELOW IS INFORMATION ON HOW TO BECOME A STATE CERTIFIED FOOD PROTECTION MANAGER THAT CAN BE FOUND ON THE MINNESOTA DEPARTMENT OF HEALTH WEBSITE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE ACHIEVED, POST A COPY OF THE STATE OF MN CERTIFIED FOOD PROTECTION MANAGER'S CERTIFICATE ON THE PREMISES.

     Code MN Rule 4626.0033A

   • 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 TWO DEEP HOTEL PANS OF BEANS LOCATED INSIDE THE TWO DOOR UPRIGHT KITCHEN COOLER INSIDE PLASTIC BAGS AND COVERED. PER PERSON IN CHARGE, BOTH ITEMS WERE MADE THE EVENING BEFORE. BOTH COOLING TIMES AND PARAMETERS HAD NOT BEEN MET RESULTING IN BEANS BEING DISCARDED. GOING FORWARD, COOL TCS FOODS IN SHALLOW CONTAINERS AND LEAVE UNCOVERED TO RAPIDLY COOL. COOLING LOGS SENT OUT WITH INSPECTION REPORT.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     OBSERVED TWO DEEP HOTEL PANS OF BEANS LOCATED INSIDE THE TWO DOOR UPRIGHT KITCHEN COOLER INSIDE PLASTIC BAGS AND COVERED. PER PERSON IN CHARGE, BOTH ITEMS WERE MADE THE EVENING BEFORE. BOTH ITEMS WERE DISCARDED AS COOLING TIMES AND PARAMETERS HAD NOT BEEN MET. GOING FORWARD, USE SHALLOW CONTAINERS OR A SHEET TRAY TO COOL TCS FOODS AND LEAVE UNCOVERED TO RAPIDLY COOL.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     OBSERVED TWO DEEP HOTEL PANS OF BEANS LOCATED INSIDE THE TWO DOOR UPRIGHT KITCHEN COOLER INSIDE PLASTIC BAGS AND COVERED. PER PERSON IN CHARGE, BOTH ITEMS WERE MADE THE EVENING BEFORE. BOTH ITEMS WERE DISCARDED AS COOLING TIMES AND PARAMETERS HAD NOT BEEN MET. GOING FORWARD, ALWAYS LEAVE TCS FOODS UNCOVERED, IN SHALLOW CONTAINERS TO RAPIDLY COOL. DISCONTINUE STORING HOT BEANS IN PLASTIC BAG INSIDE HOTEL PANS AS THE PLASTIC RETAINS HEAT AND MAKES IT HARDER FOR THE BEANS TO EFFECTIVELY COOL DOWN.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     OBSERVED THE THREE COMPARTMENT SINK WALL UNIT QUATERNARY AMMONIUM DISPENSER TO NOT BE WORKING PROPERLY. CONTACT SUPPLIER TO HAVE UNIT SERVICED TO ENSURE PROPER SANITIZER CONCENTRATION IS BEING DISPENSED. OPERATOR WAS NOT WASHING, RINSING OR SANITIZING ANY DISHWARE AND GLASSWARE IN THE THREE COMPARTMENT SINK AT THE TIME OF THE INSPECTION. THERE ARE QUATERNARY AMMONIUM TABLETS AVAILABLE ON SITE FOR THE SANITIZER BUCKETS. IN THE MEANTIME, OPERATOR TO USE HIGH TEMPERATURE DISHWASHER FOR PROPER, WASH, RINSE AND SANITIZING PROCEDURES FOR ALL DISHWARE AND GLASSWARE.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     OBSERVED THROUGH CONVERSATION WITH OPERATOR THAT THEY ARE USING A TIME AS A PUBLIC HEALTH CONTROL PROCESS TO HOLD TCS UNSALTED BUTTER ON THE STOVETOP. NO WRITTEN PROCEDURES WERE BEING KEPT ON FILE. AN EXAMPLE OF A TIME AS A PUBLIC HEALTH CONTROL FORM IS BEING SENT OUT WITH THE INSPECTION REPORT FOR THE OPERATOR FILL OUT AND MAINTAIN ON FILE.

     Code MN Rule 4626.0408A