Hi-lo Diner

Year by year

Inspections

1. Sep 18, 2025 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.

     Observed no Certified Food Protection Manager employed onsite. Become certified by obtaining training and location informaiton at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Observed sauce containers sitting on ice without mechanical refrigeraton and without a Time as Public Health Control (TPHC) plan. Obtain mechanical unit for these items. This was discussed and staff decided to use mechanical over TPHC.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Discontinue offering raw or undercooked fish, shellstock ,eggs, steak tartar or comminuted beef unless a consumer advisory is provided as specified in MR 4626.0442.

     Observed no link for the hamburgers connected to the Consumer Advisory. They are offered undercooked if customers request and therefore need to be linked to the advisory. This was discussed and staff are to make the changes to the hamburgers on the menu.

     Code MN Rule 4626.0340D(3)

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the warewash ductwork above the machine very dirty and in need of cleaning. Clean and maintain clean. This was discussed.

     Code MN Rule 4626.1530A

2. Sep 12, 2024 Follow-Up Score 94
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Reviewed the needed changes with Chef and changes to menu are forthcoming.

     Code MN Rule 4626.0442B

   • Serious Priority 1

     Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

     Reviewed the need for drain tubes and proper angle of placemet with Chef.

     Code MN Rule 4626.1040A

3. Aug 29, 2024 Routine Score 80
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Observed no disclaimer stating the linked items are served raw or undercooked. This was discussed with operator.

     Code MN Rule 4626.0442B

   • Serious Priority 1

     Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

     Observed no drain tube on one of the soda dispensers front house and discussed with operator.

     Code MN Rule 4626.1040A

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Obsered employees wearing glovwea and moving from raw egg operations to ready to eat operations. Obsered no handwashing or new gloves being applied. This was discussed with operator.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Observed chefs moving from task to different task without changing gloves. Observed employees washing/rinsing gloves and continuing multiple jobs. This was discussed with operator.

     Code MN Rule 4626.0287A

   • Serious Priority 1

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

     Observed several coolers air and tcs foods at 45F, both upper and lower sections. Discussed and units were to be turned down in order to maintain 41F or below moving forwaed. Observed TCS foods on ice without mechanical refrigeration. No TPHC plan is on file. This was discussed and food was to be moved to refrigeration. A TPHC plan was discussed and sample plan was shared if using TPHC going forward.

     Code MN Rule 4626.0395A2

   • 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 soda gun holders with mold inside. Reset the angle for drainage on these units.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

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

     Observed pancake batter cooling in large 8" covered containers within walkin. Observed and discussed how chicken wildrice soup was cooled. Determined just ice with no wand or shallow pans were being utilized. Discussed using shallow pans and/or wands during cooling process.

     Code MN Rule 4626.0390B

4. Aug 28, 2023 Routine Score 96
   • Serious Priority 1 Corrected on site

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed one employee handling garnishes while preparing sandwich with bare hand on the cook line. Note: Discarded voluntarily. Discontinue bare hand contact to ready to eat foods. Note: For details, see the food safety fact sheet sent with the report

     Code MN Rule 4626.0225A

   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths stored in the sanitizer bucket with the lower sanitizer concentration than required. Others held on the top of prep table between use. Note: PIC adjusted the concentration to 40 PPM and relocated them into the buckets.

     Code MN Rule 4626.0285B

   • Not serious Priority 3 Corrected on site

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Observed two inspect catching ribbons hanged up/ located above food prep areas in the kitchen. Note: PIC removed them away.

     Code MN Rule 4626.1385B

   • Not serious Priority 3

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     4 light bulbs under the hood are out and need replacement to provided adequate lighting.

     Code MN Rule 4626.1470C

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current food license not posted. Note: Post the current license

     Code MCO 188.390