Bull's Horn

Year by year

Inspections

1. Sep 10, 2026 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.

     Establishment was missing Certified Food Protection Manager Certificate. Ensure at least one person employed at establishment has obtained CFPM certificate and post it in a visible location. You can find more information at https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed significant dust buildup on wall and ceiling near shelf with strainers. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Handwashing station near grill was missing sign to remind employees to wash their hands. Provide sign at each handwashing station.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Have a garbage can at handwashing sinks where paper towels are used.

     Observed missing garbage can near handwashing sink by grill. Provide garbage can.

     Code MN Rule 4626.1390

   • Not serious Priority 2

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

     Establishment is using time as a public health control for sauces, cut vegetables and etc. without written procedures. Sending time as a public health control application with report to fill out and maintain on site for tcs foods held on ice.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed cheese sauce cooling in deep container in a shallow ice bath. Reviewed effective cooling methods with manager. Cool foods in shallow metal pans at a food depth of 2 inches or less. When using an ice bath, use enough ice and water to reach the level of the food and stir frequently. For deeper containers, use an ice wand in combination with an ice bath.

     Code MN Rule 4626.0390A

2. Aug 28, 2025 Routine Score 92
   • 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

     THE HANDWASHING SINKS WERE MISSING SIGNAGE INFORMING EMPLOYEES TO WASH THEIR HANDS. PROVIDE SIGN AT EACH HANDWASHING SINK.

     Code MN Rule 4626.1445

   • 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.

     THE CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE HAD EXPIRED. ENSURE AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT HAS OBTAINED A CURRENT CFPM CERTIFICATE AND POST IT ON SITE.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     OBSERVED EXCESSIVE DUST ON CEILING ABOVE PREP AREA. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

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

     OBSERVED A CART BLOCKING HANDWASHING SINK NEAR DISH WASHING AREA. MOVE CART AND ENSURE THAT ALL HANDWASHING SINKS ARE ACCESSABLE AT ALL TIMES.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     OBSERVED UNLABELED SPRAY BOTTLES WITH SANTIZER. EMPLOYEE LABELED BOTTLES AT TIME OF INSPECTION.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

     OBSERVED WET CUPS STACKED TOGETHER. DRY CUPS AND OTHER DISHES BEFORE STACKING.

     Code MN Rule 4626.0955B

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED RUSTED SHELVES WITH GLASSES STACKED ON THEM IN BAR AREA. REPLACE WITH A SMOOTH, EASILY CLEANABLE AND CORROSION RESISTANT MATERIAL.

     Code MN Rule 4626.0495

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED THE CAN OPENER WITH DRIED FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     OBSERVED MISSING FLOOR, WALL AND CEILING FINISHES DOWNSTAIRS WHERE SINGLE SERVICE ITEMS ARE STORED. PROVIDE PROPER FINISHES.

     Code MN Rule 4626.1325A1

3. Aug 30, 2024 Routine Score 92
   • Serious Priority 1 Corrected on site

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

     OBSERVED HAMBURGER MEAT IN PREP LINE COOLER AT 61*F. ACCORDING TO PERSON IN CHARGE, COOLER HAD BEEN TURNED OFF OVERNIGHT ACCIDENTALLY. BURGERS AND OTHER FOODS IN PREP LINE COOLER WERE DISCARDED. KEEP ALL COLD FOOD AT 41*F OR BELOW AT ALL TIMES.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     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

     PAPER TOWELS WERE MISSING AT HANDWASHING SINK IN KITCHEN AREA. PERSON IN CHARGE CORRECTED ON SITE.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

     OBSERVED BACON CURING WITHOUT A HACCP PLAN. INSTRUCTED PERSON IN CHARGE THAT CURING MUST BE DISCONTINUED UNTIL A HACCP PLAN HAS BEEN APPROVED AN IMPLEMENTED.

     Code MN Rule 4626.0415B

4. Sep 1, 2023 Routine Score 96
   • Not serious Priority 3

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

     The final rinsing temperature gauge of the hot water sanitizing machine was malfunctioning and need to be repaired.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Wet wiping cloths stored ion the prep tables between use. Others stored in the sanitizer bucket with lower concentration. Note: PIC adjusted to the concentration by changing the solution (to 400 PPM)

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     No irreversible registering temperature measuring device or thermometer provided for the hot water sanitizing dishwasher in use. Note: Provide and use appropriate device or T-stick test strips to measure utensils or rack surface temperature.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Appropriate test strips or test kit (Quat) not provided to accurately measure sanitizer concentration.

     Code MN Rule 4626.0715