Ltp LLC

Year by year

Inspections

1. Oct 3, 2025 Follow-Up Score 96
   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: DICED TOMATO AT 43F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE (

     Code MN Rule 4626.0395A2

2. Sep 24, 2025 Routine Score 90
   • Not serious Priority 3 Corrected on site

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

     HAND WASHING SIGN WAS MISSING AT HAND SINK INSIDE THE BAR. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS. PIC PROVIDED A SIGN DURING INSPECTION.

     Code MN Rule 4626.1457

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     OBSERVED FRUIT / DRAIN FLIES AT THE BAR. CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE INSIDE RESTROOMS. PROVIDE A COVERED GARBAGE FOR EACH RESTROOM.

     Code MN Rule 4626.1260

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: EGG AT 44F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE (

     Code MN Rule 4626.0395A2

3. Sep 12, 2024 Routine Score 98
   • Not serious Priority 3

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

     HAND WASHING SIGN WAS MISSING AT HAND SINK INSIDE THE BAR. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

     OPERATOR WAS ONLY SANITIZING THE SLICER. THE WASH AND RINSE STEP WERE MISSING. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. FOLLOW THE SAME PROCEDURE FOR SODA GUN AT THE BAR. THIS WAS REVIEWED ON SITE.

     Code MN Rule 4626.0875

4. Sep 26, 2023 Follow-Up Score 100

   Result: Complete.

5. Sep 12, 2023 Routine Score 74
   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE WALK IN COOLER. FOR EXAMPLE: BUTTER AT 47F AND TOMATO AT 48F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURN DOWN SETTINGS OR TO MOVE FOOD TO ANOTHER LOCATION FOR NOW.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     FOOD THERMOMETER IS OUT OF BATTERIES. REPLACE BATTERIES TO MAKE SURE THERMOMETER IS AVAILABLE FOR USE. ------------------------------------------------------------------------------------------------- WALK IN COOLER IS UNABLE TO KEEP TCS FOODS AT

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     MENU OFFERS BURGERS (COOK TO ORDER). NO CONSUMER WARNING NOTED ON MENU. MENU EXAMPLE (TWO STATEMENTS): (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. DO A COMPLETE MENU ASSESSMENT AND ALSO UPDATE YOUR ONLINE MENU. INSTRUCTED PIC TO UPDATE MENU WITH A COMPLETE CONSUMER WARNING. SEE DOCUMENTS ATTACHED.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     THREE COMPARTMENT SINK WAS DETACHED FROM THE WALL. RE-ATTACHED SINK TO THE WALL AND SEAL ANY SPACE BETWEEN THE WALL AND SINK.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

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

     HAND WASHING SIGNS WERE MISSING AT BOTH HAND SINKS. PROVIDE A SIGN FOR EACH HAND SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     OPERATOR WAS RINSING UTENSILS / EQUIPMENT AFTER SANITIZER STEP. THIS WAS ASSESSED DURING QUESTIONING THE PIC. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE. SEE HANDOUT ATTACHED.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (BLEACH). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • 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

     PAPER TOWELS WERE MISSING AT HANDWASHING SINK IN THE BAR. KEEP HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED PAPER TOWELS DURING INSPECTION.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     NO HAND SOAP AVAILABLE AT HANDWASHING SINK INSIDE THE BAR. KEEP HANDWASHING SINKS FULLY STOCKED. PIC PROVIDED SOAP DURING INSPECTION.

     Code MN Rule 4626.1440

   • 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.

     DRAIN TUBE OF SODA GUN HOLDER IS NOT ANGLED CORRECTLY TO FACILITATE DRAINAGE OF THE SODA GUN WASTE. FIX DRAIN TUBE OF SODA GUN HOLDER.

     Code MN Rule 4626.1040A

   • 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 CARDBOARD BOX USED AS SHELF LINING FOR MICROWAVE AND PRINTER. REMOVE ANY CARBOARD BOXES.

     Code MN Rule 4626.0495

   • Not serious Priority 3

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

     BOTTOM SHELF OF REACH IN FREEZER WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN BOTTOM SHELF OF THIS UNIT.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     WALL BEHIND PIZZA OVEN WAS DIRTY WITH FUSSY DEBRIS. WALL BEHIND MARINARA SAUCE STATION WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN WALLS.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     OBSERVED HOUSEHOLD CROCKPOT FOR HOT HOLDING (MARINARA SAUCE). CROCKPOTS ARE NOT ALLOWED. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS ANSI OR NSF APPROVED TO REPLACE HOUSEHOLD UNIT.

     Code MN Rule 4626.0506A

   • 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 DIRTY - MOLDY ICE MACHINE. CLEAN ICE MACHINE AS NEEDED.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     SOME BASE COVING IS MISSING AT DRY STORAGE ROOM. REPAIR / REPLACE BASE COVING IN THE BASEMENT (DRY STORAGE).

     Code MN Rule 4626.1515

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     DISH MACHINE IN THE BAR WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

     Code MN Rule 4626.0035DGHIKM