Tooties On Lowry

Year by year

Inspections

1. Aug 6, 2026 Routine Score 92
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the interior and the gaskets of the cookline low cooler to be soiled. Observed the sides of the fryers and grills to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed the floors under the cookline equipment and in the downstairs dry storage area to be soiled. Clean and keep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2 Corrected on site

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

     Observed washed and cut lettuce in the cookline low cooler to be cooling in a tightly covered container. The lid was removed during inspection. Make sure prepared TCS foods are left uncovered while cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed cutting boards to be deeply scored and discolored. Replace or resurface. Keep food contact surfaces clean.

     Code MN Rule 4626.0840A

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Observed raw shelled eggs in the stand-up cooler to be stored directly above ready-to-eat produce and deli meats. Store raw animal foods in a way that helps prevent potential contamination of ready-to -eat foods.

     Code MN Rule 4626.0235A(1)

2. Jul 24, 2025 Routine Score 94
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the interior of the stand-up freezer and the gaskets of the kitchen low cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed the floors under the cookline equipment and prep table to be heavily soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1 Corrected on site

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     Observed employee to wash their hands only briefly for a few seconds. Employees instructed to wash their hands for a minimum of 20 seconds. Make sure all food handlers wash their hands for a minimum of 20 seconds.

     Code MN Rule 4626.0070A

   • 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 a consumer advisory to be present, but fried eggs and burgers were not identified with an asterisk. Make sure food items that require a consumer advisory are identified.

     Code MN Rule 4626.0442B

3. Jul 25, 2024 Routine Score 94
   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     Observed the screen door in the kitchen to be torn and damaged. Replace screen door to help prevent pest entry into the kitchen.

     Code MN Rule 4626.1395D

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs to be hanging from the handles on the oven doors. Discontinue storing in-use tongs this way. Store tongs according to this code.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed knives, shredders, and meat slicer to be soiled when kept in storage. Clean and sanitizer food contact surfaces prior to placing them in storage.

     Code MN Rule 4626.0840A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed knives, shredders, and meat slicer to be soiled when kept in storage. Clean and sanitizer food contact surfaces prior to placing them in storage.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the interior of the stand-up freezer, the sides of the fryers and stove, and the gaskets of the cookline coolers to be soiled. Clean these pieces of equipment and keep clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed the floors under the fryers, stove, and 3-compartment sink to be heavily soiled. Clean these areas and keep physical facilities clean.

     Code MN Rule 4626.1520A

4. Jul 26, 2023 Routine Score 96
   • Not serious Priority 3

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

     Lower shelves on the food preparation tables in the kitchen were observed with powdered food debris. Clean shelves and maintain clean.

     Code MN Rule 4626.0840C

   • Serious Priority 1 Corrected on site

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

     Observed kitchen employee touch slice of cheese and chicken with bare hands while plating a dish. Discussed risks of bare hand contact with ready-to-eat foods. Foods were returned to hot grill to reheat before service. Employee then plated the dish without touching any of the foods with bare hands. Retrain employees to not touch foods that are ready-to-eat with bare hands and employ other methods to be a barrier between the hands and the foods such as using utensils, deli tissues, etc. Discontinue touching ready-to-eat food with bare hands at all times.

     Code MN Rule 4626.0225A