The Eatery By Dunn Brothers

Year by year

Inspections

1. Sep 19, 2025 Routine Score 94
   • Not serious Priority 2

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

     The facility was using time as a public health control for their creamer but they do not have written procedures available on-site. Develop and maintain procedures on-site.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

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

     The front hand sink was missing handwashing signage. Post

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     The ceiling above the oven had dust build up. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The meat slicer had old food debris. Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 2 Corrected on site

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

     The hand sink in back was being used to dry 4 rags. Discontinue and keep accessible at all times.

     Code MN Rule 4626.1110AB

2. Sep 19, 2024 Routine Score 98
   • Not serious Priority 2

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

     The facility wasn't following their time as a public health control procedures. They were not marking the time the cream goes out. Mark and monitor time.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     The soup containers currently being used were not compostable or recyclable. Replace with compostable or recyclable containers.

     Code MCO 204.30A

3. Sep 21, 2023 Routine Score 94
   • Not serious Priority 3

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

     The front handwashing sink did not have handwashing signage. Provide signage.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     The following items were measured above 41 F: -Sausage 43 F, Turkey 45 F and tomatoes 43 F in the main prep line. Lower unit. -Cream 60 F and Milk 50 F in the coffee area milk cooler. Ensure product is held in the cooler. Discarded.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     The facility was using time as a public health control for the creamer, but did not have written procedures on how to ensure the product is not being held out more than 4 hours. Develop written procedures and have available on-site.

     Code MN Rule 4626.0408A