Black Forest Inn

Year by year

Inspections

1. Oct 21, 2025 Follow-Up Score 100
   • 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.

     Although several employees have been CFPM's no one currently has a current certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     The dish machine guage on the back dish machine and the front dish machine were not working and need to be repaired or replaced.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

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

     The tongs were hanging on the oven door handle where they could potentially become contaminated by brushing against clothing like pants or aprons. I spoke with the cook and they were moved.

     Code MN Rule 4626.0275C

2. Sep 25, 2025 Routine Score 88
   • 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.

     Although several employees had a CFPM certificate, they are not expired. Have at least one employee renew their CFPM.

     Code MN Rule 4626.0033A

   • 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

     The beverage dispensing nozzles at the bar had a build up of mold on them and were immediately cleaned. Develop a method to ensure that these are cleaned on a regular schedule.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     The guage on the back dish machine was not working even though the sanitizing temperature was adaquate. The guage on the front dish machine was reading only 174F even though the plate temperature was at 163, showing an adequate rinse temperature. Both of these machines need to have their guages repaired.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

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

     Tongs were hanging off of the oven handle at knee height. This could lead to a potential contamination by brushing against clothing. These were moved immediately.

     Code MN Rule 4626.0275C

   • Serious Priority 1

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

     The large prep table lower drawer temperature had potato pancakes at 44F. The thermometer reading was also 44F. The unit was immediately adjusted. The small 2 door cooler in the kitchen also had half and half at 45F. This unit was immediately turned down as well.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     There were several products in the back walk in cooler were date marked over 7 days. Marnaus (9/12) and Paprika sauce (9/15) and should have been discarded by 9/19 and 9/22. These were immediately discarded.

     Code MN Rule 4626.0405A

   • Serious Priority 1 Corrected on site

     Keep a log to record employee illness symptoms. Have it available upon request.

     An employee illness log was not being kept. One was left with the operator.

     Code MN Rule 4626.0040C

3. Oct 2, 2024 Routine Score 100
   • 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 current CFPM certificates are expired but staff are in the process of renewing them.

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

     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

     The beverage dispensing nozzles at the bar had a build up of mold but were immediately cleaned.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     The kitchen walk in cooler had a missing handle/broken that needs to be replaced.

     Code MN Rule 4626.0735AB

4. Oct 12, 2023 Follow-Up Score 100
   • 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 CFM certificates for several staff are expired and several staff are in the process of renewing them.

     Code MN Rule 4626.0033A

   • 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

     The bar nozzles are being soaked each night to avoid a build up of debris or mold, but the tap component still has some mold on it. It is going to be fixed or replaced.

     Code MN Rule 4626.0845E

5. Oct 2, 2023 Routine Score 90
   • 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 CFPM certificates of the staff have expired. Staff are looking to sign up for another class very soon.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     Some of the foods cooling in the walk in cooler were still cooling covered with their lids. Make sure that your inital cooling allows for the heat to escape.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     The gravy was cooling in large plastic containers and likely in a volume too large to cool efficiently and quickly.

     Code MN Rule 4626.0390A

   • 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

     The beverage gun nozzle had a build up of mold in it as well as the cup holder having mold in it. The Beer tap mechanism also had a lot of mold growth on it. All of this mold can easily get in customer drinks. Develop a SOP to ensure that these are being cleaned every night.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms

     The bar is using both sinks for dump sinks. There is another sink near the bar for wait staff and servers to use but one of the sinks in the bar needs to be a designated handsink in order for it to be more easily accessible for bartenders while serving without needing to step away from the bar area.

     Code MN Rule 4626.1095

   • Serious Priority 1 Corrected on site

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

     Some of the products in the salad station prep table and cooler were slightly above 41F (43F). The unit will be immediately adjusted and if necessary a repair call will be made.

     Code MN Rule 4626.0395A2