The Anchor Fish & Chips

Year by year

Inspections

1. Dec 3, 2025 Routine Score 96
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Drain cover in the mop sink not secured. Secure.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Broken tiles in the basement prep room. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Food stored in the basement in an area that is unfinished. Remove these food products or finish the area.

     Code MN Rule 4626.1325A1

   • 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.

     Observed no certified food protection manager (CFPM) onsite. Obtain a CFPM and post a certificate in a conspicuous area.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Observed no employee illness log onsite. PIC could not provide an illness log at the time of the inspection. Have an illness log onsite and accessible onsite for PIC to use as necessary.

     Code MN Rule 4626.0040C

2. Dec 3, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Drain cover on mop sink not secured. Secure.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Keg walk-in cooler observed with broken/cracked tiles. Replace.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Food stored in the basement with unapproved finishes. Either move food items or finish the basement where food is stored.

     Code MN Rule 4626.1325A1

3. Oct 16, 2024 Routine Score 88
   • Not serious Priority 3

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

     No handwashing sign in both bathrooms. Provide handwashing washing sign to handwashing stations.

     Code MN Rule 4626.1457

   • 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.

     Bar dish machine observed with a chlorine reading less than 50 ppm. Chlorine must be at least 50 to 200 ppm. Contact your contractor to service the unit, the person in charge has been notified to discontinue using the unit until it has been serviced, wash all dishes in the basement 3-compartment sink - wash, rinse, and sanitize.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Both bathrooms does not have closed trash can. Have covered trash can.

     Code MN Rule 4626.1260

   • Serious Priority 1

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

     Following food inside the refrigerator #10 past 7 days: juicy curry (10/8) and veggie burger patties (9/20). Discard or use food within 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Drain cover in the mop sink not secured. Secure drain cover.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Keg walk-in cooler observed with broken/cracked tiles. Replace.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Food stored in the basement with unapproved finishes. Either move these food items or finish the basement side where these food are stored.

     Code MN Rule 4626.1325A1

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Hot sanitizing dish machine observed reading at 157*F. Hot sanitizing must be at least 160*F. Contact contractor to service unit. Until it is properly serviced, use the basement 3-compartment sink to wash, rinse, and sanitize.

     Code MN Rule 4626.0905B

4. Oct 17, 2023 Follow-Up Score 92
   • 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

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

     OBSERVED SMALL PLASTIC CUPS FOR “TO GO SAUCE” WITH RECYCLE NUMBER #6. THESE ARE NOT ALLOWED. ORDINANCE TOOK EFFECT IN 2015. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (#1, #2 AND #5) OR CERTIFIED COMPOSTABLE (BPI, ASTM 6868). ALSO, DO NOT USE BLACK PLASTIC CONTAINERS.

     Code MCO 204.30A

   • 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 AT THE COOK LINE / BAR AREA. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • 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) AND FRY EGGS (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 2

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

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

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

     Code MN Rule 4626.0805C1

5. Oct 3, 2023 Routine Score 86
   • Not serious Priority 2

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

     Observed dish soap stored a the basement handwashing station. This indicates handwashing station is used for other purposes - discontinue and use the handwashing station for handwashing only.

     Code MN Rule 4626.1110AB

   • 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 pink residue on the white shield on the inside of the ice machine - clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Per discussion with the person in charge, potatoes are rinsed off in the 3-compartment sink before preparation. Discontinue this practice and use the 2-compartment sink to prep food.

     Code MN Rule 4626.0315

   • 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.

     Observed #6 plastic portion cups used at the business - remove them by the next inspection and obtain compliance materials for service.

     Code MCO 204.30A

   • Not serious Priority 3

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

     Observed no handwashing sign at the handwashing station by the grill/cook area. Provide sign.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     The burger menu item can be requested by customers how it is done. Provide consumer advisory warning on menus and an asterisk to the menu item.

     Code MN Rule 4626.0442A

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     The second hot sanitizing dish machine was observed with a utensil surface temperature of 142*F - service the unit so the utensil surface temperature is at least 160*F.

     Code MN Rule 4626.0905B

   • Not serious Priority 2

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

     Observed no irreversible registering temperature device to indicate the utensil surface temperature - provide.

     Code MN Rule 4626.0710B

   • Serious Priority 1

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

     Observed no employee illness log at the time of the inspection. The person in charge shared employee illness log may be locked in the management office. The illness log must be accessible for the person in charge to utilize as needed. An electronic illness log will be sent along with the report.

     Code MN Rule 4626.0040C