Bobby & Steve's Auto World

Year by year

Inspections

1. Oct 21, 2025 Follow-Up Score 98
   • 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 facility had black plastic to-go containers. Replace with white or clear plastic.

     Code MCO 204.30A

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     The bug light was stored directly above the hot holding unit. Move the light or the hot holding unit.

     Code MN Rule 4626.1385B

   • 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 cheese, sour cream and cut tomatoes for taco Tuesday. Develop a written procedure ensuring that the product will not be out more than 4 hours and after it is set out, the food is discarded after 4 hours or less. Write and keep procedure on-site.

     Code MN Rule 4626.0408A

2. Sep 30, 2025 Routine Score 90
   • 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.

     Black plastic to-go containers and #6 to-go containers were being used for take-out. Provide either compostable or plastic containers (1,2, or 5). Black plastic is not allowed.

     Code MCO 204.30A

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     The bug light was stored directly above the hot holding unit. Move the light or the hot holding unit.

     Code MN Rule 4626.1385B

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     The following TCS food items in the main hot holding unit were measured below 135 F: -Chicken 115 F and 125 F. -Mac and Cheese 110 F. -Pizza 116 F -Burger 110 F Items were reheated to 165 F. Maintain hot holding at 135 F or higher.

     Code MN Rule 4626.0395A1

   • 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 cheese, sour cream and cut tomatoes for taco Tuesday. Develop a written procedure ensuring that the product will not be out more than 4 hours and after it is set out, the food is discarded after 4 hours or less. Keep procedure on-site.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility did not have quat test strips for their quat sanitizer. Provide.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Food was stored directly on the floor in the walk-in cooler. Store food off the ground.

     Code MN Rule 4626.0300A

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     The potato slicer had old food build up. Clean. The slicer was ground the the 3-compartment sink and washed.

     Code MN Rule 4626.0840A

3. Oct 24, 2024 Follow-Up Score 92
   • 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.

     To go cups and containers were not compostable or recyclable. Replace with compositable for recyclable containers (1,2 or 5 plastic).

     Code MCO 204.30A

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     A bug light was stored directly above a food prep table. Relocate.

     Code MN Rule 4626.1385B

   • Not serious Priority 3

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

     Employee handwashing signs were missing in the bathrooms used by employees. Post.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     The following items were measured below 135 F: Mashed potatoes 130F and Mac 125F in the display holding unit. Discarded. Ensure products are held at 135F or higher.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     The person in charge indicated they were sifting the chicken breading daily. Ensure the product is sifted at least every 4 hours. Discussion and education with staff occurred to ensure this process occurred.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     The facility was thawing at room temperature. Discontinue and use one of the above methods.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Coats were stored on single service racks. Discontinue.

     Code MN Rule 4626.1560B

4. Sep 25, 2024 Routine Score 88
   • Not serious Priority 3

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

     The floors throughout the kitchen had food and debris build up. Clean.

     Code MN Rule 4626.1520A

   • 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

     No paper toweling was located at the hand sink. Stock.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     The facility was missing date marking for salads and meat products being stored over 24 hours. Date.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hand sink was leaking at the time of the inspection. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     The gaskets for the coolers were ripping. Replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages were found stored on prep tables. Cover and store away from food prep areas.

     Code MN Rule 4626.0105B

   • 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.

     To go cups and containers were not compostable or recyclable. Replace with compositable for recyclable containers (1,2 or 5 plastic).

     Code MCO 204.30A

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     A bug light was stored directly above a food prep table. Relocate.

     Code MN Rule 4626.1385B

   • Not serious Priority 3

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

     Employee handwashing signs were missing in the bathrooms used by employees. Post.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     The following items were measured below 135 F: Mashed potatoes 120F and Mac 120F in the display holding unit. Discarded. Ensure products are held at 135F or higher.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Brats in the prep cooler were measured at 45 F. Lower unit. Also, the person in charge indicated they were sifting the chicken breading daily. Ensure the product is sifted at least every 4 hours.

     Code MN Rule 4626.0395A2

5. Sep 26, 2023 Routine Score 92
   • Not serious Priority 3

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

     The floors throughout the kitchen had dirt and food debris build up. Deep clean.

     Code MN Rule 4626.1520A

   • 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

     The handwashing sink was missing paper toweling. Stock.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Food in the upright cooler was missing date marking. Date products.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their sanitizer test strips. Provide.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The fry slicer had old food debris build up. Clean.

     Code MN Rule 4626.0840A