Cuzzy's Grill & Bar

Year by year

Inspections

1. Dec 4, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     Single-service items and sealed food containers are stored in the basement in unfinished spaces. Provide a designated space that has floor, wall and ceiling finishes to store food and food equipment to prevent contamination and allow the space to be easily cleaned. Contact plan reviewer for consult on approved floor, wall and ceiling finishes.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floor in the back area of the kitchen by the dish machine was observed peeling and chipping in many spots, making them difficult to clean. Refinish floors in the kitchen sot that they are smooth, durable, non-porous and easily cleanable.

     Code MN Rule 4626.1515

2. Nov 13, 2025 Routine Score 90
   • Not serious Priority 3

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

     Single-service items and sealed food containers are stored int he basement in unfinished spaces. Provide a designated space that has floor, wall and ceiling finishes to store food and food equipment to prevent contamination and allow the space to be easily cleaned.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floor in the back area of the kitchen by the dish machine was observed peeling and chipping in many spots, making them difficult to clean. Refinish floors in the kitichen so that they are smooth, durable, non-porous and easily cleanable.

     Code MN Rule 4626.1515

   • Not serious Priority 2

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

     Container of sliced tomatoes was observed cooling in the Reach In Cooler at the time of inspection being covered completely with cling film. Discussed with Chef that when foods are cooling, they need to be uncovered to rapidly cool. Retrain staff to cool foods uncovered, unstacked and spread out.

     Code MN Rule 4626.0390B

   • 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.

     Chlorine sanitizer in the bar dish machine measured 0PPM at the time of inspection. Upon further inspection, it was observed that a container of quat sanitizer had been placed as the refill sanitizing chemical by staff. Discussed with Bar Manager that the machine data plate specifies that it be run on chlorine sanitizer, not quat sanitizer. It was found that an employee had grabbed the wrong sanitizer and hooked it up to the dish machine. Told bartender to discontinue using dish machine as quat and chlorine should not be mixed, have the dish machine serviced by their service provider and then once it has been repaired by service provider and is dispensing 50PPM chlorine, they can use it again. In the meantime, all dishes should be run through the main dishwasher in the kitchen. Retrain staff to ensure that only chlorine sanitizer is used in the dish machine and that it is dispensing at 50PPM as required.

     Code MN Rule 4626.0805C1

   • 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.

     Fiesta dip made in house and dated for 10/30 was observed in the Salad Cooler at the time of inspection. This food is over the 7 days allowable shelf life for products made in house. Chef discarded item immediately. Retrain staff to check date marks for all products and remove old food daily.

     Code MN Rule 4626.0405A

3. Oct 18, 2024 Routine Score 94
   • Not serious Priority 3

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

     Single Service items and sealed food containers are stored in the basement in unfinished spaces. Provide a designated space that has floor, wall and ceiling finishes to store food and food equipment.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floor in the back area of the kitchen by the dish machine was observed peeling and chipping in many spots. Plan to refinish floors. Mentioned to PIC that this was mentioned in previous inspections and still needs to be completed.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Damp wiping cloths were observed stored on counter tops out of sanitizer after being used. Discussed with PIC that wiping cloths that are used must be returned to sanitizer buckets to be sanitized. keep wiping cloths in sanitizer to continuously sanitize and keep there.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

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

     Observed line cook handling the outside of a wrap sandwich with bare hands and place it on a plate to be brought out to customer. Intervened and spoke with Chef and Manager that food cannot be touched with bare hands if it is ready to eat, as bare hand contact increases the risk of spreading foodborne illness. Discard ready to eat food that has been contaminated by bare hands.

     Code MN Rule 4626.0225A

   • Not serious Priority 2

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

     Containers of diced tomatoes and sliced ham in the Reach in Cooler and pancake batter in the Grill Cooler were observed cooling with the cling film or lids securely covering the food. Explained to Chef that foods that are cooling must be spread out, uncovered and unstacked. Retrain staff to use effective methods to cool food faster.

     Code MN Rule 4626.0390B

4. Oct 11, 2023 Routine Score 92
   • Not serious Priority 3

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

     Single Service items are stored in basement in unfinished spaces. Provide a designated space that has floor, wall and ceiling surfaces.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floor in the back area of the kitchen by the dish machine was observed peeling and missing in many spots. Plan to refinish floors. Mentioned to PIC that this was mentioned at previous inspection and is still required to be done.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Damp wiping cloths were observed stored on counter tops out of sanitizer after being used. Discussed with PIC that wiping cloths that are used must be returned to sanitizer buckets to be sanitized. Keep wiping cloths in sanitizer to continuously sanitize and maintain.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

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

     Butter was observed stored on the counter top at 77F at the time of inspection. Discussed with Person In Charge (PIC) that butter is required to be refrigerated at all time as the label states on the package. Discussed using smaller working amounts of butter to be used up quickly or use Time as a Public Health Control (TPHC) plan for butter. Attached TPHC plan in message with emailed report. Butter had been out on counter for longer than 4 hours, and PIC opted to voluntary discard product at the time of inspection. Salsa in the Salad Prep Cooler was observed cold holding at 48F at the time of inspection. The Salad Prep Cooler was found to not be functioning properly at the time of inspection. Salsa had been placed in the Prep Cooler over 6 hours ago. Person In Charge opted to discard product. Maintain all cold TCS foods at or below 41F at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Salad Prep Cooler was not cold holding foods at or below 41F at the time of inspection. TCS foods that were cooling were removed from cooler and placed in a functional unit to complete cooling. Person In Charge will place work order for this cooler with their service provider. Maintain equipment according to manufacturers instructions, repair when necessary and replace irreparable equipment.

     Code MN Rule 4626.0735AB

   • 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.

     Chlorine dish machine in the back of the kitchen was measured by both inspector and Person In Charge at 0ppm at the time of inspection. Dish machine was in use at the time of inspection. Discussed with Person In Charge that dish machine must be repaired and dispensing 50ppm chlorine before dishes can be continued, dishes that were finished at the time were sent back to be put through again after repair was made. Person In Charge called service provider immediately. Maintain chlorine sanitizer at 50ppm in dish machines so that they are effectively sanitizing dishes and equipment.

     Code MN Rule 4626.0805C1