My Burger

Year by year

Inspections

1. Oct 15, 2025 Routine Score 96
   • Serious Priority 1 Corrected on site

     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.)

     Observed sauteed onions at 120*Fsitting on the back of the grill off the heating surface. Place onions on side of grill so that they remain hot at a temperature of 135*F or higher.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

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

     Observed the 2-door lowboy at cookline holding an ambient temperature of 53*F and the 1-door True Upright in back room holding 46*F. Turn thermostats down or have units serviced so that they maintain a temperature of 41*F or less. Note: Until units repaired store all cold TCS foods in properly working coolers.

     Code MN Rule 4626.0735AB

2. Oct 17, 2024 Routine Score 96
   • Serious Priority 1

     Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact

     Observed an employee washing utensils at 3-comp sink only dip washed utensils into sanitizer (chlorine) for a second. Maintain contact time with chlorine sanitizer as directed on container label - normally 10-30 seconds contact time.

     Code MN Rule 4626.0905C

   • 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 a build-up of heavy pink mold on ice machine baffle. Clean and maintain in a clean condition.

     Code MN Rule 4626.0845E

   • Not serious Priority 3 Corrected on site

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Observed grease and water droplets dripping from metal pipe by fryers onto bacon below pipe. Clean pipe to prevent this from occurring and move cooked bacon from underneath dripping pipe.

     Code MN Rule 4626.0690

   • Not serious Priority 3 Corrected on site

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     At cookline observed a spoon handle laying directly in contact with the salt in the container. Store spoon in such a manner that the handle is not laying in the product.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     At mop sink observed mop stored with mop head inverted and leaning against wall allowing dirty water to tun down wall and mop handle. Invert mop so that mop head is facing the floor.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     Clean debris (cheese) on floor between 2 upright coolers.

     Code MN Rule 4626.1520A

3. Nov 7, 2023 Follow-Up Score 100

   Result: Complete.

4. Oct 17, 2023 Routine Score 88
   • Serious Priority 1

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

     Observed that the last time illness log was filled out was 3/11/2000. Record employee illnesses on log book - it no one ill during a certain month then record "no employee illnesses June 2023".

     Code MN Rule 4626.0040C

   • Serious Priority 1 Corrected on site

     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.)

     Observed caramelized onions sitting on prep table next to grill at 108*F. Maintain all cooked vegetables at 135*F or higher. Onions placed on side of grill by owner.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Observed hamburger patties in 1-door True upright at 46*F and air temp of 2-door lowboy at 48*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Manager's CFPM certificate was not posted as required. It was being kept in a log folder. Post CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Not serious Priority 3 Corrected on site

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

     Observed a wet wiping cloth laying on prep table. Store "wet" wiping cloths in a sanitizer bucket between uses. Observed a sanitizer bucket at cookline with a concentration of chlorine of less than 10 PPM. Maintain chlorine solution between 50-200 PPM. This was corrected by employee.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Observed 2-door lowboy holding ambient temperature of 48*F Maintain a temperature of 41*F or less. Lower thermostat or have unit serviced to maintain 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Hang mops to dry inverted over mop sink with mophead facing the ground.

     Code MN Rule 4626.1540