Jackson's Hole

Year by year

Inspections

1. Nov 21, 2025 Follow-Up Score 98
   • 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.

     There is no Certified Food Protection Manager (CFPM) registered with the State of Minnesota. A few designated individuals have completed a CFPM course, but have not registered with the State yet. Provided link to CFPM portal with emailed report. Register with the State of Minnesota and obtain certificate, then post certificate in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Submit plans to the City of Minneapolis for the new ventless combi-oven in the basement prep area. Submit Plans here: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720B

   • Not serious Priority 3

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

     In the newly remodeled basement, the soda concentrates are stored on shelving on top of unfinished floors. Provide the approved finishes outlined in the plan review. Contact plan reviewer with questions.

     Code MN Rule 4626.1325A1

2. Nov 7, 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.

     There is no Certified Food Protection Manager (CFPM) registered with the State of Minnesota. A few designated individuals have completed a CFPM course, but have not registered with the State yet. Provided link to CFPM portal with emailed report. Register with the State of Minnesota and obtain certificate, then post certificate in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Submit plans to the City of Minneapolis for the new ventless combi oven in the basement prep area. Submit plans here: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720B

   • Not serious Priority 3

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

     In the newly remodeled basement, the soda concentrates are stored on shelving on top of unfinished floors. Provide the approved finishes outlined in the plan review. Contact your plan reviewer with questions.

     Code MN Rule 4626.1325A1

   • Not serious Priority 2 Corrected on site

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

     Macaroni and Cheese sauce was observed improperly cooling in the Walk In Cooler in a tightly covered container at the time of inspection. Discussed with Chef that this is not a rapid cooling method and since the food was being cooled from hot, it may not make the first critical 2 hour cooling window. Chef moved the sauce to a flat pan and placed it back in the Walk In Cooler to finish cooling properly. Retrain staff to cool food using rapid cooling methods, being uncovered, unstacked and spaced out.

     Code MN Rule 4626.0390B

   • Serious Priority 1 Corrected on site

     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

     The main 3 basin sink dispenser was observed sanitizing dishes at the time of inspection. When measured, the quat sanitizer measured 100PPM. Sanitizer label indicates a safe and effective range from 150PPM - 400PPM. It was found that a staff member had filled the sanitizer sink and had added a large amount of detergent to the sanitize sink. Discussed with Chef that soap is not to be mixed with sanitizer as it renders the sanitizer ineffective. Sink was drained and refilled to a concentration of 300PPM and dishes were run back through the 3 basin sink to be adequately sanitized. Retrain staff to ensure that they only use the sanitizer in the sanitizer compartment of the 3 basin sink to effectively sanitize dishes.

     Code MN Rule 4626.0905C

   • Not serious Priority 2 Corrected on site

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

     The bar main handwashing sink was observed obstructed by a sanitizer bucket. This is a barrier to employees washing hands. Sanitizer bucket was moved by Chef at the time of inspection. Keep hand sinks clear at all times to encourage employees to wash hands.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2 Corrected on site

     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 dispenser at the bar handwashing sink was observed missing paper towels. This is a barrier to employees washing hands. Paper towels were replaced by Chef at the time of inspection. Maintain supply of paper towels at all handwash stations to encourage employees to frequently wash their hands.

     Code MN Rule 4626.1445

   • 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.

     A cup without handles was observed stored in the breading container on the prep line. Chef removed the cup from the breading container. Scoops must have handles with the handle extended out of the food product at all times. Retrain staff to use proper utensils to prevent contaminating products.

     Code MN Rule 4626.0275B

3. Oct 29, 2024 Routine Score 96
   • 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.

     There was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) for the establishment. Person in Charge has taken an approved course but has not applied to the State for registration in the system. Provided CFPM application for state of MN and a link with information to the site. If approved course was taken more than 6 months ago the course may need to be repeated. See website and contact state for details: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Provide CFPM certified with State of MN and keep certificate available on site to review with inspectors during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     There is no mop sink on the main floor and there is no elevator access tot he basement mop sink. Provide a mop sink on main floor.

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Plans will need to be submitted to install a mop sink on the main floor. Contact your plan reviewer or inspector with questions.

     Code MN Rule 4626.1720B

   • Not serious Priority 3

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

     In the newly remodeled basement, the soda concentrates are stored on shelving on top of unfinished floors. Provide the approved finishes outlined in the plan review. Contact your plan review inspector with any questions.

     Code MN Rule 4626.1325A1

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Sliced tomatoes were observed cooling in a deep sixth pan at 53F after 3 hours in the upper part of the Prep Cooler. Discussed with Chef that foods need to be cooled spread out and in areas of the cooler that achieve rapid cooling. There was 1 hour of cooling remaining and it was not likely that the sliced tomatoes would cool within that time. Chef placed tomatoes on a flat pan in a single layer uncovered and placed in the lower part of a cooler. Retrain staff to cool using proper cooling equipment and rapid cooling methods.

     Code MN Rule 4626.0390A

4. Nov 9, 2023 Follow-Up Score 98
   • 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.

     There was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) for the establishment. Person in charge has taken a course but has not applied to the State for certification. Application was provided with emailed routine inspection report. Register with State of MN as a CFPM and post certificate that is sent as result of approval by the State. Maintain current and on site for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     There is no mop sink on the main floor and there is no elevator to the basement mop sink. Provide.

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Plans will need to be submitted to install a mop sink on the main floor. It may be possible to add this onto the existing plans for the recently remodeled basement. Contact your plan reviewer with questions.

     Code MN Rule 4626.1720B

   • Not serious Priority 3

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

     In the newly remodeled basement, soda concentrates are stored on shelving on top of unfinished floors. Provide the approved finishes outlined in the plan review. Contact your plan reviewer with any questions.

     Code MN Rule 4626.1325A1

5. Oct 26, 2023 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.

     There was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) for the establishment. Person In Charge has taken a course but has not applied to the State for certification. Provided CFPM application for State of MN in email with report. Maintain CFPM on site at all times and keep original copy of Certificate in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     There is no mops sink on the main floor and there is no elevator to the basement mop sink. Provide.

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Plans will need to be submitted to install a mop sink on the main floor. It may be possible to add this onto the existing plans for the recently remodeled basement. Contact your plan reviewer or inspector with questions.

     Code MN Rule 4626.1720B

   • Not serious Priority 3

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

     Restroom handwash sinks did not have handwash signs notifying employees who use them to wash hands. Provided signage posters with emailed report. Provide handwash signs at all sinks notifying employees to wash their hands and maintain.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     In the newly remodeled basement, the soda concentrates are stored on shelving on top of unfinished floors. Provide the approved finishes outlined in the plan review. Contact your plan review inspector with any questions.

     Code MN Rule 4626.1325A1

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Quat sanitizer from 3 basin sink dispenser in the main kitchen was measured at 500PPM at the time of inspection. Sanitizer label indicates a safe use range of 200PPM to 400PPM. Discussed with Person In Charge that the sanitizer needs to be readjusted so that it dispenses safe levels of sanitizer. In the meantime, dilute quat sanitizer to safe range of 200PPM to 400PPM and use test kit each time until dispenser is fixed, then monitor quat sanitizer frequently to ensure it is within safe and effective range. Maintain.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Containers of food that were not currently being used and in storage mode in the Upright Reach In Freezer and the Walk In Freezer were observed to be missing covers. Provide covers to prevent contamination from other foods, ice buildup, etc. and keep food covered when not actively being worked with or cooling.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1 Corrected on site

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

     Sliced tomatoes (52F), Pico de gallo (46F), corn salsa (47F), salsa (48F), and provolone cheese (47F) in the upper part of the Drawer Cooler were measured above 41F at the time of inspection. They had been placed there more than 4 hours earlier. Discussed with Person In Charge that foods that require refrigeration to be kept safe need to be held at 41F or below at all times to keep from growing bacteria that can make people sick. Person In Charge voluntarily discarded these foods and provided new foods that were cold held. Discussed monitoring cooler to determine if unit is working properly and to make sure staff are not cooling foods in the upper part of the prep cooler. Maintain TCS foods cold at 41F or below at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no quat sanitizer test kit available on site to test the sanitizer concentration of the dispenser at the 3 basin sink. Quat was measured by inspector's test kit at 500PPM outside recommended safe range of sanitizer label. Discussed with Person In Charge the need for sanitizer test kit to be on site and available at all times to measure quat and ensure that sanitizer is being used at safe and effective levels. Provide quat sanitizer test kit and maintain at all times to ensure proper sanitizer concentration.

     Code MN Rule 4626.0715