James Ballentine Vfw Post 246

Year by year

Inspections

1. Nov 13, 2025 Routine Score 96
   • Serious Priority 1

     Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

     Soda gun line in the event space was unable to drain, resulting in pooling liquid waste. Ensure that all the soda gun lines can drain and aren't plugged.

     Code MN Rule 4626.1040A

   • 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

     Some of the soda gun nozzle holders are soiled with build up of mold like substance. Regularly clean, sanitize, and dry these nozzle holders and the red removeable tips of the soda guns.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Wooden tortilla press is in the kitchen. These piece of equipment is not commercial grade and is not easily cleanable. Remove this piece of equipment from the kitchen and replace with an approved piece of equipment if needed. Options were reviewed during the inspection, consult inspector as needed.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Floor/wall junctures under the bar are soiled with debris and build up. Clean and maintain clean all floors.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     Open bowl of employee cereal stored next to the cutting board in the prep area. Ensure that employees are not eating or drinking directly in the food preparation areas.

     Code MN Rule 4626.0105A

   • Not serious Priority 3

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

     No handwashing reminder signage posted at the hand sink in the back bar. Post handwashing reminder signage near all hand sinks.

     Code MN Rule 4626.1457

2. Nov 22, 2024 VerRec Score 92
   • Not serious Priority 3

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

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

     Code MN Rule 4626.1040A

   • 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

     Code MN Rule 4626.0845E

   • Not serious Priority 2

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

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Code MN Rule 4626.0840A

3. Nov 22, 2024 VerRec Score 90
   • Not serious Priority 2

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

     Code MN Rule 4626.0442A

   • Not serious Priority 3

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

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

     Code MN Rule 4626.1040A

   • 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

     Code MN Rule 4626.0845E

   • Not serious Priority 2

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

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Code MN Rule 4626.0840A

4. Nov 14, 2024 Routine Score 88
   • 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.

     Both bar machines and the low temp machine in the main kitchen were unable to dispense a measurable amount of chlorine. Triple sink was set up with a bleach solution and a service call was placed. Ensure that all dish machines provide a concentration between 50-200 ppm for these sanitizers (chlorine).

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     Sanitizer buckets in the kitchen were measuring low as was the triple sink dispenser. Bleach solution was manually made in the triple sink and a service call was placed. Ensure that this solution (quat) is maintained between 150-400ppm.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Grout lines around the main dish machine were eroded allowing water to pool up in those areas. Re-grout lines as needed with an appropriate food grade grout to provide a smooth and cleanable surface. Ceiling tiles missing from behind the beer cooler downstairs. Replace those tiles. A section of VCT tiles are missing from in front of the beer cooler downstairs exposing the subfloor. Replace missing floor with an approved finish.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Leak present under the prep sink. Repair leak.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

     Soda gun line at the front bar was unable to drain. Work with your soda vendor to properly pitch and/or unclog the drain line.

     Code MN Rule 4626.1040A

   • 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

     One of the soda gun nozzle holders at the front bar was soiled with mold like substance. Clean and maintain clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

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

     Hand sink at the front bar had a wiping cloth in the basin and 3 chemical bottles hanging into the basin. Remove these items to encourage frequent and effective hand washing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Large can opener in the main kitchen soiled with food debris build up. Can opener was moved to dish area. Clean and maintain clean.

     Code MN Rule 4626.0840A

5. Nov 8, 2023 Follow-Up Score 98
   • Not serious Priority 2

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

     El Jefe brunch menu is missing a consumer advisory for all items that serve a fried or over easy egg. Ensure that the in house and online menus have a complete and accurate consumer warning and all applicable menu items are marked in some way.

     Code MN Rule 4626.0442A

6. Oct 31, 2023 Routine Score 86
   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Numerous fruit flies present behind the front bar and down stairs by the walk-in cooler in 2 places - near damaged flooring and below damaged ceiling. Prevent pooling of water, repair facilities where needed, improve sanitation practices and work with your pest control operator to stop this infestation.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Flooring near the basement walk-in cooler damaged down to the sub floor. Ceiling in basement dry storage area water damaged. Repair or replace wall and ceiling coverings.

     Code MN Rule 4626.1515

   • Serious Priority 1

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

     Manager of the VFW side unable to locate their employee illness log. Sample log is being provided with the report and logging requirements were reviewed with the manager. Ensure that all persons in charge have access to the employee illness log and know how to use it.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Employees described their cooling methods as placing one cooling wand into two deeply filled containers of chicken tinga which is an ineffective way to cool large batches of cooling foods. If utilizing ice to cool large batches then ensure that at least two wands are used per container and the containers are also placed into an ice bath while cooling. Reviewed shallow pan cooling methods with the manager as an alternative to ice wand cooling. Ensure that effective cooling methods are used to ensure rapid cooling of cooked foods.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test kit on site to measure to concentration of chlorine in the kitchen or the bar. Obtain a test kit and use to ensure that an approved concentration of chlorine is being dispensed.

     Code MN Rule 4626.0715

   • 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.

     Multiple examples of cooked meats in the upright cooler with only the production date and no indication of which day it was pulled from the freezer. Date marking strategies were reviewed with the manager. Ensure that all TCS foods that are pulled from the freezer are date marked with that date and not held in the cooler for more than 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

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

     El Jefe brunch menu is missing a consumer advisory for all items that serve a fried over over easy egg. Consumer advisory factsheet is being provided with the report. Ensure that in house and online menus have a complete and accurate consumer warning and all applicable menu items are marked in some way.

     Code MN Rule 4626.0442A