Smack Shack

Year by year

Inspections

1. Nov 13, 2025 Routine Score 92
   • Not serious Priority 2 Corrected on site

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     Shellstock tags were not maintained with the container of product at the time of inspection. Chef was able to locate the tags, which had been kept in another location, and placed the tags with the correct lots of shellstock. Maintain all shellstock tags with the product until it is used up, then keep tag for 90 days.

     Code MN Rule 4626.0220C

   • Serious Priority 1 Corrected on site

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

     A container of garlic oil was observed cold holding at 76F at the time of inspection on the cook line. Discussed with Chef that garlic in oil mixtures need to be kept cold at 41F or lower at all times to be safe. Container was discarded. Several containers of garlic oil were also observed being held at room temperature in the back storage area and were also removed from that area and discarded. Maintain all cold TCS foods at 41F or lower for safety.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

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

     Cooked rice was observed cooling in covered containers in the Walk In Cooler. Discussed with Chef that foods that are cooling must be uncovered to cool most rapidly. Lids were promptly removed from rice containers to finish cooling. Retrain staff to use rapid cooling methods to cool foods uncovered, unstacked and spread out.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     There was no sign at employee handwash sink in the center bar area notifying employees to wash hands. Place a sign there and maintain so that employees know the sink is designated as a handwash sink.

     Code MN Rule 4626.1457

2. Nov 1, 2024 Routine Score 94
   • Not serious Priority 2

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

     Pans on a speed rack in the Walk In Cooler with various foods cooling on them were observed with minimal space between each pan for adequate cooling. Discussed with Chef that pans should be spaced every other rack or more so that there is sufficient space to allow air between them to cool the foods faster. Retrain staff to space pans and containers further apart so that they can cool rapidly. Keep foods adequately spaced while cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Time as a Public Health Control (TPHC) was observed being used for bruschetta but there was no written plan available at the time of inspection. Discussed with Chef that foods used under TPHC must have a written plan before implementing the procedure. Attached copy of TPHC template from City of Minneapolis. Complete TPHC and keep available and on site for review during inspections.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Provide a readily accessible temperature measuring device for measuring the washing and sanitizing temperatures in manual warewashing operations.

     There was no independent method of measuring the hot water sanitizing rinse temperature of the hot water dish machine at the time of inspection. Chef stated that they use the electronic display which shows temperatures of each cycle. Discussed with Chef that there needs to be a method to measure that is independent of the machine that measures the hot water rinse temperature. Provide and maintain on site.

     Code MN Rule 4626.0710A

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     In-use tongs were observed being stored on oven handles at knee height. This area is at risk of contamination since it is lower to the ground. Discussed with Chef that tongs or other in-use utensils can be stored on counter tops, in containers of food with handle out of the food, or other areas where they are not at risk of being contaminated. Retrain staff to avoid storing tongs that are in-use in areas where they can be contaminated.

     Code MN Rule 4626.0275C

3. Oct 30, 2023 Routine Score 94
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no quat sanitizer test kit available to measure quat sanitizer from the 3 basin sink dispenser at the time of inspection. Discussed with Person In Charge that test kit is needed for measuring quat sanitizer to ensure that it within a safe and effective range. Provide quat sanitizer test kit and maintain on site at all times.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     Tomato bruschetta (79F) and butter (78F) were observed stored at room temperature on the Saute Station counter top at the time of inspection. Cooked chicken and cooked lobster were both observed cold holding in the upper part of the Saute Station at 45F. Discussed with Person In Charge that butter and bruschetta are required to be refrigerated at 41F or below at all times, per butter package instructions and bruschetta is made with tomatoes, a TCS food. Cooked chicken and cooked lobster are both TCS foods and require refrigeration at all times. Discussed using smaller working amounts for butter and bruschetta or using Time as a Public Health Control (TPHC) for these items. Discussed with chefs about ensuring cold temperatures in coolers at all times. Will provide TPHC paperwork for chefs to consider using, with emailed report. Monitor and maintain all cold TCS foods at or below 41F at all times.

     Code MN Rule 4626.0395A2