Sticks

Year by year

Inspections

1. Dec 19, 2025 Follow-Up Score 90
   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.

     There were no freezing/aquaculture records from the supplier for salmon that is served raw or undercooked in the establishment at the time of inspection. Obtain letter of guarantee of parasite destruction from supplier for salmon and maintain yearly or with any supplier changes.

     Code MN Rule 4626.0355A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     There was no independent method to measure the high temperature dish machine's hot water sanitizing rinse temperature at the time of inspection. Manager stated that they usually read the dials on the machine to ensure that the water is reaching the required sanitizing temperatures. Discussed with manager that there needs to be an independent method from the machine as these dials can malfunction and are not always accurate. Provide a maximum registering thermometer to monitor the dish machine to make sure it is always adequately sanitizing. Maintain on site at all times.

     Code MN Rule 4626.0710B

   • Serious Priority 1 Corrected on site

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     A deep container of soup was observed cooling in the Walk in Cooler at 46F at the time of inspection. When asked when it had been placed in the Walk In Cooler, it was found that it had been placed there at 11PM the previous night. It had not been removed from the Walk In Cooler at any time in between cooling. Discussed with Manager that hot foods need to cool to 41F within 6 hours to be considered safe to serve to customers, and that soup was not cooled using methods that would cool it in the safe time required. Manager opted to discard soup. Retrain staff to cool foods in shallow, uncovered containers from 135F to 70F or below in 2 hours, and then to 41F in 4 hours for a total cooling time of 6 hours.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     A deep container of soup was observed cooling in the Walk in Cooler at the time of inspection. This soup did not reach 41F or below in 6 hours and was considered unsafe to serve to customers. Chef discarded soup. Discussed with Chef that foods need to be cooled in shallow containers to cool within the safe cooling time and temperature parameters. Retrain staff to use rapid and effective cooling methods to cool hot foods.

     Code MN Rule 4626.0390A

2. Dec 5, 2025 Routine Score 88
   • Not serious Priority 2

     Replace food temperature measuring devices that are not accurate to plus or minus 2 degrees F.

     Food thermometer was 5 degrees off at the time of inspection. Discussed with manager that an accurate thermometer is required for measuring safe food temperatures when cooking foods. Replace or recalibrate and ensure that food thermometer is calibrated regularly according to manufacturer's instructions.

     Code MN Rule 4626.0555

   • Serious Priority 1

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

     There was no employee illness log on site to track employees who call in sick with foodborne illness symptoms or diagnoses. Discussed with manager that employees who call in sick with foodborne illness symptoms need to be tracked to help prevent foodborne illness being spread to customers from ill employees. Provided an employee illness log with emailed report to operator. Keep log on site and fill out with each employee illness occurrence.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.

     There were no freezing/aquaculture records from the supplier for salmon that is served raw or undercooked in the establishment at the time of inspection. Obtain letter of guarantee of parasite destruction from supplier for salmon and maintain yearly or with any supplier changes.

     Code MN Rule 4626.0355A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     There was no independent method to measure the high temperature dish machine's hot water sanitizing rinse temperature at the time of inspection. Manager stated that they usually read the dials on the machine to ensure that the water is reaching the required temperatures. Discussed with manager that there needs to be an independent method from the machine as these dials are not always accurate. Provide a maximum registering thermometer to monitor the dish machine to make sure it is always adequately sanitizing. Maintain on site at all times.

     Code MN Rule 4626.0710B

   • Not serious Priority 2 Corrected on site

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

     Two containers of cooked mashed potatoes in the Walk In Cooler were observed cooling with cling film intact on one container and a metal lid on the other. These two containers were stacked together at the time of inspection while still cooling. Discussed with manager that foods need to be cooled uncovered and unstacked for them to cool most rapidly and safely. Manager removed lids and cling film and unstacked the containers for more rapid cooling immediately. Retrain staff to use rapid cooling methods and to cool foods uncovered, unstacked and spread out.

     Code MN Rule 4626.0390B

3. Nov 19, 2024 Routine Score 98
   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Chicken wings are partially cooked, under 165F on the first cook step, without a written plan detailing the procedure. This is a non-continuous cooking procedure. Provided copy of non-continuous cooking procedure to operator to complete, send to health department for approval, and keep on site for inspectors to verify during inspections. Complete and maintain written procedures for non-continuous cooking on site and follow accordingly. Update written plan with any changes and submit them to health department for approval before beginning.

     Code MN Rule 4626.0349F

4. Nov 2, 2023 Routine Score 96
   • Not serious Priority 2

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

     Cooked pasta was observed cooling in the Salad Reach In Cooler with cling film tightly covering the container. Discussed with Person In Charge that foods that are actively cooling must be loosely covered to allow heat to escape the container and cool the product faster. Cling film was pulled off a corner to allow air to escape. Loosely cover containers of food that are actively cooling and retrain staff to employ this method.

     Code MN Rule 4626.0390B

   • 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.

     Some dressings and sauces in the Walk In Cooler were improperly date marked at the time of inspection. Chef was able to determine when foods were made and re-labeled them. Ensure that foods are date marked with the correct date and use a consistent system that all staff are aware of. Retrain staff to use effective date marking system and maintain.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     There were #6 containers for dressings being used at the time of inspection. These are not compliant with Green to Go Ordinance and they are sorted as trash. Discussed requirement with Person In Charge, and will provide Green to Go Guidance document with emailed report. Use Green to Go compliant products for takeaway container and maintain compliant at all times.

     Code MCO 204.30A