The Ridgewood

Year by year

Inspections

1. Nov 25, 2025 Follow-Up Score 98
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     OBSERVED HOUSEHOLD REFRIGERATOR IN THE PANTRY. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE HOUSEHOLD UNIT.

     Code MN Rule 4626.0506A

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     THIS ESTABLISHMENT DOES NOT HAVE A 3-COMP. SINK. PROVIDE ONE. SUBMIT FOOD PLANS FOR NEW 3-COMP SINK WHEN YOU ARE READY TO INSTALL IT. Apply online. ( food plan review ) HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW

     Code MN Rule 4626.0680A

   • Not serious Priority 3

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

     FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     ONE WALL OF THE 2-DOOR REACH IN COOLER WAS DIRTY. CLEAN THE INSIDE OF THIS FRIDGE.

     Code MN Rule 4626.0840C

2. Nov 12, 2025 Routine Score 90
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     OBSERVED HOUSEHOLD REFRIGERATOR IN THE BASEMENT. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE HOUSEHOLD UNIT.

     Code MN Rule 4626.0506A

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     THIS ESTABLISHMENT DOES NOT HAVE A 3-COMP. SINK. PROVIDE ONE. SUBMIT FOOD PLANS FOR NEW 3-COMP SINK WHEN YOU ARE READY TO INSTALL IT. Apply online. ( food plan review ) HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW

     Code MN Rule 4626.0680A

   • Not serious Priority 3

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

     FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE DOMESTIC REACH IN COOLER (BASEMENT) AND WALK IN COOLER FOR EXAMPLE: BUTTER 43F AND MILK AT 45F. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS AND TO MONITOR TEMPERATURES. REPAIR COOLERS AS NEEDED. (SEE VIOLATION REGARDING DOMESTIC HOUSEHOLD COOLERS).

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     OBSERVED A HOLE ON THE BOTTOM SEAL OF THE DOOR (BASEMENT). REPLACE DOOR SWEEP TO AVOID PEST AND WEATHER FROM COMING INTO THE BUILDING.

     Code MN Rule 4626.1395A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (ECOLAB S&S). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • 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

     PAPER TOWELS WERE MISSING AT HANDWASHING SINK IN THE KITCHEN. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED TOWELS DURING INSPECTION.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     WALLS OF THE 2-DOOR REACH IN COOLER WERE DIRTY. CLEAN THE INSIDE OF THIS FRIDGE.

     Code MN Rule 4626.0840C

3. Nov 26, 2024 Follow-Up Score 98
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     OBSERVED HOUSEHOLD REFRIGERATOR. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE HOUSEHOLD UNIT.

     Code MN Rule 4626.0506A

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     THIS ESTABLISHMENT DOES NOT HAVE A 3-COMP. SINK. PROVIDE ONE. SUBMIT FOOD PLANS FOR NEW 3-COMP SINK WHEN YOU ARE READY TO INSTALL IT. SEE DOCUMENT ATTACHED. HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED WOODEND BLOCK (2X4) USED TO RAISED FRIDGE IN THE BASEMENT. WOOD IS ABSORBENT AND NOT ALLOWED. REMOVE WOOD.

     Code MN Rule 4626.0495

   • Not serious Priority 3

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

     FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.

     Code MN Rule 4626.0735AB

4. Nov 8, 2024 Routine Score 90
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     OBSERVED HOUSEHOLD REFRIGERATOR. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE HOUSEHOLD UNIT.

     Code MN Rule 4626.0506A

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     THIS ESTABLISHMENT DOES NOT HAVE A 3-COMP. SINK. PROVIDE ONE. SUBMIT FOOD PLANS FOR NEW 3-COMP SINK WHEN YOU ARE READY TO INSTALL IT. SEE DOCUMENT ATTACHED. HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED WOODEND BLOCK (2X4) USED TO RAISED FRIDGE IN THE BASEMENT. WOOD IS ABSORBENT AND NOT ALLOWED. REMOVE WOOD.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     OBSERVED A HOLE ON THE BOTTOM SEAL OF THE DOOR (BASEMENT). REPLACE DOOR SWEEP TO AVOID PEST AND WEATHER FROM COMING INTO THE BUILDING.

     Code MN Rule 4626.1395A

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING REACH IN COOLER (BASEMENT). FOR EXAMPLE: POTATO SALAD AT 46F. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS TO THIS UNIT AND TO MONITOR TEMPERATURES. PIC DISCARDED POTATO SALAD

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     FLOOR OF WALK IN COOLER IS RUSTED. REPLACE FLOORING OF WALK IN COOLER WITH AN APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.

     Code MN Rule 4626.0735AB

   • 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

     SANI BUCKET REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS. NEW BUCKET WAS REGISTERING 400PPM.

     Code MN Rule 4626.1620

5. Nov 17, 2023 Follow-Up Score 98
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     OBSERVED HOUSEHOLD REFRIGERATOR. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE HOUSEHOLD UNIT.

     Code MN Rule 4626.0506A

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     THIS ESTABLISHMENT DOES NOT HAVE A 3-COMP. SINK. PROVIDE ONE. SUBMIT FOOD PLANS FOR NEW 3-COMP SINK WHEN YOU ARE READY TO INSTALL IT. HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW

     Code MN Rule 4626.0680A

6. Nov 3, 2023 Routine Score 90
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (BLEACH). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

     DRY STORAGE ROOM WAS DARK. PROVIDE ENOUGH LIGHT FOR THIS ROOM.

     Code MN Rule 4626.1470A

   • Not serious Priority 3

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

     MOP WAS STORED INSIDER MOP BUCKET. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     OBSERVED HOUSEHOLD REFRIGERATOR. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE HOUSEHOLD UNIT.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

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

     OBSERVED TONGS STORED ON THE OVEN HANDLE AT THE COOK LINE. FOOD OPERATORS CAN CONTAMINATE UTENSILS WITH LEGS OR APRON. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. TONGS WERE MOVED TO WAREWASHING AREA.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

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

     OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN. MOSTLY NEAR HAND WASHING SINK AND DISH MACHINE CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

     Code MN Rule 4626.1565C

   • 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

     SANI BUCKET REGISTERING 500PPM OF QUAT SANITIZER. INSTRUCTED PIC TO DILUTE SOLUTION TO AN ACCEPTABLE RANGE (150-400PPM) BASED ON MANUFACTURER’S DIRECTIONS.

     Code MN Rule 4626.1620

   • Not serious Priority 3

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

     HAND WASHING SIGN WAS MISSING AT MAIN HAND SINK IN THE KITCHEN. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     THIS ESTABLISHMENT DOES NOT HAVE A 3-COMP. SINK. PROVIDE ONE. SUBMIT FOOD PLANS FOR NEW 3-COMP SINK WHEN YOU ARE READY TO INSTALL IT. SEE DOCUMENT ATTACHED. HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     FLOOR OF THE DRY STORAGE (BASEMENT) WHERE SOME COLD HOLDING UNITS ARE LOCATED IS IN DISREPAIR. REPAIR / REPLACE THIS FLOOR TO COMPLY WITH THE RULE REGARDING COLD HOLDING UNITS (E.G: QUARRY TILE FLOOR, EPOXY FLOOR, ETC.) SEE DOCUMENT ATTACHED.

     Code MN Rule 4626.1515