A & J Fish & Chicken

Year by year

Inspections

1. Nov 10, 2025 Routine Score 100
   • 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 posted CFPM certificate on site. This is an ongoing violation since 2019. Failure to ensure at least one employee has obtained the CFPM credential may result in administrative citations on future inspections. Contact inspector with questions.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed boxes of food on the floor in walk in cooler. Store all food at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • 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.

     Back door is not tight-fitting, allowing for the possibility of pests to enter. Repair door to ensure a tight fit.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed cracked floor tiles. Repair/replace floor tiles.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Observed flat top grill extends beyond the hood. Keep all cooking equipment under the hood.

     Code MN Rule 4626.0690

2. Nov 7, 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.

     Per operator, a staff member is schedule to take the exam this week. Ensure at least one employee has obtained the CFPM credential from the State and post certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Observed flat top grill extends beyond hood. Keep all cooking equipment under the hood.

     Code MN Rule 4626.1475A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed cases of food sitting on the floor in the walk in freezer. Store all food at least 6 inches off of the floor.

     Code MN Rule 4626.0300A

   • 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 door sweep at back door to not be forming a tight seal. Repair/replace door sweep.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed cracked floor tiles in prep area. Repair cracked tiles.

     Code MN Rule 4626.1515

   • Serious Priority 1

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

     Observed TCS foods in 2 separate units holding above 41 degrees F (cut tomato in prep cooler at 50, chili in reach in fridge at 53) Discussed with operator. Items were moved around in reach in fridge- unit appeared to be overloaded. Advised to keep lid closed on prep top cooler when not in use. Operator will turn down both units as well and monitor temperatures.

     Code MN Rule 4626.0395A2

3. Nov 6, 2023 Routine Score 100
   • 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.

     Ensure at least one full time employee has obtained the CFPM credential from the State and post certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Observed flat top grill extended beyond the overhead hood. Kepp all cooking equipment under the hood.

     Code MN Rule 4626.1475A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed cases of food sitting on the floor in the walk in freezer. Keep all foods at least 6 inches off of the ground.

     Code MN Rule 4626.0300A

   • 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 door sweep at back door to not be forming a complete seal. Repair/replace door sweep.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed missing floor drain cover. Install floor drain cover.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Observed signage missing from handwash sink. Ensure all handwash sinks have proper signage.

     Code MN Rule 4626.1457