Tenant Restaurant

Year by year

Inspections

1. Dec 12, 2025 Routine Score 96
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed chicken stock cooling for less than 1 hour in cooler with food over 8-inches thick in container. Ensure an effective cooling method is used to cool time/temperature controlled for safety foods to ensure it meets the time/temperature requirements for cooling. Discussed different methods like ice bath, and ice wands, as well as the passive cooling method of keeping cooling foods under 2-inches thick, uncovered and with plenty of space around the container to allow airflow. Emailed cooling information.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Observed chicken stock cooling for less than 1 hour in cooler covered with a tight lid. Ensure when cooling foods containers are uncovered unstacked, and spread out to ensure it meets the time/temperature requirements for cooling. Discussed different methods like ice bath, and ice wands, as well as the passive cooling method of keeping cooling foods under 2-inches thick, uncovered and with plenty of space around the container to allow airflow. Emailed cooling information.

     Code MN Rule 4626.0390B

2. Nov 13, 2024 Routine Score 96
   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse feces in back storage area under stairs. Ensure pest control is maintained and routine cleaning and monitoring is complete. Discussed with PIC. PIC stated they have monthly inspections by pest control.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     Observed hand washing signs missing at hand sinks in facility. Ensure they are posted.

     Code MN Rule 4626.1457

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed quaternary ammonium sanitizing solution had a concentration of 10PPM while worker was cleaning dishes. Ensure sanitizing solution is at the proper concentration when cleaning to prevent pathogen growth. At time of inspection PIC discarded the solution and drew new solution testing at 200PPM.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3 Corrected on site

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     Observed food worker washing then sanitizing dishes without rinsing in-between steps. Discussed with PIC. PIC educated food worker at time of inspection to wash, rinse, then sanitize dishes.

     Code MN Rule 4626.0885

3. Nov 14, 2023 Routine Score 98
   • 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

     Observed build-up inside two ice makers. Discussed frequency cleaning with operator.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     Observed dust and debris on the floor under equipment and shelving in dry storage room.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed numerous items such as vacuum sealer, old part of equipment and utensil that per operator are not longer use.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mice droppings on the floor under equipment and shelving inside dry storage room.

     Code MN Rule 4626.1565ABD

   • 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.

     Observed unmarked heat pickle vegetables such as cucumber and carrots inside walk-in cooler. Discussed date marking with operator.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed unlabeled container with flour, breading and others.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Observed cooler without thermometer.

     Code MN Rule 4626.0620B

   • Not serious Priority 3

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

     Observed hand washing sinks in food preparation areas and toilet without signage.

     Code MN Rule 4626.1457