Y'all Come Back Saloon

Year by year

Inspections

1. Jun 12, 2025 Routine Score 92
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Observed the previously unfinished small room in the basement with chest freezers to have been recently redone. The base coving is vinyl and not an approved finish in the referenced area. Vinyl base coving would be approved as a finish in a dry storage or packaged singe service area. The base coving can be troweled on epoxy or stainless-steel base coving. Change out vinyl base coving with approved base coving.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Observed drain tube from an HVAC system to be draining condensate into the back kitchen hand sink closest to the water heater. Consult with a plumber to reroute drain tube to be draining properly.

     Code MN Rule 4626.1220

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed the following hand sinks to be missing hand soap: 1) Hand sink nearest the hot water heater in the back of the kitchen. 2) Hand sink in the back bar (Fire Bar). Maintain all hand sinks stocked. Provide and maintain soap at referenced hand sinks.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     Observed wet nesting of inverted hotel pans after being properly washed, rinsed and sanitized. Items had been sitting overnight. Going forward, air dry hotel pans before stacking in an inverted manner.

     Code MN Rule 4626.0935

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Observed no thin tip thermometer in kitchen. Provide and maintain a thin tip thermometer in kitchen to take temperatures of thin mass foods. Train staff on proper use of thin tip thermometer and monitor to ensure one is always available for use.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     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

     Observed the following hand sinks to be missing paper towels: 1) Hand sink nearest the hot water heater in the back of the kitchen. 2) Hand sink in the back bar (Fire Bar). Maintain all hand sinks stocked. Provide and maintain paper towels at referenced hand sinks.

     Code MN Rule 4626.1445

   • Not serious Priority 3 Corrected on site

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     Observed the interior of the microwave in the kitchen to be dirty and in need of a good cleaning. Clean interior cavity daily. Operator cleaned microwave during the inspection.

     Code MN Rule 4626.0850

   • Not serious Priority 3

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

     Observed several hand sinks to be missing hand washing signage. Check hand sinks in the Fire bar, Patio Bar, Disco bar and Video bars and make sure they have a handwashing sign posted reminding employees to wash their hands. Maintain all hand sinks stocked with hand washing signs. Provide and maintain hand washing signage at referenced hand sinks.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Observed the floor under the cookline equipment in the kitchen in need of a good cleaning. Clean and maintain floor clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed PE lined water cups at bars in facility. Discussed Minneapolis packaging Ordinance with operator. Operator to use up existing items and replace with recyclable or compostable products. An informational handout on acceptable products is being sent out with the inspection report.

     Code MCO 204.30B

   • Not serious Priority 2

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

     Observed drain flies to be present in various bars in facility. Contact contracted pest control operator to provide more frequent treatments to alleviate drain fly activity. Train staff to monitor for activity and notify management if there is a continued presence of drain flies. If so, a more aggressive approach by the contracted pest control operator may be needed.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed Brad Johanson to be a state certified food protection manager (#57329) but his certificate was not posted on site. Post state CFPM certificate on premise.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Observed the sides of the fryer in the kitchen to have light accumulations of grease. Clean and maintain sides of fryer clean.

     Code MN Rule 4626.0840C

2. Nov 16, 2023 Routine Score 96
   • 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 VARIOUS SODA GUN HOLDERS THROUGHOUT THE DIFFERENT BARS TO HAVE PINK SLIME BUILDUP INSIDE HOLDERS. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     OBSERVED A COVERED GARBAGE CAN TO BE MISSING IN THE BASEMENT UNISEX EMPLOYEE RESTROOM. PROVIDE.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     OBSERVED A SMALL ROOM IN THE BASEMENT TO HAVE 5 CHEST FREEZERS HOLDING FOOD THAT IS PREPARED AND SERVED ON SITE. THE EXISTING ROOM DOES NOT PROVIDE SMOOTH AND CLEANABLE FLOOR, WALLS AND CEILING FINISHES. EITHER REMOVE ALL CHEST FREEZERS FROM EXISTING ROOM AND RELOCATE WITHIN AN APPROVED AREA IN ESTABLISHMENT OR PROPERLY FINISH THE ROOM. PROVIDE PROPER FINISHES. PROPER FINISHING MINIMUM REQUIREMENTS INCLUDE: FLOOR: QUARRY TILE, TROWELED ON EPOXY 126 MILS (1/8" THICK) WALLS: PAINTED SHEETROCK CEILING: DROP CEILING WITH A SMOOTH AND EASILY CLEANABLE SURFACE (CANNOT BE POROUS), PAINTED SHEETROCK OTHER: BASE COVING CAN BE INTEGRAL QUARRY TILE, TROWELED ON EPOXY OR STAINLESS STEEL.

     Code MN Rule 4626.1325A1

   • 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.

     OBSERVED NO CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. THERE ARE TWO EMPLOYEES THAT TOOK A SERVSAFE CLASS IN OCTOBER OF 2022. PER PERSON IN CHARGE, UPON RECEIVING THE CERTIFICATES OF COMPLETION, APPLICATIONS, COPIES OF CERTIFICATES AND A CHECK WAS SENT THE THE MINNESOTA DEPARTMENT OF HEALTH. PERSON IN CHARGE TO FOLLOW UP WITH THE MINNESOTA DEPARTMENT OF HEALTH ON THE STATUS OF THE STATE CERTIFIED FOOD MANAGERS CERTIFICATES. UPON RECEIVING, OPERATOR TO POST ON SITE.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     OBSERVED DRAIN TUBE FROM AN HVAC SYSTEM TO BE DRAINING CONDENSATE INTO THE BACK KITCHEN HAND SINK. CONSULT WITH A PLUMBER TO REROUTE DRAIN TUBE TO BE DRAINING PROPERLY.

     Code MN Rule 4626.1220

   • Not serious Priority 3

     Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

     OBSERVED THE BACK HAND SINK NEAREST THE HOT WATER HEATER IN THE KITCHEN TO BE IN NEED OF A THOROUGH CLEANING. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1550

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     OBSERVED THE BACK HAND SINK NEAREST THE HOT WATER HEATER IN THE KITCHEN TO HAVE AN EMPTY SOAP DISPENSER. OPERATOR FILLED SOAP DISPENSER DURING INSPECTION. MAINTAIN FULLY STOCKED AT ALL TIMES.

     Code MN Rule 4626.1440

   • Not serious Priority 3 Corrected on site

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

     OBSERVED IN USE TONGS TO BE HANGING OVER THE OVEN DOOR HANDLE IN THE KITCHEN. STORE IN AN APPROVED AREA. OPERATOR RELOCATED TONGS TO AN APPROVED AND CLEAN LOCATION.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     OBSERVED WET NESTING OF INVERTED HOTEL PANS AFTER BEING PROPERLY WASHED, RINSED AND SANITIZED. PER OPERATOR, ITEMS HAD BEEN STACKED THE EVENING PRIOR. GOING FORWARD, AIR DRY HOTEL PANS PRIOR TO STACKING IN AN INVERTED MANNER.

     Code MN Rule 4626.0935

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     OBSERVED A THIN TIP THERMOMETER TO BE MISSING ON SITE. PROVIDE A THIN TIP THERMOMETER.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     OBSERVED ICE SCOOPS FOR LARGE ICE MACHINES IN BACK OF ESTABLISHMENT TO BE STORED ON TOP OF ICE MACHINES IN DIRECT CONTACT WITH ICE MACHINES. STORE ICE SCOOPS IN AN APPROVED AND CLEAN AREA.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     OBSERVED THREE COMPARTMENT SINK SEQUENCE SETUP INCORRECTLY. SETUP WAS, WASH, SANITIZE THEN RINSE. GOING FORWARD, PROPER SEQUENCE SHOULD BE WASH, RINSE AND SANITIZE. OPERATOR TO CORRECT ON SITE.

     Code MN Rule 4626.0885