Ideal Diner

Year by year

Inspections

1. Feb 12, 2026 Routine Score 92
   • 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 certified food protection manager (CFPM) onsite. Employ and obtain a CFPM, post a copy of the CFPM's certificate in a conspicous area.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed dessert cold unit in the front not holding food at temp. Service. Observed 4-door upright refrigerator door not closing. Repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     No employee illness log provided at the time of the inspection. Obtain and keep illness log onsite and accessible for the person in charge to utilize as needed.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed bulk container of potato cooling in the 1-door stand refrigerator. Cool in smaller portion.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Observed bulk container of boiled potato cooling inside the 1-door stand refrigerator, which is affecting other food temperature. Informed the PIC to cool food inside the freezer or plan for another method to allow for maximum heat transfer.

     Code MN Rule 4626.0390B

2. Dec 18, 2024 Routine Score 94
   • 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.

     No certified food protection manager (CFPM) onsite. Employ a CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Dessert cold unit observed not holding food at 41*F or below. Service the unit and store small portions of dessert until it has been serviced and properly working.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     The business serves undercooked eggs onsite and does not have an asterisk on the menu items. Asterisk menu items.

     Code MN Rule 4626.0442B

   • Serious Priority 1

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

     No employee illness log provide as requested during the inspection. An electronic version will be sent along with the report. Print and use the report as needed.

     Code MN Rule 4626.0040C

3. Nov 27, 2023 Routine Score 94
   • 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 certified food protection manager (CFPM) in the business - employ a CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     No consumer advisory warning on the menu - customers can request how eggs and beef patties can be done. Provide consumer advisory warning on menus and online menus. Provide an asterisk to all menu items that can be served raw or undercooked.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

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

     Dessert cold station was observed holding deserts higher than 41*F at the time of the inspection. Repair unit.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Berry pie (50*F) and lemon pie (51*F) inside the dessert cold station were reading higher than 41*F at the time of the inspection. Maintain cold food at 41*F or below.

     Code MN Rule 4626.0395A2