Rinata

Year by year

Inspections

1. Dec 17, 2025 Routine Score 92
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     AVB (ATMOSPHERIC VACUUM BREAKER) WAS BROKEN AND TAPED AT MOP SINK. HAVE A LICENSED PLUMBER REPAIR / REPLACE THIS FAUCET / AVB.

     Code MN Rule 4626.1040B

   • Serious Priority 1

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

     OBSERVED GARLIC BUTTER STORED AT ROOM TEMPERATURE. BUTTER WAS REGISTERING 77F. KEEP BUTTER UNDER MECHANICAL REFRIGERATION. AS AN ALTERNATIVE YOU COULD USE TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP BUTTER OUT. SEE DOCUMENTS ATTACHED TO YOUR EMAIL. GARLIC BUTTER WAS DISCARDED.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     OBSERVED RAW MUSSELS. MONTHLY TAGS WERE SAVED BUT NOT DATED. MAINTAIN TAGS IN CHRONOLOGICAL ORDER ACCORDING TO DATE OF SALE OR SERVICE AND KEEP THEM FOR 90 DAYS (MINIMUM). A SUGGESTION WAS MADE AS TO DATE TAGS BEFORE FILING THEM AWAY.

     Code MN Rule 4626.0220C

   • Not serious Priority 3

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

     OBSERVED KNIVE STORED WEDGED BETWEEN PREP TABLES. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION.

     Code MN Rule 4626.0275C

   • 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 WET ON THE SIDE OF THE MOP SINK. 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 2

     Equipment food-contact surfaces and utensils must be clean.

     CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.

     Code MN Rule 4626.0840C

2. Dec 6, 2024 Routine Score 96
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     AVB (ATMOSPHERIC VACUUM BREAKER) WAS BROKEN AND TAPED AT MOP SINK. HAVE A LICENSED PLUMBER REPAIR / REPLACE THIS FAUCET / AVB.

     Code MN Rule 4626.1040B

   • Serious Priority 1 Corrected on site

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

     OBSERVED GARLIC BUTTER STORED AT ROOM TEMPERATURE. BUTTER WAS REGISTERING 75F. KEEP BUTTER UNDER MECHANICAL REFRIGERATION. AS AN ALTERNATIVE YOU COULD USE TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP BUTTER OUT. SEE DOCUMENTS ATTACHED TO YOUR EMAIL. GARLIC BUTTER WAS DISCARDED.

     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.

     OBSERVED SEAL GASKET TO BE BROKEN AT LOWBOY COOLER 3 (RIGHT DOOR). REPLACE THIS DOOR GASKET SO DOOR WILL SEAL PROPERLY.

     Code MN Rule 4626.0735AB

3. Dec 12, 2023 Follow-Up 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 STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     AVB (ATMOSPHERIC VACUUM BREAKER) WAS BROKEN AND TAPED AT MOP SINK. HAVE A LICENSED PLUMBER REPAIR / REPLACE THIS FAUCET / AVB.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.

     Code MN Rule 4626.0805C1

   • 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 SODA GUN NOZZLE TO BE DIRTY (BAR). CLEAN SODA GUN.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

     Code MN Rule 4626.0840A

4. Nov 28, 2023 Routine Score 78
   • 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 STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

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

     HAND WASHING SIGN WAS MISSING AT HAND SINK LOCATED IN THE BAR AND MAIN KITCHEN. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS. PIC PROVIDED SIGNS DURING INSPECTION.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     PIC WAS NOT AWARE OF THE EMPLOYEE ILLNESS LOG. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

     Code MN Rule 4626.0030BCQ

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     OBSERVED RAW MUSSELS. ESTABLISHMENT GETS NEW SHELLSTOCK EVERY WEEK. NO TAGS WERE STORED FROM PREVIOUS WEEKS. MAINTAIN TAGS IN CHRONOLOGICAL ORDER ACCORDING TO DATE OF SALE OR SERVICE AND KEEP THEM FOR 90 DAYS (MINIMUM). A SUGGESTION WAS MADE AS TO DATE TAGS BEFORE FILING THEM AWAY.

     Code MN Rule 4626.0220C

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     AVB (ATMOSPHERIC VACUUM BREAKER) WAS BROKEN AND TAPED AT MOP SINK. HAVE A LICENSED PLUMBER REPAIR / REPLACE THIS FAUCET / AVB.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     COLD HOLDING UNIT WAS MISSING TWO LEGS / WHEELS. THEY WERE REPLACED WITH BLUE TOWELS. REMOVE TOWELS. REPAIR UNIT.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     OBSERVED GARLIC BUTTER STORED AT ROOM TEMPERATURE. BUTTER WAS REGISTERING 52F. BUTTER CONTAINER WAS BIG ENOUGH TO LAST FEW DAYS. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. DO NOT KEEP TCS FOOD AT ROOM TEMPERATURE. TPHC / WORKING PORTIONS WERE DISCUSSED. SMALL CONTAINER WAS DISCARDED. LARGE CONTAINER WAS DIVIDED INTO WORKING PORTIONS. FOOD WAS RETURN TO COOLER.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     OBSERVED CUTTING BOARD WITH DEEP CREVICES AND BLACK STAINING. CHECK ALL CUTTING BOARDS IN THE FACILITY AND RE-SURFACE / DISCARD THE ONES THAT DO NOT COMPLY WITH THE RULE.

     Code MN Rule 4626.0740

   • Not serious Priority 3

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

     OBSERVED SODA GUN HOLDER TO BE DIRTY AT THE BAR. CLEAN HOLDER.

     Code MN Rule 4626.0840C

   • 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 SODA GUN NOZZLE TO BE DIRTY (BAR). CLEAN SODA GUN.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     LIGHT SHIELD WAS BROKEN AT PREP. ROOM – BASEMENT AREA. REPLACE LIGHT SHIELD FOR THIS LIGHT FIXTURE. ------------------------------------------------------------------------------------------- OBSERVED CEILING TILE MISSING AT PREP. ROOM – BASEMENT AREA. REPLACE MISSING CEILING TILE.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

     Code MN Rule 4626.0840A

   • 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 ORIGINAL CLEAR PLASTIC LINING ON REACH IN COOLER. REMOVE MANUFACTURER PLASTIC WRAP.

     Code MN Rule 4626.0495