Litt Pinball Bar

Year by year

Inspections

1. Jan 7, 2026 Routine Score 98
   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     FROM PLAN REVIEW INSPECTION: BASE COVE IS STILL NEEDED ON THE RIGHT SIDE OF THE FLOOR WALK-IN COOLER. INSTALL STAINLESS STEEL BASE COVE STRIPS AROUND WALK IN COOLER.

     Code MN Rule 4626.1345A

   • 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 INSIDER MOP BUCKET. 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 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

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

     CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN. --------------------------------------------------------------------------------------- SODA GUN HOLDER WAS DIRTY / MOLDY AT THE BAR. CLEAN GUN HOLDER.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     OBSERVED DUSTY HOOD FILTERS. CLEAN KITCHEN HOOD FILTERS AS NEEDED.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED ONE CEILING TILE LEFT OPEN INSIDE THE KITCHEN. MOVE CEILING TILE SO PIPES ABOVE ARE NOT EXPOSED AND CEILING LOOKS FINISHED.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.

     Code MN Rule 4626.0850

   • 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

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     SCOOP MISSING HANDLE TO SERVE POTATO CHIPS. PROVIDE A SCOOP WITH A HANDLE TO SERVE READY TO EAT FOOD. STORE SCOOP PROPERLY.

     Code MN Rule 4626.0275B

2. Dec 18, 2024 Routine Score 94
   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     FROM PLAN REVIEW INSPECTION: ON AND AROUND THE MAIN FLOOR WALK-IN COOLER, BASE COVE IS STILL NEEDED. INSTALL STAINLESS STEEL BASE COVE STRIPS AROUND WALK IN COOLER.

     Code MN Rule 4626.1345A

   • 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 INSIDER MOP BUCKET. 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 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.

     FLOOR DRAIN COVER WAS MISSING INSIDE THE MOP SINK. PERMANENTLY RE-ATTACH A FLOOR DRAIN COVER AT MOP SINK.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.

     Code MN Rule 4626.0565

   • Not serious Priority 3

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

     SODA GUN HOLDER WAS DIRTY / MOLDY AT THE BAR. CLEAN GUN HOLDER.

     Code MN Rule 4626.0840C

   • 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 CARDBOARD BOXES USED FOR SHELF LINING INSIDE THE WALK IN COOLER. CARDBOARD BOXES ARE ABSORBENT AND NOT ALLOWED. REMOVE CARDBOARD BOXES.

     Code MN Rule 4626.0495

   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. 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 THE HEALTH DEPARTMENT. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (CHORINE - BLEACH). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

3. Jan 8, 2024 Follow-Up Score 98
   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     FROM PLAN REVIEW INSPECTION: ON AND AROUND THE MAIN FLOOR WALK-IN COOLER, BASE COVE IS STILL NEEDED. INSTALL STAINLESS STEEL BASE COVE STRIPS AROUND WALK IN COOLER.

     Code MN Rule 4626.1345A

   • 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 INSIDER MOP BUCKET. 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 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     OBSERVED FOOD STORED UNDER WHAT APPEARS TO BE SEWER PIPES. YOU HAVE TWO OPTIONS: MOVE FOOD TO ANOTHER LOCATION. PROVIDE A DROPPED CEILING OR A WAY TO PROTECT FOOD FROM CONTAMINATION COMING FROM PIPES ABOVE. NOTE: THIS ROOM IS ALSO MISSING PROPER WALLS AND FLOORING.

     Code MN Rule 4626.0305

   • Not serious Priority 3

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

     OBSERVED FOOD STORED WHERE THERE ARE NO FINISHES FOR FLOOR, WALLS AND CEILING. STORE FOOD ONLY ON PREVIOUSLY APPROVED LOCATIONS WITH FINISH CEILING, FRP WALLS AND NOT RAW CONCRETE FOR FLOORING.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     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 UNISEX RESTROOM. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     SOME FILTERS (BAFFLES) HAD BEEN REMOVED FROM THE KITCHEN HOOD. REPLACE MISSING FILTERS FOR KITCHEN HOOD.

     Code MN Rule 4626.1475D

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     OBSERVED STRAINER SET UP ON HAND WASHING SINK IN THE BAR. HAND WASHING SINK MUST BE USED ONLY FOR HANDWASHING PROCEDURE. NOTE: IN THE BAR AREA YOU HAVE A DESIGNATED DUMP SINK AND HAND SINK. YOU CAN ALSO DUMP LIQUIDS ON THE 4TH COMPARTMENT LEFT TO YOUR 3-COMP SINK (BAR).

     Code MN Rule 4626.1110AB

   • 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

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE INSIDE EMPLOYEE RESTROOM. PROVIDE A COVERED GARBAGE FOR THIS RESTROOM.

     Code MN Rule 4626.1260

4. Dec 20, 2023 Routine Score 84
   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     FROM PLAN REVIEW INSPECTION: ON AND AROUND THE MAIN FLOOR WALK-IN COOLER, BASE COVE IS STILL NEEDED. INSTALL STAINLESS STEEL BASE COVE STRIPS AROUND WALK IN COOLER.

     Code MN Rule 4626.1345A

   • 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 INSIDER MOP BUCKET. 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

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     OBSERVED OPERATOR TOUCHING READY TO EAT FOOD WITH BARE HANDS (CUTTING TOMATOES). INSTRUCTED PERSON IN CHARGE TO TRAIN PERSONNEL TO LIMIT DIRECT HAND CONTACT AND TO USE GLOVES OR UTENSILS TO TOUCH READY TO EAT FOODS (E.G: SALADS, GARNISHES, BREAD, CILANTRO, ETC). INSTRUCTED FOOD WORKER PUT ON GLOVES OR USE DELI TISSUE.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

     Do not store food in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under unprotected sewer lines, under leaking water lines, under water lines on which water has condensed, under open stairwells, or under other sources of contamination.

     OBSERVED FOOD STORED UNDER WHAT APPEARS TO BE SEWER PIPES. YOU HAVE TWO OPTIONS: MOVE FOOD TO ANOTHER LOCATION. PROVIDE A DROPPED CEILING OR A WAY TO PROTECT FOOD FROM CONTAMINATION COMING FROM PIPES ABOVE. NOTE: THIS ROOM IS ALSO MISSING PROPER WALLS AND FLOORING.

     Code MN Rule 4626.0305

   • Not serious Priority 3

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

     FROM PLAN REVIEW INSPECTION: IN THE LOWER LEVEL WHERE THE GREASE TRAP WAS INSTALLED, FLOOR AND WALLS ARE BARE. INSTALL FLOOR AND WALL COVERINGS TO BE SMOOTH AND EASILY CLEANABLE FOR THREE FEET AROUND THE GREASE TRAP. --------------------------------------------------------------------------------------------------------------------------- OBSERVED FOOD STORED AT TWO LOCATIONS WHERE THERE ARE NO FINISHES FOR FLOOR, WALLS AND CEILING. STORE FOOD ONLY ON PREVIOUSLY APPROVED LOCATIONS WITH FINISH CEILING, FRP WALLS AND NOT RAW CONCRETE FOR FLOORING. SEE DOCUMENT ATTACHED FOR GUIDANCE.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     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 RESTROOM. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • 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

     Discontinue operating the ventilation system with the filters removed.

     SOME FILTERS (BAFFLES) HAD BEEN REMOVED FROM THE KITCHEN HOOD. REPLACE MISSING FILTERS FOR KITCHEN HOOD.

     Code MN Rule 4626.1475D

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     OBSERVED STRAINER SET UP ON HAND WASHING SINK LOCATED IN THE MAIN KITCHEN AND BAR. THESE SINKS MUST BE USED ONLY FOR HANDWASHING. PERSON IN CHARGE REMOVE STRAINERS AT BOTH SINKS. NOTE: IN THE BAR AREA YOU HAVE A DESIGNATED DUMP SINK AND HAND SINK. YOU CAN ALSO DUMP LIQUIDS ON THE 4TH COMPARTMENT LEFT TO YOUR 3-COMP SINK (BAR).

     Code MN Rule 4626.1110AB

   • 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 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 3

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE INSIDE EMPLOYEE RESTROOM. PROVIDE A COVERED GARBAGE FOR THIS RESTROOM.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.

     OBSERVED FOOD WORKER WITH LONG BEARD PREPARING FOOD WITHOUT HAIR RESTRAIN. USE BEARD SNOOD OR OTHER TYPE OF HAIR RESTRAINTS DURING FOOD PREPARATION.

     Code MN Rule 4626.0115

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

     Code MN Rule 4626.0035DGHIKM