Martina

Year by year

Inspections

1. Jan 9, 2026 Follow-Up Score 100
   • Not serious Priority 3

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

     FACILITY OBSERVED MISSING AREAS OF CEILING IN BASEMENT DISH ROOM. INSTALL MISSING CEILING IN THESE AREAS.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

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

     SHELVING INSIDE WALK-IN BASEMENT COOLER OBSERVED RUSTED. REPAIR OR REPLACE RUSTED SHELVING.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     2 CUTTING BOARDS IN BASEMENT OBSERVED HEAVILY SCORED AND STAINED WITH DEBRIS. RESURFACE OR REPLACE THESE CUTTING BOARDS.

     Code MN Rule 4626.0450BCDE

2. Dec 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.

     FACILITY OBSERVED MISSING AREAS OF CEILING IN BASEMENT DISH ROOM. INSTALL MISSING CEILING IN THESE AREAS.

     Code MN Rule 4626.1325A1

   • 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 CHLORINE SANITIZER IN 2 DISH MACHINES MEASURED 0 PPM. CALL FOR SERVICE OF UNITS.

     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.

     SHELVING INSIDE WALK-IN BASEMENT COOLER OBSERVED RUSTED. REPAIR OR REPLACE RUSTED SHELVING.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     The business needs to submit a HACCP plan for conducting cook-chill or sous-vide processes on site.

     CHEF WAS SOUS-VIDE COOKING ON SITE WITHOUT AN APPROVED HACCP PLAN. DISCONTINUE PROCESS OR SUBMIT A HACCP PLAN FOR APPROVAL TO MINNEAPOLIS HEALTH.

     Code MN Rule 4626.0420D

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     2 CUTTING BOARDS IN BASEMENT OBSERVED HEAVILY SCORED AND STAINED WITH DEBRIS. RESURFACE OR REPLACE THESE CUTTING BOARDS.

     Code MN Rule 4626.0450BCDE

3. Jan 7, 2025 Follow-Up Score 96
   • Not serious Priority 3

     Only use single-service items one time.

     FISH CONTAINERS OBSERVED BEING REUSED. THESE CONTAINERS ARE DESIGNED FOR SINGLE USE ONLY. DISCONTINUE RESUSE OF FISH SHIPPING CONTAINERS.

     Code MN Rule 4626.0830

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     NO OPEN QUAT TEST STRIPS AVAILABLE. KEEP AN OPEN AND AVAILABLE QUAT TEST KIT FOR USE BY STAFF THROUGHOUT THE KITCHEN.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     NO WRITTEN POLICY FOR TIME AS A PUBLIC HEALTH CONTROL AVABILABLE ON SITE. MAINTAIN A WRITTEN POLICY FOR USING TIME AS A PUBLIC HEALTH CONTROL.

     Code MN Rule 4626.0408A

4. Dec 5, 2024 Routine Score 86
   • Not serious Priority 3

     Only use single-service items one time.

     FACILITY OBSERVED REUSING SINGLE-USE FISH CONTAINERS. ONLY USE SINGLE-SERVICE ITEMS ONE TIME.

     Code MN Rule 4626.0830

   • Not serious Priority 3

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

     NO HANDWASHING SIGNAGE OBSERVED AT MULTIPLE HANDSINKS. POST EMPLOYEE HANDWASHING SIGNAGE AT HANDSINKS.

     Code MN Rule 4626.1457

   • 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

     SHELLSTOCK TAGS WERE NOT AVAILABLE FOR 90 DAYS. MAINTAIN SHELLSTOCK TAGS IN CHRONOLOGICAL ORDER AND HOLD FOR 90 DAYS.

     Code MN Rule 4626.0220C

   • 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 FULL TIME CFPM AVAILABLE FOR REVIEW ON SITE. EMPLOY ONE FULL TIME CFPM ON SITE.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     QUAT IN 3 COMP SINK MEASURED 0 PPM. MAINTAIN QUAT SANITIZER IN 3 COMP SINK AT 200 - 400 PPM.

     Code MN Rule 4626.0805C3

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     NO QUAT SANITIZER TEST KIT PRESENT FOR QUAT USED IN ROSALIA 3 COMP SINK. MAINTAIN SANITIZER TEST KIT ON SITE.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     REFRIGERATOR ALONG PREP LINE AT ROSALIA MEASURED 50 DEGREES F AMBIENT AIR TEMPERATURE. HAVE COOLER SERVICED IF NOT ABLE TO MAINTAIN COLD TCS PRODUCTS UNDER 41 DEGREES F.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     SPINACH, GOAT CHEESE, YOGURT, COOKED BROCOLLI, COOKED CAULIFLOWER MEASURED > 41°F. MAINTAIN ALL COLD TCS FOODS AT OR BELOW 41°F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     NO TIME AS A PUBLIC HEALTH CONTROL WRITTEN PROCEDURE AVAILABLE FOR REVIEW ON SITE. DEVELOP AND MAINTAIN A WRITTEN PROCEDURE FOR USING TIME AS A PUBLIC HEALTH CONTROL (ROSALIA).

     Code MN Rule 4626.0408A

5. Dec 7, 2023 Routine Score 96
   • 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.

     CHLORINE SANITIZER AT DISH MACHINE IN ROSALIA MEASURED 0 PPM. MACHINE SHOULD RUN AT 50-200 PPM. CALL CHEMICAL COMPANY FOR SERVICE.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     PLUMBING OBSERVED LEAKING IN CEILING IN BASEMENT DISH PIT AREA. REPAIR OR REPLACE DAMAGED PLUMBING IN THIS AREA.

     Code MN Rule 4626.1040B