Especially For Children

Year by year

Inspections

1. Jan 13, 2026 Routine Score 98
   • 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 one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Observed no maximum registering temperature device for the hot-water sanitizing dish machine. Ensure one is provided. Discussed the puck, waterproof stem-thermometers with a "maximum" setting, and color changing stickers or tags with PIC at time of inspection.

     Code MN Rule 4626.0710B

2. Jan 9, 2025 Routine Score 96
   • 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 Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure it is posted. Emailed information on how to obtain the CFPM certificate.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed chicken nuggets and carrots in hot-hold at 100F and 130F. Ensure food is reheated to 165F, and hot-held at 135F or higher to prevent pathogen growth. At time of inspection PIC reheated the food to 165F for service.

     Code MN Rule 4626.0395A1

3. Jan 24, 2024 Follow-Up Score 100
   • 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 STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR BUSINESS. PER OPERATOR, ONE OF THEIR EMPLOYEES WILL BE TAKING AN UPCOMING CLASS. UPON COMPLETION OF CLASS, PASSING AN ACCREDITED EXAM AND RECEIVING A CERTIFICATE, EMPLOYEE TO APPLY FOR STATE OF MN CERTIFIED FOOD PROTECTION MANAGER CERTIFICATION. ONCE STATE CERTIFICATE IS RECEIVED, POST ON SITE.

     Code MN Rule 4626.0033A

4. Jan 10, 2024 Routine Score 90
   • Not serious Priority 3

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

     OBSERVED THE EMPLOYEE RESTROOMS USED BY FOOD EMPLOYEES TO NOT HAVE HAND WASHING SIGNAGE POSTED REMINDING THEM TO WASH THEIR HANDS. POST AS REQUIRED.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     OBSERVED NO IRREVERSIBLE TEMPERATURE INDICATOR DEVICE ON SITE TO MEASURE THE UTENSIL RACK TEMPERATURE WITHIN THE HIGH TEMPERATURE DISHWASHER. PROVIDE APPLICABLE DEVICE.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     OBSERVED QUATERNARY AMMONIUM SANITIZER USED ON SITE BUT NO QUATERNARY AMMONIUM TEST STRIPS PRESENT. OBTAIN APPLICABLE TEST STRIPS.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED THE CAN OPENER PIERCING BLADE TO HAVE OLD DRIED UP FOOD DEBRIS. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0840A

   • 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

     OBSERVED THE SANITIZER SPRAY BOTTLE TO BE AT 100 PPM QUATERNARY AMMONIUM. THE DISPENSING STATION IN THE BACK ROOM WAS TESTED AND SHOWING THE SAME RESULT. PER MANUFACTURER'S SPECIFICATIONS, THE EFFICACY RANGE SHOULD BE BETWEEN 200-400 PPM QUATERNARY AMMONIUM. MAINTAIN SANITIZER RANGE BETWEEN 200-400 PPM AT ALL TIMES.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

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

     OBSERVED THE QUATERNARY AMMONIUM SANITIZER DISPENSING STATION IN THE BACK ROOM TO BE TESTED AT 100 PPM QUATERNARY AMMONIUM. PER MANUFACTURER'S SPECIFICATIONS, THE EFFICACY RANGE SHOULD BE BETWEEN 200-400 PPM QUATERNARY AMMONIUM. CONTACT SUPPLIER TO HAVE DISPENSING STATION ADJUSTED.

     Code MN Rule 4626.0735AB

   • 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 STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR BUSINESS. INCLUDED BELOW IS A LINK TO SIGN UP FOR AN UPCOMING CLASS AND FURTHER APPLY FOR STATE OF MN CFPM CERTIFICATION. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us) ONCE A CLASS HAS BEEN COMPLETED, AN ACCREDITED EXAM HAS BEEN PASSED AND CERTIFICATE RECEIVED, APPLY FOR STATE OF MN CFPM CERTIFICATION. UPON RECEIVING THE STATE CERTIFICATION, POST THE CERTIFICATE ON SITE.

     Code MN Rule 4626.0033A