Klassics LLC

Year by year

Inspections

1. Jun 25, 2026 Routine Score 92
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the walls and backsplash behind the dishmachine in need of cleaning. Wall is badly stained with black mold. Recommend installing new FRP in this location.

     Code MN Rule 4626.1520A

   • Serious Priority 1

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

     At cookline observed chicken wings in small Coldwell by fryer at 49*F. Maintain all cold TCS foods at 41*F or less. (discarded).

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed no soap at the following hand wash sinks - cookline handsink opposite fryers, dishroom hand sink and bar hand wash sink. Provide and maintain soap in dispensers at all times.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels at the following hand wash sinks - dishroom and bar hand wash sinks. Provide and maintain paper towels in dispensers at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Provide a hand wash sign at bar hand wash sink.

     Code MN Rule 4626.1457

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     At the bar observed the ice scoop handle buried in ice at ice bin. Store scoop in such a manner that the handle is not laying in the ice.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

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

     Observed the small Coldwell and lowboy next to deep fat fryers holding an ambient temperature of 47*F. Lower thermostat or have unit serviced so that it maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Clean build-up of food debris on rangetop and sides of double oven.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed several wet wiping cloths stored on prep tables and sides of steamtable. Store wet wiping cloths in a sanitizer bucket between uses.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Remove refuse, recyclables, and returnable at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

     In the employee restroom empty trash frequently enough to prevent trash can from overflowing.

     Code MN Rule 4626.1310

2. Jul 1, 2025 Follow-Up Score 96
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the walls and backsplash behind the dishmachine in need of cleaning.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     At the bar observed the ice bin was completely wide open. Provide ice bin cover over ice to prevent any cross-contamination of ice when not actively in use.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     During follow-up inspection there was no one in charge. Designate a person in charge during hours of operation.

     Code MN Rule 4626.0025

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     In the walk-in cooler observed fried rice being cooled in 24 qt plastic container. Cool TCS foods in shallow containers of 2 inches or less. The rice was put into 2 inch metal pans to rapidly cool to 41*F.

     Code MN Rule 4626.0390A

3. May 13, 2025 Routine Score 86
   • Not serious Priority 3

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

     Correct the following: 1) Observed 3 tongs hanging over cookline oven door handles. Discontinue this practice. 2) At Cream Cafe observed large knives stored jammed between 2 lowboy units. Discontinue this practice. Store knives on a clean and sanitary surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     The high temperature dishmachine final rinse gauge was not working. Repair gauge so that it shows a temp of 180*F during final rinse cycle. Thermolabel turned black when put thru dishmachine indicating surface of utensils reached at least 160*F.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

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

     At main cookline observed liquid eggs at 45*F, cut fruit at 46*F and sausage patties at 57.7*F. All of these items were being stored on top of a bed of ice. Maintain all cold TCS foods at 41*F or less under mechanical refrigeration. Note: All TCS foods to be held under mechanical refrigeration.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the walls and backsplash behind the dishmachine in need of cleaning.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap in dispenser at 1st handsink in deli. Provide and maintain soap in dispenser.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels in dispensers at the following handsinks - main kitchen cookline handsink and handsink in back prep area. Provide and maintain paper towels in hand sink dispensers. Note: In employee restroom paper towels were available but were not being kept in dispense. Maintain paper towels in dispenser.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     At the deli observed an unlabeled spray bottle. Label all spray bottles with their contents.

     Code MN Rule 4626.1595

   • Serious Priority 1 Corrected on site

     Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.

     Observed a bottle of Ibupropen on shelf above cookline Coldwell. Ibupropen relocated to a safe location.

     Code MN Rule 4626.1660B

   • Not serious Priority 3 Corrected on site

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed fish thawing in unopened ROP packages. The vacuum must be released - cut open the package before thawing. This was corrected by owner.

     Code MN Rule 4626.0380E

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Sanitizer buckets at the deli and bar contained 0 PPM quat sanitizer. Provide 200-400 PPM quat sanitizer in sanitizer buckets.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     At the bar observed the ice bin was completely wide open. Provide ice bin cover over ice to prevent any cross-contamination of ice.

     Code MN Rule 4626.0235A(4)

4. May 10, 2024 Follow-Up Score 94
   • Not serious Priority 3

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

     Correct the following: 1) Observed tongs hanging over cookline oven door handles. Discontinue this practice. 2) At Cream Cafe observed 3 large knives stored jammed between 2 lowboy units. Discontinue this practice. Store knives on a clean and sanitary surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Repair the following equipment; 1) Observed the following refrigerators to be holding temperatures greater than 41*F. On the cafe side the left side coldwell unit was holding an ambient temperature of 56*F with all foods holding 55*F to 56*F. The lowboy unit was holding an ambient temperature of 56*F. Thermostat turned down by owner. Have units serviced so that they maintain a temperature of 41*F or less. 2) The high temperature dishmachine final rinse gauge was not working. It only reached a temp of 120*F but 160*F thermolabels sent thru dishmachine passed. Repair gauge so that it shows a temp of 180*F during final rinse cycle.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed the following foods on left coldwell unit at Cafe side - pico de gall 56*F, liquid eggs55*F and sausage patties at 55*F. Air temp on lowboy unit was 56*F. All TCS foods relocated to working Coldwell unit until non-working unit repaired and holding below 41*F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed a build-up of food debris on top of dishmachine. Clean and maintain unit in a clean condition.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     1) Observed the walls and backsplash behind the dishmachine in need of cleaning.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     At main kitchen cookline observed several gaps in hood between filters. Install additional filter to fix the gaps between hoods.

     Code MN Rule 4626.1530A

   • 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

     OBSERVED VARIOUS MENUS IN THE MAIN RESTAURANT AS WELL AS THE MENU BOARD ON THE CAFE SIDE TO BE MISSING A PROPER DISCLOSURE STATEMENT FOR POACHED EGGS, OVER EASY EGGS, BURGERS ETC. STATING THE FOOD IS RAW OR UNDERCOOKED AND NO ASTERISK DIRECTING THE CONSUMER TO A FOOTNOTE STATING THE FOOD IS RAW OR UNDERCOOKED. REFERENCED BELOW IS AN EXAMPLE OF THE PROPER VERBIAGE TO INCLUDE ON ALL REFERENCED MENUS: * These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions .

     Code MN Rule 4626.0442B

5. Apr 9, 2024 Routine Score 86
   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Observed chicken wings and drummies undergoing a non-continuous cooking process. Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation. See attached form with e-mail.

     Code MN Rule 4626.0349F

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths on counters and prep tables in both Cream Cafe and Klassics kitchen. Store wet wiping cloths in sanitizer bucket between uses.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     There were no paper towels at Klassic's cookline handsink. Provide and maintain paper towels at handsinks at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Correct the following: 1) Observed tongs hanging over cookline oven door handles. Discontinue this practice. 2) At Cream Cafe observed 3 large knives stored jammed between 2 lowboy units. Discontinue this practice. Store knives on a clean and sanitary surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Repair the following equipment; 1) Observed the following refrigerators to be holding temperatures greater than 41*F. On the cafe side the left side coldwell unit was holding an ambient temperature of 50*F with all foods holding 48*F to 55*F. The display cooler in cafe was holding an ambient temperature of 50*F. In main kitchen the left Coldwell unit was at 49*F and 3-door lowboy was holding at 47*F. The other 3-door lowboy was holding at temps ranging from 47*F to 52*F; the small coldwell unit was holding everything at 47*F and 50*F. Turn thermostats down or have units serviced so that they maintain a temperature of 41*F or less. 2) The high temperature dishmachine final rinse gauge was not working. It only reached a temp of 120*F but 160*F thermolabels sent thru dishmachine passed. Repair gauge so that it shows a temp of 180*F during final rinse cycle.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed numerous cold holding TCS foods being stored at unapproved temperatures. At Cream Cafe observed in coldwells diced chicken at 47*F, sausage patties at 55*F, diced potatoes at 48*Fand liquid eggs at 50*F. At Klassics cookline, in coldwell units observed corn salsa at 49*F, chimiicharri at 50*F, diced chicken at 43*F, salmon at 50*F, chicken wings at 47*F and marinade at 51*F. In walk-in cooler jerk marinade at 52*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed a build-up of food debris on top of dishmachine. Clean and maintain unit in a clean condition.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Clean the following: 1) Observed the walls and backsplash behind the dishmachine in need of cleaning. 2) Observed numerous wiping cloths and towels piled in a large heap on floor in front of mop sink. Pick up these dirty towels and keep in a laundry bag.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     At main kitchen cookline observed several gaps in hood between filters. Install additional filter to fix the gaps between hoods.

     Code MN Rule 4626.1530A

   • 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

     OBSERVED VARIOUS MENUS IN THE MAIN RESTAURANT AS WELL AS THE MENU BOARD ON THE CAFE SIDE TO BE MISSING A PROPER DISCLOSURE STATEMENT FOR POACHED EGGS, OVER EASY EGGS, BURGERS ETC. STATING THE FOOD IS RAW OR UNDERCOOKED AND NO ASTERISK DIRECTING THE CONSUMER TO A FOOTNOTE STATING THE FOOD IS RAW OR UNDERCOOKED. REFERENCED BELOW IS AN EXAMPLE OF THE PROPER VERBIAGE TO INCLUDE ON ALL REFERENCED MENUS: * These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions .

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed several TCS foods in walk-in cooler cooling from ambient temperature in deep 8 qt covered containers. Cool TCS foods in shallow containers or as described above.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     In the back prep area observed a build-up of old food debris on can opener. Please clean and maintain in a clean condition.

     Code MN Rule 4626.0840A