Holiday #3826

Year by year

Inspections

1. Apr 1, 2026 Routine Score 96
   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Utensils used for heated items were reportedly being washed in the 3-compartment sink once per shift - with most shifts being longer than four hours. Change procedure to replace in-use utensils with clean ones every four hours.

     Code MN Rule 4626.0845C

2. Oct 16, 2024 Follow-Up Score 92
   • Serious Priority 1

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

     Packaged food items in the island merchandizer cooler were again observed above 41F. See temperatures listed above. All food items were either discarded (including salads, dips and cut melons) or relocated to walk-in cooler to chill on speed racks (sandwiches that had been in this unit for less than two hours, sausages, cheese, pickles, etc.) Manager called for further service. Please contact inspector by email or phone to report back on servicing the unit and what temperatures are being observed following servicing.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Remove control valve located on the discharge side of the atmospheric vacuum breaker.

     A wye-splitter with valves is still attached to the mop sink faucet, downstream of the Atmospheric Vacuum Breaker. Remove the wye-splitter and replace it with a SideKick. Have the functionality of the Atmospheric Vacuum Breaker checked to see if it was compromised. Consult a licensed plumber as needed.

     Code MN Rule 4626.1085A

3. Oct 4, 2024 Routine Score 82
   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Based on discussions, utensils in the front cook area (pizza cutters, tongs) are washed either once daily or twice daily. This does not meet the requirement to clean them at least every four hours. Discussed methods to make washing easier to remember, such as a sign with the required washing times and a second set of clean utensils ready to use.

     Code MN Rule 4626.0845C

   • Serious Priority 1

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

     Packaged food items in the island merchandizer cooler were all above 41F. See temperatures listed above. All food items were either discarded (including salads, dips and cut melons) or relocated to walk-in cooler to chill on speed racks (including sausages, cheese, pickles, yogurt, and some sandwiches which had been in this unit for under two hours). Discussed reducing temp setting and methods that may help keep cold TCS items in this unit colder. Discussed more regular temperature checks by staff, especially using the infra-red thermometer onsite.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

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

     Observed back hand sink blocked with damaged products. Employees moved the products to clear the sink.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

     Remove control valve located on the discharge side of the atmospheric vacuum breaker.

     Observed a wye splitter with integral valves on the mop sink faucet. This allows a pressure build-up in the faucet assembly that will damage the Atmospheric Vacuum Breaker. Remove the wye splitter. Install a Sidekick and 1052 instead.

     Code MN Rule 4626.1085A

   • 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

     There was not a policy in place to report a customer complaint of illness (vomiting or diarrhea) to the Minnesota Department of Health. Report even a single customer complaint of illness by one of these methods: Call 1-877-FOOD-ILL Email health.foodill@state.mn.us Report online https://www.health.state.mn.us/diseases/foodborne/reporting.html

     Code MN Rule 4626.0040D

   • Not serious Priority 3 Corrected on site

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

     At the front cooking counter, there was a wiping cloth in a bucket of water without sanitizer. Employees dumped the water and filled the bucket with the correct solution of quaternary ammonium.

     Code MN Rule 4626.0285B

4. Apr 22, 2024 Routine Score 100

   Result: Complete.