Picnic LLC

Year by year

Inspections

1. Jul 2, 2026 Routine 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.

     NO CURRENT STATE CFPM EMPLOYED ON SITE. MANAGER WAS IN THE PROCESS OF OBTAINING UP TO DATE CFPM CERTIFICATE.

     Code MN Rule 4626.0033A

2. Jun 18, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Code MN Rule 4626.1475A

3. Jun 5, 2025 Routine Score 90
   • Serious Priority 1

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

     NO ILLNESS LOG AVAILABLE FOR REVIEW UPON REQUEST. PIC SHOULD BE ABLE TO ACCESS EMPLOYEE ILLNESS RECORD LOG.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     NO CONSUMER ADVISORY AND DISCLOSURE PRESENT FOR UNDERCOOKED TUNA IN NICOISE SALAD. ADD A CONSUMER ADVISORY AND DISCLOSURE TO THE MENU FOR THIS ITEM.

     Code MN Rule 4626.0442A

   • Not serious Priority 2

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

     NO DISH PUCK OR T-STRIPS/STICKS PRESENT FOR DISH MACHINE AT BAR. OBTAIN A DISH PUCK OR T-STRIPS/STICKS.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

     OBSERVED VACUUM SEALED STEAKS ON SITE. DISCONTINUE USING VACUUM SEALER AND REMOVE FROM PREMISES OR SUBMIT A HACCP PLAN FOR APPROVAL.

     Code MN Rule 4626.0420B

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     NO HOOD PRESENT ON AVANTCO OVEN DOWNSTAIRS. PROVIDE DOCUMENTATION THAT THIS UNIT CAN BE OPERATED WITHOUT A HOOD SYSTEM.

     Code MN Rule 4626.1475A

4. May 31, 2024 Follow-Up Score 100

   Result: Complete.

5. May 17, 2024 Routine Score 78
   • Serious Priority 1

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

     MORTADELLA DIP AND CRAB DIP MEASURED 55-56 DEGREES F. MAINTAIN COLD TCS FOODS AT OR BELOW 41 DEGREES F. MONITOR COLD HOLDING ABILITY OF UNIT TO CONFIRM COLD TCS FOODS ARE MAINTAINED AT OR BELOW 41 DEGREES F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     HANDSINK ALONG COOK'S LINE MISSING HAND WASH SIGNAGE. PROVIDE SIGNAGE AT HANDSINK.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     CHLORINE AT DISH MACHINE IN BASEMENT MEASURE 0-10 PPM. MAINTAIN CHLORINE SANITIZER AT 50-200 PPM.

     Code MN Rule 4626.0900

   • 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 AT DISH MACHINE IN BASEMENT MEASURE 0-10 PPM. MAINTAIN CHLORINE SANITIZER AT 50-200 PPM.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     NO CHLORINE SANITIZER TEST KIT ON SITE. OBTAIN AND USE SANITIZER TEST KIT.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     SAUERKRAUT OBSERVED FERMENTING AT ROOM TEMPERATURE. A HACCP PLAN MUST BE SUBMITTED TO CONDUCT THIS PROCESS DUE TO HOLDING TCS FOODS (CUT CABBAGE) AT ROOM TEMPERATURE IN EXCESS OF 4 HOURS. PLEASE WORK WITH YOUR INSPECTOR TO DETERMINE AN APPROPRIATE SOLUTION TO THIS PROCESS. OTHERWISE DISCONTINUE AND COMMERCIALLY PURCHASED SAUERKRAT CAN BE USED. CHILI OIL OBSERVED BEING MADE ON SITE AND HELD AT ROOM TEMPERATURE. OIL IS ADDED TO REHYDRATED, HEATED PEPPERS ALONG WITH GARLIC. THIS PRODUCT MUST HAVE A HACCP PLAN TO HOLD AT ROOM TEMPERATURE AND IN EXCESS OF 7 DAYS. MOVE PRODUCT TO REFRIGERATOR AND DATE MARK WITH A 7 DAY MAXIMIUM SHELF LIFE OR SUBMIT A HACCP PLAN TO CONTINUE PROCESS.

     Code MN Rule 4626.0415C

   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS RECORD LOG ON SITE. PRINTED LOG OBTAINED FROM MDH DURING INSPECTION.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The business needs to submit a request for a variance and maintain the approved variance.

     NO VARIANCE REQUEST APPROVED FOR PROCESSES REQUIRING A HACCP PLAN OBSERVED ON SITE. VARIANCE WILL BE GRANTED IF FACILITY PASSES HACCP PLAN REVIEW APPROVAL.

     Code MN Rule 4626.1690C