Ohip LLC

Year by year

Inspections

1. Aug 4, 2026 Routine Score 98
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed a leak on the faucet of kitchen handsink. Fix and maintain in working order.

     Code MN Rule 4626.1040B

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed no soap at 2 handsinks. This was discussed and soap was supplied.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed 2 hood canopies covered in heavy grease. Observed the tables, shelving and walls in the kitchen and gril area covered in food and grease residue. Clean at a frequency that keeps the areas mentioned clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     Observed no lights working at the grill area where food is cooked and plated for customers. Fix the existing lights and turn them on when operating.

     Code MN Rule 4626.1470C

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed equipment in the kitchen stored on lower shelves being splashed with food from prep table. Observed plates at the grill full of food splashed from service prep area. Move these items to an area where they are protected from contamination.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Observed no ingredient list on the self-service soda machine. Provide the ingredients of the drink provided by the supplier.

     Code MN Rule 4626.0435C

2. Aug 1, 2025 Routine Score 90
   • 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 registered Certified Food Manager employed at the business. Find location and training information at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Observed the soda dispensing unit without the nutritional information posted for the offered sodas. Obtain this information from the supplier.

     Code MN Rule 4626.0435C

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed all handsinks without soap. This was discussed with person in charge and corrected onsite by re-supplying the soaps.

     Code MN Rule 4626.1440

   • Not serious Priority 3 Corrected on site

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     Observed all handsinks out of papertowel. This was discussed and person in charge re-supplied the towels.

     Code MN Rule 4626.1455

   • Not serious Priority 3

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

     Observed no signage inside the restrooms reminding employees to wash hands. Obtain signage and post in the restrooms.

     Code MN Rule 4626.1457

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employees cutting up chicken with gloves on and then switching task to package up ready to eat chicken in baggies. Remove gloves and wash hands prior to switching tasks. This was interrupted by inspector and discussed. Employee took off gloves and washed hands prior to finishing package operations.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1

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

     Observed no illness log or similar being used to document employee illness. This was discussed and log is sent with this report.

     Code MN Rule 4626.0040C

3. May 31, 2024 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.

     Observed no CFPM employed here. Obtain training and location info at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A