Tollso LLC

Year by year

Inspections

1. Aug 19, 2026 Follow-Up Score 100

   Result: Complete.

2. Jul 28, 2026 Routine Score 80
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed that the establishment did not have the correct test strips for chlorine or sink-and-surface sanitizers. Informed the MOD that appropriate test strips must be provided, used for all sanitizers on site, and stored in accessible locations.

     Code MN Rule 4626.0715

   • 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

     Paper towels were missing at the bar handwash sink. Informed the MOD to ensure they provide paper towels at all handwash sinks at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

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

     Access to the handwash sinks in the bar and dish area were blocked. Informed the MOD to ensure they remove all obstructions and maintain clear, direct access to all handwash sinks at all times

     Code MN Rule 4626.1110AB

   • 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 ROP fish (salmon) thawing while still vacuum-sealed. Informed the MOD to ensure they immediately remove ROP fish from vacuum packaging before thawing.

     Code MN Rule 4626.0380E

   • Not serious Priority 3 Corrected on site

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Observed ice scoop stored inside the ice bin with handle touching the ice. Informed the MOD to ensure they store ice scoops on a clean, dry surface outside the ice or in a designated holder inside the ice that prevents handle-to-ice contact.

     Code MN Rule 4626.0275A

   • 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.

     There was no sanitizer solution (0 ppm chlorine) dispensing into the bar glasswasher, even though the connected chemical container was full. Informed the manager on duty (MOD) that the machine should be serviced or the sanitizer injection system adjusted to ensure the correct concentration is delivered. Also reminded that sanitizer levels should be checked regularly using test strips.

     Code MN Rule 4626.0805C1

   • 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

     There was no sanitizer solution (0 ppm quat) dispensing into 3-comp sink, even though the connected chemical container was full. I informed the MOD that the dispenser should be serviced and the sanitizer injection system adjusted to ensure the correct concentration is delivered. I also advised that sanitizer levels should be checked regularly using test strips.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed a non-functioning hot water faucet, slow drains with standing water at two handwash sinks, and a leak under the dish machine. Informed the MOD that all issues must be repaired promptly and affected areas dried and sanitized as needed.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed fruit flies in both the bar and kitchen areas. Informed the MOD that they must increase cleaning frequency, remove moisture and food sources, and coordinate with their pest control operator to address the infestation.

     Code MN Rule 4626.1565C

   • Serious Priority 1

     Remove all unsafe multi-use equipment, utensils, and food storage containers that impart color, odors or tastes to food.

     Observed duct tape covering gaps between the granite counters on the pizza prep cooler and prep table. Informed the MOD that the tape must be removed and all cracks or gaps properly sealed with smooth, cleanable, non-absorbent materials.

     Code MN Rule 4626.0450A

   • Not serious Priority 3

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

     Observed mold buildup on the wall beneath and behind the dish machine and around the mop sink. Informed the MOD that these areas must be thoroughly cleaned and sanitized, and that moisture sources should be identified and corrected to prevent recurrence.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed hot water at the café dump sink exceeding 130°F. Informed the MOD that the mixing valve must be adjusted or repaired to maintain required water temperatures between 110–130°F.

     Code MCO 188.380

3. Jul 1, 2025 Routine Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Establishment did not have quat test strips at the time of this inspection. Informed the manager on duty (MOD) to ensure they have and use the correct type of test strips to monitor sanitizer concentration levels

     Code MN Rule 4626.0715

4. Jun 27, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The epoxy flooring in the kitchen had deteriorated with the underlying concrete exposed in several areas of the floor. The original epoxy flooring appears to NOT have the durability and thickness required in the Health Code. Therefore, the floor MUST be replaced with an approved flooring. Informed the MODs they MUST provide the spec sheets and actual/physical sample of the flooring for review and approval prior to installing it as the replacement flooring planned/proposed is epoxy flooring .

     Code MN Rule 4626.1515

5. Jun 12, 2024 Routine Score 78
   • Not serious Priority 3 Corrected on site

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

     Some of the handwash sinks did not have signs. Informed MODs to ensure they signs posted at all handwash sinks

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Some of the handwash sinks did not have soap. Informed MODs to ensure they have hand soaps provided at all handwash sinks

     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

     Some of the handwash sinks did not have paper towels. Informed MODs to ensure they have paper towels provided at all handwash sinks

     Code MN Rule 4626.1445

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Concentration of Quat sanitizers in sanibuckets were above 400 PPM. Informed MODs to ensure they monitor and maintain proper concentration (200-400 PPM) of quat sanitizer solutions.

     Code MN Rule 4626.1620

   • Serious Priority 1

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

     Temperatures of cold TCS foods in several coolers were above 41*F. Informed MODs to ensure they monitor and maintain temps of cold TCS foods at or below 41*F. Instructed MODs to remove TCS foods whose temps exceeded 41*F for less 2hrs to other working coolers, and to discard TCS foods whose temps exceeded the safe temps for more than 4hrs.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Discontinue operating the ventilation system with the filters removed.

     One of the kitchen ventilation hoods was in-use without the filters in place. Informed the MODs to immediately place the filters back in place and ensure they don't use the hoods without the filter.

     Code MN Rule 4626.1475D

   • Not serious Priority 3

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

     Dust, grease, and dripping oil were observed on the hood canopy. Informed the MODs to ensure they regularly clean the hood canopy and non-food contact surfaces of equipment to maintain them free of dust, grease, dripping oil, and stains.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The epoxy flooring in the kitchen had deteriorated and several areas of the floor had the underlying concrete exposed. The original epoxy flooring installed also does not seem to have the durability and thickness required. Therefore, it MUST be replaced with an approved flooring. Informed the MODs they MUST provide the spec sheets and actual sample of any epoxy flooring for review and approval prior to installing it as a replacement of current flooring.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Establishment had expanded food operation and placed coolers and beverage dispensers in the dining room area closest to the kitchen that has wood flooring, which is NOT an approved flooring. Informed the MODs they MUST install approved flooring and walls in that area or remove the coolers and food equipment from that space.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Cardboards were observed lining prep table shelves to absorb grease and dirt. Informed the MODs they must discontinue use of cardboards as they're not smooth and cleanable surfaces.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3 Corrected on site

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

     In-use tongs were observed hanging from oven door handles. Informed the MODs to discontinue storing/hanging tongs from oven door handles

     Code MN Rule 4626.0275C

   • Serious Priority 1 Corrected on site

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     Several spray bottles containing difference chemical cleaners were observed without labels. Informed the MODs they MUST label containers holding chemicals and cleaning solutions.

     Code MN Rule 4626.1600

   • Not serious Priority 3 Corrected on site

     Label all containers of food and food ingredients with their common name.

     Bulk food containers holding sugar, floor, etc. were observed without labels. Informed the MODs they MUST label all bulk food containers

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     Both the kitchen and bar dish machines were not properly working and needed to be serviced or replaced. Informed the MODs to discontinue the use of both machines until they're repaired or properly replaced

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Establishment did not have a proper thermometer or hot-temp test strips to manually monitor the proper temps of the kitchen dishwasher. Informed the MODs they must have proper test strips or an irreversible registering temperature indicator (hot-temp test strip) to measure utensil surface temperature.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     The temperature of the wash and rinse cycles of the hot-temp dishwasher in the kitchen did not reach 160*F. Informed the MODs they must discontinue use of the dish machine until it's serviced to maintain a minimum internal temp of 160*F, and to use the 3-comp sink until then.

     Code MN Rule 4626.0905B