Joint/cabooze

Year by year

Inspections

1. Jun 15, 2026 Follow-Up Score 98
   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Rodent droppings found in various floor locations within the Joint including wall/floor junctures behind the bar and kitchen area. Seal outside holes and entry points, improve sanitation of floors, and work with your pest control operator to reduce harborage conditions.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Some flooring behind the bar of the joint has eroded exposing the basement below. This makes floor cleaning very difficult. Tile is missing from a section of the outdoor bar. The remaining sub floor is not a cleanable surface. Tile is missing from a section of the back bar in the Cabooze. This section appears to have been filled with a poured floor material and epoxy. This is not an approved floor and is not cleanable. A wall section has been removed from around the hand sink in the outside kitchen to access plumbing. This is now a pest harborage opportunity. The ice machine room in the Cabooze is missing sections of the ceiling and the floor is concrete. These areas need proper finishes. Replace and/or repair finishes where needed to ensure that all walls, floors, and ceilings are smooth, non-absorbent, and easily cleanable.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     The combination cooking unit in the kitchen is missing components and is corroded in some areas making this unit unable to be properly cleaned. Either repair the unit back to manufacturers intended condition or replace it. The outdoor walk-in cooler has corroded diamond plate flooring and exposed wood. Repair, replace, or remove this piece of equipment. The large ice machine near the bar in the Cabooze has components of the door missing resulting in areas that are hard to clean. Repair or replace the ice machine.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     Hood system in the outdoor kitchen is missing a section of hood filters. Ensure all filters are in place.

     Code MN Rule 4626.1475D

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Equipment in the kitchen is extending beyond the hood. Walls and Ceilings around the hood system are showings signs of dust and debris build-up. Ensure that all cooking equipment is underneath the hood system.

     Code MN Rule 4626.0690

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The main white cutting board in the kitchen is scored and soiled beyond resurfacing. Remove this piece of equipment from the facility. Ensure that all cutting boards are clean and maintained clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The hand sink at the outdoor bar is coming away from the wall providing pest harborage opportunity and making cleaning difficult. Ensure that all sinks are sealed to the wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     There is a household mini fridge in the outdoor kitchen. This is not an ANSI certified piece of commercial refrigeration. Remove this piece of equipment and replace with an approved piece of mechanical refrigeration.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

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

     There is no lighting within the hood that is working. The originally installed lighting in the kitchen is also not working. Provide adequate lighting in the kitchen area, in particular over the cooking equipment where employee safety and food safety is amplified.

     Code MN Rule 4626.1470C

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Multiple examples in the kitchen and ice room of light shields missing or lighting being retrofitted. Ensure that all light bulbs are either covered or are shatter-resistant. Replace covers where missing to provide a cleanable surface.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     Flat top and 4 burner stove top are deeply soiled with grease debris build-up. Clean and maintain clean these cooking surfaces.

     Code MN Rule 4626.0850

2. May 15, 2026 Routine Score 84
   • Not serious Priority 2

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

     Menu is missing a consumer advisory for eggs and steak cooked to customer request and the burger with a fried egg. Provide complete consumer advisory language and place as asterisk next to menu items that it applies to. Fact sheet provided with the report.

     Code MN Rule 4626.0442A

   • 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 certified food protection manager certificate was found on-site. Ensure that at least one staff member holds this certificate, and it is posted on-site.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     No handwashing reminder signage was posted near the men's bathroom hand sink in the Joint. The hand sink at the outdoor kitchen is also missing reminder signage. Ensure that all hand sinks have reminder signage posted near them. Sample signage is being provided with the report.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Rodent droppings found in various floor locations within the Joint including wall/floor junctures behind the bar and kitchen area. Seal outside holes and entry points, improve sanitation of floors, and work with your pest control operator to reduce harborage conditions.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Some flooring behind the bar of the joint has eroded exposing the basement below. This makes floor cleaning very difficult. Tile is missing from a section of the outdoor bar. The remaining sub floor is not a cleanable surface. Tile is missing from a section of the back bar in the Cabooze. This section appears to have been filled with a poured floor material and epoxy. This is not an approved floor and is not cleanable. A wall section has been removed from around the hand sink in the outside kitchen to access plumbing. This is now a pest harborage opportunity. The ice machine room in the Cabooze is missing sections of the ceiling and the floor is concrete. These areas need proper finishes. Replace and/or repair finishes where needed to ensure that all walls, floors, and ceilings are smooth, non-absorbent, and easily cleanable.

     Code MN Rule 4626.1515

   • Serious Priority 1

     Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

     Multiple examples of soda gun drain lines not pitched to drain or with missing drain lines altogether. This is resulting in the ice bins below being exposed to contamination. Ensure that all soda gun drain lines are complete and properly installed to drain waste properly.

     Code MN Rule 4626.1040A

   • Not serious Priority 3

     Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

     The hand sink behind the kitchen was soiled with buildup and debris. Ensure that all hand sinks are regularly cleaned to provide a clean environment that encourages staff to wash their hands frequently. Prep sink in the kitchen is soiled with build-up. Clean this sink, sanitize before using for food prep, ensure produce is rinsed before prep, and ensure this sink is only used for food prep.

     Code MN Rule 4626.1550

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Soap was missing from the men's bathroom inside the Joint. Ensure that all hand sinks have a supply of soap near them.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     The combination cooking unit in the kitchen is missing components and is corroded in some areas making this unit unable to be properly cleaned. Either repair the unit back to manufacturers intended condition or replace it. The outdoor walk-in cooler has corroded diamond plate flooring and exposed wood. Repair, replace, or remove this piece of equipment. The large ice machine near the bar in the Cabooze has components of the door missing resulting in areas that are hard to clean. Repair or replace the ice machine.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     Hood system in the outdoor kitchen is missing a section of hood filters. Ensure all filters are in place.

     Code MN Rule 4626.1475D

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Equipment in the kitchen is extending beyond the hood. Walls and Ceilings around the hood system are showings signs of dust and debris build-up. Ensure that all cooking equipment is underneath the hood system.

     Code MN Rule 4626.0690

   • Not serious Priority 3

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

     Flooring behind the bar in the Joint is soiled with debris. Flooring in the kitchen behind and under equipment is soiled with debris and build-up. Walls and ceiling around the hood system in the kitchen are soiled with grease build-up, dust, and debris. Clean and maintain clean all walls, floors, and ceilings.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The main white cutting board in the kitchen and the green cutting board in the outdoor kitchen are both scored and soiled beyond resurfacing. Remove these pieces of equipment from the facility. Ensure that all cutting boards are clean and maintained clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     The hand sink at the outdoor bar is coming away from the wall providing pest harborage opportunity and making cleaning difficult. Ensure that all sinks are sealed to the wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     There is a household mini fridge in the outdoor kitchen. This is not an ANSI certified piece of commercial refrigeration. Remove this piece of equipment and replace with an approved piece of mechanical refrigeration.

     Code MN Rule 4626.0506A

   • Serious Priority 1

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

     No employee illness log was available on-site. A sample log is being provided with the report. Ensure that an employee illness log is maintained on-site, properly used, and all persons in charge know how to use it and find it.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     There is no employee health policy in place, employees are not trained what symptoms require reporting, and management is unaware of when sick employees can come back to work. These requirements were reviewed with management during the inspection. The sample illness log provided reinforces most of these concepts. A sample employee health template is being provided with the report. Create an employee health policy, train employees on when and how to call off, and when they can return to work, and finally log examples of sick employees missing work.

     Code MN Rule 4626.0030BCQ

   • Not serious Priority 3

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

     There is no lighting within the hood that is working. The originally installed lighting in the kitchen is also not working. Provide adequate lighting in the kitchen area, in particular over the cooking equipment where employee safety and food safety is amplified.

     Code MN Rule 4626.1470C

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Multiple examples in the kitchen and ice room of light shields missing or lighting being retrofitted. Ensure that all light bulbs are either covered or are shatter-resistant. Replace covers where missing to provide a cleanable surface.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     The interior of the microwave was soiled with food debris. Clean the inside of the microwave at least once daily and more as needed to prevent contamination. Flat top and 4 burner stove top are deeply soiled with grease debris build-up. Clean and maintain clean these cooking surfaces.

     Code MN Rule 4626.0850

3. Jul 12, 2024 Routine Score 98
   • Not serious Priority 2

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

     Observed no consumer advisory for items cooked to order : eggs, steak, burgers. The advisory has 2 parts and must be linked to the menu items listed here and includes the online menu as well. 1. A disclosure stating the food is raw or undercooked (linked to the menu using an * or similar). 2. A reminder stating that consuming raw or undercooked food may increase your risk of foodborne illness.

     Code MN Rule 4626.0442A

   • 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. Use the enclosed application to obtained final certification with MDH.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed no signage directing employees to wash hands at the handsinks.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed no covered trashcan in restroom.

     Code MN Rule 4626.1260