Bassett Hound

Year by year

Inspections

1. Sep 19, 2025 Routine Score 92
   • 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.

     There was no current Certified Food Protection Manager (CFPM) that was registered with the State of Minnesota at the time of inspection. Provided link to CFPM site with emailed report for designated individual to apply with copy of certificate from approved course. Once State of Minnesota CFPM has been obtained, post certificate in establishment and maintain current at all times.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Business license was observed expired at the time of inspection. Obtain copy of current license from Business Licensing (612-673-2080) and post in establishment in public view.

     Code MCO 188.390

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     A large tub of Pimento cheese was observed thawing out on the counter at room temperature. The inside of the product measured 45F, while the outside measured 52F at the time of inspection. Discussed with Manager that thawing this product from frozen out at room temperature would allow for uneven and unsafe thawing, with the outside parts of the food being held at room temperature far longer than the inside parts. Product had only been thawing for 1 hour, so it was placed back in the cooler to cool. Thaw frozen foods under refrigeration a day or so in advance before use to safely thaw product. Retrain staff to use safe thawing methods.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Pulled pork was observed improperly hot holding at 126F in the Warming Unit at the time of inspection. Stirring did not raise the temperature. Product had been in unit for approximately 1 hour, so it was reheated to 178F by staff before being placed back in the unit. Unit was set at a higher temperature to continue hot holding. Maintain all hot TCS foods at 135F or higher at all times.

     Code MN Rule 4626.0395A1

   • 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 dish machine was observed not properly dispensing chlorine at the time of inspection. Data plate required a minimum of 50PPM Chlorine, while the machine was dispensing 0PPM. The machine was run several times and the sanitizer line was primed to no avail. Operator immediately requested service of machine to repair. In the meantime, dishes can be washed in the machine, but must go through a final sanitize soak in the 3 compartment sink before being air dried to be sanitized. Test machine and monitor it more frequently to ensure that it is adequately sanitizing dishes. Maintain dish machine at 50PPM at all times to be within safe and effective range.

     Code MN Rule 4626.0805C1

2. Aug 21, 2024 Routine Score 98
   • 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.

     There was no current Certified Food Protection Manager (CFPM) that was registered with the State of Minnesota at the time of inspection. Provided application for CFPM to state of MN at the time of inspection for operator to complete and send to the State of MN. Once certificate has been obtained, keep on site for inspectors to verify during inspections. Maintain CFPM current at all times.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Business license was not posted in public view at the time of inspection and was in a back room. Post license and keep current at all times.

     Code MCO 188.390

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Containers of sliced ham were observed cooling in the 3 door lowboy with the lids tightly covering the product. Discussed with Chef that foods need to cool uncovered and spread out so that they can get maximum air flow and cool rapidly. Retrain staff to use rapid cooling methods.

     Code MN Rule 4626.0390B