Qurnxley Restaurant #162

Year by year

Inspections

1. Jul 29, 2026 Follow-Up Score 100
   • Not serious Priority 3

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

     The 2nd back stand up cooler is not working but all the food has been removed from it and it is not being used.

     Code MN Rule 4626.0735AB

2. Jul 22, 2026 Follow-Up Score 80
   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     No sanitizer was set up in the 3 compartment sink and when asked the employee did not know how to set up the sink with bleach.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wiping cloths were not being kept in a sanitizer bucket. Employee was witnessed cleaning the cutting knife by repeatedly wiping it on a dirty cloth.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     Nearly all of the cold holding temperatures were above 41F. The cold holding units were not functioning properly and most of the food was discarded.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The front display cooler still was not fixed (Sambusas at 58F), the prep table did not appear to be functioning at all, and the back 2 stand up coolers were at about 58F.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There still was no test kit available for testing the concentration of the sanitizer in the 3 compartment sink.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Neither of the two employee seemed to have an understanding of food safety procedures related to sanitizing, proper cold holding, hot holding of temperatures and handwashing.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 2

     The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.

     During the inspection at least two customers entered the kitchen, wandering freely and helping themselves to drinks, etc.

     Code MN Rule 4626.0035B

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     During the inspection, no employees were witnessed washing hands even though they were changing gloves, working with food, and taking cash from customers.

     Code MN Rule 4626.0075A

   • Not serious Priority 2

     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

     There were again no paper towels at the front hand sink and the dispenser was not working at the back handsink so that it had to be taken apart to be fixed before it could dispense towels.

     Code MN Rule 4626.1445

3. May 29, 2026 Follow-Up Score 88
   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     No wiping cloths were in buckets. Employees were observed wiping hands on the wiping cloths that were setting on the prep tables.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Wiping cloths were not being kept in a bucket of sanitizer and employees were observed using them to wipe their hands.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     The air temperature and food temperatures in the back walk in cooler were still above 41F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The frond display cooler is still not working and the back stand up cooler is not maintaining a temperature of 41F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test kit was available at the time of the inspection.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     No bleach was being used for the 3 compartment sink, or wiping cloth buckets and no test strips were available to check the sanitizer concentration. The back stand up cooler was still not below 41F. The back hand sink was shut off with no soap/paper towels available and the employees were observed wiping their hands on cloths on the prep table instead of washing their hands or rinsing their hands in the food prep sink and not drying them. Staff still do not appear to understand food safety procedures.

     Code MN Rule 4626.0035DGHIKM

4. May 15, 2026 Follow-Up Score 82
   • 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 is still no certified food protection manager.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     No bleach was being used in the 3 compartment sink..

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     No wiping cloths were being kept in a bleach solution.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     Sambusas were at 74F in the cooler which was showing a temperature of 55F. In addition to this the back stand up cooler was at 47F air temp with the sauce inside at 50F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The front display cooler is still not working properly and still being used.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     A sanitizer test kit has still not been purchased.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Due to the lack of awareness of using sanitizers, maintaining proper temperatures, keeping hand sinks supplied with paper towels and soap and not allowing customers in the kitchen, it appears that the operator is severely lacking in the knowledge of food safety procedures that need to be followed.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

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

     No employee illness log was located even though one was left at the last reinspection.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.

     At this inspection, at least 8 different customers were coming in through the door into the kitchen and helping themselves to their food, pouring their own drinks, and using the handsink (which did not have paper towels). This included 2 children who seemed unsupervised by adults.

     Code MN Rule 4626.0035B

5. Apr 29, 2026 Follow-Up Score 88
   • 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.

     Although a certificate of completing a food safety class is posted, a copy was not sent into MDH to receive a CFPM certificate. The facility has not had a certified food manager since it has been open. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Although the facility now has bleach, the partially empty 3 compartment sink that was to have sanitizer did not have any sanitizer in it.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     No sanitizer was being used in a wiping cloth bucket.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     Although the front display unit was noted as not working properly in the last couple of inspections it has not been repaired and the sambusas were at 55F. They were asked to move the sambusas to another working cooler as requested in previous inspections.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The front display cooler was still not operating and was holding sambusas. The air temperature was at 54F. The sambusas were at 55F.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Test strips have still not been purchased to be used to test the concentration of the sanitizer.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     The business appears to not have a person in charge who is able to oversee and make corrections regarding food safety procedures. This was the 2nd reinspeciton and most items have not been corrected since the Routine inspection. Many of these concerns have also been noted in routine and reinspections during previous years. At least one person working in the restaurant should be overseeing food safety and should attend a food safety class to obtain a Certified Food Manager certificate from MDH.

     Code MN Rule 4626.0035DGHIKM

   • 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 container of fish was thawing in the food preparation sink without any running water. Follow one of the suggested methods for thawing.

     Code MN Rule 4626.0380ABC

6. Mar 31, 2026 Follow-Up Score 86
   • 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.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Code MN Rule 4626.0855

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     Code MN Rule 4626.0040C

7. Feb 19, 2026 Follow-Up Score 86
   • 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.

     Although a certificate of completing a food safety class is posted, a copy was not sent into MDH to received a CFPM certificate. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     There was no bleach in the facility that could be used to sanitize. Some was obtained from a neighboring restaurant.

     Code MN Rule 4626.0900

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     There was still no bleach in the facility to be used for sanitizing. Some was obtained from a neighboring kitchen.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     The front display cooler is still no operating properly and foods were at 47F. The air temperature was 50F. They were moved to another cooler.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The front display cooler is still not operating correctly with the air temperature at 50F instead of 41F. This is an ongoing problem and previously it was ordered that this be repaired before being used to store any food in it. Again, this needs to be repaired before being used for cold holding food.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     Keep non-food contact equipment surfaces clean.

     The door grooves for the sliding doors in the front display still had a build up of mold and food debris that has yet to be cleaned. This was cleaned immediately during the inspection.

     Code MN Rule 4626.0855

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Test strips are still not available for checking the concentration of the bleach for wiping cloths and in the 3 compartment sink.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     No employee illness log was on site, even though one was left after the last inspection. Another one was left with the operator.

     Code MN Rule 4626.0040C

8. Feb 5, 2026 Routine Score 82
   • 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 still missing from both of the hand sinks but some were found and placed at the sinks.

     Code MN Rule 4626.1445

   • 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.

     At least one employee must take a food safety class and then send a copy of the certificate with an application to the Minnesota Department of Health to obtain a CFPM card and registration certificate. Go to https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     There was no bleach in the facility that could be used for sanitizing. Obtain and use in the 3 compartment sink at about 50-100 ppm.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     There was no bleach in the facility that could be used for sanitizing. Obtain and use in the wiping cloth buckets at about 50-100 ppm.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Styrofoam containers are again being used in the facility. The Green to Go Ordinance has been in effect for about 10 years and only plastics #1, #2, and #5 are allowed with no black plastics allowed or styrofoam #6. Continued use of these containers will result in a citation.

     Code MCO 204.30A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The microwave oven was extremely dirty with a build up of food debris. This needs to be cleaned regularly.

     Code MN Rule 4626.0840A

   • Serious Priority 1

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

     The food in the front display cooler was well above 41F (50-59F). The food was moved to another unit.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The front display cooler does not appear to working properly and needs to be fixed before food can be stored in it again.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     The door grooves of the sliding doors of the front display cooler and a very large build up of food debris. This needs to be cleaned regularly.

     Code MN Rule 4626.0855

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There were no test strips for testing the concentration of bleach in the 3 compartment sink and wiping cloth buckets.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     There was no employee illness log. One was provided.

     Code MN Rule 4626.0040C

9. Feb 13, 2025 Follow-Up Score 92
   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing 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

     Code MN Rule 4626.1445

   • 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.

     The restaurant needs to have a certified food manager.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Code MN Rule 4626.0900

   • Not serious Priority 3

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

     The license needs to be posted.

     Code MCO 188.390

10. Jan 28, 2025 Routine Score 82
    • Not serious Priority 2

      Have hand soap at all handwashing sinks.

      No soap was located at either of the hand sinks. The owner went to purchase some.

      Code MN Rule 4626.1440

    • Not serious Priority 2

      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

      There were no paper towels at either hand sink. The owner went to purchase towels.

      Code MN Rule 4626.1445

    • 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.

      One of the employees has taken a food safety class but does not have a CFPM certificate. Visit the https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information about submitting an application for a CFPM license.

      Code MN Rule 4626.0033A

    • Serious Priority 1

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

      The business did not have an employee illness log. One was left with the operator and one will be included with this report.

      Code MN Rule 4626.0040C

    • Serious Priority 1

      Sanitize food contact surfaces before using and after cleaning.

      No sanitizer was in use in the 3 compartment sinks and no bleach was available. The owner will purchase some bleach.

      Code MN Rule 4626.0900

    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      No test strips were available. Some chlorine test strips need to be purchased and used to ensure the sanitizer concentration is between 50 and 100 ppm.

      Code MN Rule 4626.0715

    • Not serious Priority 2 Corrected on site

      Use effective cooling methods to cool TCS foods.

      The spaghetti was in the cold pan unit at 80F after being cooked. The cooling requirements were explained to the operator and told that the food was not likely to cool to 70 in 2 hours or to 41 in 6 hours. The operator put the spaghetti in the freezer to facilitate faster cooling.

      Code MN Rule 4626.0390A

    • Not serious Priority 2 Corrected on site

      The person in charge must ensure only authorized persons are permitted in food preparation, food storage, and warewashing areas of the establishment.

      Customers were sitting in and coming in and out of the kitchen area, and were asked to leave. Make sure that only employees are in the kitchen area.

      Code MN Rule 4626.0035B

    • Not serious Priority 3

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

      A copy of the food license needs to be posted.

      Code MCO 188.390