Le Burger

Year by year

Inspections

1. Feb 13, 2026 Follow-Up Score 100

   Result: Complete.

2. Jan 30, 2026 Routine Score 82
   • Serious Priority 1

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

     LETTUCE AND TOMATOES IN COOLER ALONG CHEF'S LINE MEASURED 51 & 49 DEGREES F. LID TO UNIT WAS OPEN AND PRODUCT WAS OVERFILLED. KEEP LID ON DURING OPERATION AND FILL UNIT UP TO PROPER LOAD LIMITS.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     NO TIMER PRESENT ON MISO BUTTER HELD UNDER TIME AS A PUBLIC HEALTH CONTROL ALONG COOK'S LINE. ADD THIS PRODUCT TO THE FACILITY'S TIME AS A PUBLIC HEALTH CONTROL SOP. PROPERLY LABEL AND DISCARD THIS PRODUCT WHEN HOLDING BY TIME ALONE ALONG COOK'S LINE.

     Code MN Rule 4626.0408A

   • 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.

     DISH MACHINE RACK TEMPERATURE MEASURED 138 DEGREES F AFTER RUNNING MACHINE 5 TIMES. CALL FOR SERVICE OF UNIT.

     Code MN Rule 4626.0905B

   • Not serious Priority 2

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

     NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE AVAILABLE FOR TESTING DISH MACHINE RACK TEMPERATURE. OBTAIN IRREVERSIBLE TEMPERATURE MEASURING DEVICE (DISH PUCK, MIN/MAX THERMOMETER, T-STICKS/STRIPS).

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     The business must follow its approved HACCP plan which does not require a variance.

     MONITORING AND VERIFICATION STEPS FOR ROP RAW MEATS HACCP PLAN WAS NOT BEING FOLLOWED. LOGS OBSERVED NOT BEING COMPLETED FOR SEVERAL PRODUCTION BATCHES IN JANUARY. UTILIZE AND MAINTAIN HACCP LOGS ON SITE.

     Code MN Rule 4626.0035P

   • Serious Priority 1

     Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.

     FISH OBSERVED HELD UNDER VACUUM SEAL INSIDE WALK-IN COOLER. FISH HELD UNDER VACUUM SEAL REQUIRES AN APPROVED HACCP PLAN. PRODUCT WAS DISCARDED DURING INSPECTION.

     Code MN Rule 4626.0420C

3. Feb 13, 2025 Follow-Up Score 98
   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Code MN Rule 4626.0840A

4. Jan 31, 2025 Routine Score 90
   • Serious Priority 1 Corrected on site

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

     CUT TOMATOES AND CUT LETTUCE MEASURED 54°F, 55°F ALONG COOK'S LINE. KEEP UNIT LIDS CLOSED WHEN NOT IN USE TO MAINTAIN COLD TCS FOOD ITEM TEMPERATURES AT OR BELOW 41°F. CHICKEN ALONG COOK'S LINE MEASURED 47°F, 48°F ALONG COOK'S LINE. KEEP CHICKEN STOCKED BELOW LOAD LINES AND KEEP LIDS CLOSED TO MAINTAIN COLD TCS FOODS AT PROPER TEMPERATURES. ALL FOODS WERE MOVED DURING INSPECTION.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     ONION RINGS OBSERVED BEING HELD AT ROOM TEMPERATURE ALONG COOK'S LINE. HEAD CHEF INDICATED THAT THESE WOULD IDEALLY BE HELD UNDER TIME AS A PUBLIC HEALTH CONTROL (TPHC). DEVELOP AND MAINTAIN WRITTEN PROCEDURES AND STAFF TRAINING ON SITE FOR USING TPHC. HAVE WRITTEN POLICY AVAILABLE UPON REQUEST BY HEALTH INSPECTOR.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     NO CHLORINE SANITIZER TEST KIT PRESENT ON SITE. MAINTAIN A CHLORINE SANITIZER TEST KIT.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     FOOD CONTACT SURFACES OF POTATO SLICER (WALL MOUNTED), AND SEVERAL KNIVES OBSERVED SOILED. MAINTAIN FOOD CONTACT SURFACES CLEAN.

     Code MN Rule 4626.0840A