Granada Theater

Year by year

Inspections

1. Apr 29, 2025 Routine Score 94
   • Serious Priority 1

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

     Butter holding inside the reach-in cooler closest to the walk-in cooler on the cook line at 51 degrees F. Refrigeration troubleshooting was reviewed during the inspection and the butter was moved. Ensure that all cold TCS foods are holding at or below 41 degrees F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Ice wands storing in the freezer uncovered. When storing these in the freezer keep them covered to prevent contamination.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     Mixer splash guard soiled with build up of food debris. Clean and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Packaging tape still on the interior of the bar cooler doors in the main room. Bartender began removing tape during the inspection.

     Code MN Rule 4626.0495

   • Not serious Priority 3

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

     Multiple hand sinks missing hand washing reminder signage. Post signage near all hand sinks. Sample signage provided with the report if needed.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Beer walk-in cooler across from the bathroom was not properly working. Reach-in cooler on the line not properly working. Ensure that all refrigeration is in working condition and able to hold foods at or below 41 degrees F.

     Code MN Rule 4626.0735AB

   • 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 staff member holds a state of MN certified food manager certificate. Ensure that at least one person on staff holds this certificate. Application information provided via text message.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions

     The menu does have a consumer advisory identifying which foods are served raw or undercooked, but is missing the statement indicating, "consuming raw or undercooked food may increase your risk of foodborne illness".

     Code MN Rule 4626.0442C

2. Oct 31, 2023 Routine Score 94
   • 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 staff members hold a current MN state certified food manager certificate. Application provided with the report. Ensure that at least one staff member holds this certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test kit on site for testing the concentration of chlorine. Both quat and hot water test kits were present. Ensure that a test kit is available on site for all sanitizers used within the facility.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Hand washing signage missing from multiple hand sinks. Sample signage provided with the report. Ensure that all hand sinks have reminder signage near them.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     No employee illness log was found on site. Sample log is being provided with the report and logging requirements were reviewed with the manager. Ensure that all shift leaders and persons in charge have access to the log and know how to use it.

     Code MN Rule 4626.0040C