East Lake Grill

Year by year

Inspections

1. Apr 16, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     Post license as requested.

     Code MCO 188.390

   • 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.

     Obtain a Certified Food Protection Manager certificate. A full-time staff member needs to hold a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

2. Feb 26, 2025 Routine Score 84
   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed handwashing station in dishwashing room being used as storage for cleaning items such as gloves and towels. All handwashing stations must be used for handwashing purposes only.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Observed no license posted on-site. Make sure that your food license is posted in a conspicuous location.

     Code MCO 188.390

   • 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 Certified Food Protection Manager certificate on-stie. Ensure that at least one full-time staff member holds a State of MN-issued CFPM certificate and post copy as requested.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed rice and beans in walk-in cooler without any datemarking. Per conversation with PIC, TCS food items were made the day before. You must date mark all TCS foods that are held for more than 24 hours so they do not exceed 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed chlorine test strips missing on-site. Obtain and utilize test kit.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     Per conversation with PIC, there is no employee illness log on-site. An employee illness log has been provided with the report. Use as indicated.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

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

     Observed beans tightly covered with foil. Per conversation with PIC, beans had been made the day before and had been left to cool in walk-in cooler. All TCS food that is cooling must be left uncovered during the cooling period.

     Code MN Rule 4626.0390B

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed beans in walk-in cooler holding at 54F. Per conversation with PIC, beans had been left to cool overnight. Beans had been stored in a tightly covered container. The beans did not meet the cooling time and temperature parameters. Food was discarded.

     Code MN Rule 4626.0385A