Dreadnought LLC

Year by year

Inspections

1. Mar 12, 2026 Routine Score 96
   • Serious Priority 1

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

     Milk and half and half in bar cooler measured 44F. These were the only TCS products in the cooler and were discarded. Keep foods at 41F or below.

     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.

     Bar cooler not maintaining temperature. Repair. *note chef informed inspector of scheduled repair within 24 hours.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed tongs stored on oven handle doors. Do not store tongs here as they are not protected from contamination by staff clothing. Discussed alternate ways to store tongs with chef.

     Code MN Rule 4626.0275C

2. Feb 27, 2025 Routine Score 98
   • Not serious Priority 2

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

     There is no method to test the surface temperature for the hot water sanitizing dish machine. You may get a waterproof thermometer that records a maximum temperature or disposable thermo strips for 160F.

     Code MN Rule 4626.0710B