Sally's Saloon And Eatery

Year by year

Inspections

1. May 6, 2026 Follow-Up Score 88

   Result: Complete.

2. Apr 22, 2026 Routine Score 40
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     The menus online and in the restaurant are missing the disclosure statement that should lead the consumer advisory for the burgers which can be ordered "pink". The missing statement "These items are raw or undercooked" needs to be added after the asterisk and before the warning statement of "Consuming raw or undercooked...". Add the disclosure statement.

     Code MN Rule 4626.0442B

   • 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

     A handsink in the newer bar was missing paper towels. Towels were provided. Train staff to always keep handsinks stocked.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

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

     Observed two handsinks in older bar blocked by dump baskets. Baskets were removed. Keep handsinks unblocked and do not dump in them.

     Code MN Rule 4626.1110AB

   • Serious Priority 1 Corrected on site

     Discontinue using ice as a food after it's use as a medium for cooling the exterior surfaces of food, packaged food, or cooling coils and tubes of equipment.

     Observed a container of limes set in ice in the bar ice bin for chilling. Limes were removed and ice discarded. Do place containers in ice in the ice bin.

     Code MN Rule 4626.0260

3. May 15, 2025 Follow-Up Score 96

   Result: Complete.

4. May 6, 2025 Routine Score 80
   • 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 information could be found about whether there is a Minnesota Certified Food Protection Manager (CFPM). Provide an MN CFPM. Find approved classes and process information at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

5. May 7, 2024 Routine Score 72
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Although the menu has a partial consumer advisory about the risks of consuming raw or undercooked animal proteins, it does not identify which items might be raw or undercooked. Based on discussion with person in charge, only the burgers might be undercooked, if customer order them "pink" instead of "no pink". Add asterisks to the burgers on the menu. Add a matching asterisk and the below notice sentence to the partial advisory: * These items are raw or undercooked (or may contain raw or undercooked ingredients). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. The phrase in parenthesis are optional. The rest should be exactly as shown.

     Code MN Rule 4626.0442B

   • Serious Priority 1 Corrected on site

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

     One cooler was not functioning correctly, and service had been called. Although mostly non-TCS foods were being kept in the cooler top, there was shredded lettuce present at 55F. Cut greens are TCS food. Person in Charge had shredded lettuce discarded. New greens were brought from walk-in to a properly functioning cooler.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     In the main bar, one of the required hand sinks was being used as a dump sink, with a straining basket set into it. Person in charge removed the straining basket. Ensure the bar has two unobstructed hand sinks.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     At the main bar, two drain tubes were observed draining into hand sink. Remove the tubes from the hand sink and route them to a floor drain.

     Code MN Rule 4626.1220

   • 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.

     At the main bar - which was reportedly re-topped in the last year or two, plywood is exposed on the underneath side of the bar. This must be covered in FRP so it is smooth, non-absorbent and easy to clean when splashed.

     Code MN Rule 4626.0495

   • Not serious Priority 3

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

     The keg cooler has several holes in it's ceiling where lines used to be routed. Cap the holes.

     Code MN Rule 4626.0735AB

6. May 31, 2023 VerRec Score 96
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Code MN Rule 4626.0442B

7. May 30, 2023 Routine Score 72
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Although the menu has a proper statement about the riskes of eating undercooked meates, it needs to identify the specific food items with an asterisk and also note the asterisk on the statement.

     Code MN Rule 4626.0442B

   • Not serious Priority 3 Corrected on site

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

     Handwashing signs are needed at the sinks in the restrooms.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Test strips are needed for the Lactic Acid Sink and Surface sanitizer at the 3 compartment sink.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     The salad station cold holding unit and cooler was not working propery with an air and food temp at 54F. This unit will be adjusted and/or repaired. Some TTCS foods were moved to another unit and remaining foods will be discarded after 4 hours.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     At least one of the dispensing nozzles at the bar had a build up of mold. Clean and check these regularly.

     Code MN Rule 4626.0845E