E & P Operations LLC

Year by year

Inspections

1. Apr 16, 2026 VerRec Score 98
   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     Code MN Rule 4626.0220C

2. Apr 6, 2026 Routine Score 96
   • Not serious Priority 3

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

     Tongs were again being stored handing on the oven doors where they could be easily contaminated by brushing against dirty clothing. One of the knives was being stored in the gap between the two prep tables; an area that is not easily cleaned and therefore be a source of contamination. Store all utensils in a clean, dry location to prevent contamination.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     Keep shellfish tags stored in an easily accessible location and in chronological order.

     Code MN Rule 4626.0220C

   • Not serious Priority 2

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

     Several foods were observed in the walk in cooler, cooling with their lids over the food, not allowing the heat to escape and the food to cool more quickly.

     Code MN Rule 4626.0390B

3. Apr 3, 2025 Routine Score 96
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     The rice was cooling in large containers. At about 1.5 hours it was at 93F and not likely to cool below 70 in 2 hours. Cooling method magnets were given to the operator and the rice was put in shallow pans to cool.

     Code MN Rule 4626.0390A

   • Not serious Priority 3 Corrected on site

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

     Some tongs were hanging from the oven door handle where they could become contaminated when brushing against dirty/soiled clothing/pants/aprons. They were immediately moved to a shelf.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     Shellfish tags were not located. Keep the tags in an organized fashion in case of a recall.

     Code MN Rule 4626.0220C