Raising Cane's Restaurants LLC

Year by year

Inspections

1. Apr 14, 2026 Routine Score 94
   • Serious Priority 1

     Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in the

     Observed on the mop sink a wye splitter with valves set to pressurize the closed system; this compromises the Atmospheric Vacuum Breaker and poses a backflow risk. As an alternative to investing in a Pressure Type Vacuum Breaker device, remove the wye splitter and replace that with a Sidekick and 1052. Contract a licensed plumber as needed.

     Code MN Rule 4626.1085A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cane sauce was being set in deep containers of several gallons to cool from ambient, after mixing. This is not an effective method to fully cool the TCS product down to 41F or below in four hours. Person in Charge had the sauce poured into shallow lexon-style containers at a depth two inches and put into the cooler uncovered, instead. Also discussed the option of pre-chilling ingredients prior to mixing.

     Code MN Rule 4626.0390A

2. Apr 23, 2025 Routine Score 96
   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     The restaurant serves meals in recyclable clam-shell style plastic containers, but is lacking an indoor collection bin for customers to put containers into. Provide a recycling container, with messaging that customers can understand. Ensure the recyclable containers are directed to a qualified recycling program. Find free consultation assistance for businesses at: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30B

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     Neither store manager nor area leader knew the requirement that any customer complaint of illness (vomiting or diarrhea) must be reported to the Minnesota Department of Health. Rather, a process was in place to forward that information to an internal food safety specialist. Put a policy and procedure in place to ensure any customer complaint of illness is reported to Minnesota Department of Health the same day it's received. Call 1-877-FOOD-ILL or report online at https://www.health.state.mn.us/diseases/foodborne/reporting.html

     Code MN Rule 4626.0040D