The Herbivorous Butcher

Year by year

Inspections

1. Mar 26, 2026 Routine Score 94
   • 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 vegan queso sauce cooling overnight with a center temperature of 54F. The exterior temperatures measured 44-40F strongly indicating that the food had not reached 41F from the previous cook/cool step. Instructed discard and discussed cooling methods.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

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

     Observed queso cooling with a food depth over 12 inches. For inactive cooling methods the food depth cannot be greater than 2 inches. Discussed cooling methods with chef, provided guidance documents with report.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Label all food packages as required by the law.

     Observed pastries available for self service without labels. Discussed labeling requirements, guidance document provided with report. Provide labels for the pastries or do not offer them for self-service. Labels must contain: 1) Name of food 2) Net quantity 3) Ingredients in descending order, including sub-ingredients 4) Major food allergens 5) Name and address of the preparer or packer If the product is making nutritional claims on their label a nutrition label is also required. This is not likely for this product.

     Code MN Rule 4626.0435A

2. Jan 16, 2025 Routine Score 100

   Result: Complete.

3. Jan 17, 2024 Routine Score 100

   Result: Complete.

4. Jan 17, 2023 Routine Score 96
   • Serious Priority 1

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

     The cheese display cooler had cheese and a sandwich measured at 45 F. Lower the unit.

     Code MN Rule 4626.0395A2