Five Dudes Corp

Year by year

Inspections

1. Jul 2, 2026 Follow-Up Score 96
   • Serious Priority 1

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

     Observed TCS foods in refrigerator above 41F, such as cut lettuce and mayonnaise. All TCS foods in cold-holding must be kept at 41F or below, even during busy service times. Mayonnaise was discarded. Set cooler lower or repair/replace cooler on truck to keep TCS foods at a temperature of 41F or lower.

     Code MN Rule 4626.0395A2

2. Jun 18, 2026 Routine Score 92
   • Not serious Priority 2 Corrected on site

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

     Handwash sink was blocked with items. Employee relocated items, COS.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     The business must follow its approved HACCP plan which does not require a variance.

     HACCP reheating logs are not being completed in conjunction with HACCP process. Instructed to complete logs for each package of reheated meat.

     Code MN Rule 4626.0035P

   • Serious Priority 1

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

     Recorded mayo at 45F in prep line cooler. Instructed to monitor temperature of food product and adjust cooler accordingly.

     Code MN Rule 4626.0395A2

3. Jul 4, 2025 Routine Score 94
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Establishment did not have quat test strips on site at the time of this inspection. Informed the PIC to ensure they have the appropriate sanitizer test strips and to use them to ensure they are properly monitoring sanitizer concentrations.

     Code MN Rule 4626.0715

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed concentration of quat sanitizer in the sanibucket to be higher than 400ppm. Informed the person-in-charge (PIC) to ensure they maintain quat sanitizer concentrations between 200-400PPM, and to use an appropriate quat sanitizer test strips to uproperly monitoring sanitizer concentrations. Note: This issue was immediately correcte on site.

     Code MN Rule 4626.1620