Raising Cane's Restaurants LLC

Year by year

Inspections

1. Aug 7, 2026 Follow-Up Score 96
   • Serious Priority 1 Corrected on site

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

     Raising Cane's branded Garlic Butter still found sitting on the prep table at ambient temperature on the service line. See above for temperature. Note: Though other approved options were discussed during the previous inspections, for the long-term compliance, the facility still not keeping it under refrigeration or not submitted the laboratory test result from the accredited lab that confirms the butter is non-TCS or not using Time as Public Health Control (TPHC) for safety method with the written procedure. Note: For details, please see the TPHC method and food safety fact sheet sent with the report. Note: PIC removed and replaced it with the new one on ice for temporary correction. Unless the above alternative methods are used, all cold TCS foods need to be cold held at 41 F or less at all times. Completed risk Control plan may need to be submitted for long term compliance.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     The pooling water still observed on the floor at ice maker area. Note: The PIC stated that it is water splash from the drainage line under the ice maker. Note: Clean it up and fix the source.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The water leakage around the perimeter/ the corner base of the mop sink still not fixed. Note: Repair it.

     Code MN Rule 4626.1040B

2. Jul 14, 2026 Routine Score 90
   • Serious Priority 1 Corrected on site

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

     Raising Cane's branded Garlic Butter found sitting on the prep table at ambient temperature on the service line. See above for temperature. PIC stated that they are following the food safety procedure of their corporate office Note: PIC removed and replaced it with the new one on ice for temporary correction. Two other approved options were also discussed for the long-term solution: 1. Submit any laboratory test result from the accredited lab that confirms the butter is non-TCS. 2. Use Time as Public Health Control (TPHC) for safety method once the written procedure is prepared and maintained onsite. Note: For details, please see the TPHC method and food safety fact sheet sent with the report.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Pooling water and wet floors seen at ice maker and in the prep sink areas. Note: Clean up the pooling water and keep the floor dry at all times.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     There was water leaking around the perimeter of the mop sink. Note: Repair the leakage.

     Code MN Rule 4626.1040B

   • Serious Priority 1 Corrected on site

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     Multipurpose cleaner spray bottle found stored atop of the front counter around food contact surface areas. Note: Properly store them in designated area and away from food and food contact surfaces and equipment.

     Code MN Rule 4626.1600

   • 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

     Paper towel was missing from the hand sink at 3-part sink areas. Note: PIC provided it in the dispensary box.

     Code MN Rule 4626.1445

3. Jul 15, 2025 Routine Score 96
   • Serious Priority 1 Corrected on site

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

     Salted Butter found sitting on the prep table at ambient temperature. See above for temperature. Note: PIC removed and replaced it with the new one for correction. Once the written procedure is prepared, the facility can also use Time as Public Health Control (TPHC) for safety method for 4 hours and discard it afterwards. Note: For details, please see the TPHC method and food safety fact sheet sent with the report.

     Code MN Rule 4626.0395A2