Eli's East Food & Cocktails

Year by year

Inspections

1. Jan 16, 2025 Routine Score 100
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Repair person was on site actively repair cooler drawers.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

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

     Observed tongs stored in sanitizer bucket. Person in charge (PIC) stated that the staff member who had placed them there was new. PIC will retrain staff member. Do not store utensils in sanitizer as the the grease on the utensils counteracts the sanitizer solution.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed wet wiping clothes beneath cutting boards. Discontinue using wet wiping cloths for this purpose. Provide a non-absorbent cutting board stabilizer.

     Code MN Rule 4626.0495

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed sanitizer bucket with wiping cloths to measure 0ppm sanitizer solution. Sanitizer solution was corrected to measure 400ppm quaternary ammonium solution.

     Code MN Rule 4626.0285B

2. Jan 18, 2024 Routine Score 96
   • Serious Priority 1

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

     Topside of far right prep cooler contained foods above 41F. Examples include pasta @ 47F and brussel sprouts @ 46F. Much of cooler had just been prepped and stocked and lower side of unit was functioning. Instructed to monitor food temperatures and decrease unit temperature if needed.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed black plastic to-go cups on site. Black plastic is no longer approved, regardless of plastic type/number, as of 1/1/2024. Instructed PIC to use current stock and then reorder compliant containers. Guidance document provided with report.

     Code MCO 204.30A

3. Jan 18, 2023 Routine Score 94
   • Serious Priority 1

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

     Fish and Salmon in the drawer unit were measured at 44 and 47 F. Lower the unit. Items were discarded.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The ceiling in the dinning area was leaking. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     The hand washing signage was missing at the handwashing sink near the walk-in cooler. Provide signage.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The dish machine pressure gauge was broken and does not reach 180- F but the internal temperature was reaching temperature. Fix.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service cups and containers were stored directly on the floor in the basement. Discontinue.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The meat slicer had old food debris. Clean more thoroughly and sanitize.

     Code MN Rule 4626.0840A