Mini Pac Grill LLC

Year by year

Inspections

1. Jan 21, 2026 Follow-Up Score 96
   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the sides of the fryers and sides of the grill table to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Observed the gaskets of the stand-up freezer to be torn. Observed the door of the walk-in cooler to not be able to close completely and lock. Repair equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed bulk containers of flour, corn meal, and chicken seasoning to not be labeled. Label all bulk containers of food and food ingredients once removed from their original packaging.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed a dead cockroach under the 3-compartment sink. Observed extra oil/grease and a lot of cardboard to be stored in the kitchen area. Routinely inspect kitchen area, report any signs of pest to professional pest control company, and remove any harborage conditions for pests.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Observed fly tape to be stored directly above the prep sink. Relocate fly tape so that it is not over a food prep area.

     Code MN Rule 4626.1385B

   • 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 styrofoam containers to be used for takeout orders. Styrofoam is not allowed under the Green-to-Go ordinance. Use current stock, but do not order more styrofoam containers. Make sure takeout containers are allowed under the Green-to-Go ordinance.

     Code MCO 204.30A

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Observed evidence of pests at the deli, but there is not professional pest control provider. Contract the services of a professional pest control provider.

     Code MCO 188.590

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed cooked beef in the walk-in cooler to be date marked 1/3/2026. Beef was discarded during inspection. Make sure that TCS foods are discarded/used within 7 days.

     Code MN Rule 4626.0405A

2. Jan 8, 2026 Routine Score 90
   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed cooked gyro meat and cooked beef in the cookline cooler to not be date marked. Person-in-Charge stated that these products were cooked 2 days prior to inspection. Observed Cooked beef in the walk-in freezer to not be date marked. Make sure that cooked foods are date marked to ensure that they are discarded/used within 7 days.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the sides of the fryers and the sides of the grill table to be soiled. Observed the interior of the stand-up freezer to be soiled. Clean and keep non-food contact equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed there to be no mechanical thermometer located in the dessert cooler. Provide a mechanical thermometer in all refrigerators to effectively monitor air temperature.

     Code MN Rule 4626.0620A

   • Not serious Priority 3

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

     Observed the gaskets of the stand-up freezer to be torn. Replace and keep all equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed bulk containers of chicken seasoning, flour, and corn meal to not be labeled. Label all bulk containers of food and food ingredients once removed from their original packaging.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed a live cockroach under the 3-compartment sink. Routinely inspect facility and report pest evidence to professional pest control provider.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee to accompany inspector during inspection, start to wash dishes, take customer orders, put on gloves, and then start to handle food without washing their hands. Employee was instructed to wash their hands between switching tasks and handling food. Make sure that employees wash their hands, as required in this code.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

     Only use single-service items one time.

     Observed sour cream buckets to be reused for the storage of meats and other sauces in the walk-in cooler. Make sure that single-use containers are not reused for storage.

     Code MN Rule 4626.0830

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Observed fly tape to be stored directly over the prep sink. Relocate fly tape so that it is not over a food prep area.

     Code MN Rule 4626.1385B

   • Not serious Priority 3

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

     Observed there to be no poster reminding employees to wash their hands located at the kitchen handwashing sink. A poster will be included in this report. Print and post at every handwashing sink used by food handling employees.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Observed there to be no employee illness log kept at the restaurant. An employee illness log will be included in this report. Print and keep an employee illness log at the restaurant.

     Code MN Rule 4626.0040C

   • 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 styrofoam containers to be used for takeout orders. Styrofoam is not allowed under the Green-to-Go ordinance. Resources on the Green-to-Go ordinance will be included in this report. Make sure that all takeout containers are allowed under the Green-to-Go ordinance.

     Code MCO 204.30A

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Observed pest evidence, but facility does not have a professional pest control provider. Contract the services of a professional pest control provider.

     Code MCO 188.590