Round Table LLC

Year by year

Inspections

1. Jan 27, 2026 Follow-Up Score 92
   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed cutting boards throughout the kitchen to be discolored and soiled. Make sure cutting boards and all food contact equipment is kept clean to sight and touch.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Observed the floors under the fryers and the kitchen stand-up cooler to be soiled. Observed the ceilings in the kitchen above the stand-up cooler to be dusty and soiled with cobwebs. Clean these areas and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed there to be broken floor tiles by the mop sink and the back entrance door. Observed the FRP by the mop sink to be peeled. Repair these areas and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed the gaskets in the kitchen stand-up cooler to be torn. Observed the steam table to not be able to hold proper temperature. Repair equipment and keep equipment in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed bechamel sauce to be cooling in a deep container in the stand-up freezer. The bechamel sauce was at a temperature of 86 degrees F after being cooled for 1 hour. The sauce was moved into shallow pans during inspection. Make sure that foods are effectively cooled in pans 2 inches or less.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed jerk chicken in the steam table to be at a temperature of 108 degrees F. Make sure that hot TCS foods are kept at a temperature of 135 degrees F or higher.

     Code MN Rule 4626.0395A1

   • 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 and styrofoam containers to be used in the restaurant for takeout orders. These materials are not allowed under the Green-to-Go ordinance. Make sure that takeout containers are compliant with the Green-to-Go ordinance.

     Code MCO 204.30A

2. Jan 13, 2026 Routine Score 78
   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed cutting boards throughout the kitchen to be discolored and soiled. These cutting boards were removed from the prep area. Make sure that cutting boards and all food contact equipment is kept clean to sight and touch.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Observed the floors under the fryers and the kitchen stand-up cooler to be soiled. Observed the ceilings in the kitchen above the stand-up cooler to be dusty and soiled with cobwebs. Clean these areas and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed there to be broken floor tiles by the mop sink and the back entrance door. Observed the FRP by the mop sink to be peeled. Observed the caulking at the kitchen handwashing sink, the prep sink, and the 3-compartment sink to be damaged. Repair these areas and keep physical facilities in good repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed the gaskets in the kitchen stand-up cooler to be torn. Observed there to be significant ice build-up in the front stand-up cooler. Observed the steam table to potentially not be able to hold proper temperatures. Repair equipment.

     Code MN Rule 4626.0735AB

   • 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 the chlorine sanitizer concentration in the kitchen bucket to be well over 200 ppm. The bucket was diluted during inspection and reverified at 200 ppm chlorine (bleach). Make sure that chlorine (bleach) sanitizer concentration is maintained between 50-200 ppm.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed restaurant to not have sanitizer test kits onsite. Provide and keep a sanitizer test kit for each type of sanitizer used.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed chemical spray bottles in the kitchen to not be labeled. Label all working containers of chemicals to ensure proper use.

     Code MN Rule 4626.1595

   • Not serious Priority 2 Corrected on site

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

     Observed a container of bechamel sauce in the front stand-up cooler to be cooling while covered with plastic wrap and tin foil. This container was uncovered during inspection. Make sure that foods are left uncovered while cooling to help the cooling process.

     Code MN Rule 4626.0390B

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed bechamel sauce in the front stand-up cooler to be cooling in a deep container. The sauce was moved into shallow containers and put into the stand-up freezer to assist cooling. Cool foods in shallow (2 inches or less) containers.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed jerk chicken and oxtail to be in the steam table at temperatures of 128 degrees F and 124 degrees F, respectively. Person-in-Charge stated that these items were moved into the steam table about 1.5 hours prior to inspection. Person-in-Charge was instructed to monitor food temperatures and to discard food in the steam table after 2 additional hours if temperatures don't reach 135 degrees F. Keep all hot TCS foods at temperatures of 135 degrees F or above.

     Code MN Rule 4626.0395A1

   • 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. Keep and maintain 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 containers. Styrofoam is not recyclable and is not allowed under the Green-to-Go ordinance. Use current stock of styrofoam containers, but do not purchase any more. A Green-to-Go flyer will be included in this report. Make sure that takeout containers are allowed under the Green-to-Go ordinance.

     Code MCO 204.30A