Babii Doll LLC

Year by year

Inspections

1. Jul 10, 2026 Follow-Up Score 100

   Result: Complete.

2. Jun 26, 2026 Follow-Up Score 90
   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Multiple cases of frozen raw shrimp were thawing on the countertop of the three-compartment sink. The product was moved to the sink with running cold water during the inspection. Ensure that TCS foods are thawing in one of the approved ways.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Raw shrimp was storing above cooked sausage in the walk-in cooler. Ensure that all raw animal foods are storing in a way that prevents cross contamination with ready to eat foods.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Cooked garlic butter from the previous day was still actively cooling in the walk-in cooler. Informed the operator to discard this product and reviewed effective cooling methods. Ensure that all TCS foods are cooled within the time and temperature parameters as stated above.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooked garlic butter was ineffectively cooling filled over a foot in fill depth. Reviewed effective cooling methods with the operator. When cooling without the help of ice ensure that foods are not filled beyond 2 inches of fill depth and remain uncovered.

     Code MN Rule 4626.0390A

3. May 26, 2026 Follow-Up Score 82
   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Raw oysters were thawing in the prep sink with running water; however, the oysters were already up to 63 degrees F. Ensure that when foods are thawing, they are not allowed to increase in temperature above 41 degrees F. Ice was added to the water to immediately shock the oysters. Product can be moved to refrigeration once thawing is complete.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Raw oysters are served on both the full and happy hour menus without a consumer advisory. Provide a complete consumer advisory with a disclosure on both menus. Fact sheet provided with the report.

     Code MN Rule 4626.0442A

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Cooked sausage is stored directly under raw foods in the walk-in cooler. Sausage was moved during the inspection. Ensure that all cooked foods, produce, and other ready to eat foods are not stored in a way that they can become contaminated by raw animal foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     Shellstock tags were being kept; however, they were not stored in chronological order, the date of last sold is not included on the tag, and the tags are not staying with the oysters until that batch is sold. Ensure shellstock tags remain with the product until sold, the date of last sale is recorded on the tag, and they are maintained in chronological order.

     Code MN Rule 4626.0220C

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     The garlic butter sauce was still cooling from the day before in the walk-in cooler. Ensure that TCS foods are cooling within the time and temperature parameters above.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Large batches of deeply filled cooked garlic butter were cooling ineffectively in the walk-in cooler. If cooling TCS foods without the help of ice, ensure the foods are not filled above 2 inches and remain uncovered until completely cooled.

     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.)

     Garlic butter was held at 93 degrees F. in a hot holding unit. The unit was turned up during the inspection. Ensure that all hot TCS foods are holding at or above 135 degrees F.

     Code MN Rule 4626.0395A1

4. May 12, 2026 Routine Score 76
   • Serious Priority 1

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

     No employee illness log was available on-site. Recording requirements were reviewed during the inspection and a sample log is being provided with the report. Ensure an employee illness log is maintained on-site, used properly, and all persons in charge know how to find and use it.

     Code MN Rule 4626.0040C

   • Serious Priority 1

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

     Hotel pan of cooked potatoes storing on the counter. Potatoes were moved to the cooler. Multiple stock pots of garlic butter were storing at room temperature. Some were reheated for hot holding and others were moved to a cooler. Multiple flats of raw eggs were storing at room temperature. Eggs were moved to a cooler. Ensure all TCS foods are either held cold (at or below 41 degrees), hot (at or above 135 degrees F), or in small portions managed by time.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Food thermometer was not working. Provide a working thermometer and use it to ensure food temperatures are safe.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Hand sink in the bar area had a sani bucket in the basin and case of product in front of it. Ensure that all hand sinks remain easy to access so use is encouraged.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Hand sink in the bar was missing a supply of soap. Ensure that all hand sinks have a supply of soap near them.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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

     The hand sink near the bar and the hand sink in one of the bathrooms was missing a supply of paper towels near them. Ensure that all hand sinks have a supply of paper towels near them.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Frozen oysters thawing in standing water on the counter. Discontinue this process and ensure that all frozen TCS foods are thawed by one of the above methods.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Raw oysters are served on both the full and happy hour menus without a consumer advisory. Provide a complete consumer advisory with a disclosure on both menus. Fact sheet provided with the report.

     Code MN Rule 4626.0442A

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Multiple examples in the walk-in cooler of raw meats storing above produce and other ready to eat foods. Re-organize the cooler to ensure that raw animal foods are stored in a way that prevents contamination.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Case of portioned sauces storing on the floor up front. Ensure that all foods are stored at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • 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.

     Packaging tape still on one of the shelves in the kitchen. Remove the tape. Many shelves are lined with cloth towels. Discontinue lining shelves with materials that are absorbent.

     Code MN Rule 4626.0495

   • 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.

     Takeout containers were mostly Styrofoam and other lined paper containers that are not recyclable. Discontinue procuring these takeout materials. Replace with approved takeout packaging. Fact sheet provided with the report.

     Code MCO 204.30A

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     No shellstock tag record keeping process is being maintained on-site. Remove the oyster tags from the box, record the date of last sale, and keep these tags for at least 90 days after sold. Fact sheet provided with the report.

     Code MN Rule 4626.0220C

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Facility is canning a sauce of their oysters that is available for sale. Discontinue canning without an approved HACCP plan. Change to a different packaging, date mark, and do not hold for beyond 7 days if you'd lie to continue selling this product.

     Code MN Rule 4626.0415D