Noon Restaurant

Year by year

Inspections

1. Jul 6, 2026 Routine Score 92
   • Serious Priority 1

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

     The watermelon in the display cooler was at 44F but adjusted. The meat in the drawer cooler was at 44F but the unit was also adjusted.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Code MCO 188.390

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     The condensate line still appears to be draining into the back hand sink. It needs to be plumbed so that it drains directly sewer.

     Code MN Rule 4626.1220

   • 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.

     Styrofoam containers are still being used for carry out. These are not approved for use. Continued use could result in a $200 citation. A flyer explaining the Green to Go Ordinance is attached with this report.

     Code MCO 204.30A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Amal has her Certified Food Manager license but it needs to be posted.

     Code MN Rule 4626.0033D

   • Serious Priority 1

     Cook poultry, baluts, wild animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, or stuffing containing fish, meat, poultry, or ratites to 165 degrees F (74 degrees C) or above for 15 seconds.

     Chicken that came out of the oven was only at 152F instead of 165For higher. It was put back in and cooked to 172F

     Code MN Rule 4626.0340A3

2. Jul 1, 2025 Routine Score 96
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Amal is a CFPM but just needs to post her license in the restaurant.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     A condensate line was draining into the handsink. It needs to drain to a floor drain or directly to sewer.

     Code MN Rule 4626.1220

   • Serious Priority 1 Corrected on site

     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.)

     The goat meet in one side of the hot holding unit was only 99F. The unit had been turned down but it was turned back up.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Code MCO 188.390

   • 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.

     Some of the to go containers were unapproved. A flyer was left describing the correct to go containers to use.

     Code MCO 204.30A

3. Jun 24, 2024 Routine Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     Code MN Rule 4626.1755B

4. Jul 7, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CFPM certificate not posted. Post.

     Code MN Rule 4626.0033D

5. Jun 15, 2023 Routine Score 86
   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Missing small diameter probe. Obtain thermometer with small diameter probe to measure thin foods.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

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

     Missing poster at hand sinks to remind employees to wash hands. Post.

     Code MN Rule 4626.1457

   • 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 cups and containers on site. These are not approved and must be compostable or recyclable per ordinance above.

     Code MCO 204.30A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CFPM certificate not posted. Post.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Calibrate food temperature measuring devices in accordance with manufacturer's specifications as often as necessary to ensure accuracy.

     Observed thermometer out of calibration- measured at 48 degrees in ice bath. Thermometer must measure at 32 degrees when in ice water. Discontinue use until adjusted accordingly.

     Code MN Rule 4626.0820B

   • 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.)

     Measured food (meat- 124-130) in steam well below 135 degrees. Temperature was increased. Ensure food is stored at or above 135 degrees.

     Code MN Rule 4626.0395A1

   • 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 dispensers not stocked at hand sinks. Keep stocked at all times. Stocked asap- Corrected on site.

     Code MN Rule 4626.1445

   • Not serious Priority 3 Corrected on site

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     Observed forks and spoons improperly stored with mouth piece pointing up. Utensils were inverted with handles pointing up for correction on site. Ensure storage as described above.

     Code MN Rule 4626.0965B

   • Serious Priority 1

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

     Illness log is not onsite. Per operator it was taken home. Keep onsite and record all employee illness. New log was provided.

     Code MN Rule 4626.0040C