Event Network LLC

Year by year

Inspections

1. Jul 23, 2026 Routine Score 94
   • Not serious Priority 2

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

     There was no access to hand sink in back room. Both front and back hand wash sinks were being used to store dishes and other odds and ends making sinks not accessible for hand washing. Keep hand sink accessible for use at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap available at either hand wash sink. Provide and maintain soap in dispensers at all times.

     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

     There were no paper towels in dispenser at front hand wash sink. Provide and maintain paper towels in dispenser.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     There was no State Certified Food Manager for the establishment at time of inspection. Hire a CFPM for establishment and post certificate in a conspicuous location.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     The 1-door Upright refrigerator in back room was observed to be holding an ambient temperature of 46*F. Turn down thermostat so that unit maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB