Book Club Restaurant

Inspection history 3 visits

1. 2025
2. Passed Nov 25 Score 39 ▲2

   Follow-Up Inspection

   6 violations

   • Minor 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
   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Keep the physical facilities in good repair.
3. Passed Nov 12 Score 37 ▼23

   Routine Inspection

   23 violations, 3 critical

   • Critical Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Keep the plumbing system in good repair.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Minor Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.
   • Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Keep the physical facilities in good repair.
   • Minor Label all containers of food and food ingredients with their common name.
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Minor 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
   • Minor Have at least 20-foot candles of light intensity at a distance of 30 inches from the floor: • Where food is provided for consumers • Inside equipment • In utensil storage areas • In warewashing areas • In toilet rooms
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
4. 2024
5. Passed Nov 7 Starting score 60

   Routine Inspection

   15 violations, 2 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Separate raw animal foods from ready-to-eat foods.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor The business license must be posted where it can be easily seen.
   • Minor Keep the plumbing system in good repair.
   • Minor Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Keep the physical facilities in good repair.
   • Minor Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

1. 91 Red Wagon Pizza Company 50 ft
2. 89 5401 Penn 50 ft
3. 81 Colita 100 ft
4. 100 Radish Farm Stop 300 ft
5. 89 Lhp 0.5 mi