Kollege Klub Dinkytown

Inspection history 4 visits

1. 2026
2. Passed Sep 1 Score 71 ▲1

   Routine Inspection

   11 violations

   • Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Minor Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.
   • 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 Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Keep the physical facilities in good repair.
   • Minor Have a covered trash can in toilet rooms.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
3. 2025
4. Passed Aug 13 Score 70 ▲2

   Routine Inspection

   11 violations, 1 critical

   • Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Minor Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.
   • Minor Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.
   • 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 In addition to garbage and refuse storage and disposal requirements found in the Minnesota Food Code, each container, room or area shall be thoroughly cleaned after the emptying or removal of garbage and refuse. Food-waste grinders, if used, shall be installed in compliance with city ordinances. Garbage and refuse shall be disposed of with sufficient frequency and in a manner so as to prevent a nuisance. Indoor garbage rooms shall be equipped with a floor drain, hot and cold running water and ventilation to the exterior. (99-Or-119,§ 1, 10-29-99)
   • Minor Keep the physical facilities in good repair.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Keep the plumbing system in good repair.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
5. 2024
6. Passed Aug 15 Score 68 no change

   Follow-Up Inspection

   6 violations

   • Minor Have a covered trash can in toilet rooms.
   • Minor Keep the physical facilities in good repair.
   • Minor Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Keep the plumbing system in good repair.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
7. Passed Aug 2 Starting score 68

   Routine Inspection

   11 violations, 2 critical

   • Critical Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Minor Have a covered trash can in toilet rooms.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items
   • Minor Keep the plumbing system in good repair.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor 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.
   • Minor Keep the physical facilities in good repair.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

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