Mini Pac Grill

Inspection history 6 visits

1. 2026
2. Passed Aug 3 Score 44 no change

   Follow-Up Inspection

   7 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • 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 Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
3. Failed Jul 20 Score 44 ▼18

   Routine Inspection

   20 violations, 4 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
   • Critical 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.)
   • Critical 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
   • Minor While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • 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 Use effective cooling methods to cool TCS foods.
   • 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 Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • 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 Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor Maintain all stored frozen foods in a frozen state at all times.
   • 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 all intake and exhaust air ducts and filters clean.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
4. 2025
5. Passed Jul 31 Score 62 no change

   Follow-Up Inspection

   6 violations

   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • 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 Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
6. Passed Jul 17 Score 62 no change

   Follow-Up Inspection

   12 violations, 2 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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 All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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 Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor 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
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor 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.

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