Tony's Diner

Inspection history 4 visits

1. 2025
2. Passed Dec 23 Score 68 ▲9

   Routine Inspection

   10 violations

   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Minor Label all containers of food and food ingredients with their common name.
   • 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.
   • 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 Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Minor Remove all items unnecessary to the operation of the business from the premises.
   • Minor Properly cove and seal floor-wall junctures.
   • Minor Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
3. Passed Jan 14 Score 59 ▼2

   Follow-Up Inspection

   10 violations

   • Minor Label all containers of food and food ingredients with their common name.
   • Minor Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Minor Properly cove and seal floor-wall junctures.
   • Minor Remove all items unnecessary to the operation of the business from the premises.
   • Minor Keep the physical facilities in good repair.
   • 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 Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Keep the plumbing system in good repair.
   • Minor Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
4. 2024
5. Passed Dec 20 Score 61 ▼14

   Routine Inspection

   13 violations, 2 critical

   • Critical Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Label all containers of food and food ingredients with their common name.
   • 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 Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
   • Minor Keep the physical facilities in good repair.
   • 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 Remove all items unnecessary to the operation of the business from the premises.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Use effective cooling methods to cool TCS foods.
   • Minor Properly cove and seal floor-wall junctures.
   • Minor Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
6. Passed Jan 9 Starting score 75

   Routine Inspection

   10 violations, 1 critical

   • Critical Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.
   • Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • 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 Remove all items unnecessary to the operation of the business from the premises.
   • Minor Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Minor Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
   • Minor Keep the plumbing system in good repair.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.

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