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I don't know if this tells me to stay the heck away from Mpls when I go out to eat or it tells me that MPls is the only aggressive health inspections entity and that's the safest place to go. I'd kinda like to see this information metro-wide. And hey...how about a State law that requires the violations (or lack of) of any restaurant in the State to be posted at their front door for one year? Bet that would make 'em more concerned about how and what they serve us, dontcha think?
Why leave it up to others? Keep your eyes and ears open. We were at a restaurant, and had our coffee and ordered our meal. I noticed an off duty waitress come in. She had her approx 4 yr old son in tow. The boy had snot running from his nose. She took him into the kitchen. I told our waitress that I wasn't feeling well. We paid for our coffee and left. Another time, we were in a restaurant where we had ordered coffee. The person replacing our waitress had just come in. I overheard our waitress tell her that she didn't look too good. The replacement said that she'd been throwing up all day. Needless to say, we paid for the coffee and left. These are, of course extreme examples. Just remember that it's the health of you and your family that you're looking out for. Do you really want to eat from a plate when the waitress just picked up a dirty rug and replaced it just before you watched her pick it up and deliver it to you? Can't see the kitchen? Check out the bathroom. I apply a simple formula: The kitchen is no cleaner than the bathroom. If the bathroom isn't clean and doesn't have proper soap and paper towels for the customer, why would they have better conditions in the kitchen? Might this owner have an immaculate kitchen? Yes, but that's not my problem. Might the owner of a restaurant with immaculate bathrooms run a filthy kitchen? Of course, but I can only do what I can do. The best that I can do is base decisions on what I see. Keep your eyes and ears open. Don't wait for reports to come out in the Strib.
Ha-ha! "C C Club, ...Dishwasher too cool...Dirty equipment...Dirty floors." That's why we hipsters frequent the place - everything's just a little "too cool" here, and dirty is a compliment! (we looove the trough urinals too!)
The real controvery is why in a 60 work day period 12 inspectiors can only manage to inspect 10 locations a day.
"Out of 592 inspections, I identified the 10 businesses with the most critical violations, which are the ones most likely to cause food-borne illness." As a consumer, it would be nice to know exactly what constitutes critical violations and what doesn't. It would also be nice if the inspections department would post these reports on a website that anyone could access at any time along with a note on whether or not the complaint was resolved and how long it took. This would give greater shared accountability to the inspectors, restaurants and diners. JMHO
abgrewell- I haven't been to the C.C. Club in about 25 years. Doesn't sound like it's changed much. ; )
I'm a certified food manager looking for extra work. Looks like there's plenty out there. Not surprised at Pho 79. Worst pho in Minneapolis.
In Los Angeles they use a letter grading system that must be posted. Positive is that you can avoid places that don't have the highest grading. Negative side is that if they aren't inspected frequently, you have no idea if it's really that grade and it leads to consumer assumptions about their level of food safety. I believe NYC has an online website where you can look up the grading and discoveries made during inspections.
joebeckley: They do more than 10 locations per day. The article wasn't very clear. They have multiple inspections at a given location when there are critical violations, depending on severity.
CC Club.Big surprise there.Fryer oil changed yearly.Hands washed whenever.Who would ever think of consuming anything prepared by their staff?
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Updated Aug. 22, 2011
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