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FISH & CHIPS","issued_date":"2023-06-17","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"unknown","attribution":"accepted","risk":"1","score":82,"grade":"","violation_count":7,"violations":[{"code":"MN Rule 4626.0705B","description":"Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.","comment":"FOOD THERMOMETER AVAILABLE WILL NOT WORK FOR SOME FOOD ITEMS AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS TEMPERATURES OF THIN FOODS SUCH AS FISH FILLETS.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.1110AB","description":"Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.","comment":"OBSERVED HANDWASHING SINK ACCESS TO BE BLOCKED BY LARGE SANITIZER BUCKET. DO NOT STORE ANYTHING INSIDE OR IN FRONT OF HAND WASHING SINKS. DO NOT BLOCK ACCESS TO SINKS. PERSON IN CHARGE CLEARED ACCESS DURING INSPECTION.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0395A2","description":"Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.","comment":"OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: RAW FISH WAS REGISTERING AROUND 45F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( YOU CAN MOVE FISH TO ANOTHER UNIT IF YOU HAVE SPACE. NOTE: THIS FRIDGE IS NEXT TO FRYER AND HEAT LAMP. LEFT WALL OF THIS FRIDGE WAS VERY HOT AND PROBABLY THE CULPRIT FOR THE COLD HOLDING VIOLATION.","severity":"Priority1","points":"4","status":"Observed"},{"code":"MN Rule 4626.0040C","description":"Keep a log to record employee illness symptoms. Have it available upon request.","comment":"NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. YOU MUST KEEP A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.","severity":"Priority1","points":"4","status":"Observed"},{"code":"MN Rule 4626.0715","description":"Have a test kit for the type of sanitizer used.","comment":"MISSING TEST STRIPS FOR SANITIZER (CHLORINE). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0033A","description":"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.","comment":"NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE INSIDE THE TRUCK. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0225A","description":"Make sure all ready-to-eat foods and garnishes are not touched with bare hands.","comment":"OBSERVED OPERATOR TOUCHING READY TO EAT FOOD WITH BARE HANDS. FOR EXAMPLE: FRIED FISH AND FRENCH FRIES. INSTRUCTED PERSON IN CHARGE TO TRAIN PERSONNEL TO LIMIT DIRECT HAND CONTACT AND TO USE GLOVES OR UTENSILS TO TOUCH READY TO EAT FOODS (E.G: COOKED FISH OR FRIES, SALADS, GARNISHES, BREAD, CILANTRO, ETC). FOOD WORKER PUT ON GLOVES.","severity":"Priority1","points":"4","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&outFields=%2A&returnGeometry=false&where=%28UPPER%28BusinessName%29%3D%27THE+ANCHOR+FISH+%26+CHIPS%27+OR+%28%28UPPER%28FullAddress%29+LIKE+%27302+%25%27+OR+UPPER%28FullAddress%29+LIKE+%27302-%25%27+OR+UPPER%28FullAddress%29+LIKE+%27%25-302+%25%27%29+AND+UPPER%28FullAddress%29+LIKE+%27%2513%25%27%29%29+AND+%28UPPER%28City%29%3D%27MINNEAPOLIS%27+OR+UPPER%28ZipCode%29+LIKE+%2755413%25%27+OR+%28%28City+IS+NULL+OR+City+%3D+%27%27%29+AND+%28ZipCode+IS+NULL+OR+ZipCode+%3D+%27%27%29%29%29","first_seen_at":"2026-10-12T03:55:10.999401Z","last_confirmed_at":"2026-10-12T03:55:10.999401Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3919578","parent_number":"LIC30637","type":"Routine","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"THE ANCHOR FISH & CHIPS","issued_date":"2023-10-03","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"unknown","attribution":"accepted","risk":"1","score":86,"grade":"","violation_count":9,"violations":[{"code":"MN Rule 4626.1110AB","description":"Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.","comment":"Observed dish soap stored a the basement handwashing station. This indicates handwashing station is used for other purposes - discontinue and use the handwashing station for handwashing only.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0845E","description":"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","comment":"Observed pink residue on the white shield on the inside of the ice machine - clean.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0315","description":"Protect unpackaged food from environmental sources of contamination during preparation.","comment":"Per discussion with the person in charge, potatoes are rinsed off in the 3-compartment sink before preparation. Discontinue this practice and use the 2-compartment sink to prep food.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MCO 204.30A","description":"Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.","comment":"Observed #6 plastic portion cups used at the business - remove them by the next inspection and obtain compliance materials for service.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.1457","description":"Post a sign at all handwashing sinks used by employees to remind them to wash their hands.","comment":"Observed no handwashing sign at the handwashing station by the grill/cook area. Provide sign.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0442A","description":"Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.","comment":"The burger menu item can be requested by customers how it is done. Provide consumer advisory warning on menus and an asterisk to the menu item.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0905B","description":"For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.","comment":"The second hot sanitizing dish machine was observed with a utensil surface temperature of 142*F - service the unit so the utensil surface temperature is at least 160*F.","severity":"Priority1","points":"4","status":"Observed"},{"code":"MN Rule 4626.0710B","description":"Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.","comment":"Observed no irreversible registering temperature device to indicate the utensil surface temperature - provide.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0040C","description":"Keep a log to record employee illness symptoms. Have it available upon request.","comment":"Observed no employee illness log at the time of the inspection. The person in charge shared employee illness log may be locked in the management office. The illness log must be accessible for the person in charge to utilize as needed. An electronic illness log will be sent along with the report.","severity":"Priority1","points":"4","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&outFields=%2A&returnGeometry=false&where=%28UPPER%28BusinessName%29%3D%27THE+ANCHOR+FISH+%26+CHIPS%27+OR+%28%28UPPER%28FullAddress%29+LIKE+%27302+%25%27+OR+UPPER%28FullAddress%29+LIKE+%27302-%25%27+OR+UPPER%28FullAddress%29+LIKE+%27%25-302+%25%27%29+AND+UPPER%28FullAddress%29+LIKE+%27%2513%25%27%29%29+AND+%28UPPER%28City%29%3D%27MINNEAPOLIS%27+OR+UPPER%28ZipCode%29+LIKE+%2755413%25%27+OR+%28%28City+IS+NULL+OR+City+%3D+%27%27%29+AND+%28ZipCode+IS+NULL+OR+ZipCode+%3D+%27%27%29%29%29","first_seen_at":"2026-10-12T03:55:10.999401Z","last_confirmed_at":"2026-10-12T03:55:10.999401Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3946494","parent_number":"LIC402723","type":"Routine","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"ANCHOR FISH & CHIPS","issued_date":"2024-06-01","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"unknown","attribution":"accepted","risk":"1","score":94,"grade":"","violation_count":2,"violations":[{"code":"MN Rule 4626.0705B","description":"Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.","comment":"The thermometer on the truck was an older style bi-metallic that did not have a thin tip. Provide a thin-tip thermometer to accurately measure the temperature of thin pieces of food, such as walleye fillets.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0395A2","description":"Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.","comment":"Raw walleye fillets in the stand up refrigerator were observed at 49F. Based on discussion, the container of walleye likely warmed up during loading time in the morning. Reduce the amount of time TCS foods are out mechanical refrigeration during loading and staging to maintain temperatures at 41F or below. Fillets were maintained in service as they were being quickly fried and served.","severity":"Priority1","points":"4","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&outFields=%2A&returnGeometry=false&where=%28UPPER%28BusinessName%29%3D%27THE+ANCHOR+FISH+%26+CHIPS%27+OR+%28%28UPPER%28FullAddress%29+LIKE+%27302+%25%27+OR+UPPER%28FullAddress%29+LIKE+%27302-%25%27+OR+UPPER%28FullAddress%29+LIKE+%27%25-302+%25%27%29+AND+UPPER%28FullAddress%29+LIKE+%27%2513%25%27%29%29+AND+%28UPPER%28City%29%3D%27MINNEAPOLIS%27+OR+UPPER%28ZipCode%29+LIKE+%2755413%25%27+OR+%28%28City+IS+NULL+OR+City+%3D+%27%27%29+AND+%28ZipCode+IS+NULL+OR+ZipCode+%3D+%27%27%29%29%29","first_seen_at":"2026-10-12T03:55:10.999401Z","last_confirmed_at":"2026-10-12T03:55:10.999401Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3946495","parent_number":"LIC402723","type":"Follow-Up","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"ANCHOR FISH & CHIPS","issued_date":"2023-07-02","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"unknown","attribution":"accepted","risk":"1","score":94,"grade":"","violation_count":3,"violations":[{"code":"MN Rule 4626.0705B","description":"Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.","comment":"Observed no thin tipped thermometer available. Provide thin tipped thermometer.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0040C","description":"Keep a log to record employee illness symptoms. Have it available upon request.","comment":"No illness log available for review on the truck. Ensure and employee illness log is available for inspection on truck at all times.","severity":"Priority1","points":"4","status":"Observed"},{"code":"MN Rule 4626.0033A","description":"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.","comment":"No CFPM certificate observed on the truck. Ensure at least one full time employee has obtained the CFPM credential from the State and post certificate.","severity":"Priority3","points":"0","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&outFields=%2A&returnGeometry=false&where=%28UPPER%28BusinessName%29%3D%27THE+ANCHOR+FISH+%26+CHIPS%27+OR+%28%28UPPER%28FullAddress%29+LIKE+%27302+%25%27+OR+UPPER%28FullAddress%29+LIKE+%27302-%25%27+OR+UPPER%28FullAddress%29+LIKE+%27%25-302+%25%27%29+AND+UPPER%28FullAddress%29+LIKE+%27%2513%25%27%29%29+AND+%28UPPER%28City%29%3D%27MINNEAPOLIS%27+OR+UPPER%28ZipCode%29+LIKE+%2755413%25%27+OR+%28%28City+IS+NULL+OR+City+%3D+%27%27%29+AND+%28ZipCode+IS+NULL+OR+ZipCode+%3D+%27%27%29%29%29","first_seen_at":"2026-10-12T03:55:10.999401Z","last_confirmed_at":"2026-10-12T03:55:10.999401Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3951245","parent_number":"LIC30637","type":"Routine","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"THE ANCHOR FISH & CHIPS","issued_date":"2024-10-16","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"unknown","attribution":"accepted","risk":"1","score":88,"grade":"","violation_count":8,"violations":[{"code":"MN Rule 4626.1457","description":"Post a sign at all handwashing sinks used by employees to remind them to wash their hands.","comment":"No handwashing sign in both bathrooms. Provide handwashing washing sign to handwashing stations.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0805C1","description":"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.","comment":"Bar dish machine observed with a chlorine reading less than 50 ppm. Chlorine must be at least 50 to 200 ppm. Contact your contractor to service the unit, the person in charge has been notified to discontinue using the unit until it has been serviced, wash all dishes in the basement 3-compartment sink - wash, rinse, and sanitize.","severity":"Priority1","points":"4","status":"Observed"},{"code":"MN Rule 4626.1260","description":"Have a covered trash can in toilet rooms.","comment":"Both bathrooms does not have closed trash can. Have covered trash can.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0405A","description":"Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.","comment":"Following food inside the refrigerator #10 past 7 days: juicy curry (10/8) and veggie burger patties (9/20). Discard or use food within 7 days.","severity":"Priority1","points":"4","status":"Observed"},{"code":"MN Rule 4626.1040B","description":"Keep the plumbing system in good repair.","comment":"Drain cover in the mop sink not secured. Secure drain cover.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.1515","description":"Keep the physical facilities in good repair.","comment":"Keg walk-in cooler observed with broken/cracked tiles. Replace.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.1325A1","description":"Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.","comment":"Food stored in the basement with unapproved finishes. Either move these food items or finish the basement side where these food are stored.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0905B","description":"For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.","comment":"Hot sanitizing dish machine observed reading at 157*F. Hot sanitizing must be at least 160*F. Contact contractor to service unit. Until it is properly serviced, use the basement 3-compartment sink to wash, rinse, and sanitize.","severity":"Priority1","points":"4","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&outFields=%2A&returnGeometry=false&where=%28UPPER%28BusinessName%29%3D%27THE+ANCHOR+FISH+%26+CHIPS%27+OR+%28%28UPPER%28FullAddress%29+LIKE+%27302+%25%27+OR+UPPER%28FullAddress%29+LIKE+%27302-%25%27+OR+UPPER%28FullAddress%29+LIKE+%27%25-302+%25%27%29+AND+UPPER%28FullAddress%29+LIKE+%27%2513%25%27%29%29+AND+%28UPPER%28City%29%3D%27MINNEAPOLIS%27+OR+UPPER%28ZipCode%29+LIKE+%2755413%25%27+OR+%28%28City+IS+NULL+OR+City+%3D+%27%27%29+AND+%28ZipCode+IS+NULL+OR+ZipCode+%3D+%27%27%29%29%29","first_seen_at":"2026-10-12T03:55:10.999401Z","last_confirmed_at":"2026-10-12T03:55:10.999401Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3951246","parent_number":"LIC30637","type":"Follow-Up","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"THE ANCHOR FISH & CHIPS","issued_date":"2023-10-17","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"unknown","attribution":"accepted","risk":"1","score":92,"grade":"","violation_count":6,"violations":[{"code":"MN Rule 4626.0845E","description":"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","comment":"OBSERVED DIRTY - MOLDY ICE MACHINE. CLEAN ICE MACHINE AS NEEDED.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MCO 204.30A","description":"Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.","comment":"OBSERVED SMALL PLASTIC CUPS FOR “TO GO SAUCE” WITH RECYCLE NUMBER #6. THESE ARE NOT ALLOWED. ORDINANCE TOOK EFFECT IN 2015. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (#1, #2 AND #5) OR CERTIFIED COMPOSTABLE (BPI, ASTM 6868). ALSO, DO NOT USE BLACK PLASTIC CONTAINERS.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.1457","description":"Post a sign at all handwashing sinks used by employees to remind them to wash their hands.","comment":"HAND WASHING SIGN WAS MISSING AT HAND SINK AT THE COOK LINE / BAR AREA. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0442A","description":"Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.","comment":"MENU OFFERS BURGERS (COOK TO ORDER) AND FRY EGGS (COOK TO ORDER). NO CONSUMER WARNING NOTED ON MENU. MENU EXAMPLE (TWO STATEMENTS): (*) THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEAT, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. DO A COMPLETE MENU ASSESSMENT AND ALSO UPDATE YOUR ONLINE MENU. INSTRUCTED PIC TO UPDATE MENU WITH A COMPLETE CONSUMER WARNING. SEE DOCUMENTS ATTACHED.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0710B","description":"Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.","comment":"NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.","severity":"Priority2","points":"2","status":"Observed"},{"code":"MN Rule 4626.0805C1","description":"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.","comment":"DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.","severity":"Priority1","points":"4","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&outFields=%2A&returnGeometry=false&where=%28UPPER%28BusinessName%29%3D%27THE+ANCHOR+FISH+%26+CHIPS%27+OR+%28%28UPPER%28FullAddress%29+LIKE+%27302+%25%27+OR+UPPER%28FullAddress%29+LIKE+%27302-%25%27+OR+UPPER%28FullAddress%29+LIKE+%27%25-302+%25%27%29+AND+UPPER%28FullAddress%29+LIKE+%27%2513%25%27%29%29+AND+%28UPPER%28City%29%3D%27MINNEAPOLIS%27+OR+UPPER%28ZipCode%29+LIKE+%2755413%25%27+OR+%28%28City+IS+NULL+OR+City+%3D+%27%27%29+AND+%28ZipCode+IS+NULL+OR+ZipCode+%3D+%27%27%29%29%29","first_seen_at":"2026-10-12T03:55:10.999401Z","last_confirmed_at":"2026-10-12T03:55:10.999401Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3973268","parent_number":"LIC402723","type":"Routine","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"ANCHOR FISH & CHIPS","issued_date":"2025-06-14","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"unknown","attribution":"accepted","risk":"1","score":96,"grade":"","violation_count":2,"violations":[{"code":"MN Rule 4626.1620","description":"Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020","comment":"Observed chlorine concentration in sanitizer bucket to be over 200ppm. Maintain chlorine concentration between 50-200ppm and use test strips as indicated.","severity":"Priority1","points":"4","status":"Observed"},{"code":"MN Rule 4626.0840C","description":"Clean non-food contact surfaces of equipment. Keep them clean.","comment":"Observed hood canopy to be dirty with grease buildup. Clean hood canopy and maintain clean.","severity":"Priority3","points":"0","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&outFields=%2A&returnGeometry=false&where=%28UPPER%28BusinessName%29%3D%27THE+ANCHOR+FISH+%26+CHIPS%27+OR+%28%28UPPER%28FullAddress%29+LIKE+%27302+%25%27+OR+UPPER%28FullAddress%29+LIKE+%27302-%25%27+OR+UPPER%28FullAddress%29+LIKE+%27%25-302+%25%27%29+AND+UPPER%28FullAddress%29+LIKE+%27%2513%25%27%29%29+AND+%28UPPER%28City%29%3D%27MINNEAPOLIS%27+OR+UPPER%28ZipCode%29+LIKE+%2755413%25%27+OR+%28%28City+IS+NULL+OR+City+%3D+%27%27%29+AND+%28ZipCode+IS+NULL+OR+ZipCode+%3D+%27%27%29%29%29","first_seen_at":"2026-10-12T03:55:10.999401Z","last_confirmed_at":"2026-10-12T03:55:10.999401Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3980326","parent_number":"LIC30637","type":"Routine","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"THE ANCHOR FISH & CHIPS","issued_date":"2025-12-03","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"unknown","attribution":"accepted","risk":"1","score":96,"grade":"","violation_count":5,"violations":[{"code":"MN Rule 4626.1040B","description":"Keep the plumbing system in good repair.","comment":"Drain cover in the mop sink not secured. Secure.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.1515","description":"Keep the physical facilities in good repair.","comment":"Broken tiles in the basement prep room. Repair.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.1325A1","description":"Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.","comment":"Food stored in the basement in an area that is unfinished. Remove these food products or finish the area.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0033A","description":"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.","comment":"Observed no certified food protection manager (CFPM) onsite. Obtain a CFPM and post a certificate in a conspicuous area.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0040C","description":"Keep a log to record employee illness symptoms. Have it available upon request.","comment":"Observed no employee illness log onsite. PIC could not provide an illness log at the time of the inspection. Have an illness log onsite and accessible onsite for PIC to use as necessary.","severity":"Priority1","points":"4","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&outFields=%2A&returnGeometry=false&where=%28UPPER%28BusinessName%29%3D%27THE+ANCHOR+FISH+%26+CHIPS%27+OR+%28%28UPPER%28FullAddress%29+LIKE+%27302+%25%27+OR+UPPER%28FullAddress%29+LIKE+%27302-%25%27+OR+UPPER%28FullAddress%29+LIKE+%27%25-302+%25%27%29+AND+UPPER%28FullAddress%29+LIKE+%27%2513%25%27%29%29+AND+%28UPPER%28City%29%3D%27MINNEAPOLIS%27+OR+UPPER%28ZipCode%29+LIKE+%2755413%25%27+OR+%28%28City+IS+NULL+OR+City+%3D+%27%27%29+AND+%28ZipCode+IS+NULL+OR+ZipCode+%3D+%27%27%29%29%29","first_seen_at":"2026-10-12T03:55:10.999401Z","last_confirmed_at":"2026-10-12T03:55:10.999401Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3980327","parent_number":"LIC30637","type":"Follow-Up","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"THE ANCHOR FISH & CHIPS","issued_date":"2024-12-03","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"unknown","attribution":"accepted","risk":"1","score":100,"grade":"","violation_count":3,"violations":[{"code":"MN Rule 4626.1040B","description":"Keep the plumbing system in good repair.","comment":"Drain cover on mop sink not secured. 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