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DOC disciplines Otter Tail County Jail over care of inmate

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State corrections officials ordered the Otter Tail County Jail in Fergus Falls to transfer all of its current inmates to new facilities.

FERGUS FALLS, Minn. — Editors note: The video above first aired as part of a KARE 11 investigation on Jan. 30, 2023.

The Minnesota Department of Corrections (DOC) has penalized a county jail for depriving an inmate of food and water for more than two days as punishment after he smeared feces in his cell and refused to clean it up.

DOC officials ordered the Otter Tail County Jail in Fergus Falls to transfer all current inmates to different facilities by the close of business Thursday. The jail will be allowed to keep new inmates no more than 72 hours, excluding holidays and weekends until the state agency gives its approval.

According to the department inspector general’s order, on Saturday, Feb. 10 the inmate threw feces on the inside of his cell door and smeared it on his cell window, and underneath his cell door into the jail’s dayroom area. Jail staff told the inmate responsible that they weren’t going to feed him until he cleaned it up, but he refused.

Not only did jail employees withhold six straight meals from the inmate, the report said, he told an inspector that he was forced to drink toilet water and his own urine because the water to his cell was shut off. Jail staff saw him “ingesting his own feces” on the second day, a Sunday, according to the report. Staff documented that they saw him licking the feces off his cell window and that he said it was because he was hungry.

Still, staff did not contact medical staff about the man’s potential physical and mental health conditions until the following Tuesday. He also was denied a daily shower.

The order noted that state regulations strictly prohibit withholding food from detainees as punishment. It said the failure of the Otter Tail County Jail to comply “has contributed to conditions that have the potential to pose an imminent risk of life-threatening harm or serious physical injury to individuals confined or incarcerated in the facility if left uncorrected.”

Otter Tail County Sheriff Barry Fitzgibbons was contrite in a statement Wednesday, saying that his staff will follow the state’s orders.

“I sincerely regret this incident occurred,” Fitzgibbons said. “Otter Tail County Sheriff’s office is dedicated to preserving the safety and security of our staff and our inmates. We will work closely with the DOC to ensure the requirements outlined in their order are being implemented.”

The incident came to light on Feb. 20 when the jail administrator contacted the DOC to self-report the staff actions and told the agency she had launched an internal investigation with the help of a local law firm. Corrections officials decided they would also conduct the department’s own review.

The inmate, whose name was not released, was transferred to a jail in a neighboring county. The reason he was being held was not detailed in the order, except “he had disciplinary time left to serve from a previous term of incarceration.”

The sheriff’s statement did not dispute the state’s findings. His office did not immediately respond to follow-up messages on whether any staff had been disciplined, why the inmate was being held and whether he had mental health issues.

Corrections officials also ordered refresher and remedial training for jail staff, including on proper supervision of inmates, inmate rights and recognizing the signs of mental illness.

Restoration of the jail’s license to resume normal operations will depend on completion of all corrective actions ordered, and assurances that a plan has been created to prevent such an incident from happening again, the order said.

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RECIPE: Homemade pasta from Red Rabbit

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MINNEAPOLIS — Making pasta at home is relatively simple, as long as you have the right tools.

October is National Pasta Month and Red Rabbit‘s Corporate Chef, Adam Lerner, joined KARE 11 Saturday to show us how to make homemade noodles in the confines of your own kitchen. 



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New book addresses life’s tough conversations

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GOLDEN VALLEY, Minn. — Talking about life-changing events like illness, injury and aging isn’t always pleasant, but avoiding those conversations can make things much harder when they do happen. 

A Twin Cities couple is trying to help spur important discussions with a new interactive workbook called “Family Conversations We Must Have But Do Not Want To.” Lisa White, a registered nurse and Michael White, a licensed nursing home administrator and assisted living director, wrote the workbook to steer individuals, seniors, couples and families toward making life decisions so they’re on the same page.

The Whites visited KARE 11 Saturday to talk about the book and the personal story that had them struggling in the search for answers to important questions. 



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Spooky cocktail recipes for Halloween

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Kona Grill bartender, Charli Gonzalez, joined KARE 11 Saturday to mix up the drinks.

EDEN PRAIRIE, Minn. — Those looking for some spooky cocktails to celebrate Halloween should check out Kona Grill in either their Eden Prairie or Minnetonka locations. 

Three new festive cocktails are on their menu and Kona Grill bartender, Charli Gonzalez, joined KARE 11 Saturday to share the recipes.

The cocktails are available until November 2. One dollar from each cocktail sold will benefit Breast Cancer research organizations.

The Poisoned Apple

  • 1 oz Liquid Alchemist Blood Orange Syrup
  • 1 oz Jim Beam Bourbon
  • Top off with Angry Orchard Crisp Apple Cider

Glassware: 9 oz Bucket Glass

Garnish: Cinnamon Sugar Rim

Prep: Add Blood Orange and Jim Beam to a shaker with ice. Strain over fresh ice into the glass. Fill with Angry Orchard and stir.

The Black Widow

  • 0.75 oz fresh lime juice
  • 0.25 oz agave
  • 0.75 oz Cointreau
  • Big pinch of black luster dust
  •  1.5 oz Patron Silver

Garnish: Half Black Salt Rim

Prep: add all ingredients to a shaker with ice, vigorously shake and strain into a glass.

The Green Intensity

  • 0.25 real lychee puree
  • 0.5 oz St. Germain
  • 0.75 oz fresh lime juice
  • Green Luster dust
  • 2 oz Bombay Sapphire

Garnish: lychee and Luxardo cherry

Prep: add all ingredients into a shake with ice, vigorously shake, and strain into a martini glass



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