Eato

Year by year

Inspections

1. Jan 15, 2026 Follow-Up Score 96
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Operate the water tank, pump, and hoses in a manner that prevents backflow and other contamination of the water supply.

     Code MN Rule 4626.1165

2. Jan 12, 2026 Routine Score 88
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed several temps at cookline holding slightly elevated temperatures. Sliced turkey at 43*F, ceviche 42*F, sauteed mushrooms at 49*F, sliced meat at 47*F and sliced steak at 44*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed an employee handling RTE foods at front prep area with bare hands - employee placed hand directly on the cooked food. Discontinue this procedure. Gloves are to be worn when handling ready-to-eat foods.

     Code MN Rule 4626.0225A

   • Not serious Priority 3

     Operate the water tank, pump, and hoses in a manner that prevents backflow and other contamination of the water supply.

     At cookline observed a PVC pipe under pasta broiler draining water directly onto cookline floor. Discontinue this procedure. Pipe to discharge effluent into a floor drain via an approved connection.

     Code MN Rule 4626.1165

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     At the cookline observed pizza slicer stored between prep/refrigeration units. Discontinue this procedure. Store pizza slicer on a clean and sanitized surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 3 Corrected on site

     Protect food from cross-contamination by using packages or covered containers.

     Correct the following: 1) Observed uncovered bulk containers inside walk-in cooler. Provide covers or lids for these uncovered containers. 2) At cookline observed an uncovered container of sugar on top shelf. Provide a lid or cover on this container.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3 Corrected on site

     Label all containers of food and food ingredients with their common name.

     Observed an unlabeled container of sugar? on top shelf at cookline. Label containers with their ingredients.

     Code MN Rule 4626.0240

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     The rack temp of high temp dishmachine reached only 154*F. Rack temp must reach a minimum temperature of 160*F. Until corrected the 3-comp sink must be used to sanitize dishes and utensils. Note: Service technician called for service.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Observed business license posted at bar expired in 2023. Post valid business license.

     Code MCO 188.390

3. Jan 28, 2025 Routine Score 94
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     At cookline in the right side coldwell unit observed salami at 44*F and Canadian ham at 45*F; in middle coldwell unit observed bolognese at 45*F and Vodka Sauce at 45*F; in refrigerator drawers observed cooked packages of pasta at 64*F and 54*F. (pasta discarded). Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed a build-up of dust on hood filters in back prep area. Please clean filters.

     Code MN Rule 4626.1530A

   • Not serious Priority 2 Corrected on site

     The water source and system must be of sufficient capacity to meet the peak water demands of the food establishment. Hot water generation and distribution systems must also be sufficient to meet the peak hot water demands throughout the food establishment.

     There was no hot water at establishment. Technician on site repairing hot water heater. Note: Received e-mail from restaurant owner after I had left that the hot water heater had been repaired and hot water was available through-out restaurant.

     Code MN Rule 4626.1015

4. Feb 21, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     At the cookline observed utensils being stored in sanitizer bucket containing quat sanitizer between uses. Discontinue storing utensils (knives, tongs) in sanitizer bucket between use.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair the open spaces in wall (3 locations) behind the dishmachine and pre-scrape area in dishroom. Note: This work has been sent out for bid - will be corrected shortly.

     Code MN Rule 4626.1515

5. Jan 25, 2024 Routine Score 84
   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     At cookline observed several plastic containers of food lacking covers. Provide a lid or cover over food storage containers unless in process of being used.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Correct the following: 1) At the cookline observed utensils being stored in sanitizer buckets containing quat sanitizer between uses. Discontinue storing utensils (knives, tongs) in sanitizer bucket between use. 2) At cookline observed in-use tongs hanging over oven door handles. Discontinue this procedure. Hang tongs in a clean and sanitized surface. 3) At cookline observed grill brushes being stored directly on the floor. Store brushes in such a manner that the brush end is stored up off the floor.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Correct the followiing: 1) Observed the soap dispenser to no longer be secured to the wall at the cookline handsink. Re-attach and secure the soap dispenser to the wall. 2) Repair the open spaces in wall (3 locations) behind the dishmachine and pre-scrape area in dishroom.. 3) Replace missing pieces of toilet paper dispenser in employee restroom so that toilet paper can be kept in dispenser.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     At the cookline observed 2 Coldwell units using ice as a refrigerant because the mechanical units were not working. Repair both Coldwell and lowboy units so that they maintain an ambient temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Operate the water tank, pump, and hoses in a manner that prevents backflow and other contamination of the water supply.

     Correct the following: 1) At cookline observed a PVC pipe under pasta broiler draining water directly onto cookline floor. Discontinue this procedure. Pipe to discharge effluent into a floor drain via an approved connection. 2) In Keg cooler observed a plastic hose dispensing a liquid condensate into a bucket on the floor. All condensate lines to drain in an approved manner to a floor drain.

     Code MN Rule 4626.1165

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     In the walk-in cooler observed numerous contains of TCS foods with a date mark of 12/2/23. TCS foods must be used within 7 days of prep. Discard these outdated foods. In walk-in cooler observed numerous TCS foods with no date marks. Comply with the above.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed an employee cutting flat bread with bare hands - employee placed hand directly on the bread for support while cutting. Discontinue this procedure. Gloves are to be worn when handling ready-to-eat foods.

     Code MN Rule 4626.0225A

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     In the walk-in cooler observed 3 flats of shell eggs stored on upper shelves directly over ready-to-eat foods. Store shell eggs beneath or separate from ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed food thawing in three-compartment sink instead of a prep sink. A food prep sink is to be used for the thawing of frozen foods.

     Code MN Rule 4626.0315

   • Not serious Priority 3

     Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

     Observed the cookline range top was excessively soiled. Clean and maintain range top in a clean condition.

     Code MN Rule 4626.0840B

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Clean the following: 1) At bar clean interior of soda gun holders. @0 At coolkine clean lower shelves where wood for oven is stored.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed a build-up of debris in interior of high temp dishmachine. Clean and maintain interior of unit in a clean condition.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed several scoops being stored in bulk food containers with the handles buried in the food product. Store handles in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275B

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     At cookline observed caramelized onions at 45*F, sauteed mushrooms at 47*F, pepperoni at 43*F and pizza sauce at 43*F all in Coldwell with ice being used as the refrigerant. Each of the containers were observed to be sitting on top of the ice not immersed in it. Repair the mechanical refrigeration so that unit maintains a temperature of 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Observed numerous containers holding food or food ingredients removed from the original packages were not labeled with their contents. Label all working containers with their contents.

     Code MN Rule 4626.0240

6. Jan 25, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     OBSERVED VARIOUS FOOD PRODUCTS IN THE FRONT SELF SERVICE CASE AND UPRIGHT CUSTOMER SELF SERVICE COOLERS TO NOT HAVE COMPLETE LABELS AS REQUIRED BY CODE. PROVIDE THE FOLLOWING INFORMATION ON THE LABELS FOR ALL ITEMS IN THE REFERENCED COOLERS: BUSINESS NAME, BUSINESS ADDRESS, PRODUCT NAME, COMPLETE INGREDIENT LIST, IN DESCENDING ORDER, OR NET WEIGHT AND CONTENT AS WELL AS ALL MAJOR FOOD ALLERGENS, MUST BE DECLARED. INFORMATIONAL LABELING, ALLERGEN AND ADDITIONAL FACT SHEETS SENT OUT WITH REPORT.

     Code MN Rule 4626.435B (1-4,6-7)

7. Jan 11, 2023 Routine Score 80
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED THE SOAP DISPENSER TO NO LONGER BE SECURED ON THE WALL AT THE HAND SINK ALONG THE FRONT COOK LINE. RE-ATTACH AND SECURE THE SOAP DISPENSER TO THE WALL.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     OBSERVED A FEW OF THE HAND SINKS THROUGHOUT THE ESTABLISHMENT TO BE MISSING APPLICABLE HANDWASHING SIGNAGE. EXAMPLES OF HANDWASHING SIGNAGE SENT OUT WITH REPORT. POST AS REQUIRED.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     OBSERVED THE FRONT LINE HAND SINK CLOSEST TO THE DOOR LEADING TO THE KITCHEN AS WELL AS THE HAND SINK INSIDE THE KITCHEN ACROSS FROM THE WALK IN COOLER TO BE LEAKING. REPAIR AND MAINTAIN IN GOOD WORKING CONDITION.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     OBSERVED VARIOUS FOOD PRODUCTS IN THE FRONT SERVICE CASES ON THE FLOOR TO NOT HAVE COMPLETE LABELING AS REQUIRED BY CODE. PROVIDE THE FOLLOWING INFORMATION ON THE LABELS FOR ALL ITEMS IN THE SELF-SERVICE CASES: BUSINESS NAME, BUSINESS ADDRESS, PRODUCT NAME, COMPLETE INGREDIENT LIST IN DESCENDING ORDER OR NET WEIGHT AND CONTENT AS WELL AS ALL MAJOR FOOD ALLERGENS, MUST BE ACCURATELY DECLARED. AN INFORMATIONAL LABELING AND ALLERGEN FACT SHEET WERE SENT OUT WITH REPORT.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     OBSERVED MUSSELS TO BE SOLD ON PREMISES WITH TAGS NOT INDICATING THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER WERE SOLD OR SERVED ON THE TAG. PROVIDE AND MAINTAIN AS REQUIRED.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     OBSERVED MUSSELS TO BE SOLD ON PREMISES WITH TAGS KEPT ON FILE BUT THE TAGS ARE NOT KEPT IN CHRONOLOGICAL ORDER. UPDATE THE CURRENT RECORD SYSTEM FOR TAGS TO ENSURE PROPER FILING REQUIREMENTS ARE BEING MET. A SHELLSTOCK FACT SHEET WITH ALL APPLICABLE REQUIREMENTS WAS SENT WITH THE REPORT.

     Code MN Rule 4626.0220C

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     OBSERVED KNIVES STORED IN SANITIZER SOLUTION WITHIN THE SANITIZER BUCKET. DISCONTINUE STORING KNIVES IN SANITIZER BUCKET IN BETWEEN USE. OPERATOR REMOVED THE KNIVES FROM THE SANITIZER BUCKET WHILE ON SITE.

     Code MN Rule 4626.0275C

   • Not serious Priority 2 Corrected on site

     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

     OBSERVED THE FOLLOWING HAND SINKS TO BE MISSING PAPER TOWELS: 1) FRONT LINE HAND SINK BY DOORWAY LEADING TO KITCHEN. 2) FRONT LINE HAND SINK ON OPPOSITE END OF PREP LINE. PROVIDE AND MAINTAIN PAPER TOWEL DISPENSERS FULLY STOCKED AT ALL TIMES. PERSON IN CHARGE PROVIDED PAPER TOWELS AT BOTH HAND SINKS DURING INSPECTION.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED THE UNDERCARRIAGE OF THE LARGE MIXER AND THE BACKSIDE OF THE SLICER BLADE ON THE SLICER TO HAVE DRIED FOOD DEBRIS. AT A MINIMUM, THESE FOOD CONTACT SURFACES NEED TO BE CLEANED ONCE EVERY 4 HOURS. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     OBSERVED NO IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR FOR THE HIGH TEMPERATURE DISHWASHER. PROVIDE AND MAINTAIN ON SITE.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

     OBSERVED GARBAGE AND DEBRIS ON THE GROUND INSIDE THE EXTERIOR DUMPSTER ENCLOSURE. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1300

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     OBSERVED #6 CUP LIDS IN THE BAR TO BE NON COMPLIANT WITH THE MINNEAPOLIS GREEN TO GO PACKAGING ORDINANCE. REMOVE EXISTING SUPPLY AND REPLACE WITH COMPLIANT PRODUCTS. AN INFORMATIONAL HANDOUT AND SUPPLIER LIST IS BEING SENT OUT WITH THE REPORT.

     Code MCO 204.30A

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     OBSERVED VARIOUS SANITIZER BUCKETS TO BE AT 0 PPM QUATERNARY AMMONIUM. OPERATOR SWITCHED OUT THE EXISTING QUAT CONTAINER WITH A NEW CONTAINER. NEW READINGS FOR ALL REFRESHED SANITIZER BUCKETS WERE OBTAINED AT 400 PPM.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     OBSERVED THE THREE COMPARTMENT SINK SANITIZER CONCENTRATION TO BE AT 0 PPM QUATERNARY AMMONIUM. OPERATOR SWITCHED OUT THE EXISTING QUAT CONTAINER WITH A NEW CONTAINER. A NEW READING WAS OBTAINED AT 400 PPM. FOR THE THREE COMPARTMENT SINK.

     Code MN Rule 4626.0805C3

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     OBSERVED AFTER MULTIPLE ATTEMPTS, THAT THE HIGH TEMPERATURE DISHWASHER DID NOT REACH A RACK TEMPERATURE OF 160*F. RACK TEMP OF 147*F NOTED. A T STICK AND DISHTEMP PLATE SIMULATING DISHWASHER TESTER WERE BOTH USED. OPERATOR TO CONTACT A REPAIRMAN FOR SERVICING. IN THE MEANTIME, OPERATOR TO USE THE THREE COMPARTMENT SINK TO WASH, RINSE AND SANITIZE ALL GLASSWARE, UTENSILS, EQUIPMENT ETC. UNTIL DISHWASHER HAS BEEN REPAIRED.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     OBSERVED VARIOUS FOODS (CORN MEAL, PASTA AND SUGAR) IN OPENED BAGS IN DRY STORAGE. STORE CONTENTS IN LABELED AND COVERED FOOD GRADE CONTAINERS ONCE OPENED.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     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

     OBSERVED A NEED FOR THE PERSON IN CHARGE TO ENSURE PROPER OVERSIGHT AND MONITORING OF ON SITE FOOD SAFETY CONTROLS ARE BEING ADHERED TO. THE FOLLOWING ARE A FEW AREAS IN NEED OF ADDRESSING: - HAND SINKS NOT PROPERLY STOCKED - FOOD CONTACT SURFACES NOT CLEANED TO SIGHT AND TOUCH - HIGH TEMPERATURE DISHWASHER NOT WORKING PROPERLY - MULTIPLE SANITIZER BUCKETS AND THREE COMPARTMENT SINK NOT AT PROPER CONCENTRATION LEVELS ALL STAFF NEED TO BE TRAINED TO FOLLOW THE SYSTEMS IN PLACE.

     Code MN Rule 4626.0035DGHIKM