The Office Pub & Grill

Year by year

Inspections

1. Feb 13, 2026 Routine Score 94
   • 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.

     Shot glasses in the bar area were observed to be #6 plastic, which is not reusable, recyclable, or compostable per City of Minneapolis Green to Go Ordinance requirements. Replace these non-compliant cups with products that are reusable, recyclable or compostable. Use up remaining products and do not accept any non-compliant cups from the supplier. Green to Go Ordinance guidance document provided with emailed report. Contact inspector with questions.

     Code MCO 204.30A

   • Not serious Priority 2

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

     Foods that are prepared in bulk and frozen are not dated properly to reflect the prep date and the freezing time. It was observed that the original date was removed from a dip made in house and a new pull date was placed on the item that did not carry over from the original prep date. Discussed with Chef and Manager that there should be two dates listed from the products that are frozen to properly track the age of the food. Foods should have an initial prep date that spans from the time that the food is prepared to the day it is frozen, then a second date should be placed on the item when the food was pulled from the freezer. Retrain staff to utilize a clear date marking system that effectively communicates the number of days the product has been kept from the time it is prepared to the time it is discarded.

     Code MN Rule 4626.0400B

   • 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 under counter high temperature dishwasher was run over multiple cycles and the independent thermometer placed into the machine did not reach the minimum required sanitizing rinse temperature of 160F. Discussed with Manager that if the dishes are not reaching 160F that the dishes are not being adequately sanitized. Manager called in service for the dish machine from their provider. If necessary to wash dishes before service is done to the machine, dishes can be run through the dishwasher, but must then be sanitized in the basement's 3 basin sink sanitizer sink for minimum of 30 seconds before being removed from the sanitizer solution to be set out to dry. Once machine is serviced and sanitizes dishes to 160F, it can be used normally again. Continue monitoring the dish machine using the temperature stickers that facility has on site. Maintain dish machine so that dishes are adequately sanitized at 160F to be safe.

     Code MN Rule 4626.0905B

2. Feb 7, 2025 Routine Score 94
   • 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.

     Shot glasses in the bar were observed to be #6 plastic, which is not reusable, recyclable or compostable per City of Minneapolis Green to Go Ordinance requirements. Replace these non-compliant cups with products that are reusable, recyclable or compostable. Use up remaining products and do not accept any non-compliant cups from supplier. Green to Go Guidance document provided with emailed report. Contact inspector with questions.

     Code MCO 204.30A

   • Not serious Priority 2

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

     There is no date marking system for when foods are pulled and thawed from the Walk In Freezer. Discussed with owner and Chef that foods that are prepared and then frozen must have a date made and then a date pulled, with the date pulled being the date that the product is removed from freezer and placed in refrigeration to thaw. Add pull date to date marking system and make sure the product is used within 7 days, with the freezer stopping the day count until it is thawed under refrigeration. Retrain all staff that do food preparation so that they are all unified in the date marking system that is established.

     Code MN Rule 4626.0400B

   • Serious Priority 1 Corrected on site

     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.

     Chlorine sanitizer in the bar dish machine was observed at 0PPM at the time of inspection. After inspection of the machine, the sanitizer was changed to try to fix the issue. It was then noticed after running the machine a few times that a pump had detached from the machine and was not pumping one of the chemicals into the machine. Owner immediately called their service provider, who came onsite while inspection was still in progress and fixed the machine so that it dispensed 50PPM. This was verified by inspection before the end of the inspection. Discussed with owner and bar tender that they should always check the machine to make sure that it is sanitizing dishes before use. Monitor dish machine more frequently to catch any common issues with these machines and service as needed. Ensure dish machine is dispensing 50PPM chlorine sanitizer at all time according to the manufacturer requirements.

     Code MN Rule 4626.0805C1

3. Feb 5, 2024 Routine Score 98
   • 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.

     #6 Shot glasses used in the bar area are not reusable, recyclable or compostable. Discontinue ordering these items that are not compliant with the City of Minneapolis Green to Go Ordinance. Attached Green to Go Fact Sheet with emailed report for operator to reference when they are ordering more single-use cups. Comply with above ordinance for single-use items.

     Code MCO 204.30A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     A small household rice cooker used to cook and hold rice for the bowls on the menu was not ANSI or NSF approved. Discontinue using this item and replace with a product that is certified.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     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

     Soda gun holsters in the bar area were observed with accumulated slime residue at the time of inspection. Clean these and maintain clean according to manufacturer instructions.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

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

     There is no date marking system for when foods are pulled and thawed from the refrigerator that are made in house. Discussed with owner and chef that there needs to be tracking system for carrying over the date of frozen products, there should be the date prepared and then they should provide the date that it is pulled from the freezer to accurately track the date marking of the product to make sure it is used within 7 days. Retrain staff to provide additional date mark so that dates are more accurately tracked to keep food safe.

     Code MN Rule 4626.0400B

4. Jan 11, 2023 Routine Score 94
   • 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.

     #6 shot glasses- these are not recyclable or compostable. Comply with green to go ordinance, guidance document provided with report.

     Code MCO 204.30A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Bar dish machine uses chlorine and a chlorine test kit could not be located. Provide a test kit for all sanitizers used.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     A method to test the final surface temperature in the kitchens hot water sanitizing dish machine could not be located during inspection. Discussed approved options with PIC, provide.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     A food thermometer could not be located during inspection. Discussed providing a food thermometer with small diameter probe with PIC.

     Code MN Rule 4626.0705B