Moose On Monroe

Year by year

Inspections

1. Nov 24, 2025 Routine Score 96
   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     There is no food preparation sink, provide.

     Code MN Rule 4626.0780B

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The only handwash sink is located on the server side of the cooks line. Provide a handwashing sink on the cooks line.

     Code MN Rule 4626.1070A

   • Not serious Priority 3

     Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.

     Beverage lines and cold plates run directly through ice that is used for consumption. This is not approved, remove.

     Code MN Rule 4626.0590

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Ceiling tiles are missing in multiple locations throughout kitchen. Replace/repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Walk in cooler condensate drains into a bucket inside the cooler. Walk in freezer condensate is conveyed to drain into the hand sinks plumbing. Condensate lines must drain to a floor drain.

     Code MN Rule 4626.1220

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed boxes food stored on floor in walk cooler and freezer. Observed plastic bags of food on floor in walk in freezer. Discussed with chef. Store food as described above.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     The walk in freezer door handle is badly broken. Floors in the walk in freezer are corroded and are coming up in multiple place. Repair/replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Plumbing in ceiling of basement near ice machine is badly leaking. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop stored on top of ice machine. This is not approved, discussed approved storage options with chef.

     Code MN Rule 4626.0275E

   • Not serious Priority 3 Corrected on site

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

     Observed wet wiping cloths stored on counters in kitchen. Once wet wiping cloths must be stored in approved sanitizer solution. Chef moved cloths to sanitizer buckets.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     A handwash sink and prep sink need to be installed. Before installing these sinks plans must be submitted and approved by the health department. See link below for more information. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720A

2. Nov 26, 2024 Routine Score 96
   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     There is no food preparation sink, provide.

     Code MN Rule 4626.0780B

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     There is only one hand washing sink in the kitchen and it is on the server side of the cooks line. Install a handwashing sink that is accessible to the cooks on the line.

     Code MN Rule 4626.1070A

   • Not serious Priority 3

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

     Handwashing posters missing from restrooms. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.

     Beverage lines and cold plates run directly through ice that is used to make cocktails. This is not approved, repair.

     Code MN Rule 4626.0590

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     -Ceiling tiles missing in multiple locations. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed multiple food storage containers, specifically those ones used to hold chicken wings, with excessive cracks and missing pieces. These containers can no longer be effectively cleaned and sanitized. Replace.

     Code MN Rule 4626.0515

   • Not serious Priority 3 Corrected on site

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

     Observed containers of food for Bloody Mary garnishes stored in uncovered containers behind bar. They were stored in a manner that left them susceptible to contamination. Food was transferred into covered containers by person in charge. Comply with above rule.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Condensate line of walk in cooler is conveyed to a bucket. This must be conveyed to a floor drain.

     Code MN Rule 4626.1220

3. Dec 1, 2023 Routine Score 96
   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     There is no food preparation sink. Provide.

     Code MN Rule 4626.0780B

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     There is only one hand washing sink in the kitchen and it is on the server side of the line. Install a handwashing sink that is accessible to cooks working on the cook line. Handwashing posters can be found at the website below or you may provide your own: https://www.health.state.mn.us/people/handhygiene/materials.html

     Code MN Rule 4626.1070A

   • Not serious Priority 3

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

     Hand washing posters missing from all restrooms (basement and main floor). Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.

     Beverage lines and cold plates run directly through ice used to make cocktails. This is not approved, repair to meet code requirements outline above.

     Code MN Rule 4626.0590

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     -Ceiling tiles are missing in multiple locations. Owner stated this was due to a recent repair and they had not yet been replaced. Ensure there are tiles in the drop ceiling to prevent contamination from pipes, etc. -Condensate line in walk in cooler is leaking into a pan. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Observed wet wiping cloths stored on counters throughout bar. Once wet wiping cloths must stored in sanitizing solution when not actively being used.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed chicken wings cooling with a food depth of 12 inches or more. Chicken wings were placed in shallow pans and into walk-in freezer. Discussed cooling methods with PIC. When using inactive cooling methods ensure food depth is not greater than 2.5 inches.

     Code MN Rule 4626.0390A

4. Feb 10, 2023 Follow-Up Score 94
   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     The facility did not have a food preparation sink. Install

     Code MN Rule 4626.0780B

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The facility did not have enough handwashing sinks to promote easily accessible hand washing in the basement bar or kitchen line. Install.

     Code MN Rule 4626.1070A

   • 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

     The interior top of the ice machine had mold build up. Dump ice, clean and sanitize.

     Code MN Rule 4626.0845E

   • Serious Priority 1

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

     Items in the condiment prep cooler was measured above 41 F. Ranch measured at 46 F and sour cream measured at 45 F. Lower the unit and have the unit serviced.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     No handwashing signs were at the basement hand sink or the bathrooms. Provide signage.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.

     Beverage lines and cold plates are running directly through and stored in drink ice. Address.

     Code MN Rule 4626.0590

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     There were missing ceiling tiles. Replace.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     The current license was not posted. The license that was posted had been expired for multiple years. Post current license.

     Code MCO 188.390

5. Jan 11, 2023 Follow-Up Score 82
   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     The facility did not have a food preparation sink. Install

     Code MN Rule 4626.0780B

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     The facility did not have enough handwashing sinks to promote easily accessible hand washing in the basement bar or kitchen line. Install.

     Code MN Rule 4626.1070A

   • 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

     The interior top of the ice machine had mold build up. Dump ice, clean and sanitize.

     Code MN Rule 4626.0845E

   • Serious Priority 1

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

     Ranch and blue cheese were measured at 46 and 47 F in the service prep unit. Lower the unit and keep the cover closed. Product moved to cooler maintaining temperature.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     -The walk-in cooler was leaking was leaking water. Repair. -The shelves in the walk-in cooler were rusting. Repair or replace.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     No handwashing signs were at the basement hand sink or the bathrooms. Provide signage.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.

     Beverage lines and cold plates are running directly through and stored in drink ice. Address.

     Code MN Rule 4626.0590

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     There were missing ceiling tiles. Repair.

     Code MN Rule 4626.1515

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     The chef nor the bar staff could locate or knew of the the employee illness log. Keep illness log on-site.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     The staff could not locate the current license. Post.

     Code MCO 188.390

   • Serious Priority 1

     Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.

     The only hand sink in the kitchen was not stocked with soap indicating that hands were not properly washed before engaging in food prep. Keep sink open and wash hands with soap before engaging in food preparation.

     Code MN Rule 4626.0070A

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     The only hand sink in the kitchen was not stocked with soap indicating that hands were not properly washed before engaging in food prep. Keep sink open and wash hands with soap before engaging in food preparation.

     Code MN Rule 4626.0075A

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     The facility was thawing chicken at room temperature. Thaw using one of the above methods.

     Code MN Rule 4626.0380ABC