Hen House Eatery

Year by year

Inspections

1. Feb 2, 2026 Routine Score 100
   • Not serious Priority 3

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

     Repair / replace ripped gasket on ice machine lid.

     Code MN Rule 4626.0735AB

2. Mar 11, 2025 Follow-Up Score 98
   • Not serious Priority 2

     Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms

     Observed that the only two hand sinks in the kitchen are not in close proximity or easily accessible to the cook line or to the expo line. At least an additional hand sink is needed to meet the requirement. Install at least one more hand sink easily accessible to the cook line and expo line. Submit a Food Plan for the installation of the new hand sink.

     Code MN Rule 4626.1095

3. Jan 22, 2025 Routine Score 86
   • Not serious Priority 3

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

     Repair the following equipment: 1) Kitchen dishmachine was not dispensing any chlorine during final rinse cycle. Repair unit so that a minimum of 50 PPM chlorine is dispensed during final rinse cycle. 2) Repair right side 2-door lowboy unit under cut fruit coldwell so that it maintains an ambient temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed cloth towels being used under cutting boards or trays for stability at cook line and prep line tables. Discontinue this procedure. Use plastic or rubber mats designed for this purpose. "Bar mats" or Boardmate mats are good examples.

     Code MN Rule 4626.0915A

   • 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.

     In back bakery area observed three scoops being stored inside bulk food bins with their handles directly in contact with food items. Store scoops in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

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

     At the cookline observed several knives jammed in gap between Coldwell unit and lowboy. Discontinue this practice. Store utensils on a clean and sanitized surface.

     Code MN Rule 4626.0275C

   • Serious Priority 1

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

     At the expo area observed an employee slicing and handling limes with bare hands. Discontinue this practice. Gloves are to be worn when handling ready-to-eat foods.

     Code MN Rule 4626.0225A

   • Not serious Priority 2

     Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms

     Observed that the only two hand sinks in the kitchen are not in close proximity or easily accessible to the cook line or to the expo line. At least an additional hand sink is needed to meet the requirement. Install at least one more hand sink easily accessible to the cook line and expo line. Submit a Food Plan for the installation of the new hand sink.

     Code MN Rule 4626.1095

   • Serious Priority 1

     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.

     The kitchen dishmachine was not dispensing any chlorine during the final rinse cycle. Repair unit so that a minimum of 50 PPM chlorine is dispensed during final rinse cycle. Until repaired use the bar glasswasher or kitchen 3-comp sink to sanitize dishes and utensils.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

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

     Observed country Fried Steaks in cookline refrigerated drawer at 57*F, cut honeydew at 49*F and cut cantaloupe at 47*F in right coldwell at Expo station. The 2-door lowboy under the cut fruit was holding an ambient temperature of 48-54*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

4. Jan 23, 2024 Routine Score 92
   • Serious Priority 1 Corrected on site

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

     In the walk-in cooler observed ready-to-eat foods stored directly under numerous large boxes of shell eggs. The ready-to-eat foods were moved during the inspection. Ensure that raw animal foods are stored in a way that prevents contamination.

     Code MN Rule 4626.0235A(1)

   • 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 a container of sliced ham date marked with the date 11/17. Review proper date mark requirement with employees.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Provide a handwash sign at the bar handwash sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Correct the following: 1) Observed the bar handsink filled with ice. Discontinue this practice. The handsink is to be used for handwashing only. 2) Observed handsink by food prep sink blocked with a utility cart. Do not store anything in front of handsink blocking access to the sink. (cos).

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Repair the following: 1) Repair the ripped gasket on interior of ice machine lid. 2) Observed ambient temperature of milk dispenser holding 43*F. Repair or lower thermostat so that unit maintains a temperature of 41*F or less. 3) Observed the ambient temperature of bar 3-door cooler holding 45*F. Repair or lower thermostat so that unit maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Observed a light bulb cover missing in the walk-in freezer. Replace missing light cover.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed cloth towels being used under cutting boards or trays for stability at cook line and prep line tables. Discontinue this procedure. Use plastic or rubber mats designed for this purpose. "Bar mats" or Boardmate mats are good examples.

     Code MN Rule 4626.0915A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     At the back cookline observed several broken and missing floor tiles. Repair broken tiles. Note: Manager stated that this back cook line is proposed to be remodeled - floor will be repaired during the re-model. Note: Submit plans to Health and Building Departments for your proposed re-model.

     Code MN Rule 4626.1515

5. Feb 2, 2023 Follow-Up Score 100

   Result: Complete.

6. Jan 20, 2023 Routine Score 82
   • Serious Priority 1 Corrected on site

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

     Pooled raw eggs storing above ready to eat foods in the walk-in cooler. Eggs were moved to a lower shelf during the inspection. Flat of raw shelled eggs storing on top of clean plates on the cook line. Egg flat was moved during the inspection. Ensure that raw animal foods are stored in a way that prevents contamination.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Multiple examples of foods cooling from cooked and room temperature preparations in deeply filled containers. When cooling without ice ensure that foods are not filled more than 2 inches and remain this way until they have fully cooled. Reviewed proper cooling methods with the staff.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Multiple examples of covered foods cooling from cooked and room temperature preparations. When cooling ensure that foods are not covered and remain uncovered until they have fully cooled. Reviewed proper cooling methods with the staff.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Meat and cheese slicer in the food prep area was storing clean with dried food debris on the back of the cutting blade. Ensure that all food contact surfaces are clean and maintained clean in between uses. Cleaning procedures were reviewed with staff during the inspection.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     hand sink hot water temperatures measured throughout the facility between 80-85 degrees F. Ensure that all hand sinks can provide hot water tempered between 110-130 degrees F.

     Code MCO 188.380

   • Not serious Priority 3

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

     Multiple examples of wet wiping cloths storing on countertops when not in use. This was observed behind the bar and on the cook line. Ensure that all damp and/or soiled wiping cloths are storing in approved sanitizing solution in-between uses.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     The same single use gloves were used to crack raw shelled eggs then handle ready to eat foods and food contact surfaces of clean plates. Once single use gloves have handled raw animal foods ensure that they are changed before handling ready to foods or clean food contact surfaces. Proper gloves use was reviewed during the inspection.

     Code MN Rule 4626.0287A

   • Serious Priority 1

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

     Multiple examples of cooked and raw animal foods holding in the lower reach-in drawer under the grill between 43-47 degrees F. Reviewed troubleshooting tactics with the owner/chef. Ensure that all cold TCS foods are holding at or below 41 degrees F.

     Code MN Rule 4626.0395A2