Union

Year by year

Inspections

1. Oct 22, 2025 Follow-Up Score 98
   • Not serious Priority 3

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

     In Rooftop kitchen clean bottom interior of left oven under grill.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

     There was no manufacturers data plate on Rooftop kitchen dish machine. Have Ecolab install a data plate for the dish machine.

     Code MN Rule 4626.0625

   • Not serious Priority 3

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

     There was no hand wash sign at the Rooftop kitchen cookline hand sink. Provide a hand wash sign at this hand sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed numerous drain flies at the far end of the Rooftop Bar. Advise pest control company of findings and take action to abate the infestation. Note: Many drain flies observed around soda gun units and holders.

     Code MN Rule 4626.1565C

   • 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.

     In basement kitchen observed ice scoop being stored on top of ice machine. Store ice scoop in a clean and sanitized container. Note: This was immediately corrected by the chef.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

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

     In basement kitchen observed unlabeled bulk food storage bins. Label all food storage bins with their contents.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy of the State Certified Food Manager's Certificate in a conspicuous location.

     Code MN Rule 4626.0033D

2. Aug 7, 2025 Routine Score 82
   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     In the basement kitchen observed dried food debris on blade of can opener and slicer. Clean and sanitize can opener blade and slicer.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap or soap dispenser at cookline at rooftop kitchen. Provide and maintain soap at this hand wash sink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     There was no hot water at the Rooftop Kitchen cookline hand sink. Repair plumbing so that there is running hot water at this hand sink.

     Code MN Rule 4626.1040B

   • 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

     There was no hot water at cookline hand sink at Rooftop Kitchen; hot water at basement hand wash sink was only 90*F; hot water at hand sink next to dish machine at Rooftop kitchen was only 89*F. Provide hot water at hand sinks between 110-130*F.

     Code MCO 188.380

   • Not serious Priority 3

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

     In Rooftop kitchen clean bottom interior of left oven under grill.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     One of the hand sinks at the Rooftop bar was being used to store a large tray and other items. Discontinue this procedure. Keep hand sinks accessible for hand washing.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Clean the following physical facilities: 1) Clean build up of water on rooftop Bar walk-in cooler. 2) Clean floors in vicinity of Rooftop Bar ice machines. 3) Clean drains under Rooftop bar ice machines on a regular basis to prevent the growth of drain flies. Use a designated drain brush for this purpose.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     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

     There were no paper towels or paper towel dispenser at basement kitchen hand sink next to 3-comp sink; hand sink outside basement walk-in cooler #15 not using paper towel dispenser; at cookline hand sink in Rooftop kitchen there were no paper towels or paper towel dispenser; at Rooftop bar there were no paper towels or dispenser at one of the bar's hand wash sinks. Provide and maintain paper towels at all hand wash sinks. Provide dispensers for paper towels.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

     There was no manufacturers data plate on Rooftop kitchen dish machine. Have Ecolab install a data plate for the dish machine.

     Code MN Rule 4626.0625

   • Not serious Priority 3

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

     There was no hand wash sign at the Rooftop kitchen cookline hand sink. Provide a hand wash sign at this hand sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed numerous drain flies in numerous areas of establishment especially at rooftop bar area and in front of rooftop bar public restrooms. Advise pest control company of findings and take action to abate the infestation.

     Code MN Rule 4626.1565C

   • 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

     Observed a build-up of black mold on exterior surfaces of rooftop bar ice machine. Clean and maintain unit in a clean condition.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     In basement kitchen observedice scoop being stored on top of ice machine. Store ice scoop in a clean and sanitized container.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

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

     In basement kitchen observed unlabeld bulk food storage bins. Label all food storage bins with their contents.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     There was no sanitizer bucket set up at basement kitchen and quat sanitizer in bar was at 0 PPM quat sanitizer. Provide a minimum of 150-400 PPM quat sanitizer.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed marinara sauce in Rooftop kitchen 1-door lowboy at 47*F in deep container; in basement kitchen observed 12 qt container of Marinara sauce sitting out at 154*F. Cool TCS foods in shallow containers of 2 inches or less.

     Code MN Rule 4626.0390A

   • Serious Priority 1

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

     In Rooftop kitchen observed pork bellies at 45*F, marinating chicken at 43*F and marinara sauce at 47*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     At the rooftop bar a sanitizer bucket contained more than 500 PPM quat sanitizer. Quat to be maintained between 150-400 PPM.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy of the State Certified Food Manager's Certificate in a conspicuous location.

     Code MN Rule 4626.0033D

3. Sep 25, 2024 Follow-Up Score 96
   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at Rooftop Kitchen cookline handsink. Provide and maintain soap at handsink. Note: Kitchen not in operation due to replacement of dining room floor.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     There was no hot water at the Rooftop Kitchen cookline handsink. Repair plumbing so that there is running hot water at this handsink. Note: kitchen presently closed for major dining room re-model. Water presently shut off.

     Code MN Rule 4626.1040B

4. Mar 28, 2024 Routine Score 90
   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     In the Rooftop Kitchen observed a soiled knife stored at cookline. Ensure that all food contact surfaces that are storing in-between uses are clean and maintained clean. Note: Knife was removed for cleaning by Chef.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at Rooftop Kitchen cookline handsink. Provide and maintain soap at handsink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Correct the following plumbing issues: 1) There was no hot water at the Rooftop Kitchen cookline handsink. Repair plumbing so that there is running hot water at this handsink. 2) In the ladies restroom at Rooftop dining room a handsink was observed to drain very slowly. Repair plumbing so that sink drains properly.

     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.

     Correct the following: 1) At the Rooftop Bar observed an ice scoop buried in bar ice bin. Store scoop in such a manner that the scoop handle is not touching the ice. (cos by manager) 2) In basement kitchen observed ice scoop laying directly on edge of ice machine. Store ice scoop in a clean and sanitized container. (cos)

     Code MN Rule 4626.0275E

   • Not serious Priority 3 Corrected on site

     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 Basement Kitchen bulk flour bin observed a plastic container with no handle being used as a scoop. Scoop was laying in contact with the flour. Use scoops with handles and ensure that scoop handle is not in contact with the ice.

     Code MN Rule 4626.0275B

   • 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

     There was no hot water at cookline handsink at Rooftop Kitchen. Provide hot water between 110-130*F at this handsink.

     Code MCO 188.380

   • Serious Priority 1 Corrected on site

     Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.

     In the basement kitchen observed a bottle of Advil stored on shelf over food items. Relocate Advil container to a location away from food or utensil storage or prep.

     Code MN Rule 4626.1660B

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed drain flies at Rooftop Bar and basement kitchen. Work with your pest control company to abate the pest issue.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     Observed pink slime build-up in one of the Rooftop Bar's beverage gun holder. Clean and maintain holder in a clean condition.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Repair the non-functioning Rooftop Bar glasswasher. A work order has been created to have unit serviced and repaired by a technician.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

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

     At the Rooftop kitchen cookline observed a knife jammed in gap between Coldwell prep tables. Store utensils in a clean and sanitary manner.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed there was no covered garbage can in Rooftop men’s restroom. Provide a covered trash can in this restroom.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     At the Rooftop Bar clean wall directly beneath the beer dispensers.

     Code MN Rule 4626.1520A

5. Jan 20, 2023 Routine Score 94
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     No staff member at this location holds a state of MN certified food protection manager certificate. Multiple staff members are signed up for an upcoming class. Ensure that at least one staff member holds this certificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 2 Corrected on site

     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

     Oysters holding in the walk-in cooler and the cook line without shellstock tags present. Previous batch tags were not found in the office either. Create a shellstock tag organizational system, maintain them in chronological order, mark the date of last sale for each tag and maintain these records for at least 90 days. Fact sheet provided with the report and system requirements reviewed with chef and manager. Oysters were discarded during the inspection.

     Code MN Rule 4626.0220C

   • 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.

     Multiple examples of cooked meats and other TCS foods such as mashed potatoes that were prepared at least 1 day ago but not held with a date mark. Ensure that all TCS foods that are held overnight are date marked and not held beyond 7 days. Recipe production dates reviewed with the chef during the inspection.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Multiple pieces of food contact equipment including the can opener blade were storing in the basement level kitchen soiled with dried food debris. Ensure that all food contact surfaces that are storing in-between uses are clean and maintained clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Rack in the back corner of the beer walk-in cooler is broken and being held up with a hotel pan. Ensure that all equipment is in properly working condition.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Floors within the ice room and beer walk-in cooler upstairs were soiled with build-up and debris. Clean and maintain clean. Ceiling tiles in the upstairs kitchen soiled with yellow staining. Clean and maintain clean.

     Code MN Rule 4626.1520A