Taberna

Year by year

Inspections

1. Jan 23, 2026 Routine Score 94
   • 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.

     BEANS, CHEESE SAUCE, BEEF, CUT CABBAGE WERE OBSERVED IN WALK-IN COOLER WITHOUT DATE MARKING. DATE MARK ALL RTE FOODS HELD LONGER THAN 24 HOURS ON SITE.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

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

     NO THIN TIP THERMOMETER PRESENT AT FACILITY DURING INSPECTION. HAVE A THIN TIP THERMOMETER FOR BURGERS AND OTHER FOODS COOKED AT FACILITY.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     NO CONSUMER ADVISORY DISCLOSURE PRESENT FOR AHI TUNA. PROVIDE A DISCLOSURE ON THE MENU FOR RAW OR UNDERCOOKED FOOD ITEMS.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     NO UP TO DATE STATE CFPM CERTIFICATE AVAILABLE FOR REVIEW DURING INSPECTION. KEEP AN UP TO DATE COPY OF A STATE CFPM CERTIFICATE FOR AN EMPLOYEE ON SITE.

     Code MN Rule 4626.0033A

2. Jan 17, 2025 Routine Score 96
   • Not serious Priority 2

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

     NO IRREVERSIBLE THERMOMETER AVAILABLE FOR HIGH TEMP DISH MACHINE. OBTAIN AN IRREVERSIBLE TEMPERATURE MEASURING DEVICE FOR CHECKING DISH MACHINE PLATE TEMPERATURES.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

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

     HANDSINK ALONG PREP LINE OBSERVED BLOCKED AT START OF INSPECTION. KEEP HANDSINKS ACCESSIBLE AT ALL TIMES.

     Code MN Rule 4626.1110AB

3. Jan 17, 2024 Routine Score 96
   • Not serious Priority 3

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

     NO HANDWASHING SIGNAGE AT SEVERAL HANDSINKS THROUGHOUT. PROVIDE HANDWASHING REMINDER SIGNS AT HANDSINKS THROUGHOUT FACILITY.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     2 SPRAY BOTTLES OBSERVED MISSING LABELS. PROVIDE LABELS ON CHEMICAL SPRAY BOTTLES.

     Code MN Rule 4626.1595

   • Not serious Priority 2

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

     NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE PRESENT FOR HIGH TEMPERATURE SANITIZING DISH MACHINE ON SITE. PROVIDE T-STICKS, STICKERS, LOLLIPOP, PUCK THERMOMETER OR OTHER MEANS OF MEASURING HIGH TEMPERATURE DISH MACHINE.

     Code MN Rule 4626.0710B

4. Jan 18, 2023 Routine Score 94
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     ESTABLISHMENT IS MISSING CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. ENSURE SOMEONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED CERTIFICATE AND POST ON SITE. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     ESTABLISHMENT WAS MISSING EMPLOYEE ILLNESS LOG. EXPLAINED USE TO PIC. SENDING EMPLOYEE ILLNESS LOG WITH REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED CAN OPENER WITH SOME DRIED FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840A