Cowboy Jacks

Year by year

Inspections

1. Oct 10, 2025 Routine Score 92
   • Not serious Priority 3 Corrected on site

     Store moist wiping cloths used with raw animal foods in separate sanitizing solution from cloths used for other purposes.

     Sanitizer wiping cloth bucket was measured at 0PPM at the time of inspection. Buckets were refreshed to 200PPM quat. Maintain quat sanitizer at 200PPM-400PPM to be safe and effective.

     Code MN Rule 4626.0285C

   • 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

     Handwash sink on the rooftop deck has a beer condensate line draining into it from the nearby taps. This is not approved. Reroute the condensate drain line so that it is properly plumbed. Contact city of Minneapolis Plan Review before installing plumbed line for beer condensate.

     Code MN Rule 4626.1220

   • Not serious Priority 2 Corrected on site

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

     Cut tomatoes were observed cooling in the Reach In Cooler tightly covered with cling film. Discussed with Chef that foods that are cooling should be uncovered, spread out and thin layers to rapidly cool. Chef removed cling film from the container to allow tomatoes to finish cooling uncovered. Retrain staff to use rapid cooling methods.

     Code MN Rule 4626.0390B

   • Serious Priority 1 Corrected on site

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

     A large pan of partially cooked bacon was observed being cold held on the stove top at 89F at the time of inspection. Chef stated the amount of bacon would last them a day or so through the weekend. Leftover product would be placed in the cooler at the end of the shift. Discussed with Chef that the amount of bacon should be portioned into working amounts so that they are used up within 2 hours. Extra product should be pulled if the first portion is used up within 2 hours or less. Bacon was only held out for 1 hour at the time of inspection so the majority was placed into flat containers so that it could cool. Retrain staff to pull small working amounts of product to be used up rapidly so that product is not sitting out at room temperature for extended periods of time. Keep all cold TCS foods at 41F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

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

     Rooftop bar handwash sink was observed obstructed by tap and bottle stoppers at the time of inspection. This is the only handwash sink in the rooftop bar area. All obstructions were removed from handwash sink. Discussed with General Manager that the handwash sink must be available at all times during operation for handwashing so that employees are encouraged to wash hands. Keep handwash sink accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Ice scoops in the rooftop bar ice bins were observed stored in the ice with the handle touching the ice. The handles are touched by bar staff who take cash, cards, and then prepare drinks. This can lead to cross contamination. Store ice scoops with handles out of the ice or in a clean, sanitized container.

     Code MN Rule 4626.0275A

2. Oct 11, 2024 Follow-Up Score 100
   • 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

     Ice machine was not cleaned at time of follow up. PIC stated the cleaning for is it scheduled for 10/14/2024.

     Code MN Rule 4626.0845E

3. Sep 20, 2024 Routine Score 88
   • Serious Priority 1

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

     Observed prep cooler 1 holding food 43F-45F with an air temperature of 46F. Ensure cold-holding Time/Temperature Controlled for Safety (TCS) foods are held at 41F and below. At time of inspection PIC moved the food to a two door cooler holding at 40F. Foods that were moved included sliced cheeses, sausage, cut meats and sauces.

     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.

     Observed two prep coolers in disrepair. Ensure equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Observed prep coolers without temperature measuring devices mounted. Ensure all cold holding, and hot holding equipment have a permanently mounted temperature measuring device to monitor temperatures of TCS foods.

     Code MN Rule 4626.0620B

   • Not serious Priority 2

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

     Observed prep-sink with hole at seam. Ensure all multiuse equipment is free of holes, pits, chips or cracks. Ensure the food-prep sink is repaired so it is smooth and easily cleanable.

     Code MN Rule 4626.0515

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed cut ham with date mark of 9/10, and hard boiled eggs with date mark of 9/13 in reach in cooler by salad station. Ensure Time/temperature controlled for safety (TCS) food prepared on site is consumed or used within 7 calendar days from the date of preparation (Day 1). PIC discarded at time of inspection.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

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

     Observed hand washing signs missing from hand washing sinks at several locations throughout the facility (server station, downstairs bar, barn bar, restrooms, and the rooftop bar). Ensure each handwashing sink has a sign reminding employees to wash their hands.

     Code MN Rule 4626.1457

   • 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

     Observed missing paper towels at handwashing sinks throughout facility. Ensure each handwashing sink has a supply of paper towels or other approved hand drying method.

     Code MN Rule 4626.1445

   • 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 ice machine in the barn side of facility with pink build up. Ensure ice machines are cleaned often to prevent build up and protect from contamination.

     Code MN Rule 4626.0845E

4. Feb 23, 2024 Routine Score 96
   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     The spray arm in the dish washing area was observed hanging below the flood rim of the disposal sink. Explained to the Chefs that the spray arm must be replaced to keep the proper air gap to prevent backflow into the clean water supply. Replace spray arm or repair so that it is properly air gapped and protects the water supply in the event of a septic backup.

     Code MN Rule 4626.1085A

   • Not serious Priority 3

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

     Sanitizer wiping cloth buckets were measured at 100PPM quat at the time of inspection. Buckets were refreshed 2 hours from the time of inspection. Discussed with Chefs that sanitizer buckets should be monitored more frequently and changed when concentration is no longer effective. Minimum quat concentration was required to be at 150PPM minimum according to the sanitizer container use label. Monitor sanitizer bucket concentration more frequently and ensure that sanitizer is at effective level, and change when it is below. Maintain sanitizer buckets at 150PPM minimum according to chemical label.

     Code MN Rule 4626.0285B

5. Feb 24, 2023 Follow-Up Score 100

   Result: Complete.

6. Feb 10, 2023 Routine Score 86
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Facility did not have quat and chlorine test kits on site to monitor quat dispenser and chlorine dish machine sanitizer concentrations. Provide both and maintain on site to monitor concentration of sanitizers to be sure they are at effective levels.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Quat sanitizer for the 3 basin sink and sanitizer buckets was dispensing at 0ppm at the time of inspection. Inspector worked with staff to manually mix quat sanitizer buckets at 200ppm according to directions on container as a temporary fix until service provider could repair dispenser. Once dispenser is repaired, buckets can be filled directly from dispenser. Use test kits to monitor sanitizer concentrations to make sure they are at effective sanitization levels at all times and maintain.

     Code MN Rule 4626.0805C3

   • Not serious Priority 2 Corrected on site

     Cook raw fruits and vegetables for hot holding to a temperature of 135 degrees F (57 degrees C).

     Cooked mushrooms and cooked onions that had been cooked no more than 5 minutes before were measured at 109F and 115F in the Steam Table. Discussed with chef that plant foods must be heated to 135F before hot holding. Chef moved mushrooms and onions back to pans on the grill to reheat before hot holding again. Final heating temperature of mushrooms was 165F, and final temperature of onions was measured at 180F before they both were placed back onto the steam table. Retrain staff to cook plant foods to 135F or above before hot holding to prevent harmful bacterial growth.

     Code MN Rule 4626.0347

   • Serious Priority 1

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

     Observed bartender slicing limes as garnishes for drinks using bare hand to load washed fruit into the slicer. Once produce has been washed, a glove or other barrier must be used to handle produce when slicing produce or garnishing drinks. Retrain staff to avoid bare hand contact with ready-to-eat foods at all times to prevent spread of foodborne illness through bare hands. Monitor and correct any staff deviations from this practice.

     Code MN Rule 4626.0225A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Salsa cooling from hot cooking was observed in the Walk In Cooler tightly covered in a large volume container and was measured at 120F after cooling for 30 mins. Explained to chef that foods placed into large containers will not cool within the 6 hour time/temperature cooling requirements to safely cool food. Chef was able to portion the large container into 3 shallow 2 inch pans for cooling in the Walk In Cooler. After cooling for 1 hour total, salsa was measured at 92F. Retrain staff to cool large batches of hot and ambient temperature foods in thin pans to rapidly cool food in a safe manner.

     Code MN Rule 4626.0390A