Bricksworth Beer Co

Year by year

Inspections

1. Apr 21, 2026 Follow-Up Score 96
   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Alfredo Sauce was observed hot holding on the Steam Table at 127F at the time of inspection. Container had been placed there during lunch and was holding at a lower setting than usual. Discussed with Manager that foods need to be hot held at 135F or higher to be safe. Alfredo sauce was placed on a 4 hour discard time from the time it was placed on the Steam Table since it was not known when the sauce had dropped below 135F. Maintain all hot TCS foods at 135F or higher at all times for safety.

     Code MN Rule 4626.0395A1

2. Apr 7, 2026 Routine Score 90
   • Not serious Priority 3

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

     There was no handwashing sign at the designated handwashing sink at the bar. Provide a handwashing sign at each designated handwashing sink notifying employees to wash hands and maintain.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     The Upright Reach In Cooler was not holding foods at 41F or below at time of inspection. All foods measured in the unit that had been there overnight were measured between 48F and 52F at the time of inspection. Digital display showed cooler holding at a range of 47F to 55F during inspection. Discussed with General Manager that coolers must hold foods at 41F or below at all times to keep food safe. General Manager ordered service repair on the unit at the time of inspection. Repair unit and do not use until it can hold foods at 41F or below. If unit cannot be repaired, replace unit with one that functions according to manufacturer's instructions.

     Code MN Rule 4626.0735AB

   • 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.

     Bar dish machine was measured at 0PPM after several cycles at the time of inspection. Data plate requires 50PPM minimum chlorine to adequately sanitize dishes. General Manager called service provider during inspection to have machine serviced. Discontinue using machine until it is repaired and dispensing 50PPM chlorine. Maintain chlorine dish machine at 50PPM at all times.

     Code MN Rule 4626.0805C1

   • Serious Priority 1 Corrected on site

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

     Orange Poppy Dressing (56F), Basil Dressing (55F), Caesar Dressing (53F), and Garlic Dressing (57F) were observed being improperly cold held on the counter top of the Salad Prep Cooler at the time of inspection. General Manager stated they had likely been placed out on the countertop at the 11AM opening. Since it was 3.5 hours later when they were measured, manager opted to discard the dressings since it would be difficult to cool them to 41F or below in 30 minutes. Breaded chicken tenders and wings were observed improperly cold holding from 50-53F in the upper part of the Fryer Cooler at the time of inspection and a backup container of breaded chicken was observed at 48F in the lower part of the Fryer Cooler. General Manager turned down the temperature of the unit at the time of inspection and opted to discard the products that were not properly cold held. Liquid Eggs (50F), Ricotta Cheese (52F), Hummus (48F), Alfredo Sauce (52F) and various dressings (50F) were improperly cold holding in the Upright Reach In Cooler at the time of inspection. These items had been placed there the night before and it was not known how long they were cold holding above 41F. Instructed General Manage

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     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

     Frozen cooked chicken was observed improperly thawing in the food preparation sink at the time of inspection. Because the surfaces of the food was still frozen, General Manager moved it to the Prep Reach In Cooler to finish thawing. Thaw foods under refrigeration or running water at 70F or colder. Retrain staff to properly thaw frozen foods.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2 Corrected on site

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

     Handwash sink in the Prep Room was observed obstructed with a large measuring pitcher at the time of inspection. Discussed with General Manager that handwash sinks need to be clear and kept open and available for use at all times for handwashing. Measure pitcher was then removed from handwashing sink. Keep handwashing sinks accessible at all times.

     Code MN Rule 4626.1110AB

3. Apr 1, 2025 Routine Score 92
   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     High Temperature dish machine did not reach 160F over 5 cycles at the time of inspection. Inspector disc measured 130F or under five separate runs. Manager called service company after it was determined that the sanitizing hot water rinse of the machine was not high enough. Inspector and manager set up 3 basin sink sanitizing for dishes to be done with a final sanitize step in the quat sanitizer. Repair dish machine and maintain hot water so that dishes are sanitized at 160F or higher to be effectively sanitized.

     Code MN Rule 4626.0905B

   • 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.

     Hummus and a dressing both made in house were observed date marked for 3-24, which was 9 days old. Discussed with Manager and Chef that foods made or opened in house must be marked for 7 days and discarded afterward to prevent bacterial growth in the foods that can make people sick. Manager discarded products and replaced them with new products within that date range. Retrain staff to monitor date marked foods and ensure that they are used or discarded by their use by date.

     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.

     There was no handwashing sign at the designated handwash sink at the bar. Provide a handwash sign at each designated sink notifying employees to wash their hands.

     Code MN Rule 4626.1457

4. Apr 11, 2024 Follow-Up Score 94
   • 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

     Establishment has a Walk In Cooler that was installed and was ordered to submit plans to the health department in routine inspection to submit plans. Representatives of the facility are currently working with plan review to submit plans for the Walk In Cooler. At the time of the follow-up it had not yet been completed. This will be re-evaluated at the next routine inspection. Complete plan submission with the Plan Review team. Contact inspector with questions.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     At the time of the follow-up, the Certified Food Manager Certification had not been posted. Post certificate and maintain it current.

     Code MN Rule 4626.0033D

   • 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.

     At the time of follow-up, dish machine was dispensing 0PPM chlorine. Discussed with manager what work had been done on the machine when the service was completed and they were not sure as they had not been there at the time. Inspector also used a high temperature dish strip and temperature disc to see if the machine had been switched over from chlorine to hot water since it was serviced. Disc measured no higher than 155F at the time of inspection and the temperature strip also did not turn black, indicating a hot water sanitization temperature lower than the minimum 160F. Instructed Manager to call service provider for machine and double check that the service had been completed successfully. Instructed manager to sanitize dishes in the 3 basin sink sanitizer water until dish machine had been serviced and machine was either at minimum 50PPM chlorine or 160F final sanitization rinse according to temperature strip. Maintain dish machine according to data plate's minimum sanitizer requirement.

     Code MN Rule 4626.0805C1

5. Mar 28, 2024 Routine Score 90
   • 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

     Establishment has installed a Walk In Cooler for beer without submitting plans to the health department. Confirmed with plan review team that a plan review is needed for Walk In Coolers. Submit plans to the health department.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There is a Certified Food Protection Manager for the establishment, but a certificate was not available to be verified at the time of inspection. Post a copy in establishment that is available for inspectors to view and verify during inspections.

     Code MN Rule 4626.0033D

   • Serious Priority 1

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

     Softened cream cheese in a condiment bottle was observed cold holding on the warming unit at 75F at the time of inspection. Chef stated that cream cheese was warmed to be spread onto pizzas and that holding it hot would burn it and holding it cold would make it difficult to spread. Various dressings in condiment bottles in the upper part of the Fryer Prep Cooler were observed between 48F and 52F at the time of inspection. Discussed with chef that foods that require refrigeration need to be kept cold at 41F or below or they can grow bacteria to make people sick. Alternative of using Time as a Public Health Control (TPHC) was provided to operator for dressings and the cream cheese. If TPHC is chosen, complete and send the copy of the plan to inspector for correction. Otherwise, maintain all cold TCS foods at 41F or below at all times.

     Code MN Rule 4626.0395A2

   • 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.

     Low temperature dish machine was not reaching the minimum sanitizer concentration of 50PPM at the time of inspection. Dish machine was run several times after it had been used earlier and it maintained 10PPM each time. Chef stated they would call their chemical provider to repair the dish machine. In the meantime, if dishes were needed to be done before service, dishes could be run through the dish machine but then a final sanitize step would need to be done in the 3 basin sink. Repair dish machine so that it is dispensing 50PPM chlorine as required and maintain. Monitor and repair as necessary.

     Code MN Rule 4626.0805C1

6. Apr 13, 2023 Follow-Up Score 96
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Repeat: observed chicken to be cooling from prep in deep containers in the reach-in cooler. Observed chicken wings to cooling on a speed rack at room temperature and measuring 125F. 1) Food must be cooled at a food depth no greater than 2.5 inches 2) Food must be cooled in equipment with adequate air flow. A reach in cooler does not have adequate air flow and the reach-in observed is densely stocked. 3) Once food cools to 135F it must be placed under mechanical refrigeration Discussed cooling methods with management.

     Code MN Rule 4626.0390A

   • 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

     Repeat. Walk-in cooler for beer was installed without plans. Management stated they are working plans for an additional adjacent space and will include walk-in with those plans.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Certificate is not posted. Showed management how to access duplication application while on site. Provide and post.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     Baffle is missing from hood. Repair is ordered to take place on 4/21/23.

     Code MN Rule 4626.1475D

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Management ordered new compostable to-go containers to replace the previous violation for non-recyclable containers. Some of these new containers are compostable plastic and there is no organics system in place to compost them. Provide. 1) if containers are paper/cardboard based compostable no organics system is needed 2) If containers are plastic compostable an organics system is needed as they do not degrade without processing Do not discard current stock as that would be a greater waste. Once stock is depleted replace with approved containers or provide an organics system for the current compostable plastics.

     Code MCO 204.30B

7. Mar 30, 2023 Routine Score 90
   • Serious Priority 1

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

     Observed multiple TCS foods found above 50F in salad and pizza prep coolers. Observed 4 quart Cambro of fried chickpeas and two bus tubs of par-cooked boneless chicken wings stored at room temperature. All discarded. See temperature logs in this report for all temperature details. Some examples include: chicken at room temp of 65F, hummus in salad prep at 54F and beef in pizza prep at 59F. -Worked with operator to determine which non-TCS foods in pizza and salad prep coolers could be moved to alternate coolers without discard. -Worked with operator to determine which TCS foods from pizza and salad prep coolers required discard. -Discussed using time as a public health control for chickpeas. -Discussed storing par-cooked chicken in refrigeration at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed par-cooked boneless chicken wings cooling in a deep bus tub in reach-in cooler. Chicken had been cooling less than one hour. Discussed approved cooling methods with PIC and had chicken moved to sheet pans for rapid cooling. The only effective inactive cooling method requires foods be stored at a maximum food depth of 2.5 inches and have adequate air flow. Discuss placing a speed rack in the walk-in cooler that is currently used only for kegs of beer. Speed rack would have to be placed in a defined location in the walk-in cooler to minimize contamination from beer deliveries.

     Code MN Rule 4626.0390A

   • 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

     Establishment has installed a walk-in cooler for beer without submitting plans to the health department. Confirmed with plan review team that a plan review is needed for walk-in coolers. Submit plans to the health department. Guidance on how to submit plans provided with report.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There is a certified food protection manager employed but the certificate is not posted. Post certificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Boneless chicken wings are par-cooked and there are no written procedures developed and approved by health department. Template for written procedures provided with report. Provided guidance for developing procedures with PIC. Return completed procedures to inspector for approval.

     Code MN Rule 4626.0349F

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Portion to-go cups are #6 plastic. These are not recyclable or compostable in the City of Minneapolis. Provide approved to-go containers, guidance document provided with report. Discussed phasing out of black plastic as it will become unapproved in the next year.

     Code MCO 204.30A

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     A baffle is missing from the hood. PIC stated that it had just been ordered and the company had been out recently to measure for the correct baffle.

     Code MN Rule 4626.1475D