Devil's Advocate

Year by year

Inspections

1. May 12, 2026 Follow-Up Score 96
   • Serious Priority 1

     Water used under pressure in equipment in food and beverage establishments must be drained to a sanitary sewer through an air gap. Examples: refrigeration cooling water, water softener, and drained steam jacketed kettles.

     The bar glasswasher is still draining into the dump sink. It must be directly plumbed to a floor drain. Several pieces of equipment in the bar and service stations also have drain hoses extending into floor drains without the required air gap. Informed the MOD that these issues must be corrected by the listed due date of 05/29/2029.

     Code MN Rule 4626.1085A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Code MN Rule 4626.0955A

2. Apr 21, 2026 Routine Score 90
   • 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

     Establishment has a consumer advisory on the menu; however, there are no asterisks identifying the specific food items (e.g., steaks) that may be ordered undercooked. Informed the MOD that the menus must be updated—both printed and online versions—to include asterisks next to all items that can be ordered undercooked.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.

     Observed that the pressure gauge on the establishment’s hot-water warewashing machine is still reading below the required range of 15–25 psi listed on the machine’s data plate. Informed the MOD that the machine must be serviced to ensure the pressure gauge is functioning properly and operating within the manufacturer’s recommended range.

     Code MN Rule 4626.0800

   • Not serious Priority 3

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

     - Observed the wash-temperature gauge on the establishment’s hot-water warewashing machine is reading below the manufacturer’s required minimum of 160°F . Informed the MOD that the machine must be serviced to ensure the wash gauge is functioning properly and operating within the manufacturer’s recommended temperature range. - Observed torn gaskets on several coolers and freezers, allowing warm air to enter and causing excessive condensation and ice buildup; the MOD was informed that all damaged gaskets must be replaced and the affected freezers serviced to prevent further condensation and ice accumulation.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The establishment does have a Minnesota Department of Health (MDH) Certified Food Protection Manager (CFPM); however, the CFPM certificate was not posted on site as required. The MOD was informed that the current MDH CFPM certificate must be posted in a visible location within the facility.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Observed two handwashing sinks were missing required handwashing signage. Informed the MOD to ensure handwashing signs are posted at all designated handwashing sinks to remind employees of proper handwashing procedures.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Observed several TCS foods in the walk-in cooler had temps above 41°F (chicken 44°F, beef 42°F, shrimp 42°F) during non-operating hours with minimal cooler traffic; the Manager on Duty (MOD) was informed that the cooler temps must be adjusted and temperatures maintained at or below 41°F at all times, including during peak service hours.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed mold on the caulking in the dishwashing area; the MOD was informed to remove and replace the moldy caulking with a mold-resistant material and to ensure the area is cleaned regularly and maintained free of dirt, mold, and stains

     Code MN Rule 4626.1520A

   • Serious Priority 1

     Water used under pressure in equipment in food and beverage establishments must be drained to a sanitary sewer through an air gap. Examples: refrigeration cooling water, water softener, and drained steam jacketed kettles.

     - Observed multiple pieces of equipment in the bar and service stations with drain hoses extending into floor drains without the required air gap. - Also observed the bar glasswasher draining into the dump sink. The MOD was informed that the glasswasher must be directly plumbed to a floor drain and that

     Code MN Rule 4626.1085A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Observed missing tiles around several floor drains in the newly installed quarry tile flooring, and in some areas wood or foam—materials that are not durable or non-absorbent—had been used to fill gaps around the drains. The MOD was informed that all wood and foam must be removed and replaced with approved materials (such as properly cut quarry tiles) that are smooth, cleanable, durable, non-absorbent, and mold-resistant, and that tiles must be fitted correctly around the drains.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed the bar handwashing sink missing a splash guard, with clean glasses stored directly beside the sink and exposed to splash contamination; the MOD was informed to either install splash guards on both sides of the sink to prevent contamination or discontinue storing clean glasses and equipment in that area.

     Code MN Rule 4626.0955A

3. Apr 14, 2025 Routine Score 96
   • 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

     Establishment has a consumer warning on their menu, but there were no asterisks next to the food items (steak, etc.) that can be ordered as undercooked products, and the consumer warning statement was missing the disclosure part. Informed the MOD to: - Update their menus (both hard copy and online) and put asterisks next to food items that can be ordered as undercooked - Ensure the asterisk for consumer warning is different than those for gluten so consumers are properly directed to the consumer advisory statement - Ensure they list the disclosure part of the consumer advisory statement before the reminder part.

     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.

     Establishment still does not have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). The MOD stated their chef took and passed the ServSafe class and is in the process of getting his MDH certificate for CFPM

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.

     Observed the pressure gauge of the establishment's hot water warewashing machine was below the range (15-25 psi) specified on the machine data plate. Informed the MOD they MUST service the machine and ensure the pressure gauge is working properly and within the recommended range per manufacturer’s recommendation.

     Code MN Rule 4626.0800

   • Not serious Priority 2

     Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

     The temperature of the rinse cycle of the dish machine was 196*F and exceeded the maximum temp (194*F) for the hot water sanitizing rinse cycle. Informed the manager on (MOD) to service the machine and ensure it does not exceed the minimum and max temps designated for the wash and rinse cycles per manufacturer's specification.

     Code MN Rule 4626.0795A

4. Apr 8, 2024 Routine Score 94
   • 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

     Establishment uses raw white eggs in one of their cocktail drinks (Not Your Nanna) and allows customers to order steaks raw to medium, but does not have asterisks next to these items to identify them as r aw/undercooked products and direct them to the consumer advisory warning statement at the menu footnote. Informed the chef to update their hard copy and online menus and put asterisks next these food items, and to ensure they list the disclosure part of the consumer advisory warning statement before the reminder part.

     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.

     Establishment does not currently have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). Informed chef to ensure they have an MDH certified food manager as soon as possible

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.

     Flow pressure of the hot water sanitizing rinse in a warewashing machine was at 10psi and not within the range (15-25 psi) specified on the machine manufacturer’s date plate. Informed the chef to ensure they check the machine's gauges regularly and call for service when needed.

     Code MN Rule 4626.0800

   • 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

     The underside of the ice machine chute had mildew buildup and needed cleaning. Informed the chef to ensure they check the ice machine chute and clean it as needed

     Code MN Rule 4626.0845E

   • Serious Priority 1 Corrected on site

     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 concentration of the chlorine sanitizer inside the bar glass washer was 0 ppm indicating no sanitizer was flowing into the machine. Informed the chef and the bar manager to ensure they check the machine's sanitizer concentration at least once a day, and call for service when the sanitizer concentration is below/above the recommended range of 50-200 ppm. Establishment called for Echolab technician who fixed this issue.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Holes and loose FRP panels were observed in the kitchen walls where previous shelves or fixed equipment were removed. Informed the chef to ensure they seal all holes on the walls and securely re-attach any loose FRP panels to the wall

     Code MN Rule 4626.1515

   • Not serious Priority 3 Corrected on site

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Frozen salmon was observed thawing in the walk-in cooler in unopened ROP package. Informed the chef the vacuum must be released by puncturing or cutting the ROP package holding frozen fish before thawing.

     Code MN Rule 4626.0380E

5. May 17, 2023 Follow-Up Score 98
   • 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

     Observed cocktail drink and food menu items that can be cooked to order by patrons with no asterisk to direct patrons to the consumer advisory warning statement. Provide asterisks.

     Code MN Rule 4626.0442B

   • 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

     Observed bar handwashing station with a water temperature of 131*F during the reinspection. Adjust water temperature.

     Code MCO 188.380

6. Apr 12, 2023 Routine Score 90
   • 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

     Per discussion with the GM, they use eggs in one of the cocktail drinks - Not Your Nanna. Asterisk this item to identify that raw product is used in the product and to direct patrons to the consumer advisory warning statement. Observed some food items on the menu that can be cooked to order but do not have an asterisk to direct patrons to the consumer advisory warning statement. Discussed with the GM to asterisk each menu item or the food category.

     Code MN Rule 4626.0442B

   • 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

     Observed hot water at the bar handwashing station reading at 132*F. Adjust so that hot water is at least 110*F to 130*F.

     Code MCO 188.380

   • Serious Priority 1

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

     Observed the following food inside the walk-in cooler longer than 7 days: truffle (3/31), fauve sauce (3/20), barley (4/3), caramelized onion (4/4). Discard or use food within 7 days. Designate a staff and develop a rotating system where food is pulled or used up within 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Observed ROP salmon date marked 3/27 inside the walk-in cooler. The person in charge has shared that they ROP cooked salmon and steak onsite. Discontinue this process until a HACCP plan and a variance has been obtained and approved.

     Code MN Rule 4626.0415D

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed the marinara pizza sauce inside the pizza cold station reading at 70*F during the inspection. Per discussion with the person in charge, marinara sauce containers are stored at room temperature, poured into a metal container, and put into the pizza cold station for service. There is no method of cooling the marinara sauce before putting it inside the pizza cold station - this will affect your other food temperature as the unit is not meant for cooling but for cold holding only. Discontinue this practice and cool the marinara sauce before putting it inside the pizza cold station. The person in charge removed the marinara sauce and stored it in the walk-in cooler.

     Code MN Rule 4626.0390A