Mackenzie

Year by year

Inspections

1. Apr 21, 2026 Routine Score 100
   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed old wooden flooring in the basement walk in cooler and keg cooler. The flooring is in need of repair with an approved floor. Provide in writing to inspector a plan to replace existing wood flooring with an approved floor.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the flooring in the basement hallway in need of repair as it is no longer smooth and easily cleanable. Repair floor as needed.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed a covered garbage can to be missing in both the first-floor men's bathroom and second floor men's bathroom. Provide a covered garbage can in both bathrooms.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed Matt Telfair to be a valid state of MN certified food protection manager. His certificate was not posted on site. Post a copy of the state of MN CFPM certificate on site.

     Code MN Rule 4626.0033D

2. Apr 21, 2025 Routine Score 94
   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed an old wooden floor in the basement walk in cooler. Replace wooden floor with an approved floor. Provide in writing to inspector a plan to replace the wood floor. Operator had been given 2 years or until 4/16/26 to complete from the previous years inspection.

     Code MN Rule 4626.0495

   • 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.

     Observed no state of MN certified food protection manager for facility. Per Andre Davenport, he will be attending an upcoming class next month. Upon passing class and obtaining a certificate, Andre will need to apply for state of MN certification. More information on certified food protection manager requirements can be found below: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html Upon receiving the state of MN certificate, post on premises.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the flooring in the basement hallway in need of repair as it is no longer smooth and easily cleanable. Repair flooring as needed.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed a covered garbage can to be missing in the following bathrooms: 1) First floor men's bathroom. 2) Second floor bathrooms. Provide a covered garbage can in referenced bathrooms.

     Code MN Rule 4626.1260

   • 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 the basement ice machine to have pink biofilm growth inside unit. Clean and maintain clean.

     Code MN Rule 4626.0845E

   • 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 a container of tomato soup dated 3/11 and cilantro lime dressing dated 4/1. Both items were over the seven day use or discard by date. Discussed date marking requirements with operator. Referenced items were discarded during the inspection.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

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

     Observed the following areas in need of a thorough cleaning: 1) Floor under cooking equipment on main level prep area. 2) Floor under equipment in basement prep area. 3) Floor under basement pop syrup storage area. Clean and maintain all areas in a clean condition.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed a few bags of opened salt and bread crumbs in the basement dry storage area. Once opened, either dump contents of food item into a container and label with common name of food item or put open bag of food item in a closed and labeled container.

     Code MN Rule 4626.0235A(4)

   • 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 soft boiled scotch eggs and various burgers on the menu. The scotch eggs are not fully cooked and the burgers can be ordered undercooked by the customer. The existing in house and online menus were observed to be missing a complete consumer advisory. Provide a disclosure statement stating the food is raw or undercooked and provide an asterisk next to the food items directing the consumers to a footnote stating the food is raw or undercooked. An example of a complete consumer advisory would appear on the menus as: *These items are served raw or undercooked, or contain, or may contain, raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Change in house and on line menus to reflect above changes. If needed, contact inspector with questions prior to reprint of menus for review.

     Code MN Rule 4626.0442B

3. Apr 16, 2024 Routine Score 92
   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED AN OLD WOODEN FLOOR IN THE BASEMENT WALK IN COOLER. REPLACE WOODEN FLOOR WITH AN APPROVED FLOOR. PROVIDE IN WRITING TO INSPECTOR A PLAN TO REPLACE THE WOOD FLOOR WITHIN THE NEXT 2 YEARS.

     Code MN Rule 4626.0495

   • 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.

     OBSERVED NO STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. PROVIDE A CFPM. THE LINK PROVIDED BELOW HAS INFORMATION ON HOW TO PROPERLY OBTAIN A CFPM FOR THE ESTABLISHMENT. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE OBTAINED, POST CERTIFICATE ON SITE.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED THE FLOORING IN THE BASEMENT HALLWAY IN NEED OF REPAIR AS IT IS NO LONGER IN A SMOOTH AND EASILY CLEANABLE CONDITION. REPAIR FLOORING AS NEEDED.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     OBSERVED HANDWASHING SIGNAGE TO BE MISSING AT THE FOLLOWING HAND SINKS USED BY FOOD SERVICE EMPLOYEES: 1) FIRST FLOOR MEN'S BATHROOM. 2) BASEMENT PREP AREA. 3) SECOND FLOOR BATHROOM HAND SINKS. POST SIGNAGE AS REQUIRED.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     OBSERVED A COVERED GARBAGE CAN TO BE MISSING IN THE FOLLOWING BATHROOMS: 1) FIRST FLOOR MEN'S BATHROOM. 2) SECOND FLOOR BATHROOMS. PROVIDE A COVERED GARBAGE CAN IN REFERENCED BATHROOMS.

     Code MN Rule 4626.1260

   • 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 THE BASEMENT LARGE ICE MACHINE NOTED WITH BLACK BIOFILM ON THE INSIDE BAFFLE. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0845E

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     OBSERVED RAW SHELL EGGS STORED ON A SHELF ABOVE READY TO EAT VEGETABLES. OPERATOR RELOCATED THE EGGS TO THE LOWER SHELF.

     Code MN Rule 4626.0235A(1)

   • 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 A CONTAINER OF SOUP IN THE BASEMENT WALK IN COOLER TO BE DATED 4/3. ITEM WAS OVER 7 DAYS IN COOLER. READY TO EAT FOODS TO BE USED UP OR DISCARDED WITHIN SEVEN DAYS OF PREPARATION. DAY ONE IS THE DAY OF PREPARATION AND SIX MORE DAYS AFTER WOULD TOTAL SEVEN DAYS. OPERATOR DISCARDED OUT DATED SOUP WHILE ON SITE.

     Code MN Rule 4626.0405A

   • 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.

     OBSERVED #6 RAMEKINS, #6 SHOT GLASSES AND BLACK PLASTIC ON SITE. ALL ITEMS ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE ITEMS WITH COMPLIANT PRODUCTS. AN INFORMATIONAL SHEET ON ACCEPTABLE PRODUCTS IS BEING SENT OUT WITH THE INSPECTION REPORT.

     Code MCO 204.30A

   • Not serious Priority 3

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

     OBSERVED THE FOLLOWING AREAS IN NEED OF A THOROUGH CLEANING: 1) FLOOR UNDER ALL COOKING EQUIPMENT IN MAIN KITCHEN PREP AREA. 2) FLOOR UNDER EQUIPMENT IN BASEMENT PREP AREA. CLEAN AND MAINTAIN ALL AREAS IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     OBSERVED THE MAIN FLOOR BAR SODA GUN HOLDERS WITH PINK BIOFILM. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0840C

4. Apr 14, 2023 Routine Score 96
   • Not serious Priority 3

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

     Observed flooring in basement in need of repair. Repair/replace flooring.

     Code MN Rule 4626.1325A1

   • 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 consumer advisory missing the disclosure statement. Include on your consumer advisory a sentence that explains "These items may be served raw or undercooked, or contain or may contain, raw or undercooked ingredients."

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Observed wooden floor in walk in cooler. Wood is not considered a non-absorbent material. Make plans to replace flooring within 2 years.

     Code MN Rule 4626.0495

   • 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.

     Observed ice scoop sitting on top of ice bin. Ensure utensils are stored in a clean and protected location.

     Code MN Rule 4626.0275E

   • 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.

     Unable to verify an active CFPM. Ensure at least one full time staff member has obtained the State CFPM credential and display certificate. Application sent with report.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     During inspection, operator informed inspector that grill cooler is down for service and repairs have been scheduled.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

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

     Observed blue liquid in spray bottle without a label. Label all working containers. This was corrected on site by staff.

     Code MN Rule 4626.1595