Pat's Tap

Year by year

Inspections

1. Jun 2, 2026 Routine Score 94
   • Not serious Priority 3

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

     Observed prep cooler holding time/temperature controlled for safety foods above 41F. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no current certified food protection manager(CFPM) certificate posted. Ensure current CFPM certificate is posted.

     Code MN Rule 4626.0033D

   • 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 the menu (online and printed) is missing the consumer advisory notation for animal foods offered to be cooked under the required temperature (2 eggs and hashbrowns, and the burgers). Ensure consumer advisory is on each animal food which is offered to the consumer below the required cooking temperature.

     Code MN Rule 4626.0442B

   • Serious Priority 1

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

     Observed prep cooler was holding time/temperature controlled for safety (TCS) foods above 41F. Ensure all cold-holding TCS foods are maintained at 41F and below to prevent pathogen growth. At time of inspection discussed cooler with PIC foods were stocked in the cooler less than an hour before the inspection. Had PIC move items that were above 41 to a unit holding at 41F and below. Discussed getting the unit serviced before using again.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed leak down stairs next to hot-water heater and on old, unused equipment. Ensure the plumbing system is maintained in good repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     Observed excessive unused equipment, and boxes in basement. Ensure all unnecessary items are removed from the premises.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3

     Discontinue storage of food, clean equipment, linens, utensils, in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

     Observed single service items stored in unfinished basement area under water lines. Ensure items are stored properly and protected from contamination.

     Code MN Rule 4626.0960A

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed gap under basement door that leads outside. Ensure outside openings are sealed.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse feces in basement with harborage conditions of clutter, water stained boxes, and unused equipment with food debris. Ensure pests are controlled.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed ice cream scoop in basement in container of room temperature water. Observed tongs stored in sanitizer solution in bucket. Ensure in-use utensils are properly stored on a clean, sanitized surface.

     Code MN Rule 4626.0275C

2. Jun 16, 2025 Follow-Up Score 98
   • Not serious Priority 3

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

     Observed prep cooler 1 was holding at an air temperature of 54F. Observed two drawer cooler under grill was in disrepair. Ensure all equipment is maintained in good repair. TCS food was removed prior to inspection.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no CFPM certificate posted. Discussed with PIC to post Stephanie's at the store until the new hire has gotten their certificate. Ensure a CFPM certificate is posted.

     Code MN Rule 4626.0033D

   • 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 online menu did not have the asterisk used to note undercooked animal foods for burgers or undercooked eggs. Ensure all menus have the proper consumer notice.

     Code MN Rule 4626.0442B

3. Jun 2, 2025 Routine Score 86
   • Not serious Priority 3

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

     Observed Prep Cooler #1 was in dis repair and holding food over 41F. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate posted on site. Ensure one is posted.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Observed wet rags being stored on the prep counter. Ensure all rags are stored in sanitizing solution to prevent bacteria growth.

     Code MN Rule 4626.0285B

   • 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 online menu did not note burgers with a consumer advisory. Ensure consumer advisory is noted next to any animal foods which may be under cooked.

     Code MN Rule 4626.0442B

   • Serious Priority 1 Corrected on site

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

     Observed prep cooler #1 holding time/temperature controlled for safety (TCS) foods between 53F-56F (see listed items in measurements). Ensure all TCS foods are held at 41F and below to prevent pathogen growth. At time of inspection PIC discarded TCS foods above 41F in prep cooler.

     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.

     Observed cup inside of handwashing sink. Observed handwashing sink being blocked by two trashcans. Ensure hand washing sinks are accessible at all times. PIC moved the items at time of inspection.

     Code MN Rule 4626.1110AB

   • 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 slaw dressing with date mark of 4/11, Observed "tater" dressing with date mark of 4/11. Observed no date mark on sliced meats and cheeses in prep table #2. Ensure foods are discarded or used seven days after the earliest ingredient is prepared. PIC discarded items at time of inspection.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed bar hand washing sink was without soap. Ensure each hand washing sink is provided with soap, paper towels, sign, and trashcan to make handwashing accessible and easy.

     Code MN Rule 4626.1440

   • 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 hand washing sink was above 130F. Ensure water at a hand washing sink is not more than 130F to prevent scalding.

     Code MCO 188.380

4. May 31, 2024 Routine Score 96
   • Not serious Priority 3

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

     Obser4ved rusted lower shelves of the prep table located in the basement. Note: Clean/ paint or replace to eliminate rusting.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed broken wall tiles beside kitchen dish machine. Missing ceiling tiles also seen above ice maker and walk-in freezer areas. Note: Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no CFPM certificate posted as required. Note: Post CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • 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

     Old food residue build-up observed on the blade of the can opener. Note: Clean

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     Black mold growth seen at wall -dishwasher drain board juncture. Note: Clean

     Code MN Rule 4626.1520A

   • 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 state of Minnesota health Department certified food protection manager (CFPM) for the facility. Note: Send the copy of ServSafe Certificate and application to MDH to obtain the state CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Handwashing signage missing at hand sink located downstairs. Note: Provide

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Observed wet wiping cloths stored on the prep tables. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times.

     Code MN Rule 4626.0285B

   • 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

     Asterisks to a footnote describing the hamburger as raw or undercooked missing from the hamburger menu. Note: Provide it. Note: For details, please see the consumer advisory notice sent with the report.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

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

     T-stick or device not provided to measure the rack surface temperature high temp mechanical dishwasher. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

5. Jun 21, 2023 Follow-Up Score 96
   • Not serious Priority 3

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

     Replace torn weather stripping on basement walk-in freezer door.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap and no soap dispenser at cookline hand sink. Provide soap and a soap dispenser at this hand sink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair broken wall tiles beside kitchen dishmachine. Note: Missing ceiling panels in front of basement 3-comp sink have been replaced.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no CFPM certificate posted as required. Post CFPM certificate in a conspicuous location. Note: New manager has sent copy of ServSafe Certificate and application to MDH to obtain her CFPM certificate.

     Code MN Rule 4626.0033D

   • 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 mold on the baffle in basement ice machine. Please clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed in-use tongs being stored on oven door handle. Discontinue this practice. Store tongs in a clean location. Tongs immediately removed by management.

     Code MN Rule 4626.0275C

   • Not serious Priority 2 Corrected on site

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

     Several unlabeled spray bottles observed at bar - this was immediately corrected by bartender.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     In dishroom clean wall behind dishmachine. Note: Bar floors have been cleaned.

     Code MN Rule 4626.1520A

6. May 23, 2023 Routine Score 84
   • Not serious Priority 3

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

     Repair the following: 1) Replace torn weather stripping on basement walk-in freezer door. 2) Observed both kitchen lowboy units holding at 52*F and 45*F. Have units serviced so that they maintain TCS cold foods at 41*F or less. 3) Cookline refrigerated drawers do not appear to be working. Repair so that they maintain a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     A large pitcher was observed to be stored in cookline hand sink. Discontinue this practice - keep hand sink accessible for hand washing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap and no soap dispenser at cookline hand sink. Provide soap and a soap dispenser at this hand sink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair the following: 1) Replace missing ceiling panels over basement 3-comp sink. 2) Repair broken wall tiles beside kitchen dishmachine.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     In the basement observed a bug light installed over back of prep table. Relocate bug light so that it is not installed over a food prep area.

     Code MN Rule 4626.1385B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There was no CFPM certificate posted as required. Post CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • 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

     There were no paper towels at cookline hand wash sink. Provide and maintain paper towels at hand sink.

     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 mold on the baffle in basement ice machine. Please clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed in-use tongs being stored on oven door handle. Discontinue this practice. Store tongs in a clean location and rotate out and wash at least every 4 hours

     Code MN Rule 4626.0275C

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     At time of inspection shell stock records and tags could not located. Comply with above requirements.

     Code MN Rule 4626.0220C

   • Not serious Priority 2

     Discontinue removing shellstock tag or labels from original container until the container is empty.

     Observed mussels in 2-door lowboy at cookline - no tags or labels attached. In basement walk-in cooler observed 2 containers of mussels lacking tags or labels. Keep tags with containers of mussels until sold.

     Code MN Rule 4626.0220A

   • Serious Priority 1

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

     Observed foods at elevated temperatures in both Coldwell units and mussels at 47*F in cookline 2-door lowboy. Observed ambient temperature of cookline 2-door lowboy at 52*F and other lowboy unit at 45*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     Observed numerous unlabeled spray bottles in kitchen and basement prep area. Label all spray bottles with their contents.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     Observed plastic bowls being used as scoops in several bulk food bins. Use scoops with handles and store scoop so that it is not in contact with the food item.

     Code MN Rule 4626.0275A

   • 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.

     Correct the following: 1) Observed an uncovered ice wand laying on walk-in freezer shelf. Wrap ice wand with plastic wrap or store it in a clean container. 2) Observed grill brush stored on floor. Store brush in such a manner that it is not laying on the ground.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

     At cookline observed a build-up of grease inside the oven. Please clean.

     Code MN Rule 4626.0840B

   • Not serious Priority 3

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

     Clean the following: 1) At bar clean floors under and behind glass washer and all counters and drainboards and other equipment. 2) In dishroom clean wall behind dishmachine.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Provide a covered trash receptacle in employee restroom.

     Code MN Rule 4626.1260