Manning's Restaurant And Bar

Year by year

Inspections

1. May 20, 2026 Routine Score 92
   • Serious Priority 1 Corrected on site

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

     Foods cold held on ice not properly iced to hold TCS foods at 41 F or less. Note: See above for foods and temperature. Note: Unless the Time as public health control method for food safety is used, all TCS foods must be cold held at 41 F or less. Note: PIC relocated to the working unit for rapid chilling. Use of mechanical refrigerator unit is needed. For details, please see food safety fact sheet sent with the report.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep tables throughout between use. 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

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Consumer advisory notice not provided on the menu for the hamburger served undercooked (rare or medium, depending on the customer's order). Note: For details, please see the consumer advisory fact sheet sent with the report again.

     Code MN Rule 4626.0442A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed stained cutting boards and food residue build up on the blade of the can opener. Note: Clean thoroughly

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current food license not posted. Note: Post the current license as required.

     Code MCO 188.390

   • 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 for the facility's food operation. Note; At least one employee needs to be certified. Note; For details, please see the following link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     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.

     Observed rusted shelves in walk-in cooler. Note: Eliminate the rusting. Gasket of the middle door of the 4 doors unit also found damaged and the door not closing tightly. Note: Replace the damaged gasket so as to make the doors closed properly.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     There was water dripping from the faucet of the three-compartment sink. Note: Repair the faucet to eliminate dripping

     Code MN Rule 4626.1040B

2. Jun 17, 2025 Follow-Up Score 92
   • Serious Priority 1 Corrected on site

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

     Foods cold held on ice not properly iced to hold TCS foods at 41 F or less. Note: See above for foods and temperature. All discarded voluntarily. Note: Discontinue holding raw shell eggs at ambient temperature. Unless the Time as public health control method for food safety is used, all TCS foods must be cold held at 41 F or less. Use of mechanical refrigerator unit may also be needed. For details, please see food safety fact sheet sent with the report.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

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

     Wet wiping cloths stored on the prep tables throughout. Note: Store all wet wiping cloths in chemical sanitizer solution buckets between use at all times. Note: PIC set up the new sanitizer bucket for use on the spot for correction.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Consumer advisory notice still not provided on the menu for the hamburger served undercooked (rare or medium, depending on the customer's order). Note: For details, please see the consumer advisory fact sheet sent with the report again.

     Code MN Rule 4626.0442A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Stained cutting boards and food residue build up on the blade of the can opener still not cleaned. Note: Clean thoroughly

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current food license not posted. Note: Post the current license as required.

     Code MCO 188.390

3. May 12, 2025 Routine Score 88
   • Serious Priority 1 Corrected on site

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

     Foods cold held on ice not properly iced to hold TCS foods at 41 F or less. Note: More ice added for rapid chilling. Mayonnaise (71 F) and butter (72 F) held at ambient temperature discarded voluntarily. Note: For details, please see food safety fact sheet sent with the report.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed mold growth at wall- dishwasher garbage disposal/ fountain board juncture. Note: Clean

     Code MN Rule 4626.1520A

   • Serious Priority 1 Corrected on site

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Observed single use glove being in use for more than one task. One employee seen placing raw Humberger on the grill for cooking and then grabbing bread and put on the grill for warming without glove change. Note: Bread discarded, and instruction given to employee for corrections on the spot.

     Code MN Rule 4626.0287A

   • Not serious Priority 3

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

     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

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Consumer advisory not provided on the menu for the hamburger served undercooked (rare or medium, depending on the customer order). Note: For details, please see the consumer advisory fact sheet sent with the report.

     Code MN Rule 4626.0442A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed stained cutting board and food residue build up on the blade the can opener and slicer. Note: Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current food license not posted. Note: Post the current license as required.

     Code MCO 188.390

4. Jul 15, 2024 Follow-Up Score 92
   • Serious Priority 1 Corrected on site

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

     Observed cold TSC foods improperly cold held on ice in front of the cook line. Note: Relocated to walk-in cooler for rapid chilling

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Observed black mold growth at the wall- dishwasher garbage disposal board juncture. Note: Clean

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     Two exhaust filters still missing from under the hood. Note: Replace them.

     Code MN Rule 4626.1475D

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee's illness log maintained onsite. Note: The template sent with the report can be used.

     Code MN Rule 4626.0040C

5. May 31, 2024 Routine Score 84
   • Serious Priority 1 Corrected on site

     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.)

     Hot foods such as Tomato sauce and chicken Broth hot held on turned off steam table. Note: Reheated to 165 F for correction.

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

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

     Foods cold held on ice not properly iced to hold all TCS foods at 41 F or less. Note: More ice added for correction.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     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

   • Serious Priority 1 Corrected on site

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

     Observed bare hand contact to ready- to eat (RTE)foods on the prep line. Note: Employee instructed to wear glove or using food utensils when handling RTE foods & corrected onsite

     Code MN Rule 4626.0225A

   • Not serious Priority 3

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     Light bulbs are out above dishwasher areas. Note: Replace to provide adequate lighting

     Code MN Rule 4626.1470C

   • Not serious Priority 3

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

     Observed mold growth at wall- dishwasher garbage disposal/ fountain board juncture. Note: Clean

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Discontinue operating the ventilation system with the filters removed.

     Two exhaust filter cells are missing under the hood. Note: Replace them.

     Code MN Rule 4626.1475D

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     No employee's illness log maintained onsite. Note: Please use the template sent with the report.

     Code MN Rule 4626.0040C

6. Jun 13, 2023 Follow-Up Score 100

   Result: Complete.

7. Jun 1, 2023 Routine Score 90
   • 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 buildup in all ice machines on-site. Clean and maintain clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Observed multiple TCS food items placed in countertop near cookline holding over 41F. PIC discussed the TCS food items to only be used for lunch rush hours. TPHC is implemented but no effective method is in place to ensure that the proper procedures are followed.

     Code MN Rule 4626.0408A

   • Serious Priority 1

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

     Observed multiple TCS food items (cooked mushrooms, cut tomatoes and raw eggs) placed in countertop near the cookline holding between 44-71F. Ensure that all TCS foods are kept at or below 41F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed clam chowder cooling for 30 minutes in walk-in cooler in large container. PIC was asked to place food in uncovered shallow pans.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Observed no consumer advisory for burgers in on-line menu. Disclosure wording will be provided with report.

     Code MN Rule 4626.0442A