Emery

Year by year

Inspections

1. Jun 11, 2026 Follow-Up Score 96
   • Not serious Priority 3 Corrected on site

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

     Observed first floor lowboy unit #7 holding an ambient temperature of 47*F. Repair unit so that it maintains a temperature of 41*F or less. Note: Thermostat had been inadvertantly set to a higher temperature. This was immediately corrected.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     In the upstairs kitchen observed pico de gallo at 46*F and salad dressing at 46.6*F in middle Coldwell / lowboy unit. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair the badly damaged front counter over dishmachine in Spy House coffee shop. Note: This is a major repair and bids have been put out. Repairs will be made to bar front.

     Code MN Rule 4626.1515

2. Apr 20, 2026 Routine Score 78
   • Not serious Priority 3

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

     Repair the following equipment: 1) At first floor cookline replace missing Coldwell handle on uni cover. 2) ) Observed first floor lowboy unit #7 holding an ambient temperature of 49*F. Repair unit so that it maintains a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     In the upstairs kitchen observed pico de gallo at 45.7*F and a white sauce at 47.7*F in middle Coldwell / lowboy unit. Maintain all cold TCS foods at 41*F or less. In basement walk-in cooler #4 observed a deep container of meat sauce stored in cooler overnight still at 66*F. (mea tsauce discarded). Maintain all cold TCS foods at 41*F or lower..

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

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

     At the front cookline observed a large knife wedged between front line equipment. Discontinue this procedure. Store utensils on a clean and sanitized surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap in dispenser at bar hand sink and at basement cookline hand sink. Maintain soap in dispensers at hand wash sinks. This was immediately corrected.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

     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 the following hand wash sinks - display kitchen and basement cookline. Provide and maintain paper towels in dispensers at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     In the downstairs kitchen prep line observed a paper plate being used as a scoop in a bulk food bin. Discontinue this practice. Use a scoop with a handle and keep the handle from touching the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 3 Corrected on site

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     In front display kitchen observed an employee beverage sitting on a Coldwell cutting board. Discontinue this practice. Store employee beverages in an approved designated location.

     Code MN Rule 4626.0105A

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed a large container of meat sauce from the day before still at a temperature of 66*F. The meat sauce was in a container that was about 2' by 18" deep. Meat sauce discarded. See cooling parameters listed above.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed meat sauce being cooled overnight in a large deep container. Temp of meat sauce cooling overnight was still 66*F. Cool TCS foods in an approved manner - blast chiller, shallow containers, etc. Product discarded.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Meat sauce in walk-in cooler was observed to be cooling in a large, deep covered container. Do not cover cooling food until proper temps have been attained. See other sections on improper cooling. Product discarded.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     Observed that the last date of sale or use was not being recorded on shellstock tags. Provide last date of use on shellfish tags and include manager signature.

     Code MN Rule 4626.0220B

   • 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.

     Correct the following: 1) Observed the bar glasswasher was dispensing 0 PPM chlorine during final rinse cycle. This was corrected on site by management. 2) The undercounter dishmachine in back room off main kitchen was not dispensing any chlorine during final rinse cycle. Have unit serviced and repaired before being placed back in use. (A service call was made to Ecolab).

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     Replace the moldy caulking behind the basement 3-compartment sink. Replace the damaged Ecolab signs in basement dishroom.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair the badly damaged front counter over dishmachine in Spy House coffee shop.

     Code MN Rule 4626.1515

3. Mar 25, 2025 Routine Score 92
   • Not serious Priority 3

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

     Correct the following: 1) At upstairs kitchen observed a bottle of lemon juice nesting and touching Arugula Lettuce in Coldwell unit. Discontinue this practice. (COS by cook). 2) In basement kitchen cookline observed 2 uncovered plastic containers of salt and some other spice. Cover these items when not in use. (no one actively working this cookline at time of inspection).

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     In basement kitchen cookline observed 2 uncovered plastic containers of salt and some other spice that were not labeled. Label these food items with their contents.

     Code MN Rule 4626.0240

   • Not serious Priority 3

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

     At the first floor cookline clean build-up of grease and debris on underside of shelving directly over fryer.

     Code MN Rule 4626.0840C

   • 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 first floor kitchen counters and prep tables. Store wet wiping cloths in a solution of sanitizer between uses.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     At pizza station at first floor kitchen observed a couple of damaged wooden pizza boards. Replace these damaged pizza boards.

     Code MN Rule 4626.0515

   • Not serious Priority 3

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

     Repair the following equipment: 1) At first floor cookline replace missing Coldwell handle on unit #8 2) In Banquet Kitchen replace broken handle on Coldwell unit. 3) Observed first floor lowboy unit #7 holding an ambient temperature of 50*F, 3-door lowboy and Coldwell holding foods at 45-49*F and in Spyhouse 1-door Lowboy #19 holding an ambient temperature of 50*F. Repair these units so that an ambient temperature of 41*F or lower is maintained.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     In Upstairs kitchen Coldwell unit observed moz cheese at 51*F, ham at 49.6*F and sauce at 45*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.

     At Spyhouse coffee shop observed an employee at front service area with unconfined long hair. Employees handling food to wear hair restraints or confine hair. Employee immediately confined her hair.

     Code MN Rule 4626.0115

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Correct the following: 1) Observed numerous plastic containers of pasta not date marked. Date mark pasta. 2) Observed meatballs in walk-in cooler date marked 2/20/25. That was the date the meatballs were placed in freezer. Date mark the date meatballs were slacked and put in walk-in cooler.

     Code MN Rule 4626.0400A

   • Not serious Priority 3 Corrected on site

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

     At first floor kitchen observed tongs hanging over handle of large gas oven. Store tongs on a clean and sanitized surface.

     Code MN Rule 4626.0275C

4. Apr 5, 2024 VerRec Score 100

   Result: Complete.

5. Apr 2, 2024 Follow-Up Score 92
   • Serious Priority 1

     For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.

     Utensil surface temperature lower than required (less than 160 degrees F) in the high temperature warewashing machine - 160*F thermolabel failed to temp after running through machine several times. Note: Wash temp was only 130*F and final rinse temp only 105*F. Rack temp was 160*F. Per data plate, a minimum 150*F wash and a 180*F final rinse is required. Repair machine so that a 150*F wash, a 160*F rinse and a 180*F final rinse is attained. Until repaired conduct a final rinse in 3-comp sink with approved sanitizer. Note: Per Chef and facilities engineer Hobart had been out recently and repaired dishmachine. Unit had been working as required.

     Code MN Rule 4626.0905A

   • Not serious Priority 2

     Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.

     Wash temperature of 150*F listed on the basement dishmachine data plate was not reached. A minimum wash temperature of 150*F is required and only a temp of 130*F was attained. A final rinse temp of 180*F is required and only 105*F was observed. Repair unit so that a minimum wash temp of 150*F is attained and final rinse temp of 180*F attained.

     Code MN Rule 4626.0785

   • Not serious Priority 2

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

     In the walk-in cooler observed 1 container of mussels with no shellstock tags or labels attached. Shellstock tags to be kept with shellstock until sold or used. Note: Chef indicated that an employee had discarded the tags. Pan of mussels discarded.

     Code MN Rule 4626.0220A

6. Mar 5, 2024 Follow-Up Score 84
   • Not serious Priority 3

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

     At bar clean floors under equipment and at front island area.

     Code MN Rule 4626.1520A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     In the walk-in cooler observed a 6 inch deep container of Risotto cooling. Temp of container was 82*F after 1- 1/12 hours. Cool TCS foods in a shallow container as described above. Risotto placed on sheet pans and placed back in walk-in cooler to cool rapidly.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     One of the bar handwash sinks had very little water pressure. Repair so that there is adequate water pressure at all handwash sinks.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.

     Utensil surface temperature lower than required (less than 160 degrees F) in the high temperature warewashing machine - 160*F thermolabel failed to temp after running through machine several times. Note: Wash temp was only 130*F and rinse temp 150*F. Per data plate, a minimum 150*F wash and a 160*F rinse is required. Repair machine so that a 150*F wash, a 160*F rinse and a 180*F final rinse is attained. Until repaired conduct a final rinse in 3-comp sink with approved sanitizer.

     Code MN Rule 4626.0905A

   • Not serious Priority 2

     Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.

     Wash temperature of 150*F listed on the basement dishmachine data plate was not reached. A minimum temperature of 150*F is required and only a temp of 130*F was attained. A rinse temp of 160*F is required and only 150*F was attained. Repair unit so that a minimum wash temp of 150*F is attained and rinse temp of 160*F attained. Note: final rinse temp of 180*F was attained.

     Code MN Rule 4626.0785

   • Serious Priority 1 Corrected on site

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

     Observed an employee prepping "green oil" with bare hands. Employee was putting greens in food processor with his bare hands. Food is a RTE item and will not be heat treated. Gloves are to be worn when handling RTE foods. Note: Discussed this with employee - employee washed hands and put on gloves. Chef to retrain employees about proper use of gloves.

     Code MN Rule 4626.0225A

   • Not serious Priority 2

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

     In the walk-in cooler observed 2 containers of mussels with no shellstock tags or labels attached. Shellstock tags to be kept with shellstock until sold or used. Note: Chef indicated that tags had been discarded.

     Code MN Rule 4626.0220A

   • 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

     Shellstock tags for the mussels in the walk-in cooler had been discarded. Shelltock tags are to be kept in chronological order for at least 90 days before being discarded.

     Code MN Rule 4626.0220C

   • 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 upstairs kitchen sink only 93*F and at bar handsinks about 99*F. Provide hot water to handsinks at a temperature between 110-130*F.

     Code MCO 188.380

7. Jan 30, 2024 Routine Score 70
   • Not serious Priority 3

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

     OBSERVED THE FOLLOWING IN NEED OF CLEANING: 1) Moldy caulking beside basement dishmachine and behind garbage disposal unit. 2) At bar clean floors under equipment and at front island area. 3) Clean heavy build-up of slime on base of basement garbage disposal unit.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

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

     At the upstairs kitchen observed ice being used as a refrigerant for various condiments at cookline. Chef indicated time is being used for these condiments but no approved written procedures on site to use time as public health control. See attached TPHC form.

     Code MN Rule 4626.0408A

   • 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

     There were numerous food items on menu that had an asterisk next to them indicating that they were served undercooked or raw when they were not. Remove the asterisk from foods that are not undercooked.

     Code MN Rule 4626.0442B

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed a 20 quart container of tomato soup cooling in walk-in cooler from the day before at 52*F. (soup discarded.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed a 24 qt container of tomato sauce in basement walk-in cooler that had been cooling from the day prior. Operator instructed to discard the tomato soup as cooling times and parameters had not been met.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed tomato soup cooling in basement walk-in cooler in a 24 quart container still at a temperature of 52*F from the day before. (product discarded). Cool TCS foods rapidly from 135*F to 70*F in 2 hours and from 70*F to 41*F or less in an additional 4 hours.

     Code MN Rule 4626.0390B

   • 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

     At the upstairs kitchen there were no paper towels or a paper towel dispenser at cookline handsink. Provide paper towels and a paper towel dispenser at handsink.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

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

     A sanitizer bucket was being stored inside the bar handwash sink. discontinue this practice. Do not store anything inside handsink - keep handsink accessible for use at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The bar handwash sink had very little water pressure. Repair so that there is adequate water pressure at sink.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.

     Observed through discussion with chef that fish is occasionally vacuum packaged on site. Operator to discontinue as no approved HACCP plan is in place. Submit and obtain approval of a HACCP plan for vacuum packing fish or discontinue this process.

     Code MN Rule 4626.0420C

   • Serious Priority 1

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

     In Upstairs kitchen Coldwell unit observed sliced tomatoes at 48*F, chopped lettuce at 43*F and salad dressing at 43*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     For manual dishwashing with hot water sanitizing in a three-compartment sink, the contact time must be at least 30 seconds.

     Observed the final rinse temp on basement high temp dishmachine was only 160*F instead of the required 180*F. Repair dishmachine so that a final rinse temp of 180*F is attained. Until repaired wash and sanitize all equipment and utensils in the 3-comp sink. Note: dishmachine wash temp observed at 138*F instead of the required 150*F. - Repair wash cycle temp to a minimum of 150*F.

     Code MN Rule 4626.0905A

   • Not serious Priority 2

     Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.

     Wash temperature listed on the basement dishmachine data plate was not reached. A minimum temperature of 150*F is required and only a temp of 138*F was attained. Repair unit so that a minimum wash temp of 150*F is attained.

     Code MN Rule 4626.0785

   • Not serious Priority 3

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

     In basement kitchen observed several wet wiping cloths lying on kitchen counters and prep tables. Wet wiping cloths to be stored in a solution of sanitizer between uses.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     In the basement storeroom observed several unlabeled bulk food storage bins. Label bulk food storage bins with their contents.

     Code MN Rule 4626.0240

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

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

     OBSERVED THE FOLLOWING IN NEED OF A THOROUGH CLEANING: 1) MOLDY CAULKING ALONG LOWER DISHPIT AREA. (CLEAN AND OR RECAULK) 2) WALLS IN DISHPIT AREA. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • 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 IN USE IN LOWER KITCHEN. REPLACE NON COMPLIANT PRODUCTS WITH PRODUCTS COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE.

     Code MCO 204.30A

   • Not serious Priority 2

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

     OBSERVED ESTABLISHMENT TO BE USING A TIME AS A PUBLIC HEALTH CONTROL PROCESS FOR HALF AND HALF. NO WRITTEN PROCEDURES IN USE ON SITE. AN EXAMPLE OF A TPHC FORM WAS SENT OUT WITH THE REPORT. EITHER FILL OUT THE ATTACHED FORM, PROVIDE A WRITTEN PROCEDURE AND MAINTAIN ON FILE.

     Code MN Rule 4626.0408A

   • 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 VARIOUS ITEMS ON THE MENUS TO BE EITHER SERVED RAW AND OR UNDERCOOKED. PROVIDE A DISCLOSURE STATEMENT AS WELL AS AN ASTERISK NEXT TO THE REFERENCED ITEMS ON THE MENUS. THE BELOW STATEMENT WILL MEET THE REQUIREMENTS. *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, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.)

     Code MN Rule 4626.0442B

9. Jun 7, 2023 Routine Score 80
   • 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 A FEW OF THE HAND SINKS IN THE LOWER KITCHEN, LOWER WAREWASHING AREA AND MAIN FLOOR KITCHEN. POST SIGNAGE.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     OBSERVED THE FOLLOWING IN NEED OF CLEANING: 1) MOLDY CAULKING ALONG LOWER DISHPIT AREA. 2) WALLS IN DISHPIT AREA. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • 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 THE FOLLOWING ITEMS TO NOT BE COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. 1) #6 LIDS IN MAIN FLOOR COFFEE AREA. 2) #6 RAMEKINS IN THE MAIN AND LOWER KITCHENS. REPLACE EXISTING ITEMS WITH COMPLIANT PRODUCTS. AN INFORMATIONAL HANDOUT ON THE ORDINANCE IS BEING SENT OUT WITH THE REPORT.

     Code MCO 204.30A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     OBSERVED VARIOUS FOOD GRADE CONTAINERS AND LIDS TO BE CRACKED IN THE LOWER KITCHEN. REPLACE AS NEEDED.

     Code MN Rule 4626.0515

   • Not serious Priority 2

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

     OBSERVED TIME AS A PUBLIC HEALTH CONTROL IN USE FOR HALF AND HALF. NO WRITTEN PROCEDURES IN USE ON SITE. AN EXAMPLE OF A TPHC FORM IS BEING SENT OUT WITH THE REPORT.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     OBSERVED VARIOUS CLEAN HOTEL PANS AND OTHER CONTAINERS TO BE STACKED WET IN AN INVERTED MANNER. AIR DRY CONTAINERS PRIOR TO STACKING IN AN INVERTED MANNER.

     Code MN Rule 4626.0935

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     OBSERVED ESTABLISHMENT TO BE PACKAGING CHOCOLATE CHIP COOKIES. THE FOLLOWING IS REQUIRED ON THE PACKAGE: 1) BUSINESS NAME 2) BUSINESS ADDRESS, 3) PRODUCT NAME 4) COMPLETE INGREDIENT LIST IN DESCENDING ORDER (INCLUDING ALLERGENS) 5) NET WEIGHT AND CONTENT LABEL PACKAGED COOKIES OR REMOVE FOR SELF-SERVICE.

     Code MN Rule 4626.435B (1-4,6-7)

   • 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 A FEW ITEMS ON THE MENUS TO BE SERVED UNDERCOOKED. A DISCLOSURE STATEMENT AS WELL AS AN ASTERISK WAS MISSING ON THE MENU. REVISE MENUS TO STATE THE FOLLOWING: * 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, especially if you have certain medical conditions . (Make sure to also asterisk the items on the menu s that are served undercooked.)

     Code MN Rule 4626.0442B

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     OBSERVED LARGE CONTAINERS OF BRODO TO HAVE BEEN COOLING IN THE WALK IN COOLER FROM THE DAY PRIOR. BRODO WAS AT 43*F. OPERATOR INSTRUCTED TO DISCARD BRODO AS COOLING TIMES AND PARAMETERS HAD NOT BEEN MET.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     OBSERVED LARGE CONTAINERS OF BRODO TO HAVE BEEN COOLING IN THE WALK IN COOLER FROM THE DAY PRIOR. BRODO WAS AT 43*F. OPERATOR INSTRUCTED TO DISCARD BRODO AS COOLING TIMES AND PARAMETERS HAD NOT BEEN MET.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     OBSERVED LARGE COVERED CONTAINERS OF BRODO TO HAVE BEEN COOLING IN THE WALK IN COOLER FROM THE DAY PRIOR. BRODO WAS AT 43*F. OPERATOR INSTRUCTED TO DISCARD BRODO AS COOLING TIMES AND PARAMETERS HAD NOT BEEN MET.

     Code MN Rule 4626.0390B

   • 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.

     OBSERVED THROUGH DISCUSSION WITH OPERATOR THAT A NON CONTINUOUS COOKING PROCESS IS TAKING PLACE FOR MEATBALLS AND CHICKEN BREASTS. NO APPROVED WRITTEN PROCEDURES ARE ON FILE. AN EXAMPLE OF A NON CONTINUOUS COOKING FORM IS BEING SENT OUT WITH THE REPORT.

     Code MN Rule 4626.0349F

   • Serious Priority 1

     Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.

     OBSERVED THROUGH DISCUSSION WITH OPERATOR THAT FISH IS VACUUM PACKAGED ON SITE. PRODUCT NOTED IN FREEZER AT TIME OF THE INSPECTION WAS REMOVED AND DISCARDED. OPERATOR TO DISCONTINUE AS NO APPROVED HACCP PLAN IS IN PLACE. PROVIDING APPLICABLE INFORMATION TO OPERATOR ON REQUIREMENTS OF A HACCP PLAN FOR SPECIALIZED PROCESSES.

     Code MN Rule 4626.0420C