Bar La Grassa

Year by year

Inspections

1. Jun 16, 2026 Routine Score 92
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Veal Sugo in the Produce Walk In Cooler and Gnocci Pasta in the Beer Walk In Cooler were observed improperly cooling with the cling film/lid tightly covering the products at the time of inspection. Discussed with Chef that foods that are still cooling need to remain uncovered so that they can cool rapidly and safely. Chef removed lids from containers so that foods could finish cooling rapidly. Retrain staff to cool foods uncovered, unstacked and spread out.

     Code MN Rule 4626.0390A

   • Not serious Priority 3 Corrected on site

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

     Tongs that were in use at the time of inspection were observed being stored in the sanitizer buckets on the floor. Discussed with Chef that this is not an acceptable practice as tongs need to be washed, rinsed, and sanitized, then fully air dried before being used again. Staff removed tongs from sanitizer bucket and placed them in the bus tubs to be taken back to the dish area. Store tongs on a clean surface or in a clean container and wash, rinse, sanitize and air dry every 4 hours or more often as needed. Do not store tongs in sanitizer bucket between uses. Retrain staff to discontinue this practice.

     Code MN Rule 4626.0275C

   • Serious Priority 1 Corrected on site

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

     Chocolate Cheesecake (47F), Arancini (47F) and tiramisu (46F) were observed improperly cold holding in the Dessert Cooler at the time of inspection. Small thermometer inside the cooler was measuring 52F at the time of inspection, so it may be that the cooler is not properly holding foods cold at 41F or lower. Items were prepped a day earlier and were brought to the cooler before opening, so items were moved back to the original cooler and were cooled to 41F or lower within 2 hours during the inspection. Service cooler to ensure that it is working properly and holds at 41F or lower before placing TCS foods back into the unit. Maintain all cold TCS foods at 41F or colder at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Foods were not being properly cold held in the Dessert Cooler on the cook line at the time of inspection. Small thermometer inside the cooler was measuring 52F at the time of inspection, so it may be that the cooler is not properly holding foods cold at 41F or lower. Service cooler to ensure that it is working properly and holds at 41F or lower before placing TCS foods back into the unit. Replace unit if it cannot be repaired.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Butter, red onion bruschetta and pickled tomatoes were observed being used under Time as a Public Health Control (TPHC) without a written procedure. Discussed with Chef that before using TPHC a written plan must be completed and kept on site for review during inspections. Provided TPHC template with emailed report. Complete TPHC plan and keep on site for inspectors to review during inspections.

     Code MN Rule 4626.0408A

2. Jul 1, 2025 Follow-Up Score 98
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Grill Cooler was not properly cold holding at routine inspection and was observed shut off during follow-up inspection. The facility was in the process of replacing the cooler and was waiting for the delivery of the unit. A risk control plan was set up with Chef to provide temporary correction to cold holding issues that were not able to be addressed after attempts to repair the unit. Continue using Risk Control Plan until cooler is replaced.

     Code MN Rule 4626.0390A

3. Jun 17, 2025 Routine Score 90
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Bolognese sauce was observed cooling in the Produce Walk In Cooler at the time of inspection in a deep 4" pan. Bolognese was cooling for 1.5 hrs and measured 76F. Discussed with Chef that foods need to be put into pans that are no more than 2" in depth to cool rapidly. Chef had staff member halve the amount of product into another pan. Retrain staff to use rapid cooling methods.

     Code MN Rule 4626.0390A

   • Serious Priority 1

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

     Cooked ground beef (68F), Ricotta Cheese (54F0, Bruschetta (57F) and cooked squash (70F) were observed improperly cold held on the counter top surface by the Grill Cooler. This is not an acceptable practice. Discussed with Chef that these foods either need to be kept hot at 135F or higher, or cold at 41F or below under mechanical refrigeration. Discussed with Chef that storing containers in ice in lieu of mechanical refrigeration is not a reliable way to keep foods cold. Store these foods in a cooler and keep these foods under mechanical refrigeration at all times. Cooked Ribs (46F) and Cooked Lamb Shank (46F) in the lower part of the Grill Cooler, and Scrambled Eggs (47F), Cream Cheese (47F) and Cooked Lobster (70F) in the upper part of the Grill Cooler were observed improperly cold held at the time of inspection. Lobster container was not sized properly to fit in the Grill Cooler and was observed sitting on the top of the unit, which was not allowing cold air to reach the food. Keep cold TCS foods under mechanical refrigeration at all times. If the Grill Cooler is not maintaining temperature, it should be repaired. If it cannot be repaired, it should be replaced with a functional

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Grill Cooler was observed holding foods improperly at the time of inspection. Cold holding issues with the unit were observed at the last routine inspection. Discussed with Chef that if the unit is continuing to have issues keeping foods cold at 41F or below, it may be time to replace the unit. Repair unit and monitor temperatures, if the unit continues having cold holding issues, replace unit.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Tongs that were in use at the time of inspection were observed being stored in the sanitizer buckets on the floor. Discussed with Chef that this is not an acceptable practice as tongs need to be washed, rinsed and sanitized, then air dried fully before being used again. Store tongs on a clean surface or in a clean container and wash, rinse, sanitize and air dry every 4 hours or more often as needed. Do not store tongs in sanitizer bucket water between uses. Retrain staff to discontinue this practice.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Sanitizer bucket solution at multiple buckets on the cook line were measured at 100PPM at the time of inspection. Sanitizer must be kept at 200PPM-400PPM to be safe and effective. Refresh sanitizer buckets more often and test to ensure that they are within safe and effective range before using.

     Code MN Rule 4626.0285B

   • 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.

     Shellstock tags for mussels were observed without the tags having the date of the last sold product recorded on the tag. Discussed with Chef that there needs to be a date recorded before the tag is filed for traceback purposes. Provided shellstock tag guidance with emailed report. Record the date the last product was sold before filing shellstock tags.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

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

     Shellstock tags for mussels are not stored with the product in the Dairy Walk In Cooler. They are removed from the container and filed before the product container is emptied. Discussed with Chef that shellstock tags must be kept with the product at all times until the last product is sold. Retrain staff to keep tags with the product until it is sold out. Then the tag can be filed.

     Code MN Rule 4626.0220A

4. Jun 25, 2024 Follow-Up Score 94
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooked bean salad and cooked mushrooms were observed cooling using improper methods at the time of inspection. Cooked bean salad was observed cooling in a container deeper than 4 inches at the time of inspection. Discussed with Chef that foods should be cooled in pans with a fill depth of no more than 2 inches. Cooked mushrooms were observed cooling on a sheet pan on a speed rack. The sheet pans were observed stacked closely together on the speed rack, not allowing air to circulate between each pan effectively. Discussed with Chef that pans that are cooling should be separated enough on a speed rack to allow for adequate air circulation to speed cooling. Retrain staff to employ effective cooling methods, such as filling pans to no greater than 2 inches and separating pans on cooling racks to allow rapid cooling of foods.

     Code MN Rule 4626.0390A

   • Serious Priority 1

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

     At the time of inspection, cooked octopus (47F), house made aioli (48F), marinara sauce (45F), cream cheese (43F), cooked lobster (46F) being improperly cold held in the upper part of the Grill Lowboy. Cooked pork (46F), cooked greens (47F) and carrot puree (47F) were also observed improperly cold holding in the lower part of the Grill Lowboy. Most of the foods had been moved there at 3PM and food temperatures had been taken at 5PM. The carrot puree was in the unit overnight and had not been moved according to Chef. Chef stated that they had been having issues with the cooler keeping food cold and had it serviced last week with little improvement. Since most of the TCS foods are moved there before opening, an alternative using Time as a Public Health Control was suggested until the cooler can be repaired or replaced and food stored in that cooler must be discarded. Food that was measured above 41F was set to be discarded if not used up, 4 hours from the time that the food was placed into the cooler. Maintain all cold TCS food at or below 41F at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     At the time of inspection, the Grill Lowboy was not maintaining food temperatures at 41F or below. According to Chef, foods that had been moved to the cooler were cold at 41F or below, and 2 hours later foods were measured on average 46F. Chef stated that cooler had been serviced earlier that week and was not functioning well. Repair or replace cooler so that it maintains foods at 41F or below at all times.

     Code MN Rule 4626.0735AB

5. Jun 13, 2024 Routine Score 88
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     A large bin of bean salad about 4" deep was observed cooling in the Walk In Beer Cooler. Discussed with Chef that foods being cooled should be portioned into smaller, thinner containers to adequately cool within the 6 hour time limit for hot foods. Retrain staff to cool foods in more shallow containers no more than 2" deep.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Tongs that were in use were observed being stored in buckets of sanitizer. This is not an approved practice as the tongs are not allowed to fully air dry before handling food. Tongs can be stored in approved containers, with the container and all contents being washed rinsed and sanitized every 4 hours. Discontinue storing tongs that are ready to use in sanitizer buckets and store in approved ways.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

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

     Containers of foods that were actively cooling were observed tightly wrapped with cling film. Remove cling film or a section of the film to allow for air to escape the container and the food to cool more quickly. Other containers of cooled food were observed with condensate on the underside of the film, indicating that these foods may have been cooled tightly wrapped as well. Retrain staff to cool food uncovered or with lids ajar to ensure that foods are able to cool most rapidly.

     Code MN Rule 4626.0390B

   • Serious Priority 1 Corrected on site

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

     Food employee was observed touching herb garnishes with bare hands to apply to a finished food dish. Chef intervened to require employee to wash hands and put on gloves. Retrain staff so that they are aware to use a barrier to eliminate bare hand contact with ready to eat foods. Discard foods contaminated by bare hands.

     Code MN Rule 4626.0225A

   • Serious Priority 1

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

     The following foods were observed being improperly cold held on the counter tops and prep cooler tops of the cook line: yoghurt sauce (66F), cream (50F), butter (89F), house made marmalade (51F), roasted strawberries (56F), roasted brussels sprouts (56F), cooked beets (52F). Discussed with Chef that all foods that are TCS need to be kept at 41F or below at all times to prevent bacterial growth that can make people sick. A discard time was ordered for the foods listed above to be discarded 4 hours from the time that they were removed from hot or cold. Retrain staff to ensure that foods are kept cold at 41F or below at all times, or use Time as a Public Health Control (TPHC) to safely control foods that are intentionally kept out of temperature control. A TPHC plan was provided to operator with emailed report. Maintain all TCS foods at 41F or below at all times.

     Code MN Rule 4626.0395A2

6. Jul 11, 2023 Follow-Up Score 98
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed marinara and stock cooling in the walk-in in deep 22qt containers. This food had previously been in an ice bath and was being monitored but had recently been moved to walk-in cooler. Instructed to chef to continue ice bat method or too transfer to shallow pans with a food depth no greater than 2.5 inches.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Observed tongs stored on oven handle doors. Observed tongs and other utensils stored in sanitizer bucket. These are not approved locations for food utensils. Discussed approved options with chef.

     Code MN Rule 4626.0275C

7. Jun 13, 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

     Steak is cooked to order and is missing the asterisk. Provide an asterisk for the steak.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

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

     Observed pate cooling while tightly wrapped in plastic wrap. Loosely cover foods during the cooling process. Food may be completely uncovered during cooling if protected from above contamination. Pate measured 135F and had just begun cooling. Instructed PIC to remove cover and cool pate in an ice bath.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed chicken wings and marinara cooling in deep containers. When cooling foods without ice, ice wands or other "active" cooling methods the food depth can be no greater than 2.5 inches. Discussed cooling options with PIC. Cooling guidance documents provided with report.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Observed tongs stored on oven handle doors. Do not store tongs here as they are easily contaminated by employee clothing. Observed tongs and other utensils stored in a sanitizer bucket. Do not store tongs or utensils in sanitizer buckets.

     Code MN Rule 4626.0275C

   • 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 marninara cooling over 3 hours measuring 92F. Discarded. Observed chicken wings cooling over 6 hours measuring 53F. Discarded. Discussed time and temperature parameters for cooling. Guidance document provided with report.

     Code MN Rule 4626.0385A