Eagleboltbar

Year by year

Inspections

1. Oct 24, 2025 Routine Score 100

   Result: Complete.

2. Oct 21, 2024 Follow-Up Score 100

   Result: Complete.

3. Aug 20, 2024 Routine Score 90
   • 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 in women''s restroom only 74*F and in men's 90*F. Hot water at handsinks to be between 110-130*F. Increase temperature of hot water at these handsinks.

     Code MCO 188.380

   • Serious Priority 1

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

     Establishment does not have an employee illness log. Take and record records of employee illnesses. See attached log.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     Observed bottom of bar beer coolers in need of cleaning. Please clean and maintain in a clean condition.

     Code MN Rule 4626.0840C

   • Serious Priority 1

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

     Observed chili at 43*F and hamburger patties at 44*F in 1-door True refrigerator. Maintain all cold TCS foods at 41*F or less. Note: unit was holding at 40*F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Contractor to pull a plumbing plan for the installation of the new low temp dishmachine in kitchen.

     Code MN Rule 4626.1720A

4. Aug 20, 2024 Routine Score 90
   • Serious Priority 1

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

     Observed chili at 43*F and hamburger patties at 44*F in 1-door True refrigerator. Maintain all cold TCS foods at 41*F or less. Note: unit was holding at 40*F.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     Establishment does not have an employee illness log. Take and record records of employee illnesses. See attached log.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Contractor to pull a plumbing plan for the installation of the new low temp dishmachine in kitchen.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

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

     Observed bottom of bar beer coolers in need of cleaning. Please clean and maintain in a clean condition

     Code MN Rule 4626.0840C

   • 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 in women''s restroom only 74*F and in men's 90*F. Hot water at handsinks to be between 110-130*F. Increase temperature of hot water at these handsinks.

     Code MCO 188.380

5. Jun 13, 2023 Routine Score 92
   • 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 CUPS AND SHOT GLASSES THAT AREA NOT COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE EXISTING ITEMS WITH PRODUCTS THAT ARE EITHER RECYCLABLE OR COMPOSTABLE. AN INFORMATIONAL HANDOUT ON THE ORDINANCE IS BEING SENT OUT WITH THE REPORT.

     Code MCO 204.30A

   • Serious Priority 1 Corrected on site

     Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.

     OBSERVED A PACKAGE OR LACTASE ON A SHELF IN THE KITCHEN ABOVE THE PREP AREA. OPERATOR RELOCATED THE PRODUCT TO A SUITABLE LOCATION.

     Code MN Rule 4626.1660B

   • Not serious Priority 2

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

     OBSERVED IRREVERSIBLE TEMPERATURE INDICATOR STRIPS TO BE MISSING FOR THE DISHWASHER. PROVIDE AND MAINTAIN ON SITE.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     OBSERVED DRAIN FLIES TO BE PRESENT ON SITE. CONTACT CURRENT PEST CONTROL OPERATOR TO SERVICE FACILITY ON A MORE FREQUENT BASIS.

     Code MN Rule 4626.1565C