Borough

Year by year

Inspections

1. Aug 6, 2026 Routine Score 92
   • Serious Priority 1 Corrected on site

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

     Observed bar tender grab large ice cube from freezer with bare hands and spin it in the glass at the time of inspection. Discussed with manager that all foods that are consumed, including ice and garnishes that go into drinks, should not be touched with bare hands. Discard foods that are touched with bare hands so they do not pose a risk of spreading possible foodborne illnesses to customers.

     Code MN Rule 4626.0225A

   • 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.

     Bar dish machine was run over several cycles and was not dispensing the minimum required 50PPM chlorine concentration to adequately sanitize dishes. Discussed with manager that the dish machine should not be used to sanitize dishes until it can be repaired. Bring dishes up to the main dishwasher to be sanitized while the bar dishwasher is not able to be used. Contact service provider and have them repair machine, then once machine is repaired, use can be resumed. Maintain dish machine at 50PPM chlorine to adequately sanitize dishes.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     There was significant ice buildup observed in the Walk In Freezer at the time of inspection. Ice was starting to form icicles down to shelves where food was stored. Discussed with Chef that the ice buildup needs to be removed so that it does not contaminate food stored in the Freezer. Clean Walk In Freezer and maintain clean to sight and touch.

     Code MN Rule 4626.0855

2. Jul 2, 2025 Routine Score 92
   • Not serious Priority 3

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

     Reach In Cooler was observed missing both kick plates, exposing mechanical parts of the machine. Provide kick plates for the Reach In Cooler and maintain them.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     There was only one staff member in the dishwashing area washing dishes. They were observed moving from dirty to clean without removing their gloves or washing their hands and putting on a new pair of gloves. Discussed with Chef that if one person is doing dishes, they need to make sure that they wash their hands and put on new gloves before putting away the clean dishes. Retrain staff to wash hands after loading dirty dishes into the dish machine and before putting away clean dishes.

     Code MN Rule 4626.0075A

   • Serious Priority 1

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

     Facility has their own employee illness log, but it is missing most of the reporting information. Provided copy of Minnesota Department of Health employee illness log for facility to use as a guide to enter all required information for tracking employee illness. Provide an employee illness log with all required information on it and fill out with each employee illness occurrence.

     Code MN Rule 4626.0040C

3. Jun 25, 2024 Routine Score 92
   • Not serious Priority 3

     Only use single-service items one time.

     Fish Guys containers that are only meant for one use are being re-used to hold other foods. Explained to chef that containers are single use and not able to withstand dish machine sanitizing temperatures or chemical sanitizers and break down quickly. Observed multiple Fish Guys containers with broken or chipped edges. Discard all single-use containers and do not re-use them.

     Code MN Rule 4626.0830

   • Not serious Priority 3

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

     Handwashing signage was observed missing from handwash sink in the kitchen. Provide and maintain to notify employees that the sink is only designated for washing hands.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     A business needs to submit a HACCP plan to obtain a variance to cure foods with curing agents.

     Facility is currently curing foie gras mousse with pink salt sodium nitrate. Discussed with chef that in order to cure with curing agents, they need to submit a HACCP plan to the City of Minneapolis and have it approved before using those curing methods. Discontinue curing and remove cured products from sale until curing can be performed under an approved HACCP plan for the establishment. Provided link to City of Minneapolis HACCP site for further information with emailed report.

     Code MN Rule 4626.0415B

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Business had vacuum sealed (reduced oxygen packaged) cooked pork belly for use in the restaurant at the time of inspection. Discussed with Chef that using vacuum sealing (reduced oxygen packaging) requires a HACCP plan. Chef removed vacuum sealed items from sale immediately. Discontinue vacuum sealing until a HACCP plan has been submitted to the City of Minneapolis and approved. Provided link to City of Minneapolis HACCP site for further information with emailed report.

     Code MN Rule 4626.0415D

   • Serious Priority 1 Corrected on site

     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.

     Chlorine bleach sanitizer solution in the bar dish machine was measured at 0PPM at the time of inspection. Head bartender at the time checked machine and found sanitizer container empty. After changing container and running the machine a few times, dish machine measured 50PPM chlorine as required by machine's data plate. Monitor and maintain chlorine dish machine at 50PPM minimum chlorine at all times.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     Reach In Cooler was observed missing both kick plates, exposing mechanical parts of the machine. Provide kick plates for the Cooler and maintain.

     Code MN Rule 4626.0735AB

   • 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.

     There is no Certified Protection Manager for the establishment that is registered with the State of Minnesota. According to Chef, past CFPM is now CFPM for one of their locations in St. Paul. Provided application to State of MN with emailed report. Provide a CFPM for this establishment that has taken an approved course and is registered with the State of Minnesota. Keep certificate on site and keep current at all times.

     Code MN Rule 4626.0033A

4. Jun 22, 2023 Routine Score 92
   • Not serious Priority 3

     Only use single-service items one time.

     Observed "Fish Guys" containers in use. These containers are not meant to be re-used and cannot withstand repeated chemical and hot water sanitizing. Repeated sanitizing may break down the plastic and leach into foods. Replace with approved equipment designed for multiple use.

     Code MN Rule 4626.0830

   • Not serious Priority 3

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

     Bar hand wash sinks lack a required poster. Discussed with PIC. Provide.

     Code MN Rule 4626.1457

   • 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

     Lunch menu is missing the asterisk on the steak entrée. Provide.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Tap line condensate lines are draining into two sinks in the upstairs bar. All condensate lines must be conveyed to a floor drain. Discussed with PIC.

     Code MN Rule 4626.1220

   • 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

     Baffle of ice machine contains pink microbial growth. Clean and sanitize.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chlorine test kit expired 2019. Provide a new test kit for chlorine.

     Code MN Rule 4626.0715

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     There does not seem to be an employee health training policy outside of Covid and Sick and Safe time. Ensure that all employees are trained on when to call in sick, how long to stay home when ill and what symptoms to report. Ensure management is trained to collect this information and record it in a log. There was a log on site but it was old and not in use. Discussed with PIC, guidance documents provided with report.

     Code MN Rule 4626.0040A