Riva Terrace Restaurant

Year by year

Inspections

1. Aug 20, 2026 Routine Score 92
   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     Observed that the ice machine baffle was extremely moldy and soiled. Clean baffle and maintain in a clean condition.

     Code MN Rule 4626.0850

   • Not serious Priority 3

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

     At cookline observed in-use tongs hanging over oven door handle. Discontinue this practice. Set tongs on a clean and sanitized work surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

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

     Clean soiled cabinet under kitchen dump sink.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

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

     Observed the backsplash behind kitchen 3-comp sink was moldy. Remove mold from backsplash and maintain in a clean condition.

     Code MN Rule 4626.1520A

   • 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.

     Observed the bar glasswasher was not providing any chlorine sanitizer during rinse cycle. Repair glasswasher so that 50-200 PPM chlorine is dispensed during rinse cycle. Note: Ecolab technician was on site - discussed situation with him and he was going to repair rinse cycle on bar glasswasher.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at the first hand wash sink at bar. Provide and maintain soap at bar handsink.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     Post a hand wash sign at bar handsink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Provide chlorine test strips at bar so that employees can check the concentration of Ecosan at bar glasswasher.

     Code MN Rule 4626.0715

2. Sep 26, 2025 Follow-Up Score 100
   • Not serious Priority 3 Corrected on site

     Discontinue using wood and wood wicker as a food contact surface.

     Observed plywood lining shelving unit opposite cookline. Remove these plywood shelf liners as they are not non-absorbent and washable. Rack was immediately removed from kitchen by Executive Chef.

     Code MN Rule 4626.0490

3. Jul 22, 2025 Routine Score 86
   • 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.

     Establishment has no state certified food manager. Employ a CFPM certified food manager for establishment and post certificate in a conspicuous location.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     The hand sink at kitchen cookline had no hand wash sign posted. Provide a hand wash sign at each hand sink.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Discontinue using wood and wood wicker as a food contact surface.

     Observed plywood lining shelving unit opposite cookline. Remove these plywood shelf liners as they are not non-absorbent and washable.

     Code MN Rule 4626.0490

   • Serious Priority 1

     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.)

     Observed several cooked chicken breasts sitting at room temp at cookline - temp was observed to be 89*F and were sitting there during entire inspection. Maintain hot TCS foods at 135*F or hotter. Note: There were no approved procedures for this kitchen using time as public health control.

     Code MN Rule 4626.0395A1

   • 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.

     Observed numerous TCS foods in coolers prepared on site that were not datemarked. Datemark TCS foods and use within a 7-day period as described above.

     Code MN Rule 4626.0400A

   • 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 kitchen observed an employee scoop ice out of ice machine with a metal bowl that had no handle. Use a scoop with a handle to scoop ice.

     Code MN Rule 4626.0275B

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed several TCS foods / sauces in coolers that were date marked 7/10 and 7/12. Use these TCS foods within 7 days or discard. Note: Sauces discarded.

     Code MN Rule 4626.0405A

   • Serious Priority 1

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

     Observed hard boiled eggs in Coldwell unit at aa temp of 47*F and a sauce in 3-door lowboy at a temp of 97*F. It was on a tray with all other food items at 41*F. Maintain all cold TCS foods at 41*F or less. Store food at elevated temperatures in shallow containers of 2 inches or less to facilitate cooling.

     Code MN Rule 4626.0395A2

4. Jun 25, 2024 Routine Score 98
   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at bar handsinks. Provide and maintain soap at handsinks.

     Code MN Rule 4626.1440

   • 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.

     At cookline observed tongs being hung over oven door handle. Discontinue this practice. Store in-use tongs on a clean and sanitized surface.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

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

     Observed about an inch of standing water in bottom shelf of bar 3-door Perlick lowboy. Remove standing water and repair what is causing the water leak.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

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

     In the bar reach-in refrigerator observed a container of yogurt sitting directly on top of uncovered cut melons. Discontinue this procedure. Provide a cover over cut fruit and other ready-to-eat food items. Fruit immediately discarded.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.

     There was no trash can at bar handsink in which to dispose of paper towels. Provide a trash can next to handwash sinks.

     Code MN Rule 4626.1450

5. Jun 29, 2023 Routine Score 94
   • 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 required signage. 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

     Printed menu contains consumer advisory but does not disclose which items are served raw or undercooked. Provide an asterisk or description of the food as raw or undercooked for the skirt steak and poke bowls. Guidance document provided with report.

     Code MN Rule 4626.0442B

   • 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 sanitizer solution for bar dish machine measured 0ppm. Management was able to repair dish machine during inspection to measure 100ppm. Maintain chlorine sanitizer solution at a minimum of 50ppm. Corrected on site.

     Code MN Rule 4626.0805C1