Town Hall Brewery

Year by year

Inspections

1. Jul 20, 2026 Routine Score 98
   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Employee basement bathroom door observed not self-closing. Repair so door is self-closing.

     Code MN Rule 4626.1395A

   • 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

     No handwashing sign posted at handwashing located in the brewer side. Post sign.

     Code MN Rule 4626.1445

2. Jul 16, 2025 Follow-Up Score 98
   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The back door had light coming through the bottom of the door. Install new door sweep.

     Code MN Rule 4626.1395A

   • 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

     The sink bar hand sink was missing paper toweling. Stock.

     Code MN Rule 4626.1445

   • 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

     Water temperature for the hand sink was measured at 148 F. Lower

     Code MCO 188.380

3. Jun 20, 2025 Routine Score 84
   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The back door had light coming in from the bottom of the door. Install a door sweep.

     Code MN Rule 4626.1395A

   • 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.

     The to go coffee cups were not recyclable or compostable. Replace.

     Code MCO 204.30A

   • Not serious Priority 3

     Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

     The basement bathroom door was not self-closing. Install a self-closing device.

     Code MN Rule 4626.1390

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     The bar hand sink was missing soap at the time of the inspection. The sink was stocked.

     Code MN Rule 4626.1440

   • 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

     The bar hand sink was missing paper toweling at the time of the inspection. The sink was stocked. The brewery area was missing paper toweling at the hand sink. Stock at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     Hot sauce was stored directly in the hand sink in the service area at the time of the inspection. The sauce was moved. Keep hand sink accessible and clear at all times.

     Code MN Rule 4626.1110AB

   • 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

     The handwashing sink water was measured at 150 F. Lower.

     Code MCO 188.380

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Spray bottles in the kitchen and the brewery area were not labeled. Label.

     Code MN Rule 4626.1595

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employees putting on gloves without washing their hands before. Wash hands before donning gloves.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1

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

     The facility is breading raw chicken and fish, the breading is held at room temperature, not sifted out every 4 hours or less, or discarded. Either store bread crumbs in the refrigerator unit, sift every 4 hours or less, or discard bread crumbs every 4 hours or less.

     Code MN Rule 4626.0395A2

4. Jul 10, 2024 Follow-Up Score 98
   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     There was light coming through the bottom of the exterior side door. Install door sweep.

     Code MN Rule 4626.1395A

   • 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.

     The soup containers were PE lined which is not recyclable or compostable. Provide to go containers that are either compostable or recyclable.

     Code MCO 204.30A

   • Not serious Priority 3

     Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

     The basement bathroom door was not self-closing. Install self-closer.

     Code MN Rule 4626.1390

   • 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

     The consumer advisory statement was missing the following statement, "This item is served raw or undercooked" for the burgers. Add to menu.

     Code MN Rule 4626.0442B

5. Jun 13, 2024 Routine Score 86
   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Chemical spray bottles were missing labels. Label spray bottles with common name.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     There was light coming through the bottom of the exterior side door. Install door sweep.

     Code MN Rule 4626.1395A

   • Not serious Priority 3 Corrected on site

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Open employee beverages where found on the prep line. Employee beverages must be covered containers.

     Code MN Rule 4626.0105B

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Raw ground beef was stored above pre-cooked brats in the drawer units. Store raw below RTE foods. Corrected.

     Code MN Rule 4626.0235A(1)

   • 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.

     The soup containers were PE lined which is not recyclable or compostable. Provide to go containers that are either compostable or recyclable.

     Code MCO 204.30A

   • Not serious Priority 3

     Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

     The basement bathroom door was not self-closing. Install self-closer.

     Code MN Rule 4626.1390

   • Serious Priority 1

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

     The following items were measured above 41 F: -OJ in the bar unit 45 F. -Pasta in the economy refrigerator 46 F. Lower units. Food moved to cooler maintaining temperature.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     For hot water mechanical warewashing, there is no irreversible registering temperature indicator to measure utensil surface temperature. Provide.

     Code MN Rule 4626.0710B

   • 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

     The consumer advisory statement was missing the following statement, "This item is served raw or undercooked" for the burgers. Add to menu.

     Code MN Rule 4626.0442B

6. Jun 15, 2023 Routine Score 98
   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     2 SPRAY BOTTLES HOLDING CHEMICALS WERE NOT PROPERLY LABELED DURING THE INSPECTION. LABELS WERE ADDED TO THE SPRAY BOTTLES DURING THE INSPECTION.

     Code MN Rule 4626.1595