Dutch Bar

Year by year

Inspections

1. Jul 24, 2025 Routine Score 96
   • Serious Priority 1

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

     Observed a bottle of pickled sage sitting on shelf that has been pickled for at least 2 weeks (per the PIC). Discard or use up food within 7 days.

     Code MN Rule 4626.0405A

2. Jun 27, 2024 Routine Score 98
   • 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 at bar handwashing station. Provide sign. No handwashing sign in the bathroom where employees use. Provide sign.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     No cover trash can in the bathroom - provide.

     Code MN Rule 4626.1260

   • Not serious Priority 3

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

     Quat bucket observed reading lower than 200 ppm at the time of the inspection. Checked the dispenser reading and it was reading lower than 200 ppm. Quat concentration must be at least 200 ppm to 400 ppm. Discussed sanitizing methods with PIC.

     Code MN Rule 4626.0285B

3. Jun 23, 2023 Routine Score 94
   • 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.

     Send the Serve-safe certificate into MDH using the enclosed application to fulfill the CFPM requirement.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Bare hand contact with ready to eat foods observed at the bar for condiment dispensing/prepping. Bare hand contact observed at back kitchen plate prepping. This was discussed and gloves were donned.

     Code MN Rule 4626.0225A

   • 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

     Disposable hand towels not observed at bar handsink. Napkins are not a replacement towel for paper towels.

     Code MN Rule 4626.1445