Hewing Hotel

Year by year

Inspections

1. Jul 26, 2025 Routine Score 94
   • Not serious Priority 2 Corrected on site

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

     Main handwashing sink in the kitchen area was observed obstructed by a food preparation cart at the time of inspection. Executive Chef immediately removed the cart so that staff could get to the sink to wash hands. Keep handwash sink accessible for handwashing at all times during operation.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

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

     There was no employee illness log available to track illness reporting for food employees. Provided an employee illness log with emailed report. Use employee illness log to track when food employees call in sick to ensure that they are not coming into work sick. Keep log up to date and filled out with each employee illness report.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

     Data plate for the high temperature dish machine was observed heavily discolored and difficult to read. Replace manufacturer data plate so that it is easy to read. Maintain data plate and replace when it is damaged or no longer readable.

     Code MN Rule 4626.0625

   • 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.

     Facility does not have a current Certified Food Protection Manager (CFPM) that is registered with the State of Minnesota (MN). There are two individuals who have taken a food safety course, but neither have registered with the State of Minnesota to be a CFPM. Follow link here to more information for State of Minnesota CFPM: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html Ensure that a designated individual is registered with the State of MN as a CFPM and maintain at all times.

     Code MN Rule 4626.0033A

2. Jul 2, 2024 Routine Score 94
   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.

     Salmon is served raw or undercooked in the establishment. There were no records from the supplier indicating that the fish had been frozen or aqua cultured to eliminate the risks of parasites. Contact salmon supplier to obtain records for parasite destruction for salmon. Maintain records on site at all times.

     Code MN Rule 4626.0355A

   • 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 asterisk is missing on choice of 2 eggs on the Hewing Breakfast entree on the Breakfast menu, and the Lox on Rye Toast entree on the Brunch menu. Provide asterisk on the menu to indicate to patrons that these foods are served raw or undercooked and the warning of consuming raw or undercooked foods or ingredients. Provided Consumer Advisory guidance document to operator with emailed report. Provide complete consumer advisory on menu. Update with any menu additions.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooked potatoes were observed cooling on sheet pans on a speed rack in the kitchen area. The pans were set very close together, which does not allow air to circulate through the spaces between the pans, reducing the speed of cooling. Discussed with Chef that pans need to be spaced further apart to facilitate rapid cooling. Prep chef pulled pans to smash potatoes and place in Walk In Cooler to finish cooling. Retrain staff to employ rapid cooling methods to foods.

     Code MN Rule 4626.0390A

3. Aug 10, 2023 VerRec Score 100

   Result: Complete.

4. Aug 8, 2023 Follow-Up Score 98
   • Not serious Priority 2

     The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

     Observed cooked pork that in ROP with no date marking. Staff stated it had been made last weekend. Observed frozen raw meat in ROP with dates of 6/14 & 6/1. Staff believed these were dates frozen and they had been pulled from freezer. Discarded. Discontinue ROP until an approved HACCP has been obtained.

     Code MN Rule 4626.0420B

   • Not serious Priority 3

     The following equipment and utensils are under embargo and may not be used without authorization of the regulatory authority:

     VP30 Vacmaster embargoed as still in use after two inspections. Embargo will be lifted once a HACCP plan is obtained.

     Code MN Rule 4626.1805B

5. Jul 18, 2023 Follow-Up Score 98
   • Not serious Priority 2

     The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

     Repeat. Observed raw meats in ROP packages dated after the first routine inspection where they were instructed to discontinue ROP and longer than 48 hours. Provided HACCP information to obtain a HACCP plan. Discontinue all ROP until an approved HACCP plan has been obtained. Further HACCP violations may lead to citations.

     Code MN Rule 4626.0420B

   • Not serious Priority 3

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

     Wall and caulking and dish machine is blackened with mold. Clean and sanitize.

     Code MN Rule 4626.1520A

6. Jul 5, 2023 Routine Score 82
   • Not serious Priority 3

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

     Dish machine measures 158F after being run three times. Repair machine so that it measures a minimum of 160F to effectively sanitize. Sanitizer at three compartment sink comes out at 138F and measures 0ppm sanitizer solution for quite some time. After being run for a while the temperature decreases and the sanitizer measured 400ppm. Repair so that it will dispense proper sanitizer solution in a reasonable amount of time.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Spray bottles behind the bar not labeled. Label as required by above rule.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     Hand sinks by the ware wash and the prep kitchen both lack posters. Provide. Posters can be found here or you may provide your own: https://www.health.state.mn.us/people/handhygiene/materials.html

     Code MN Rule 4626.1457

   • Not serious Priority 2

     The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

     Observed many types of ROP raw meat in the butcher room walk-in cooler. Observed ROP raw duck breast in kitchen walk in cooler. This is not allowed without a HACCP plan. Discussed HACCP plan requirements and will provide HACCP team contact information with report. Instructed that all ROP meats must be opened and to discontinue ROP without a HACCP plan.

     Code MN Rule 4626.0420B

   • Not serious Priority 3

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

     Observed caulking and wall at kitchen dish machine area to be blackened with mold. Clean and sanitize. If caulking cannot be cleaned remove it and replace.

     Code MN Rule 4626.1520A

   • Serious Priority 1

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

     Chef keeps their own sick log for employees but it does not include symptoms or return to work dates. Guidance documents provided with report- discussed using our log or incorporating required items into their logging system.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     Sanitizer buckets (2) measured 0ppm quaternary ammonium (quat) solution. It was discovered there was an issue with the sanitizer dispenser at the three compartment sink. Ensure sanitizer buckets measure

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Sanitizer dispenser at three compartment sink was dispensing quat solution at 0ppm and 138F. After running the dispenser for an unusually long time the water temperature changed and the solution measured 400pm. Repair dispenser so that it provides a consistent sanitizer solution.

     Code MN Rule 4626.0805C3

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Dish machine was run three times and the rack temperature measured 158F. Repair to measure a minimum of 160F to effectively sanitize.

     Code MN Rule 4626.0905B

   • 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

     Online dinner menu is missing the disclosure (asterisk) for the steak and possibly the duck and salmon (if they are served undercooked). Online breakfast menu is missing the disclosure (asterisk) for the eggs benedict. Not all paper menu's were checked during inspection, check menus, including online, and ensure the asterisk is provided for proteins served raw or undercooked.

     Code MN Rule 4626.0442B