Lake & Irving Restaurant & Bar

Year by year

Inspections

1. Jul 12, 2026 Routine Score 92
   • Serious Priority 1

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

     All TCS foods within the top cold lines throughout the cook line were holding between 46 and 52 degrees F. Stock times were verified. Refrigeration troubleshooting tactics were reviewed. Ensure that all cold TCS foods are holding at or below 41 degrees F.

     Code MN Rule 4626.0395A2

   • 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

     The inside baffle within the main ice machine was soiled with a mold-like substance. Reviewed proper cleaning frequency with the manager on duty. Ensure that these surrfaces are cleaned as ofen as necessary to prevent build-up.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     Wooden bowls were being used behind the bar for salt rims on cocktails. A wooden spoon was being used in the kitchen for mixing sushi rice. Neither of these applications of wood as a food contact surface is appropriate. Discontinue the use of wood as a food contact surface.

     Code MN Rule 4626.0490

   • Serious Priority 1

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

     Cold brew prepared on-site was held beyond 7 days. Informed the manager on duty to discard the cold brew and not maintain it on hand for more than 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     The citrus press had paint chipping off of it. This utensil was discarded during the inspection. Some of the rubber spatulas had burn areas and/or cracks that had become difficult to properly clean. Ensure that all food contact surfaces are in good condition.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Multiple wet and not-in-use wiping cloths were stored on the cutting boards on the line. Ensure that once wiping cloths become soiled and/or wet, they are stored in the sani buckets when not in use.

     Code MN Rule 4626.0285B

2. Jul 12, 2025 Routine Score 94
   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     Facility was using sink and surface sanitizer as the triple sink, but was trying to test the concentration with a quat test kit. No sink and surface test kit was available on site. Ensure that a test kit is available for each sanitizer type that is used on site.

     Code MN Rule 4626.0815

   • Serious Priority 1

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

     Some TCS foods in the corner of the topside cooler that is at the end of the cook line (near dish) were holding between 42-44 degrees F. Refrigeration troubleshooting tactics were reviewed with the manager. Ensure that all cold TCS foods are holding at or below 41 degrees F.

     Code MN Rule 4626.0395A2

3. Jul 26, 2024 Follow-Up Score 96
   • Serious Priority 1 Corrected on site

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

     Raw fish storing above ready to eat sushi products such as yuzu sauce. Fish was moved to an appropriate area during the inspection.

     Code MN Rule 4626.0235A(1)

4. Jul 12, 2024 Routine Score 74
   • Not serious Priority 3

     Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.

     Observed ice cream scoop storing in standing water when not in use. Discontinue this practice. Once the scoop has been used then ensure it's storing in running water.

     Code MN Rule 4626.0275D

   • Serious Priority 1

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

     The employee illness notes being taken are not sufficient. Recording requirements were reviewed with the managers of both the FOH and BOH and a sample log has been provided. Ensure that a complete employee illness log is maintained on-site and all shift leaders/manager know how to use and find it.

     Code MN Rule 4626.0040C

   • 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

     Menu's missing an asterisk next to the menu items that can be served raw or undercooked. Health statement is also missing a lead-in sentence before the claim indicating that, "these menu items contain or may contain undercooked ingredients". Reprint menus with these updates.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Hand sink on the outside of the bar was missing soap. Provide soap for all hand sinks.

     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

     Paper towels missing from both the bar hand sink and the hand sink on the outside of the bar. Ensure that each hand sink has a supply of paper towels. Discontinue using a multi-use towel to dry hands behind the bar.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     No hand washing reminder signage was present in the bathroom. Provide handwashing reminder signage near all hand sinks.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Liquor bottles storing on the bottom shelf behind the bar about 3 inches from the floor resulting in the floor under those shelves to build up debris. Ensure that all food and beverages are storing at least 6 inches off of the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Floors under equipment and shelving in the bar area soiled with build up. Clean and maintain clean all floors.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Bus tub near the dish area that was storing smallwares was soiled with food debris. Clean and maintain clean all non-food equipment.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Can opener blade was storing with food debris encrusted on it. Clean and maintain clean.

     Code MN Rule 4626.0840A

   • Serious Priority 1

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

     Multiple examples in the walk-in cooler of raw animal foods storing above ready to eat foods. Store raw animal foods in a way that prevents cross contamination.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

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

     Cooked potatoes in portion bags storing in the topside cooler well above the line resulting in temperatures of 47 degrees F. within some bags while others were well below 41 degrees. Effective fill line strategies were reviewed during the inspection. Ensure that all cold TCS foods are held at or below 41 degrees F.

     Code MN Rule 4626.0395A2

   • 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.

     Multiple examples of TCS foods such as cooked pork that had been date marked with production and use by date but were then frozen and pulled at a later date without an indication of what day they were pulled. These has resulted in not knowing how much time these foods have been in a cooler. Develop an effective date marking system that captures when these TCS foods have been pulled from the freezer to ensure that they are not storing in a cooler behind 7 days.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.

     ROP fish found in the walk-in cooler. Discontinue vacuum sealing fish. Only perform specialized processes that have been approved with a regulatory approved HACCP plan.

     Code MN Rule 4626.0420C

5. Jul 7, 2023 Routine Score 96
   • Not serious Priority 3

     Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.

     OBSERVED ICE CREAM SCOOP STORED IN STANDING WATER. STORE FOOD PREP UTENSILS IN RUNNING WATER OF SUFFICIENT VELOCITY TO FLUSH PARTICLES DOWN THE DRAIN.

     Code MN Rule 4626.0275D

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING SANITIZER TEST KIT. ACCORDING TO PIC, SANITIZER TEST KIT HAS BEEN ORDERED.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     CONSUMER WARNING IS PROVIDED, BUT SOME RAW OR UNDERCOOKED ANIMAL FOODS MISSING ASTERISK ON MENU. PROVIDE ASTERISK NEXT TO UNDERCOOKED MENU ITEMS ON MENU AND ONLINE MENU.

     Code MN Rule 4626.0442A