Bar Brava

Year by year

Inspections

1. Aug 5, 2025 Routine Score 92
   • Serious Priority 1 Corrected on site

     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.)

     Steak Sauce was observed hot holding on the side of the stove top at 115F at the time of inspection. Discussed with Chef that foods that are kept hot need to be kept at 135F or higher to keep safe. Sauce was cooked an hour earlier, so a rapid reheat was done by chef to 167F before placing on stove corner that was warm to keep hot. Monitor and maintain hot TCS foods at 135F or higher at all times.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Two marinated raw steaks (71F) and four cold cooked sausages (82F) were observed improperly cold holding on the counter top at the time of inspection. When asked about this process, Chef stated that they keep only a few foods out so they are ready to access for when an order comes in. Discussed with Chef that foods that are cold need to be kept cold at or below 41F at all times to be safe. Since there was a cooler directly across from the counter, it was recommended that they store the steaks and sausages in the cooler until an order comes in, or they could use Time as a Public Health Control (TPHC) plan if desired. A copy of TPHC plan was sent to operator via email for them to fill out if they chose to use TPHC. A discard time was set for 4 hours from opening, the time the steaks and sausages were set out. Discontinue keeping cold foods out at room temperature or use them under an approved TPHC plan.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Only use single-service items one time.

     Fish guys containers were observed being reused at the time of inspection. These containers are not durable or made to be used more than one time. Cycle through deteriorated and broken containers and replace them with durable, NSF approved containers.

     Code MN Rule 4626.0830

2. Aug 8, 2024 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.

     Chef has taken and passes ServSafe but has not registered with the State of Minnesota. Provided initial application for the state of MN for Chef to complete and send in. Once certificate from State of MN is obtained, keep on site for inspectors to verify during inspection.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     There is a high temperature dish machine on site that is solely used for washing all the facility's dishes and there is no test kit to independently measure the sanitizing rinse temperature of the machine. Provide an independent maximum registering temperature indicator to monitor the dish machine to ensure that the sanitizing rinse cycle is hot enough to sanitize dishes. Maintain on site at all times.

     Code MN Rule 4626.0710B

   • Serious Priority 1 Corrected on site

     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.)

     Corn Puree was observed hot holding on the stove top at 129F at the time of inspection. Chef had reheated the puree for hot holding shortly after opening. Discussed with Chef that food must be kept hot at 135F or higher at all times for safety. Worked with Chef and set 4 hour discard time from time food was reheated because the time that the food dropped below 135F was not known. Keep food hot held at 135F at all times.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Operate and maintain the warewashing machine and its auxiliary components, including the conveyor speed and automatic cycle times, in accordance with the manufacturer's specifications.

     High temperature dish machine is being used as a chlorine dish machine. Manufacturer manual indicates that machine is a high temperature sanitizing machine, therefore chlorine chemical sanitizer is not needed for this machine. Contact service provider and switch dish machine from chlorine to hot water sanitizing according to manufacturer instructions.

     Code MN Rule 4626.0755

3. Aug 9, 2023 Follow-Up Score 96
   • 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.

     There is no Certified Food Protection Manager (CFPM) for the facility. The chef has taken and passed a food handler course but has not yet applied to be registered with the State of Minnesota (MN). Provided application for State of Minnesota in email with routine inspection report. Apply to state for CFPM registration. Once obtained, post in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     There was a high temperature dish machine in the basement being used to wash all dishes in the establishment besides bar glasses. There was no independent irreversible temperature measuring device to monitor the hot water sanitization temperature at the time of inspection. Provide an approved device to measure and monitor the hot water sanitizing of the dish machine to ensure that it is effectively sanitizing dishes and maintain on site at all times.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no test kit provided to measure the chlorine sanitizer of the bar dish machine. Discussed with person in charge to provide sanitizer test kit for chlorine dish machine and maintain available on site at all times.

     Code MN Rule 4626.0715

4. Jul 27, 2023 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.

     There is no Certified Food Protection Manager (CFPM) for the facility. The chef has taken and passed a food handler course but has not applied to be registered with the State of Minnesota (MN). Provided application for State of Minnesota in email with report. Apply to state for CFPM certification. Once obtained, post in establishment for inspectors to verify during inspections and maintain current.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     There was a high temperature dish machine in the basement being used to wash all dishes in the establishment besides bar glasses. There was no independent irreversible temperature measuring device available to monitor the hot water sanitization temperature at the time of inspection. Provide an approved device to measure and monitor the hot water sanitizing of the dish machine to ensure that it is effectively sanitizing dishes and maintain on site at all times.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no test kit provided to measure the chlorine sanitizer of the bar dish machine. Discussed with person in charge to provide sanitizer test kit for chlorine dish machine and maintain available on site at all times.

     Code MN Rule 4626.0715

   • 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.

     Chlorine dish machine was measured dispensing 0PPM at the time of inspection. Maintain dish machine dispensing at a minimum of 50PPM chlorine to sanitize dishes at all times. Repair dish machine and discontinue use until machine can be repaired and dispenses 50PPM chlorine. Ensure dish machine dispenses 50PPM bleach so that it is effectively sanitizing glasses. Use bleach sanitizer test kit to monitor concentration of dish machine at all times and service as necessary for it to perform according to manufacturer's instructions.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Food employee was observed handling raw chicken with gloved hands. The employee then removed the gloves and put on a new pair of gloves without washing hands in between. Discussed with person in charge that when removing a glove, the hands can be soiled with that action, and then when there is no wash step between putting on another clean glove, the clean glove can be contaminated as well. Retrain employees wash hands before working with food and when changing tasks or gloves. Monitor and retrain employees as necessary.

     Code MN Rule 4626.0075A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     BBQ Pork Ribs were observed cooling in the Walk In Cooler with the lid tightly covered at the time of inspection. Discussed with chef that cooling should be done with the lid off or a corner of cling film pulled over to allow heat to escape from the container, allowing for faster cooling. Retrain staff to cool using effective methods and maintain.

     Code MN Rule 4626.0390B