Normandy Kitchen

Year by year

Inspections

1. Sep 24, 2026 Follow-Up Score 84
   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     A large amount of dead cockroaches were found in the office/ wine storage room. Continue to the service area and clean. Send most recent pest control receipts to the City of Minneapolis Health Department. Also, a risk control plan is required.

     Code MN Rule 4626.1565C

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     There was no record-keeping system for shell stock tags to maintain chronological order. Develop. The tags were kept in an envelope, but they were not in chronological order.

     Code MN Rule 4626.0220C

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The current CFPM certificate was not posted. Post.

     Code MN Rule 4626.0033D

   • 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 breakfast menu was missing asterisks for the consumer advisory on dishes with eggs to order and sunny-side-up eggs. Add asterisks to all breakfast menu items where eggs may be served undercooked.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     The facility is keep Hollandaise at room temperature. The facility is using time as a public health control and keeping the product out 4 hours or less. The facility could not locate its written procedures. Develop and make them accessible.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Record on the tags.

     Code MN Rule 4626.0220B

   • Not serious Priority 3

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

     Open employee beverages were found throughout the prep areas. Have covered containers and store them away from food prep areas.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Knives were being stored between the crack between the refrigerator and table on the line. Discontinue.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     The facility was missing date marking for deli meat. Date mark.

     Code MN Rule 4626.0400B

   • Serious Priority 1

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

     Corned beef was date-marked 8-12. This is past 7 days. Item discarded.

     Code MN Rule 4626.0405A

2. Sep 4, 2026 Follow-Up Score 86
   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     A large amount of dead cockroaches were found in the office/ wine storage room. Continue to the service area and clean. Send most recent pest control receipts to the City of Minneapolis Health Department. Also, a risk control plan is required.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     There were a large number of dead cockroaches downstairs. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     The walk-in cooler had a large amount of ice buildup. Address.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     There was no record-keeping system for shell stock tags to maintain chronological order. Develop. The tags were kept in an envelope, but they were not in chronological order.

     Code MN Rule 4626.0220C

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The current CFPM certificate was not posted. Post.

     Code MN Rule 4626.0033D

   • 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 breakfast menu was missing asterisks for the consumer advisory on dishes with eggs to order and sunny-side-up eggs. Add asterisks to all breakfast menu items where eggs may be served undercooked.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single-service cups were stored directly on the floor in the basement near the coffee area. Store off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The tiles near the walk-in freezer were cracked. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     The facility is keep Hollandaise at room temperature. The facility is using time as a public health control and keeping the product out 4 hours or less. The facility could not locate its written procedures. Develop and make them accessible.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Record on the tags.

     Code MN Rule 4626.0220B

   • Serious Priority 1

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

     Aioli and cream cheese were both measured at 60 and 55 F in the corner Roetane cooler, indicating that the tray was being held at room temperature. All the other items in the cooler were maintaining 41 and 40 F. Keep TCS food under refrigeration.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     An open employee beverage was found on the prep line at the time of the inspection. Have covered containers and store away from food and food prep areas.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Knives were being stored between the crack between the refrigerator and table on the line. Discontinue.

     Code MN Rule 4626.0275C

3. Aug 13, 2026 Follow-Up Score 82
   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     A large amount of dead cockroaches were found in the office/ wine storage room. Continue to the service area and clean. Send most recent pest control receipts to the City of Minneapolis Health Department. Also, a risk control plan is required.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     There were a large number of dead cockroaches and mouse droppings downstairs. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     The walk-in cooler had a large amount of ice buildup. Address.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     There was no record-keeping system for shell stock tags to maintain chronological order. Develop. The tags were kept in an envelope, but they were not in chronological order.

     Code MN Rule 4626.0220C

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The current CFPM certificate was not posted. Post.

     Code MN Rule 4626.0033D

   • 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 breakfast menu was missing asterisks for the consumer advisory on dishes with eggs to order and sunny-side-up eggs. Add asterisks to all breakfast menu items where eggs may be served undercooked.

     Code MN Rule 4626.0442B

   • 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.

     The facility was missing date marking for ready to eat deli meats in the walk-in cooler. Date mark all TCS food in storage mode.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Food in the walk-in freezer was stored directly on the floor. Store food on the shelves.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single-service cups were stored directly on the floor in the basement near the coffee area. Store off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The tiles near the walk-in freezer were cracked. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     The facility is keep Hollandaise at room temperature. The facility is using time as a public health control and keeping the product out 4 hours or less. The facility could not locate its written procedures. Develop and make them accessible.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Record on the tags.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their quat test strips. Provide and use.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     Aioli and cream cheese were both measured at 46 F in the corner Roetane cooler. Lower the unit.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     There was a pipe leaking or something leaking from the dish machine in the basement. Fix.

     Code MN Rule 4626.1040B

4. Jul 24, 2026 Routine Score 56
   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     A large amount of dead cockroaches were found in the office/ wine storage room. Continue to the service area and clean. Send most recent pest control receipts to the City of Minneapolis Health Department. A dead mouse was found in the back storage area. Also, a risk control plan is required.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     There were a large number of dead cockroaches and mouse droppings downstairs. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     The walk-in cooler had a large amount of ice buildup. Address.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     There was no record-keeping system for shell stock tags to maintain chronological order. Develop.

     Code MN Rule 4626.0220C

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Droppings were found in the back breakroom near the office. Clean.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The current CFPM certificate was not posted. Post.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The bar hand sink did not have any soap. Stock at all times. A citation is being issued due to repeated non-compliance.

     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 did not have any paper toweling. Stock at all times.

     Code MN Rule 4626.1445

   • Serious Priority 1

     Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.

     The soda gun holder was missing the tubing. The tubing must be connected and go to the floor drain.

     Code MN Rule 4626.1040A

   • 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 breakfast menu was missing asterisks for the consumer advisory for the dishes with eggs to order and sunny side up eggs. Add asterisks to all breakfast menu items were eggs may be served undercooked.

     Code MN Rule 4626.0442B

   • Serious Priority 1 Corrected on site

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

     A container of raw oysters were stored directly above a container of lettuce. Store raw proteins below ready to eat products. The oysters were moved.

     Code MN Rule 4626.0235A(1)

   • 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.

     The facility was missing date marking for ready to eat food in the prep coolers. Date mark all TCS food in storage mode.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles had grease build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Food in the walk-in freezer was stored directly on the floor. Store food on the shelves.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single-service cups were stored directly on the floor in the basement near the coffee area. Store off the floor.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The tiles near the walk-in freezer were cracked. Repair.

     Code MN Rule 4626.1515

   • Serious Priority 1

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     Pest spray was stored above bar spoons and bar mixers in the wine room. Spray was moved. Remove spray. Pest control should be conducted by a professional pest control company.

     Code MN Rule 4626.1600

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     The facility is keep Hollandaise at room temperature. The facility is using time as a public health control and keeping the product out 4 hours or less. The facility could not locate their written procedures. Develop and have accessible.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Record on the tags.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their chlorine or quat test strips. Provide and use.

     Code MN Rule 4626.0715

   • 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: -Potatoes 46F and eggs 45 F in the pizza cold holding unit. -Cheese 46 F and sauce 47 F in the corner Roetane cooler. -Aioli 62 F in the middle prep cooler. -Cooked onions 62 F and egg 45 F in the right line prep cooler. Items discarded that were measured above 41 F. Food moved to a cooler maintaining temperature. Have unit serviced. A citation is being given for non-compliance.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     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.)

     The following items were measured below 135 F in the hot holding unit. -Sausage 80 F. Discarded.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current license was not posted. Post.

     Code MCO 188.390

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Due to the overall amount of violations, there is a lack of managerial control. More managerial oversight is required.

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1 Corrected on site

     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.

     The bar 3-comp sink chlorine was measured at 0 ppm. Corrected. The new concentration was measured at 100 ppm.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3 Corrected on site

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

     The quat bucket at the bar was measured at 0 ppm. New concentration measured at 400 ppm.

     Code MN Rule 4626.0285B

5. Sep 11, 2025 Follow-Up Score 92
   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed dead cockroaches in the basement. Have the facility serviced by a professional pest control service and send the City of Minneapolis Health Department the previous 3 pest control company reports/invoices. Fruit flies were found in the kitchen. Address issue.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     Dead cockroaches were found in the basement. Clean the dead cockroaches in the basement.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Fix the following areas: -The basement main walk-in cooler was leaking. Fix. -The walk-in freezer had ice build up. Maintain.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     The shell stock tags were not organized in chronological order. Develop an organization system.

     Code MN Rule 4626.0220C

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     The dishes spray when hanging, hung lower than the spill rim. Fix the spring so when the sprayer is hanging on its own, it does not hang lower than the spill rim.

     Code MN Rule 4626.1085A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     A large amount of mouse droppings were found in the kitchen side room. Clean and remove excess wood.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post the current Certified Food Protection Manager certificate.

     Code MN Rule 4626.0033D

6. Aug 22, 2025 Follow-Up Score 80
   • Not serious Priority 2

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

     The facility could not locate their internal temperature measuring device for their high temperature dish machine. Provide and have accessible.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed dead cockroaches in the basement. Have the facility serviced by a professional pest control service and send the City of Minneapolis Health Department the previous 3 pest control company reports/invoices. Fruit flies were found in the kitchen. Address issue.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     Dead cockroaches were found in the basement. Clean the dead cockroaches in the basement.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     "The city council finds that discarded packaging from foods and beverages constitutes a significant and growing portion of the waste in Minneapolis' waste stream. Regulation of food and beverage packaging, therefore, is a necessary part of any effort to encourage a recyclable and compostable waste s

     The facility had plastic lined (PE) cups that are not recyclable or compostable. Replace.

     Code MCO 204.10

   • 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 back hand sink near the dish room was out of paper toweling. Stock at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     Chemical spray bottles were missing labels. Label.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     Food was stored directly on the floor of the walk-in cooler. Store on shelves.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service cups and containers were stored directly on the floor in the basement. Store on shelves.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     Fix the following areas: -The basement main walk-in cooler was leaking. Fix. -The walk-in freezer had ice build up. Maintain.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The potato fry slicer had old food debris build up. Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The ceiling in the basement was damaged directly below were the dish machine was located. Fix the leak and the ceiling.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     There was a pipe leaking or something leaking from the dish machine in the basement. Fix.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     The facility had a vacuum sealer. The facility is not using the vacuum sealer. Remove.

     Code MN Rule 4626.1580AB

   • 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.

     A MDH certified food protection manager certificate was not on-site and the person in charge was unaware of anyone with the certificate. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • 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: -Mayo 71 F n the left line breakfast cooler. Items discarded. -Ham 46 F and eggs 46 F in the right line cooler. Items discarded. Have units serviced or adjusted. Discontinue using coolers until they are maintaining temperature.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     The shell stock tags were not organized in chronological order. Develop an organization system.

     Code MN Rule 4626.0220C

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     The dishes spray when hanging, hung lower than the spill rim. Fix the spring so when the sprayer is hanging on its own, it does not hang lower than the spill rim.

     Code MN Rule 4626.1085A

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     The bar was washing, sanitizing in the 2 basin then sanitizing again in the 3rd. The facility must wash, rinse, then sanitize dishes.

     Code MN Rule 4626.0885

7. Jul 25, 2025 Routine Score 76
   • Not serious Priority 2

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

     The facility could not locate their internal temperature measuring device for their high temperature dish machine. Provide and have accessible.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed dead cockroaches in the basement. Have the facility serviced by a professional pest control service and send the City of Minneapolis Health Department the previous 3 pest control company reports/invoices.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     Dead cockroaches were found in the basement. Clean the dead cockroaches in the basement.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     "The city council finds that discarded packaging from foods and beverages constitutes a significant and growing portion of the waste in Minneapolis' waste stream. Regulation of food and beverage packaging, therefore, is a necessary part of any effort to encourage a recyclable and compostable waste s

     The facility had plastic lined (PE) cups that are not recyclable or compostable. Replace.

     Code MCO 204.10

   • 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

     There was no paper toweling stock at the bar hand sink. Stock at all times. There was no paper toweling at the line hand sink. Stock.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Food items in the freezer in storage mode where not covered or protected. Cover food in storage mode.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood filters had dust build up. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 2

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

     Chemical spray bottles were missing labels. Label.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     Food was stored directly on the floor of the walk-in cooler. Store on shelves.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service cups and containers were stored directly on the floor. Store on shelves.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     The walk-in freezer had ice build up. Maintain.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The potato fry slicer had old food debris. Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The ceiling in the basement was damaged directly below were the dish machine was located. Fix the leak and the ceiling.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     There was a pipe leaking or something leaking from the dish machine in the basement. Fix.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

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

     Beef in the basement was cooling while being completely covered. Open the container so there is proper heat transfer.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     The facility had a vacuum sealer. The facility is not using the vacuum sealer. Remove.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3 Corrected on site

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     The bar 3-comp sink was set up as washing, sanitizing then rinsing. The sink must be set up for washing, rinsing, sanitizing then air drying. The person in charge corrected the order.

     Code MN Rule 4626.0885

   • 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.

     A MDH certified food protection manager certificate was not on-site and the person in charge was unaware of anyone with the certificate. To obtain go to the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     The facility could not find their employee illness log. Have available on-site.

     Code MN Rule 4626.0040C

   • 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: -Ham 44 F and Ranch 45 F in the upright cooler at the end of the line on the most inner wall. -Mayo 56 F and Yogurt 58F in the left line breakfast cooler. Items discarded. -Tomatoes 55 F and eggs 50 F in the right line cooler. Items discarded. Have units serviced or adjusted. Discontinue using coolers until they are maintaining temperature.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     The shell stock tags were not organized in chronological order. Develop an organization system.

     Code MN Rule 4626.0220C

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     The date of when the last shellstock from the container is sold or served was not recorded on the tag. Record date on tag.

     Code MN Rule 4626.0220B

8. Jan 13, 2025 Follow-Up Score 94
   • 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 menu had a consumer advisory statement, but the statement did not indicate that the product was raw or undercooked. Also, The menu items was missing an asterisk for each raw or undercooked item. The following items were raw or undercooked: - Steak, oysters, eggs and burgers. add: *This item is served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness especially if you have certain medical conditions”

     Code MN Rule 4626.0442B

   • Not serious Priority 2

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

     The indicator was ordered while on-site.

     Code MN Rule 4626.0710B

   • Not serious Priority 2 Corrected on site

     Use approved trapping devices or other means of pest control when pests are found.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     Dead cockroaches were found in the basement. Clean.

     Code MN Rule 4626.1520A

9. Dec 12, 2024 Follow-Up Score 90
   • 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 menu had a consumer advisory statement, but the statement did not indicate that the product was raw or undercooked. Also, The menu items was missing an asterisk for each raw or undercooked item. The following items were raw or undercooked: - Steak, oysters, eggs and burgers.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The handwashing sink at the bar were missing soap. Stock.

     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 handwashing sink at the bar were missing paper toweling. Stock.

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     The facility did not have an internal indicator for the high temperature dish machine, Provide.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     A large amount of dead cockroaches were found in the office/ wine storage room. Continue to service area and clean. Send most recent pest control receipts to the City of Minneapolis Health Department.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     A large amount of dead cockroaches were found in the basement. Clean floors.

     Code MN Rule 4626.1520A

10. Nov 6, 2024 Follow-Up Score 88
    • 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 menu had a consumer advisory statement, but the statement did not indicate that the product was raw or undercooked. Also, The menu items was missing an asterisk for each raw or undercooked item. The following items were raw or undercooked: - Steak, oysters, eggs and burgers.

      Code MN Rule 4626.0442B

    • Not serious Priority 3

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

      The bar handwashing sinks were missing handwashing signage. Post.

      Code MN Rule 4626.1457

    • Not serious Priority 2

      Have hand soap at all handwashing sinks.

      The handwashing sink at the bar were missing soap. Stock.

      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 handwashing sink at the bar were missing paper toweling. Stock.

      Code MN Rule 4626.1445

    • Not serious Priority 2

      Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

      The facility has had oysters within the past 90 days, but did not have the correct shellshock tag record keeping. Shellstock tags must be retained for 90 days and kept in chronological order. The date when the last shellstock from the container is sold or served also must be on the tag.

      Code MN Rule 4626.0220C

    • Not serious Priority 2

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

      The facility did not have an internal indicator for the high temperature dish machine, Provide.

      Code MN Rule 4626.0710B

    • Not serious Priority 3

      Keep the physical facilities in good repair.

      The ceiling in the basement was damaged directly below were the dish machine was located. Fix the ceiling.

      Code MN Rule 4626.1515

    • Not serious Priority 2

      Use approved trapping devices or other means of pest control when pests are found.

      Over 20 dead cockroaches were found in the office/ wine storage room. Continue to service area and clean.

      Code MN Rule 4626.1565C

    • Not serious Priority 3

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

      The basement office and wine room had dead cockroaches on the floor. Clean.

      Code MN Rule 4626.1520A

    • Not serious Priority 3

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

      Open employee beverages were stored directly on food prep tables. Cover containers.

      Code MN Rule 4626.0105B

11. Oct 8, 2024 Follow-Up Score 84
    • 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 menu had a consumer advisory statement, but the statement did not indicate that the product was raw or undercooked. Also, The menu items was missing an asterisk for each raw or undercooked item. The following items were raw or undercooked: - Steak, oysters, eggs and burgers.

      Code MN Rule 4626.0442B

    • Not serious Priority 3

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

      The bar handwashing sinks were missing handwashing signage. Post.

      Code MN Rule 4626.1457

    • Not serious Priority 2

      Have hand soap at all handwashing sinks.

      The handwashing sink at the bar were missing soap. Stock.

      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 handwashing sink at the bar were missing paper toweling. Stock.

      Code MN Rule 4626.1445

    • Not serious Priority 2

      Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

      The facility has had oysters within the past 90 days, but did not have the correct shellshock tag record keeping. Shellstock tags must be retained for 90 days and kept in chronological order. The date when the last shellstock from the container is sold or served also must be on the tag.

      Code MN Rule 4626.0220C

    • Not serious Priority 2

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

      The facility did not have an internal indicator for the high temperature dish machine, Provide.

      Code MN Rule 4626.0710B

    • Serious Priority 1

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

      Observed staff cutting and plating a ready to eat sandwich without gloves or other effective means to eliminate barehand contact. Discontinue the use of bare hand contact.

      Code MN Rule 4626.0225A

    • Not serious Priority 3

      Keep the plumbing system in good repair.

      The dish machine was leaking causing water to drip through the ceiling to the basement. Repair.

      Code MN Rule 4626.1040B

    • Not serious Priority 3

      Keep the physical facilities in good repair.

      The ceiling in the basement was damaged directly below were the dish machine was located. Fix the leak and the ceiling.

      Code MN Rule 4626.1515

    • Not serious Priority 2

      Use approved trapping devices or other means of pest control when pests are found.

      Observed 2 dead cockroaches in the basement. Have the facility serviced by a professional pest control service and send the City of Minneapolis Health Department the previous 3 pest control company reports/invoices.

      Code MN Rule 4626.1565C

12. Sep 19, 2024 Follow-Up Score 84
    • 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

      Code MN Rule 4626.0442B

    • Not serious Priority 3

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

      The bar handwashing sinks were missing handwashing signage. Post.

      Code MN Rule 4626.1457

    • Not serious Priority 3

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

      Open employee beverages were found in the kitchen. Provide covered containers.

      Code MN Rule 4626.0105B

    • 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.

      To go coffee cups where not compostable or recyclable. Provide.

      Code MCO 204.30A

    • Not serious Priority 2

      Have hand soap at all handwashing sinks.

      The handwashing sink at the bar were missing soap and paper toweling. Stock.

      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 handwashing sink at the bar were missing soap and paper toweling. Stock.

      Code MN Rule 4626.1445

    • Not serious Priority 2

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

      The facility had the following items that are served raw or undercooked with out a consumer advisory or indicating the product is raw: - Steak, eggs and burgers.

      Code MN Rule 4626.0442A

    • Not serious Priority 2

      Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

      The facility has had oysters within the past 90 days, but did not have the correct shellshock tag record keeping. Shellstock tags must be retained for 90 days and kept in chronological order. The date when the last shellstock from the container is sold or served also must be on the tag.

      Code MN Rule 4626.0220C

    • Not serious Priority 2

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

      The facility did not have an internal indicator for the high temperature dish machine, Provide.

      Code MN Rule 4626.0710B

    • Serious Priority 1

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

      Juice in the back cooler near the juicing area was measured at 48 F. Discarded. Lower unit

      Code MN Rule 4626.0395A2

13. Aug 22, 2024 Follow-Up Score 82
    • 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 facility had the following items that are served raw or undercooked with out a consumer advisory or indicating the product is raw: - Steak, eggs and burgers.

      Code MN Rule 4626.0442B

    • Not serious Priority 3

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

      The bar handwashing sinks were missing handwashing signage. Post.

      Code MN Rule 4626.1457

    • Not serious Priority 3

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

      Open beverages were found in the kitchen. Provide covered containers.

      Code MN Rule 4626.0105B

    • Not serious Priority 3

      Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

      In-use tongs were being stored on the oven handle. The oven door had food debris build up. Discontinue.

      Code MN Rule 4626.0275C

    • Not serious Priority 3

      Keep all intake and exhaust air ducts and filters clean.

      The hood filters in the kitchen had dust build up. Clean.

      Code MN Rule 4626.1530A

    • 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.

      To go coffee cups where not compostable or recyclable. Provide.

      Code MCO 204.30A

    • Not serious Priority 2

      Use approved trapping devices or other means of pest control when pests are found.

      Fruit flies were found in the kitchen and basement and dead cockroaches were found in traps in the basement. Address pest concerns.

      Code MN Rule 4626.1565C

    • Not serious Priority 2

      Have hand soap at all handwashing sinks.

      The handwashing sink at the bar were missing soap and paper toweling. Stock.

      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 handwashing sink at the bar were missing soap and paper toweling. Stock.

      Code MN Rule 4626.1445

    • Not serious Priority 2

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

      The facility had the following items that are served raw or undercooked with out a consumer advisory or indicating the product is raw: - Steak, eggs and burgers.

      Code MN Rule 4626.0442A

    • Not serious Priority 2

      Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

      The facility has had oysters within the past 90 days, but did not have the correct shellshock tag record keeping. Shellstock tags must be retained for 90 days and kept in chronological order. The date when the last shellstock from the container is sold or served also must be on the tag.

      Code MN Rule 4626.0220C

    • Not serious Priority 2

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

      The facility did not have an internal indicator for the high temperature dish machine, Provide.

      Code MN Rule 4626.0710B

    • Serious Priority 1

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

      Juice in the back cooler near the juicing area was measured at 44 F and juice in the bar cooler was measured at 48 F. Lower unit

      Code MN Rule 4626.0395A2

14. Jul 25, 2024 Routine Score 74
    • 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

      SEVERAL ITEMS ON THE MENU OBSERVED MISSING CONSUMER ADVISORY STATEMENT. ADD CONSUMER ADVISORY TO ALL MENU'S PRINTED IN FACILITY. The facility had the following items that are served raw or undercooked with out a consumer advisory or indicating the product is raw: -Aioli, hollandaise, béarnaise, oysters, steak, eggs and burgers.

      Code MN Rule 4626.0442B

    • Not serious Priority 3

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

      The bar handwashing sinks were missing handwashing signage. Post.

      Code MN Rule 4626.1457

    • Not serious Priority 3

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

      Open beverages were found in the kitchen. Provide covered containers.

      Code MN Rule 4626.0105B

    • Serious Priority 1

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

      Observed an employee using bare hand contact when cutting lettuce. Discontinue.

      Code MN Rule 4626.0225A

    • Not serious Priority 3

      Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

      The facility was thawing shrimp in the prep sink. Thaw under running water.

      Code MN Rule 4626.0380ABC

    • 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

      Shelves were lined with towels in the side salad prep area. Discontinue.

      Code MN Rule 4626.0450BCDE

    • Not serious Priority 3

      Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

      The interior of the microwave had food debris. Clean.

      Code MN Rule 4626.0850

    • Not serious Priority 3

      Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

      In-use tongs were being stored on the oven handle. The oven door had food debris build up. Discontinue.

      Code MN Rule 4626.0275C

    • Not serious Priority 3

      Keep all intake and exhaust air ducts and filters clean.

      The hood filters in the kitchen had dust build up. Clean.

      Code MN Rule 4626.1530A

    • 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.

      To go coffee cups where not compostable or recyclable. Provide.

      Code MCO 204.30A

    • Not serious Priority 3

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

      Food was stored directly on the floor on the walk-in cooler. Store 6 inches above the ground.

      Code MN Rule 4626.0300A

    • Not serious Priority 2

      Use approved trapping devices or other means of pest control when pests are found.

      Fruit flies were found in the kitchen and basement and dead cockroaches were found in traps in the basement. Address pest concerns.

      Code MN Rule 4626.1565C

    • Not serious Priority 2

      Have hand soap at all handwashing sinks.

      The handwashing sink at the bar were missing soap and paper toweling. Stock.

      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 handwashing sink at the bar were missing soap and paper toweling. Stock.

      Code MN Rule 4626.1445

    • Not serious Priority 2

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

      The facility had the following items that are served raw or undercooked with out a consumer advisory or indicating the product is raw: -Aioli, hollandaise, béarnaise, oysters, steak, eggs and burgers.

      Code MN Rule 4626.0442A

    • Not serious Priority 2

      Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

      The facility has oysters but did not have the correct shelstock tag record keeping. Shellstock tags must be retained for 90 days and kept in chronological order. The date when the last shellstock from the container is sold or served also must be on the tag.

      Code MN Rule 4626.0220C

    • Not serious Priority 2

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

      The facility did not have an internal indicator for the high temperature dish machine, Provide.

      Code MN Rule 4626.0710B

    • Serious Priority 1

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

      Juice in the back cooler near the juicing area was measured at 46 F and juice in the bar cooler was measured at 48 F. Lower unit

      Code MN Rule 4626.0395A2

    • 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.

      The dish machine internal temperature was measured at 155 F. Utensil surface temperature lower than required (less than 160 degrees F) in a mechanical warewashing setting.

      Code MN Rule 4626.0905B

15. Jul 19, 2023 Routine Score 94
    • Serious Priority 1

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

      NO EMPLOYEE ILLNESS RECORD LOG ON SITE. MAINTAIN EMPLOYEE ILLNESS RECORD LOG ON SITE.

      Code MN Rule 4626.0040C

    • Not serious Priority 3

      Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

      WOOD SURFACES ON WALLS AT BAR. ADD FRP TO ENSURE ALL SURFACES IN MOISTURE LADEN AREAS ARE NON-ABSORBANT.

      Code MN Rule 4626.1335A

    • 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

      SEVERAL ITEMS ON THE MENU OBSERVED MISSING CONSUMER ADVISORY STATEMENT. ADD CONSUMER ADVISORY TO ALL MENU'S PRINTED IN FACILITY.

      Code MN Rule 4626.0442B

    • Not serious Priority 3

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

      NO HANDWASHING SIGN AT BAR. PROVIDE HANDWASHING SIGNAGE AT ALL HANDSINKS.

      Code MN Rule 4626.1457