North East Social Club

Year by year

Inspections

1. Dec 7, 2025 Routine Score 100
   • 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.

     Observed no certified food protection manager (CFPM) onsite. Obtain and post CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed basement keg walk-in cooler with damaged tiles. Replace.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     Observed glass light bulb in the facility where food prep and food storage are under. Provide shield to bulbs.

     Code MN Rule 4626.1375A

   • Not serious Priority 3

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

     Observed basement walk-in cooler vents dusty. Clean as necessary.

     Code MN Rule 4626.0840C

2. Sep 27, 2024 Routine Score 96
   • 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

     Not all undercooked menu items are asterisk. Asterisk menu items. This was discussed with the manager and both chefs during the inspection. Observed gluten-free and consumer advisory warning statement have the same asterisk symbol, utilize one symbol per indication. Consumer advisory warning and menu items that are served undercooked must have the same symbol, gluten-free should have a different symbol.

     Code MN Rule 4626.0442B

   • 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.

     Observed ServSafe onsite only, no certified food protection manager (CFPM) during the inspection. Obtain a CFPM. Discussed with the manager to obtain a CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     No handwashing sign posted in the front of house bathrooms - post a handwashing sign in the bathrooms.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed ROP fish in the basement walk-in-cooler thawed out. Per discussion with chef, ROP fish is received frozen and then taken out to thaw inside the walk-in cooler. Properly thaw frozen ROP fish by slacking the fish to release the seal. Informed the chef to discard the thawed fish at the time of the inspection and discussed properly thawing method with both chefs that were onsite during the inspection.

     Code MN Rule 4626.0380E

   • 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

     Observed no paper towels at the handwashing station located in the basement prep room. Supply paper towels at all times. Chef was informed of the lack of paper towels and to supply the handwashing station with paper towels during the inspection.

     Code MN Rule 4626.1445

3. Aug 4, 2023 Routine Score 96
   • 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

     Brunch items using eggs your way observed not linked to the consumer advisory.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Slicer observed with old food debris. This was taken and cleaned/sanitized.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Several holes observed in the walls leading to the basement

     Code MN Rule 4626.1515

   • 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.

     No Certified Food Protection Manager employed here. This is a repeat violation. Find training and application material at the following website: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Outdoor grease vent observed dripping onto the ground near side door.

     Code MN Rule 4626.1530A