Reverie Cafe + Bar

Year by year

Inspections

1. Aug 31, 2026 Follow-Up Score 96
   • Serious Priority 1

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

     Observed Just eggs, REV patty, and cheese being held above 41F in prep cooler, and with other TCS foods being held at room temperature. The Person In Charge was asked to keep the prep cooler lid closed when order volume is low or to prepare smaller working portions. TCS foods must be maintained at 41F or below under refrigeration, or Time as a Public Health Control may be used in accordance with time and temperature requirements.

     Code MN Rule 4626.0395A2

2. Aug 19, 2026 Routine Score 82
   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Based on conversations with employees on-site, there is currently no employee health training policy in place. Establish and implement a training program to ensure all employees receive and complete training on employee illness and food safety. More information has been provided with the report.

     Code MN Rule 4626.0040A

   • Serious Priority 1

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

     Observed spicy pickles with preparation dates exceeding the seven-day holding period. Ensure all prepared TCS foods are used or discarded before the date of preparation.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     Observed spicy pickles in the walk-in cooler. Per conversation with the Person In Charge, pickles are being hot-brined on-site and kept for 7 calendar days from the day of preparation. An approved HACCP plan must be implemented on-site to be able to maintain the hot pickled items for more than 7 days.

     Code MN Rule 4626.0415C

   • Serious Priority 1

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

     Observed TCS food such as tofu, cheese, and other sources in the prep cooler holding at 44F. The prep cooler lid was observed propped open during a high volume of orders. PIC was instructed to close the lid when volume is low or keep a small portion of food in the prep cooler and replenish as needed.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employees changing gloves without washing their hands before putting on a new pair. Employees were instructed to wash their hands before changing gloves. A discussion was held regarding the importance of proper handwashing when changing tasks and before changing to new gloves.

     Code MN Rule 4626.0075B-J

3. Sep 4, 2025 Follow-Up Score 100

   Result: Complete.

4. Aug 21, 2025 Routine Score 90
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed BBQ mock dock in a deep Cambro container placed in the walk-in cooler overnight to cool. All TCS foods must be cooled using approved methods that meet specific time and temperature requirements.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Observed BBQ Mock Dock in a Cambro container with large water droplets on the lid. The food had been cooling overnight in the tightly covered container. All TCS food must be left uncovered during the cooling process to maximum heat transfer.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the only handwashing sink in the kitchen to not be working properly. The hot water knob is broken, so the hot water has been shut off. As a result, food worker are using the bar area sink to wash their hands. Repair the kitchen handwashing sink immediately.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed BBQ mock dock in walk-in cooler with a middle temperature of 54F. According to a food worker, the food was prepared the night before and left to cool overnight in a tightly covered container. The food was discarded at the time of inspection due to improper cooling.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms

     Observed the hot water to the handwashing sink to be turned off. Food workers currently do not have access to a functioning handwashing station in the kitchen. Food workers must have access to a working handwashing station at all times.

     Code MN Rule 4626.1095

5. Aug 20, 2024 Routine Score 96
   • Serious Priority 1

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

     Observed sauces in prep cooler such as cashew sour cream holding a top temperature of 67F. Part of the sauce container was over the cold line. Person In Charge was given the option to either place the sauces in the undercounter cooler, reduce the amount to ensure the sauces are under the cold line, or develop Time as a Public Health Control procedure.

     Code MN Rule 4626.0395A2

6. Aug 18, 2023 Routine Score 98
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed cooked pasta being cooled in deep containers with lids on and tight fitting. Cool TCS foods by one of the methods listed above - example - shallow containers.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Replace missing handle on lid of soup warmer at cookline next to steamtable.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     At cookline observed plastic containers being stored in and used as scoops in bulk frickle and GF mix containers. Discontinue this procedure. Use scoops with handles and stored scoop in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275B