Brit's Pub & Eating Establishment

Year by year

Inspections

1. Sep 23, 2026 Routine Score 94
   • Not serious Priority 3

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

     Observed moldy caulking again at the wall-equipment junction by the dishwash area. Informed the MODs they must remove the moldy caulking and securely recaulk the equipment to the wall using mold-resistant silicone caulking or other suitable caulking.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     The basement storage area where the beer kegs and bag-in-box are stored STILL do NOT have an approved ceiling and floors. The MODs provided proof they must bids submitted to correct this issue and they are working on installing approved ceiling and flooring in that area. Informed the MOD to relocate all food items and equipment from areas that are under waste pipes until approved walls, ceilings, and floors are installed.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Provide an approved floor material to replace the sealed concrete in areas where the food product packages, containers, or cases are opened and in areas subject to moisture such as food preparation areas, walk-in refrigerators warewashing areas, toilet rooms and all servicing areas subject to flushi

     The basement beer/keg coolers still have sealed concrete floors. The MODs provided documentation indicating that bids have been submitted and they are working toward installing approved flooring, such as diamond plate or quarry tile, in the beer walk-in cooler.

     Code MN Rule 4626.1335B

   • Not serious Priority 2 Corrected on site

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

     Observed an unlabeled sanitizer spray bottle at the bar. Instructed the MODs to properly label all spray bottles and containers holding chemical solutions. The issue was corrected immediately on site.

     Code MN Rule 4626.1595

   • Serious Priority 1 Corrected on site

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

     Observed a sanitizer spray bottle stored next to a clean ice scoop at the bar. Instructed the MODs to store all spray bottles and chemical containers away from food and clean equipment. The issue was corrected immediately on site.

     Code MN Rule 4626.1600

2. Aug 25, 2025 Routine Score 100
   • Not serious Priority 3

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

     Observed ice build up and condensation issues in the pantry cooler and inside the walk-in freezer. Informed the managers on duty (MODs) to ensure they find the cause of the condensation and get it fixed.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed moldy caulking at the wall-equipment junction by the dishwash area. Informed the MODs they must remove the moldy caulking and securely recaulk the equipment to the wall using mold-resistant silicone caulking or other suitable caulking.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed the upper stainless steel panel in one of the walk-in cooler doors missing with the underlying wood/insolution exposed. Informed the MODs to ensure they replace the broken/missing panel and ensure all surfaces in the walk-in coolers and freezers are smooth, non-absorbent, and cleanable and in compliance with manufacturer's specifications.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     The basement storage area where the beer kegs and bag-in-box are stored STILL do NOT have an approved ceiling and floors. Informed the MODs they must either install approved ceiling and flooring in that area, or relocate all food items and equipment from that space to another location with approved walls, ceilings, and floors.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Provide an approved floor material to replace the sealed concrete in areas where the food product packages, containers, or cases are opened and in areas subject to moisture such as food preparation areas, walk-in refrigerators warewashing areas, toilet rooms and all servicing areas subject to flushi

     Observed the basement beer/keg coolers have sealed concrete floors. Informed the MODs they must install approved flooring (diamond plate, quarry tile, etc.) in the beer walk-in freezers within a year.

     Code MN Rule 4626.1335B

3. Aug 23, 2024 Routine Score 98
   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     The coating varnish on the back bar wood countertop wore off with section of the underlying woods now exposed. Informed the MOD they must re-varnish and coat the bar countertops to make ensure it's smooth, cleanable, durable, and non-absorbent surface that can withstand frequent cleaning.

     Code MN Rule 4626.0495

   • Not serious Priority 3

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

     Ice building up and condensation issue was observed in the pantry cooler, and the pressure gauge of the dish machine was broken. Informed the MOD they must service/replace these items to ensure each equipment is working properly and without issues.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Smoke, stains, and dirt was observed in basement kitchen walls, ceilings, and mop sink area. Informed the MOD they must clean walls, ceilings, and floors regularly and maintain them free of stains and dirt.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed loose FRP wall panels, missing FRP corner guards, and broken base cove tiles in the basement kitchen. Informed the MOD they must fix and repair these issues throughout their facility.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     The basement storage area where the beer kegs and bag-in-box is stored does NOT have an approved ceiling with studs and waste pipes from upstairs exposed. Informed the MOD they must either install approved ceiling in that area or relocate all food items and equipment in that area to a location with approved walls, ceilings, and floors.

     Code MN Rule 4626.1325A1

   • Not serious Priority 2

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

     Establishment did NOT have a suitable thermometer or hot-temp test strips to manually measure and monitor the utensil surface temperature reaches at least 160*F in the hot water dish machine. Informed the manager on duty (MOD) to ensure they have and use a suitable thermometer or hot-temp test strips to do this.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Establishment did not have proper mop hangers above the mop sink, and the wet mops were either stored in the mop buckets or upside down. Informed the MOD to ensure they properly hang mops above the mop sinks to dry.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     A buildup of smoke and signs of excessive heat was observed on the walls and ceiling around the basement cooking area where establishment cooks everything (bacon, chicken, pizza, etc.) in the oven without a ventilation hood. Informed the MOD they must discontinue the use of the oven for cooking without a proper ventilation hood.

     Code MN Rule 4626.1475A

4. Aug 24, 2023 VerRec Score 92
   • 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.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

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

     Code MN Rule 4626.0395A2

5. Aug 23, 2023 Routine Score 90
   • 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.

     Observed the chlorine bar dish machine reading at 0 ppm. Chlorine sanitizer must be at least 50 ppm to 200 ppm. Until the dish machine is serviced and properly sanitized, bring dishes to the main dish machine.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

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

     Observed TPHC used for cod at the business but TPHC was not maintained or could not be provided to the inspector as requested. A copy of the TPHC will be sent along with the report. Review and maintain procedure onsite.

     Code MN Rule 4626.0408A

   • Serious Priority 1

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

     Observed the following food reading higher than 41*F: diced tomato (54*F), black beans (51*F), and tomato (46*F) inside the salad cold station; artichoke dip (46*F) and chipotle mayo (45*F) inside the fryer cold station; and tomato (48*F), chicken (50*F), and tomato (48*F) inside the grill cold station. Maintain food that is cold held to at least 41*F or below.

     Code MN Rule 4626.0395A2