801 Chop House

Year by year

Inspections

1. Sep 10, 2025 Routine Score 96
   • 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.

     Establishment was not recording on the tag the last date the shellstocks were served/sold. Discussed with the MODs the importance of recording and keeping track of the last date the shellstocks are served/sold.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     There's no handwash sink in the front service station. Informed the Managers on duty (MODs) they must install/provide a handwash sink in the front service station, or discontinue food handling activities in that area

     Code MN Rule 4626.1070A

2. Sep 3, 2024 Routine Score 100
   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Handwash sinks in the bar do not have splash guards on the sides. Informed the manager-on-duty (MOD) they MUST either install splash guards at bar handwash sinks or discontinue storing clean glasses/utensils next to the sinks.

     Code MN Rule 4626.0955A

3. Aug 29, 2023 Routine Score 92
   • 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

     Observed no asterisk on the happy hour menu where oyster is served raw - asterisk.

     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.

     Observed no handwashing sign at the bar handwashing station - provide a sign.

     Code MN Rule 4626.1457

   • 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 towel at the bar handwashing station - provide and maintain a supply of paper towels.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed a drain basket inside the bar handwashing station. This indicates that the hand sink is used for other purposes - discontinue this practice. Hand sinks must be for handwashing only.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed wet towel used as a gripping mechanism for cutting board on the prep table - discontinue this practice and use appropriate materials to grip cutting board.

     Code MN Rule 4626.0915A

   • Not serious Priority 3

     Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.

     Observed employee phone on cutting board at the prep table - store employee electronics away from the food prep area.

     Code MN Rule 4626.1480B

   • 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

     Observed oyster tags stored in a bin by the office room. Per the chef, the business organizes tags every two weeks. Organize tags in chronological order at all times.

     Code MN Rule 4626.0220C