Merlins Rest Pub

Year by year

Inspections

1. Sep 17, 2025 Routine Score 98
   • Not serious Priority 3

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

     Observed employee jackets, purses, phones and cords lying on shelves in several places within the kitchen. Provide a designated shelf or locker for all personal items and stop using the kitchen areas for personal item placement.

     Code MN Rule 4626.1480B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no chlorine or quat test strips at the facility. Obtaina and maintain the supply in order to periodically check the warewash and sani bottle amounts for proper ppms.

     Code MN Rule 4626.0715

2. Sep 25, 2024 Routine Score 96
   • Not serious Priority 3

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

     Observed the bar backsplash walls down to the stud material. Finish with FRP or similar approved material.

     Code MN Rule 4626.1325A1

   • 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 the menu missing a disclosure statement for Burgers served as customer request.

     Code MN Rule 4626.0442B

   • Not serious Priority 2 Corrected on site

     Remove all medicines that are not necessary for the health of the employees from the premises.

     Observed employee medicines stored on the food storage shelf. Tis was corrected onsite by removing to locker area.

     Code MN Rule 4626.1660A

   • Not serious Priority 3

     Ambient air temperature, water pressure, and water temperature measuring devices must be accurate within the intended range of use and maintained in good repair.

     Observed no temperature gauge on the warewash machine. This is required to obtain and verify sani temperatures. Place a water temp gauge on warewash machine.

     Code MN Rule 4626.0820C

3. Sep 13, 2023 Follow-Up Score 98
   • Not serious Priority 2

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

     Consumer advisory notice still missing disclosure. Add missing information using the texts from the Consumer advisory fact sheet sent with the report.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Single service items such as Aluminum containers, cups, and paper plates stored in the downstairs dry storage are not stored in the closed containers or original packages. Note: Store them in protected containers or boxes.

     Code MN Rule 4626.0955C

   • Not serious Priority 3

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

     Mold growth at the dishwasher boards and adjacent wall juncture still not cleaned up. Note: Clean to eliminate mold growth.

     Code MN Rule 4626.1520A

4. Aug 25, 2023 Routine Score 88
   • Not serious Priority 2

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

     Consumer advisory notice still missing disclosure. Add missing information using the texts from the Consumer advisory fact sheet sent with the report.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Store single-service and single-use articles in the original protective package or other effective means to protect them from contamination.

     Single service items such as Aluminum containers, cups, and paper plates stored in the downstairs dry storage are not stored in the closed containers or original packages. Note: Store them in protected containers or boxes.

     Code MN Rule 4626.0955C

   • Serious Priority 1 Corrected on site

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

     One employee observed preparing sandwich with bare hand and without gloves or other utensils use. Note: Discontinue handling all ready-to-eat foods with bare hands. All employees must use glove or other food utensils when handling ready to eat foods.

     Code MN Rule 4626.0225A

   • Serious Priority 1 Corrected on site

     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.)

     Observed Gravy and cheese sauce hot held at below 135 F on the steam table. Note: The bottom surface of the food containers not touching the hot water in the steam table. Note: Foods reheated to 1565 F. PIC also corrected the water level in the steam table onsite.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No appropriate test kit (Chlorine) provided onsite. Note: Provide and use it as required.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Mold growth observed at the dishwasher boards and adjacent wall juncture. Note: Clean to eliminate mold growth.

     Code MN Rule 4626.1520A