Bunker's

Year by year

Inspections

1. Oct 9, 2025 Routine Score 96
   • 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.

     There was no Certified Food Protection Manager (CFPM) for the establishment at the time of inspection. Designated CFPM was checked in State of Minnesota database and was not found. Provided CFPM application with emailed report. Complete CFPM application and send in to State of Minnesota. Once certificate from State of Minnesota is obtained, keep available in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     There was no employee illness log on site at the time of inspection. Neither staff present were able to locate it. Discussed with bar manager that there needs to be an employee illness log used on site to track when employees call in sick with foodborne illness symptoms or are diagnosed with foodborne illnesses. Provided employee illness log with emailed report. Keep copy of employee illness log on site and fill out with each employee illness occurrence.

     Code MN Rule 4626.0040C

2. Sep 27, 2024 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.

     There was no Certified Food Protection Manager (CFPM) for the establishment at the time of inspection. Designated CFPM was checked in State of Minnesota database and was not found. Provided CFPM application with emailed report. Complete CFPM application and send to State of Minnesota. Once certificate from State of Minnesota is obtained, keep available in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Visible food debris build up was observed in the soda gun nozzles and in the drip cups at the time of inspection. Clean these and maintain them clean to sight and touch at all times.

     Code MN Rule 4626.0845E

3. Sep 7, 2023 Routine Score 94
   • 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.

     There was no current Certified Food Protection Manager (CFPM) Certificate on site at the time of inspection. Looked up designated person and they were not registered with the State of Minnesota (MN). Provided initial application for registering with the State of MN with emailed report and included link to information on approved courses. Once an approved course is successfully completed, fill out application and send to State of MN to register. Once certificate is obtained from State of MN, post in establishment for inspectors to verify during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     There was no thin tip thermometer for measuring temperatures of thin meats, such as raw beef burgers, in the establishment at the time of inspection. Provide and maintain a thin tip thermometer on site at all times during operation.

     Code MN Rule 4626.0705B

   • 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.

     After 5 full wash cycles, the dish machine was measured dispensing a maximum of 10PPM at the time of inspection. The machine's chlorine sanitizer was tested with inspector and facility's test kit with the same results. Discussed with facility manager that per data plate requirements, dish machine should be dispensing 50PPM chlorine to be effectively sanitizing dishes. Contact service provider to repair dish machine. Discontinue use of dish machine until it is repaired and dispensing 50PPM. There was a 3 basin sink that was using quat sanitizer that staff were instructed to use as an alternative for warewashing until the dish machine is fixed. Maintain chlorine dish machine sanitizer at 50PPM or above at all times.

     Code MN Rule 4626.0805C1