Butcher & Whiskey

Year by year

Inspections

1. Oct 22, 2025 Follow-Up Score 100

   Result: Complete.

2. Oct 8, 2025 Routine Score 98
   • Not serious Priority 3 Corrected on site

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

     The pressure and rinse cycle gauges were not properly working at the start of this inspection. The chef and MOD called their service company this who immediately corrected this issue on site.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

     The establishment was observed vacuum sealing vegetables without having an approved HACCP plan in place. The chef was instructed to immediately stop vacuum sealing food products until a HACCP plan is submitted and approved by the Health Department.

     Code MN Rule 4626.0420B

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Smoke and grease buildup was observed on the hood baffles, indicating they are not being cleaned regularly. The chef and MOD were advised to clean the hood baffles and canopies frequently to prevent further accumulation of grease and smoke.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The certificate of the establishment's current certified food protection manager was not posted on site. Informed the chef and MOD to ensure they post their current CFPM certificate on site.

     Code MN Rule 4626.0033D

3. Sep 30, 2024 Routine Score 92
   • Serious Priority 1

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

     Several TCS products (chopped lettuce at 45*F, yogurt at 45*F, and milk at 43*F) were observed in couple of different prep coolers. Informed the chef to relocate/remove TCS foods in these coolers to other working coolers, and adjust the temps of the coolers to maintain proper cold holding temps of 41*F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The rinse cycle gauge and the pressure gauge of the main dish machine in the kitchen were not working properly. Informed the chef to ensure they repair or replace these gauges and ensure they're working properly when the machine is in use.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

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

     Access to couple of the handwash sinks in the bar and kitchen were blocked by items stored inside or in front of the sinks. Informed the chef to ensure they don't store anything, not even temporarily, in front of the handwash sinks at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2 Corrected on site

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

     Couple of spray bottles holding degreaser solutions were observed without a label. Both spray bottles were immediately labeled and issued corrected on site.

     Code MN Rule 4626.1595

4. Sep 29, 2023 Follow-Up Score 100

   Result: Complete.

5. Sep 15, 2023 Routine Score 88
   • 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.

     The last date the shellstock was sold/served is not recorded on the tag/label. Informed the chef the importance of document this date and to start writing it on the label/tag regularly.

     Code MN Rule 4626.0220B

   • 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

     Establishment's menu had the reminder part but was missing the disclosure part of the consumer advisory warning regarding raw/undercooked TCS foods served to consumers. Provided MDH Factsheet on Consumer Advisory and advised the chef to ensure they update both their hard copy and online menus.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

     Several vacuum packaged products (raw beef, raw eggrolls ingredients, cooked pork, etc.) were found in the walk-in cooler without an approved HACCP plan. Informed chef to discard all these products and discontinue vacuum packaging food products until they submit a HACCP plan for such products to the City Health Dept and receive approval for them.

     Code MN Rule 4626.0420B

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Cooked pork that's vacuum packaged was found in the walk-in cooler. Informed the chef they MUST discontinue vacuum packaging cooked TCS foods unless they have an approved HACCP and Variance for it.

     Code MN Rule 4626.0415D

   • Not serious Priority 3

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

     Wet mops were found sitting in the mop sink. Informed chef they need to install a mop hanger above the mop sink and hang mops to dry after use.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Several handwash sinks did not have handwash signs. Informed chef to ensure they post handwash signs at all handwash sinks.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     In addition to ventilation requirements found in the Minnesota Food Code, ventilation hoods or canopies shall be installed over equipment where grease vapors, smoke, steam, odor, and heat are produced in the preparation of food. The ventilation systems shall be installed in strict conformity to exis

     Induction plates were found used for cooking on a countertop that did not have ventilation hood over it. Informed chef to discontinue using cooking on counters that don't have approved ventilation hood over them.

     Code MCO 188.440

   • Not serious Priority 3

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

     The undercounter dishmachine in the basement was not working properly and MUST be serviced or replaced. Informed chef to discontinue use of the machine until it's properly serviced and can maintain the minimum water temps for the wash and rinse cycles

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     High temperature dishwasher did not reach a rack temperature of 160°F through use of t-stick. Informed chef to discontinue use of the dishmachine until it's served and can maintain the minimum wash and rinse cycles.

     Code MN Rule 4626.0905B