Stormking Brewpub And Barbeque

Year by year

Inspections

1. Oct 21, 2025 Follow-Up Score 94
   • Serious Priority 1 Corrected on site

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Cooked brisket was observed cooling for 1.5 hours at 98F at the time of inspection. Brisket was placed in the Walk In Cooler at 2:30PM according to cooling log and temperature was taken at 4:15PM at the time of inspection. Adjustments were made to try to cool product to 70F or below within the remaining 15 minutes and was not successful. Discussed with Chef that the brisket did not cool within the 2 hours required and could not be served. Briskets were removed from service. Retrain staff to use rapid cooling methods to cool foods from 135F to 70F or below in 2 hours, and then to 41F or below within the remaining 4 hours.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Cooked brisket was observed improperly cooling wrapped in foil on a sheet pan in the Walk In Cooler. Discussed with General Manager that briskets should be cooled uncovered and spread out to rapidly cool them. Retrain staff to use cooling methods that will rapidly cool products.

     Code MN Rule 4626.0390B

2. Oct 7, 2025 Routine Score 86
   • Serious Priority 1

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

     There was no employee illness log available at the time of inspection. Provided one to operator with emailed report. Keep a log of employees who call in sick with foodborne illness symptoms or diagnosed illnesses and maintain log on site.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Cooked pork shoulders were observed cooling at 86F and 95F at the time of inspection. When asked what time these items were placed in the Walk In Cooler, it was found that the pork shoulders were placed there around 1PM. Temperatures were taken at 4PM with products observed still tightly covered in tin foil and sat close together on a speed rack. Because it was not known at what time the pork shoulders dropped below 135F to start the cooling process, operator opted to discard product. Retrain staff to cool foods rapidly from 135F to 70F or below in 2 hours and then from 70F or below to 41F or below in 4 hours.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

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

     There was no independent means of measuring the hot water sanitizing temperature of the dish machine. Provide an independent device to measure the temperature of the dish machine to ensure that it is sanitizing the dishes. Maintain on site at all times.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Cooked pork shoulder was observed improperly cooling close together on a sheet tray in the Walk In Cooler and tightly wrapped in layers of tin foil. Discussed with General Manager that foods need to be in thin layers, spread out and uncovered to cool rapidly. Retrain staff to use rapid cooling methods to cool hot TCS foods.

     Code MN Rule 4626.0390B

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap at the handwash sink in the dish washing area. General manager provided soap at the sink immediately. Make sure hand soap is at the handwash station at all times to encourage employees to wash their hands.

     Code MN Rule 4626.1440

3. Sep 18, 2024 Routine Score 92
   • Not serious Priority 2 Corrected on site

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Facility has been date marking brisket chili for 14 days as they keep the brisket for 14 days after cooking it. Discussed with Person in Charge that foods that are TCS foods such as opened or cooked foods, can only be used for 7 days from the time of opening, preparation, or cooking because some bacteria can grow at refrigeration temperatures after 7 days and make people sick. Person In Charge opted to discard product. Date mark all TCS foods for 7 days and use up within that time.

     Code MN Rule 4626.0400A

   • Not serious Priority 2 Corrected on site

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

     A dirty dish cart was observed stored in front of the handwashing sink in the dish washing area. Person In Charge immediately removed cart. Discussed with Person In Charge that handwash sinks need to be available for handwashing at all times to encourage employees to wash hands. Maintain hand sinks free for handwashing at all times.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

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

     At the time of inspection, there was no employee illness log being used to track when employees call in sick with the 5 symptoms or diagnoses. Provided copy of MDH employee illness log to operator with emailed report. Keep copy of employee illness log on site and make sure it is available for review during inspections.

     Code MN Rule 4626.0040C

   • Not serious Priority 3 Corrected on site

     Bulk food utensils must have their handles out of the food. If there is a cover around the utensil, then the utensil must be on a cord. The cord must be cleanable and can not reach the floor.

     Scoops without handles were observed stored in the bulk bins of flour and panko bread crumbs at the time of inspection. Person In Charge immediately removed them from the containers. Discussed with Person In Charge that scoops must have handles that are stored out of the food in bulk bins of products. Retrain staff to use appropriate handled scoops for these products.

     Code MN Rule 4626.0275G

4. Oct 4, 2023 Follow-Up Score 98
   • 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.

     Wet cloths were observed being used under cutting boards to prevent them from moving around on the counter when cutting foods. This is not an approved practice. Discussed with Person In Charge to use non-absorbent and easily cleanable plastic or netting to keep cutting boards from moving around, or use another approved method.

     Code MN Rule 4626.0915A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Cooked sausages, cooked ribs and cooked wings were observed stored on a speed rack in the Walk In Cooler in pans deeper than 6 inches. These foods had begun cooling from hot 1 hour ago and measured 72F - 75F. Discussed with Person In Charge that foods stacked in containers in this way will not cool properly and that they should be cooling foods in flat or shallow pans no deeper than 2 inches for fast cooling. Person In Charge employed a staff member to rearrange these foods on flat pans to cool rapidly before end of inspection. Retrain employees to cool foods on shallow pans no deeper than 2 inches and use methods that allow for rapid cooling.

     Code MN Rule 4626.0390A

5. Sep 20, 2023 Routine Score 86
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Cooked sausages, cooked ribs and cooked wings were observed stored on a speed rack in the Walk In Cooler in pans deeper than 6 inches. These foods had begun cooling from hot 1 hour ago and measured 72F - 75F. Discussed with Person In Charge that foods stacked in containers like this will not cool properly and that they should be cooling foods in flat or shallow pans no deeper than 2 inches for fast cooling. Person In Charge employed a staff member to rearrange these foods on flat pans to cool rapidly before end of inspection. Retrain employees to cool foods on shallow pans no deeper than 2 inches and use methods that allow for rapid cooling.

     Code MN Rule 4626.0390A

   • 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.

     Wet cloths were observed being used under cutting boards to prevent them from moving around on the counter when cutting foods. This is not an approved practice. Discussed with Person In Charge to use non-absorbent and easily cleanable plastic or netting to keep cutting boards from moving around, or another approved method.

     Code MN Rule 4626.0915A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Sauces made in house that are held over 24 hours were not being date marked. Date marking system was inconsistent, with some foods being date marked for discard date, and others being marked for date made. Discussed with Person In Charge to establish a consistent date marking system and retrain employees to use a single system to eliminate confusion on when to discard food when it gets too old.

     Code MN Rule 4626.0400A

   • Serious Priority 1 Corrected on site

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Brisket chili, chicken chili, Texas beans, queso and veggie beans pulled from the Walk In Cooler were observed reheating for hot holding at the 2.5 hour mark. All foods were measured within 105F to 120F at that time. When asked, Chef stated they place the cold food in pans and place them in the warming unit to reheat to hot. Discussed with Person In Charge ad Chef that foods that are cooked and cooled to 41F must be reheated for hot holding to 165F within 2 hours or they may not be safe to serve to customers. Chef opted to discard products and replace with new foods to reheat on the stove top burners. Retrain staff to reheat previously cooled foods to 165F for hot holding within 2 hours to ensure that they are reheated safely.

     Code MN Rule 4626.0360A

   • Serious Priority 1 Corrected on site

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

     A large bin of blanched fries were observed cold holding out on the counter at 50F at the time of inspection. Chef stated the fries are taken out to keep by the fryer and used up by the end of the night. This is not a safe cold holding methods. Discussed with Chef that foods must be cold held at 41F or below at all times, and an alternative could be to divide the large container into smaller working amounts that can be taken out and used quickly instead. Remaining fries in container were set to be discarded 4 hours after being removed from the cooler. Retrain staff to make sure that they are cold holding foods at or below 41F at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

     Employee was observed rinsing gloved hands in the food preparation sink and then returning to work with food. Discussed with Person In Charge that if gloves are soiled, they must be removed and hands must then be washed before putting on another pair of gloves. Retrain employees to wash hands in designated handwash sink and discontinue washing hands or gloves in the food preparation sink.

     Code MN Rule 4626.0080

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     The handle of the Reach In Freezer was observed soiled with excessive grease and food debris accumulations. Clean more frequently and maintain clean to sight and touch.

     Code MN Rule 4626.0855