Luna And The Bear

Year by year

Inspections

1. Sep 23, 2025 Routine Score 96
   • Serious Priority 1

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

     The walk in cooler was not maintaining temperatures at or below 41F. The unit was immediately adjusted and will be monitored and repaired if needed.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Some areas of the ceiling in the basement had tiles that were missing, displaced, or damaged. Replace these so the area of the the ceiling above the tiles are not exposed.

     Code MN Rule 4626.1515

2. Oct 17, 2024 Follow-Up Score 100

   Result: Complete.

3. Sep 24, 2024 Routine Score 90
   • Not serious Priority 3

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

     Handwashing signs were missing at all of the hand sinks. Sticker signs were given to the operator to post.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     The breading for the chicken near the fryer was NOT being sifted every 4 hours and being kept for several days. This needs to be sifter every 4 hours to remove chunks that could be growing large amounts of bacteria. Use a timer or some other method to ensure that this is being done.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     No method of verifying the maximum dish machine rinse temperature was available. Thermolabels were left with the operator.

     Code MN Rule 4626.0710B

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Soap was not available at the bar hand sink.

     Code MN Rule 4626.1440

   • 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

     Fresh paper towels were needed at the bar hand sink.

     Code MN Rule 4626.1445

4. Sep 20, 2023 Routine Score 92
   • 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.

     Currently there is no CFPM. Have at least one employee take a food safety class and submit your certificate to the MDH to obtain a CFPM license. Form more information visit the MDH CFPM website.

     Code MN Rule 4626.0033A

   • 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

     Although there is a consumer warning on the menu, foods that may be undercooked (seared tuna) need to have an asterisk by them.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Several wiping cloths were kept on the counters instead of in the wiping cloth buckets when not in use.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     The handwashing sink in the bar and several other hand sinks did not have the required signage reminding employees that they need to wash hands.

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     The hand sink in the bar did not have soap, but some was provided immediately.

     Code MN Rule 4626.1440

   • Serious Priority 1

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

     The breadin used for the chicken needs to be sifted every 4 hours or discarded so as to removed an accumulation of chicken juices. The cold pan cooler on the right side had food that was slightly above 41F (42, 43). Adjust this unit and repair if needed.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     There were several ceiling tiles missing in the prep areas. Replace these so that there is less chance of contaminates from overhead pipes with dust and debris.

     Code MN Rule 4626.1515