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Year by year

Inspections

1. Sep 17, 2026 Routine Score 98
   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed covered trashcans missing from upstairs restrooms. Ensure each restroom has a covered trashcan.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed hand washing sink at bar was not working properly. Ensure plumbing is maintained in good repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Observed excess dust on and around hood and behind oven. Ensure non-food contact surfaces are cleaned often.

     Code MN Rule 4626.0840C

   • Not serious Priority 2 Corrected on site

     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

     Observed paper towels missing at hand sink at bar. Ensure each hand-washing sink has an approved hand drying device. PIC got paper towels at time of inspection.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Eliminate any openings on perimeter walls and roof of the establishment to protect the establishment from the weather and the entry of insects, rodents, or other animals.

     Observed roof leak near bar. Ensure the facility is protected from weather.

     Code MN Rule 4626.1400A

   • 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.

     Observed no Minnesota Certified Food Protection Manager (CFPM) certificate. Ensure someone, who works on site and is involved in the day-to-day food safety operation, obtains and posts the Minnesota CFPM certificate.

     Code MN Rule 4626.0033A

2. Sep 19, 2025 Routine Score 98
   • Not serious Priority 2

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

     Observed no food thermometer available to measure thin foods like pizza. Ensure one is obtained.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed covered trash can in restrooms at upstairs bar. Ensure covered trashcans are available in each restroom.

     Code MN Rule 4626.1260

3. Oct 3, 2024 Follow-Up 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.

     Code MN Rule 4626.0033A

4. Sep 19, 2024 Routine Score 90
   • 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.

     Observed no one on staff with the Minnesota Department of Health Certified Food Protection certificate. Ensure at least one person with the ability to direct day-to-day food operations obtains and posts the certificate.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed quat solution at three compartment sink was at 150PPM, below the manufacturers recommendation minimum of 200PPM. Ensure sanitizer concentration is within the proper range to properly sanitize food-contact surfaces.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

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

     Observed several handwashing sinks missing handwashing signs including at bar and restrooms. Ensure a sign at each designated hand washing sink is posted.

     Code MN Rule 4626.1457

   • 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

     Observed missing paper towels at hand washing sink at bars. Ensure each designated hand washing sink has a supply of disposable towels or other approve hand-drying method.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     Observed no employee illness log available. Emailed a copy to the PIC with reports. Ensure an illness log is kept to record employee illness symptoms as it pertains to food borne diseases.

     Code MN Rule 4626.0040C

5. Sep 23, 2023 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.

     The operator provided safeserv certification but did not provide MN food protection manager certification. Discussed the certification process with the operator.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed dried out food on can opener blade. Washed at he time of inspection.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed flies throughout the kitchen. Discussed pest control with the operator.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed flies throughout the kitchen. Discussed pest control with the operator.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     Observed broken glass and other debris on the floor under bar counter.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Cloths used for wiping food spills from tableware or carry-out containers that occur as food is being served, must be maintained dry and used for no other purpose.

     Observed wiping cloth on prep cooler and hanging from hand washing sink.

     Code MN Rule 4626.0285A

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed dented mixing bowl. Discussed cleanability with operator.

     Code MN Rule 4626.0450BCDE