Billy After Dark

Year by year

Inspections

1. Sep 30, 2025 Routine Score 98
   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Hand soap dispenser was empty at the main handwash sink in the back dishroom area at the time of inspection. Provide soap at handwash station and maintain at all times during operation.

     Code MN Rule 4626.1440

2. Sep 26, 2024 Routine Score 98
   • 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

     Single-use towelling was not stocked at handwash sink in basement kitchen area. Keep supply of paper towelling at handwash sink at all times during operation to encourage employees to wash hands.

     Code MN Rule 4626.1445

3. Oct 12, 2023 Follow-Up Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Bleach sanitizer test kit was not available for testing the low temperature dish machine in the basement prep area. Discussed with Person In Charge that a test kit is needed for the dish machine to ensure it is properly sanitizing dishes. Provide and maintain test kit on site at all times.

     Code MN Rule 4626.0715

4. Sep 28, 2023 Routine Score 90
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Bleach sanitizer test kit was not available for testing the low temperature dish machine in the basement prep area. Discussed with person in charge that a test kit is needed for the dish machine. Provide and maintain on site.

     Code MN Rule 4626.0715

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Staff were observed assembling garnished drinks with bare hands. Discussed with Head Chef that bare hand contact is not allowed for foods that are ready to eat, which includes drink garnishes, and ice that are dropped into drinks or consumed with the beverage. Retrain staff to assemble drinks without touching garnishes through using gloves, utensils or tongs. Discontinue touching ready to eat foods, including garnishes and ice, with bare hands.

     Code MN Rule 4626.0225A

   • 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

     Handwash sink did not have single-use towelling available at the time of inspection. Provide supply of single-use towels to encourage employees to wash hands frequently and maintain.

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     Garbage bin was observed stored in front of the handwash sink at the time of inspection. Inspector had to move bin to be able to wash hands. Keep handwash sink clear for employees to wash hands at all times.

     Code MN Rule 4626.1110AB