Town Hall Tap

Year by year

Inspections

1. Oct 10, 2025 Routine Score 92
   • 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

     Menu has reminder statement but is missing disclosure statement and asterisk next to burgers that are cooked to order. Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Example option if only burgers: *These items may be served undercooked if requested. Consuming raw or undercooked meats may increase your risk of foodborne illness.

     Code MN Rule 4626.0442B

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed debris on inside holes of drink dispensing nozzle. Instructed to clean and sanitize. Corrected on site. Clean at a frequency to avoid accumulation of soils.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed cracked and broken floor tiles at cook line and back of house. Repair.

     Code MN Rule 4626.1515

   • Serious Priority 1

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

     No illness log kept. Provided log and explained use. Be sure to record all instances of employee illness including call-ins.

     Code MN Rule 4626.0040C

2. Oct 10, 2024 Routine Score 92
   • 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

     Menu has reminder statement but is missing disclosure statement and asterisk next to burgers that are cooked to order. Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

     Code MN Rule 4626.0442B

   • Not serious Priority 2 Corrected on site

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed spatula with pits and cracks. Discarded on site.

     Code MN Rule 4626.0515

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Observed debris on inside holes of drink dispensing nozzle. Clean and sanitize before next use and at a frequency to avoid accumulation of soils.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kit for quat sanitizer. Obtain.

     Code MN Rule 4626.0715

3. Oct 26, 2023 Follow-Up Score 96
   • Not serious Priority 2

     Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

     Observed dish machine thermometers damaged with water buildup blocking sight. Repair. Per manager ecolab is scheduled to come service equipment.

     Code MN Rule 4626.0635

   • Not serious Priority 2

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

     Missing device to measure rack temperature requirement(160 degrees) at dish machine. Obtain. Per manager ecolab is scheduled to come out to service machine and provide device.

     Code MN Rule 4626.0710B

4. Oct 12, 2023 Routine Score 88
   • Not serious Priority 2

     Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

     Observed thermometers on dish machine damaged with water buildup blocking sight. Repair.

     Code MN Rule 4626.0635

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     1. Observed hands ink next to ice machine not sealed to wall. Seal. 2. Observed mop sink caulking starting to detach in some spots and in need of cleaning. Re-caulk mop sink.

     Code MN Rule 4626.0725A

   • Serious Priority 1

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

     1. Measured food(chicken-44, c0d-46) above 41 degrees inside refrigerator next to fryer. Temperature was adjusted. Instructed employee to monitor temperature to see if it reaches 41 degrees or less. 2. Measured fries(44) above 41 degrees inside countertop refrigerator. Could not locate dial but unit was pulled away from the wall to increase circulation. Monitor temperature and if it does not decrease, have unit serviced. 3. Observed flour used to bread fish and chicken out at room temperature and a different one from yesterday stored out at room temperature. Instructed to discard. Discontinue this practice. Flour can be stored inside the refrigerator or can be kept out for 4 hours(TPHC). If you do wish to use time as a public health control, complete TPHC form provided. If so: 1. Discard product within 4 hours 2. Labeled with the time it is to be discarded.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed interior baffle of ice machine with mold build up. Clean and maintain.

     Code MN Rule 4626.0845E

   • Serious Priority 1

     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.

     Measured food(birria-141, gravy-125, barbacoa-141) below 165 degrees in left hot well and the 2 hour mark was coming up. Instructed employee to reheat to 165 degrees on stove top. Per employee, the unit hasn't been getting as hot lately as unit was all the way turned up. Service unit if necessary otherwise food must be heated up on stove prior to hot holding in unit. Previously cooked food must be reheated to at least 165 degrees within 2 hours of removing from refrigerator.

     Code MN Rule 4626.0360A

   • Not serious Priority 3

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

     Observed a one door freezer in basement with interior ice build up. Repair freezer.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Missing device(t-stick, thermolabel, waterproof thermometer) to measure rack temperature requirement(160 degrees) at dish machine. Obtain.

     Code MN Rule 4626.0710B