Icehouse

Year by year

Inspections

1. Nov 6, 2025 Routine 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.

     Carlos has taken a ServSafe class but needs to apply for his CFPM. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/index.html for more information

     Code MN Rule 4626.0033A

2. Oct 21, 2024 Routine Score 98
   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Because hamburgers can be ordered undercooked by request, a consumer advisory in needed on the menus.

     Code MN Rule 4626.0442A

   • 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.

     Carlos has taken a ServSafe class but needs to apply for his CFPM. An application was left with Carlos.

     Code MN Rule 4626.0033A

3. Oct 16, 2023 Routine Score 92
   • 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 confirming the rinse temperature of the dishmachine was available at the time of the inspection.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The bar did not have any soap at the handsink.

     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

     No paper towels were available at the bar sink.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     A handwashing sign is needed at the bar handsink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Because hamburgers can be requested to be undercooked a consumer advisory statement needs to be on the menu and the item identified with an asterisk.

     Code MN Rule 4626.0442A

   • 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 course and then submit an application to MDH to obtain their CFPM certificate.

     Code MN Rule 4626.0033A