Millys Wine Bar & Bistro

Year by year

Inspections

1. Nov 13, 2025 Follow-Up Score 98
   • Not serious Priority 2

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

     There was not much space to access the kitchen hand sink. Provide more space.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hot water at the downstairs hand sink was not working. Fix.

     Code MN Rule 4626.1040B

2. Oct 23, 2025 Routine Score 90
   • Not serious Priority 2

     Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

     The 3 compartment sink was too small for the size of sheet trays being used and pots. Either look into small sheet trays/ pots or install bigger a 3-compartment sink.

     Code MN Rule 4626.0680B

   • Not serious Priority 2

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

     The upstairs hand sink had dishes in the sink. Discontinue and only use for handwashing.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hot water under the sink was turned off because it was not working properly. Have sink fixed.

     Code MN Rule 4626.1040B

   • 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

     The employee bathroom hand sink was not stocked with paper toweling. Stock.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     The facility had a hot plate with grease build up all around the plate. The facility does not have a hood and must not cook grease products on a flat top. Discontinue. All cooking of proteins or grease product must occur in the approved ovens.

     Code MN Rule 4626.1475A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     The facility was missing date marking for their soft cheeses. Date mark.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

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

     The temperature gauges on the basement dish machine could not be read due to a film build up on the gauges and had a cracked cover. Either clean and replace cover.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their chlorine test strips at the time of the inspection. Provide.

     Code MN Rule 4626.0715

3. Nov 19, 2024 Follow-Up Score 96
   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     The chlorine bar glass washer was measured at 0 ppm. The dish machine is to be serviced.

     Code MN Rule 4626.0805C1

4. Oct 24, 2024 Routine Score 84
   • Not serious Priority 3

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

     The signage at the upstairs hand sink was not visible due to water damage over time. Post new signage.

     Code MN Rule 4626.1457

   • 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

     There is no disclosure stating the food is raw or undercooked or no asterisk directing the consumer to a footnote stating the food is raw or undercooked. The online and physical menus did not indicate that the tartar or the soft boiled eggs were raw or undercooked. Indicate on the menu which items are raw or undercooked.

     Code MN Rule 4626.0442B

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     Raw shelled eggs were stored directly about ready to eat cheeses. Store eggs below ready to eat foods. Eggs moved to the bottom shelf.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2 Corrected on site

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

     The handwashing sink in the basement was blocked by a garbage. The garbage was moved. Keep hand sink accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

     The 3 compartment sink was too small for the size of sheet trays being used. Either look into small sheet trays or install bigger a 3-compartment sink.

     Code MN Rule 4626.0680B

   • Not serious Priority 3

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

     The temperature gauges on the basement dish machine could not be read due to a film build up on the gauges. Either clean or replace. The dish machine in the basement was leaking. Fix.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     The facility had black plastic containers to go containers. Discontinue using and replace with compostable or 1,2 or 5 non-black plastic containers.

     Code MCO 204.30A

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     Employees were storing personal clothing on shelves with single service and food storage. Discontinue.

     Code MN Rule 4626.1560B

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     The upstairs chlorine bar glass washer was measured at 0 ppm. Have unit serviced to maintain 50-200 ppm of chlorine.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

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

     The facility could not locate their internal high temperature dish machine indicators to ensure the dish machine is reaching temperature. Provide.

     Code MN Rule 4626.0710B

5. Oct 30, 2023 Follow-Up Score 98
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     OBSERVED THE FACILITIES CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER'S CERTIFICATE FOR ZACH ELLISON TO NOT BE POSTED. POST AS REQUIRED.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     OBSERVED CHLORINE TEST STRIPS TO NOT BE PRESENT ON SITE. PROVIDE AND MAINTAIN.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     OBSERVED THE FACILITY TO HAVE A DEEP FRYER STILL ON THE PREMISES WITHOUT A HOOD. REMOVE DEEP FRYER FROM THE FACILITY.

     Code MN Rule 4626.1475A

6. Oct 18, 2023 Routine Score 90
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The facility had a MDH CFPM manager but the certificate was not posted. Post.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current City of Minneapolis license was not posted. Post.

     Code MCO 188.390

   • Serious Priority 1

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

     The facility did not have an employee illness log available on-site. Provide and maintain.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     The chemical spray bottles were missing labels. Provide labels.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     An olive oil spray bottle was not labeled. Label.

     Code MN Rule 4626.0240

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their chlorine test strips. Provide.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     The facility did not have irreversible temperature measuring device for the high temperature dish machine. Provide.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     Handwashing sinks in the kitchen and employee bathroom were missing employee handwashing signage. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     The facility had a deep fryer on-site without a hood. Remove deep fryer from the facility.

     Code MN Rule 4626.1475A