Sphere

Year by year

Inspections

1. Oct 16, 2025 Routine Score 92
   • Not serious Priority 3

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

     At the bar clean floor around glass washer.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observe frozen Salmon being defrosted in a container filled with water. Thaw frozen food in food prep sink under running water or by one of the approved methods listed above.

     Code MN Rule 4626.0380ABC

   • 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.

     Provide date marks on squeeze bottles containing sauces like Chipotle Sauce.

     Code MN Rule 4626.0400B

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Sanitizer bucket in kitchen at cookline contained dish washing detergent instead of Sanitizer. This was corrected by manager to 200 PPM quat sanitizer.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     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 glass washer at the bar was not dispensing any chlorine solution during final rinse. Sanitizer container was almost empty. Manager provided a new sanitizer container, primed unit and 100 PPM chlorine solution was attained during final rinse.

     Code MN Rule 4626.0805C1

   • 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 was no asterisk on menu indicating that the Sphere Burger may be undercooked. Provide an asterisk on menu beside the Sphere Burger.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy of state certified food manager's certificate in a conspicuous location. Note: Store GM does have a CFPM certificate.

     Code MN Rule 4626.0033D

2. Oct 17, 2024 Routine Score 94
   • Not serious Priority 3

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

     Post business license in a conspicuous location.

     Code MCO 188.390

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     At cookline observed in-use tongs hanging from grill rail. Discontinue this practice. Store in-use tongs on a clean and sanitized surface.

     Code MN Rule 4626.0275C

   • 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 the ice machine baffle was moldy. Clean and maintain baffle in a clean condition.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed a wet mop laying in mop sink. Between uses hang mop to dry over mop sink.

     Code MN Rule 4626.1540

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at hand sink in dishroom and at bar. Provide and maintain soap at each of those hand wash sinks.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     Provide a hand wash sign at bar hand sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     In the dish room the hand sink was blocked allowing no access to it. Keep access to hand sinks clear so that employees can wash hands.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     In the dish room the battery to the paper towel dispenser was dead preventing paper towels being dispensed. Replace dead battery to paper towel dispenser.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Clean or replace moldy caulking on backsplash by dish machine.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

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

     There were no thermolabels or an irreversible registering thermometer to measure the final rinse temperature of the dish machine. Obtain 160*F thermolabels or an irreversible measuring thermometer.

     Code MN Rule 4626.0710B

3. Nov 16, 2023 Follow-Up Score 96
   • Serious Priority 1

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

     All cold TCS foods in refrigerated drawers and coldwell observed to be at 41*F or less except coleslaw in coldwell unit at 50*F. Maintain all cold tcs foods at 41*F or less. (coleslaw discarded).

     Code MN Rule 4626.0395A2

4. Nov 1, 2023 Routine Score 84
   • Not serious Priority 2 Corrected on site

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

     Observed a sanitizer bucket sitting in handwash sink at bar. do not store anything in handwash sinks. Keep them accessible for handwashing at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy of the State Certified Food Manager Certificate in a conspicuous location. Note GM did have a valid CFPM certificate - it just was not posted as required.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

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

     Observed several drain flies in bar area. Notify pest control company about findings for service.

     Code MN Rule 4626.1565C

   • 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 glasswasher at the bar was not dispensing any chlorine during final rinse cycle. Have unit serviced so that it maintains a chlorine rinse between 50-200 PPM chlorine.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed none of the sanitizer buckets in kitchen and at bar had any sanitizer in them. Provide an approved amount of sanitizer (quat - 200 to 400PPM).

     Code MN Rule 4626.0285B

   • Not serious Priority 2

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

     There was no consumer advisory on the menu placed on dining tables for eating raw or undercooked animal foods. Provide a consumer advisory like what is on your webpage menu. Note: There is an asterisk next to wagyu burger but nothing on menu to refer to the asterisk.

     Code MN Rule 4626.0442A

   • Serious Priority 1

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

     Observed chicken wings at 51*F and shrimp at 45*F in refrigerated drawer under grill, coleslaw at 51*F, hummus at 46*F and hurrisa sauce at 46*F in table mounted Coldwell. Maintain all cold TCS foods at 41*F or less. Note: Cook immediately removed wings and shrimp from refrigerated drawer and packed them in ice to rapidly chill to proper temp.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Correct the following: 1) Observed all TCS foods on table mounted Coldwell unit at elevated temperatures between 46 and 51*F Repair unit so that it maintains TCS foods at 41*F or less. 2) Service and repair bar glasswasher so that it dispenses 50-200 PPM chlorine into machine during final rinse cycle.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed salmon thawing in unopened ROP packages in refrigerated drawer under grill. The package must be cut or opened to introduce oxygen into package to prevent growth of botulism. Cook cut open the packages of thawing Salmon.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed a couple of missing ceiling panels in room where dishmachine is. Replace missing ceiling panels.

     Code MN Rule 4626.1515

   • Not serious Priority 2

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

     Observed numerous unlabeled squeeze bottles stored in 1-door Summit lowboy unit. There were no date marks on these TCS foods prepared and held for more than 24 hours. Install date marks on these products to indicate the date by which the food must be consumed on the premises, sold, or discarded, which is 7 days from the date of preparation.

     Code MN Rule 4626.0400A