News Room

Year by year

Inspections

1. Nov 6, 2025 Routine Score 94
   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     The issue with the bar countertops remains unresolved. The underlying wood is still exposed and does not meet the requirement for a surface that is smooth, cleanable, and non-absorbent. The MOD stated they are still in the process of securing a different contractor to address the problem. I reminded the MOD of the City’s policy regarding administrative citations for continued unabated violations, and emphasized the importance of bringing the bar counters into compliance. The surface must be durable, nonabsorbent, and capable of withstanding splashes and frequent cleaning, as required by the health code.

     Code MN Rule 4626.0495

   • Not serious Priority 2 Corrected on site

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

     Observed unlabeled spray bottle with unknown chemical cleaning solution that appeared to be window cleaning solution. Informed the manager on duty (MOD) to ensure they properly label all containers and spray bottles holding chemical solutions. MOD immediately corrected this issue on site and labeled the spray bottle.

     Code MN Rule 4626.1595

   • Serious Priority 1

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

     Main bar cooler was not functioning properly, with an ambient temperature of 52°F to 60°F. Cooler door gaskets were not sealing fully, allowing warm air to enter. All food items inside were above 41°F. Informed the manager on duty (MOD) to remove all food products from the cooler until it is serviced and capable of maintaining product temperatures at or below 41°F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

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

     In-use tongs were observed either hanging from oven door handle or stored in a sanitizer bucket. Informed the MOD to ensure utensils are stored in a manner that prevents potential contamination.

     Code MN Rule 4626.0275C

2. Nov 7, 2024 Routine Score 100
   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     The bar countertops' underlying wood is still exposed and no longer smooth, cleanable, and non-absorbent. The owner/MOD stated they hired a contractor to re-varnish or enclose the exposed countertop wood, but the contractor did not come through in starting the project. Owner/MOD stated they're now looking for another contractor to resolve this issue and make the bar counters smooth, durable, and nonabsorbent surface that could withstand splashes and frequent cleaning.

     Code MN Rule 4626.0495

   • 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

     Ice machine chute had mildew discoloration and needs cleaning. Informed the owner/MOD to shut the ice machine at the end of the day and thoroughly clean and sanitize it.

     Code MN Rule 4626.0845E

3. Dec 11, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     Owner stated they’re planning to enclose or replace exposed bar counters in mid to late January 2024 when their business is slow as the corrections needed would require them to close the business

     Code MN Rule 4626.0495

4. Nov 3, 2023 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

     Establishment had a consumer warning on their menu, but there were no asterisk next to menu items that needs to direct them to the footnote stating the food is raw or undercooked. Informed the owner and MOD to update their online and hard copy menus to have the asterisks next to menu items that are served raw or undercooked

     Code MN Rule 4626.0442B

   • Serious Priority 1

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

     The temperature of food products in the bar cooler were 55*F. Informed the owner and MOD to immediately adjust the cooler temp to 4 hrs in to other working coolers.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     A water leak was observed at the bar 3-comp sink faucet. Informed the owner and MOD to have the faucet repaired or replaced to ensure there are no leaks.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     The bar countertops' underlying wood is now exposed and no longer smooth, cleanable, and non-absorbent. Informed the owner and MOD to repair, replace, refurnish or enclose the exposed with countertop wood to make it smooth, durable, and non-absorbent surface that could withstand splashes and frequent cleaning

     Code MN Rule 4626.0495

   • Not serious Priority 3

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

     Bulk food containers were missing label. The MOD immediately labeled all bulk food containers

     Code MN Rule 4626.0240

   • Not serious Priority 3 Corrected on site

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

     In-use tongs were observed hanging from oven door handle. Informed MOD and owner to discontinue hanging tongs on oven doors, which they immediately corrected

     Code MN Rule 4626.0275C

   • Not serious Priority 2

     The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

     Several vacuum sealed (ROP'd) temperature controlled for safety (TCS) products (raw meat, raw poultry, pico de gallo, etc.) were observed in the walk-in cooler and freezer without an approved HACCP plan in place. Informed the MOD and owner to immediately discontinue this activity until the establishment submits a HACCP plan and gets approval for it from the Health Dept, and to discard all TCS foods that were vacuum sealed without an approved HACCP plan. Showed the MOD and owner how to download and customize the HACCP templates in the City's HACCP website.

     Code MN Rule 4626.0420B