Lyon's Pub

Year by year

Inspections

1. Nov 6, 2025 Routine Score 94
   • 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 "Late Night Menu". Provide a consumer advisory on this menu like is on the lunch and dinner menu.

     Code MN Rule 4626.0442A

   • 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.

     One of the bar glasswashers was not dispensing any chlorine during the rinse cycle. Machine was primed and corrected.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     Post a hand wash sign at the cookline handwash sink.

     Code MN Rule 4626.1457

2. Nov 6, 2024 Routine Score 92
   • Serious Priority 1

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

     In the walk-in cooler observed chicken taco at 42*F, chicken at 43*F, beef stew at 42*F, corn beef at 43*F roast beef at 43*F and beer cheese soup at 45*F. The beer cheese soup was in a deep plastic container and had been in cooler for 3 days. This was discarded. Maintain all cold TCS foods at 41*F or less. Note: Ambient temp of walk-in cooler observed to be 41*F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Clean build-up of debris on wall behind 3-comp sink; caulking at 3 compartment sink is moldy - clean and or replace dirty deteriorating caulk.

     Code MN Rule 4626.1520A

   • 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

     Clean build up of pink mold on ice machine baffle.

     Code MN Rule 4626.0845E

   • 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 squeeze bottles containing assorted dressings and sauces in cookline upright were not date marked. Date mark squeeze bottles containing TCS foods.

     Code MN Rule 4626.0400A

   • 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

     On lunch and dinner menu online there is no asterisk directing consumer to a footnote stating that the food is undercooked (burgers). Place an asterisk next to all raw or undercooked foods (burgers, eggs, etc).

     Code MN Rule 4626.0442B

3. Nov 9, 2023 Routine Score 92
   • Serious Priority 1

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

     Foods in two upright coolers at cookline measured above 41F. Examples include hamburger patties at 43*F, 42.9*F, 43.6*F; Ham at 42.7*F, philly at 42.5*F and chicken at 43*F. Beef @ 43F, Chicken @ 43F, Tuna @ 42, Turkey @42F, Corn @ 42F Walk-in cooler air temp measured 43-46*F. Observed black beans at 45*F, meat sauce at 44*F, roast beef at 44*F corn beef at 44*F and ground beef chubs at 44*F. Almost all foods in walk-in cooler observed greater than 41*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Clean build-up of grease on wall behind grill.

     Code MN Rule 4626.1520A

   • 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 air temp of walk-in cooler between 43-46*F. Large cooler only has 2 compressors. Have unit serviced so that it maintains a temperature of 41*F or less. Recommend installation of an additional 2 compressors for walk-in cooler. 2) Observed 2 upright refrigerators at cookline maintaining a temperature greater than 41*F. Have units serviced so that they maintain a temperature of 41*F or less. 3) Final rinse gauge of kiichen dishmachine was only reading a temperature of 133*F but final rinse temp of dishmachine was over 160*F on surface of plates. Have gauge repaired so that it operates correcly.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

     Observed a heavy build-up of mold in bar handwash sink. Clean and maintain sink in a clean condition.

     Code MN Rule 4626.1550

   • Not serious Priority 2 Corrected on site

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

     Observed a brush being stored in bar handwash sink. discontinue this practice. Do not store anything in handwash sinks.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Provide a handwash sign at bar handwash sink.

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

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

     Observed an unlabeled spray bottle by dishmachine. Label all spray bottles with their contents. This was immediately corrected by chef.

     Code MN Rule 4626.1595

   • Not serious Priority 3 Corrected on site

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     At cookline observed soup spoons not stored handle to user. Store utensils in such a manner that the handles are exposed to server. This was immediately corrected by chef.

     Code MN Rule 4626.0965B

   • Not serious Priority 3 Corrected on site

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

     At cookline observed knives jammed in gap between coldwell units. This was immediately corrected.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     At cookline repair small hole in ceiling by hood.

     Code MN Rule 4626.1515