5-8 Club

Year by year

Inspections

1. Nov 3, 2025 VerRec Score 100

   Result: Complete.

2. Oct 14, 2025 VerRec Score 98
   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     There is no mop sink in the lower level that has dry goods and walk-in cooler. Apply for a plan review application prior to installing the mop sink.

     Code MN Rule 4626.1080A

   • 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

     1. Online menu's advisory is incorrect. 2. Specials menu is missing disclosure. All menus should read: Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

     Code MN Rule 4626.0442B

   • 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.

     No fulltime employee CFPM. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

     Walk-in cooler is very dark. Replace light bulbs with brighter bulbs.

     Code MN Rule 4626.1470A

3. Sep 30, 2025 Routine Score 90
   • 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

     1. Online menu's advisory is incorrect. 2. Specials menu is missing disclosure. All menu's should read: Example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

     Code MN Rule 4626.0442B

   • 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.

     No fulltime employee CFPM. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Have at least 10-foot candles of light intensity at a distance of 30 inches from the floor in: • Walk-in refrigeration units • Dry food storage areas • In other areas while being cleaned

     Walk-in cooler is very dark. Replace light bulbs with brighter bulbs.

     Code MN Rule 4626.1470A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Deep hotel pan is used to cook chili and no other method used. This is ineffective at cooling rapidly. Chili is removed from oven, placed in large, deep hotel pans and placed directly into walk-in cooler. Operator is unsure when temperature reached 135 degrees, so deciphering at what time the cooling time starts is unknown. Chili was removed from hotel pan and placed into 2 shallow pans. Temperature went from (55-92) down to (65-75). 1. Chili needs to sit out at room temperature for a bit to allow heat to escape and not drastically affect temperature of cooler. 2. Chili needs to be placed into shallow pans no more than 2 inches if staff is not going to monitor in walk-in cooler. 3. Never use deep hotel pans unless ice and ice baths are used. 4. Monitor temperature to ensure both cooling parameters are met. Train staff how to properly cool.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Cooling time and temperature is not being monitored or practiced properly to ensure rapid cooling as described above. Chili is removed from oven, placed in large, deep hotel pans and placed directly into walk-in cooler. Operator is unsure when temperature reached 135 degrees, so deciphering at what time the cooling time starts is unknown. Chili was removed from hotel pan and placed into 2 shallow pans. Temperature went from (55-92) down to (65-75). 1. Chili needs to sit out at room temperature for a bit to allow heat to escape and not drastically affect temperature of cooler. 2. Chili needs to be placed into shallow pans no more than 2 inches if staff is not going to monitor in walk-in cooler. 3. Never use deep hotel pans unless ice and ice baths are used. 4. Monitor temperature to ensure both cooling parameters are met. Train staff how to properly cool.

     Code MN Rule 4626.0385A

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     No soap at bar hand sink. Soap was provided. Corrected on site.

     Code MN Rule 4626.1440

4. Nov 26, 2024 Follow-Up Score 98
   • Not serious Priority 3

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

     Observed rusty bolts inside ice machine. Replace.

     Code MN Rule 4626.0735AB

   • 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

     Missing disclosure statement on menu for burgers that can be cooked to order. Full example: *These items may be served undercooked. Consuming undercooked beef may increase your risk of foodborne illness.

     Code MN Rule 4626.0442B

5. Nov 14, 2024 Routine Score 76
   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     There is no mop sink in the lower level that has dry good and a walk-in cooler. Apply for a plan review application prior to installing the mop sink.

     Code MN Rule 4626.1080A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Soap dispenser at cook line is broken. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Current business license not posted. Post.

     Code MCO 188.390

   • Not serious Priority 3

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

     Observed rusty bolts inside ice machine. Replace.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed BBQ sauce dated 11/5 and marinara dated 10/29 inside walk-in cooler. Items were discarded. Ensure food is used or discarded after 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 2 Corrected on site

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

     Observed the hand sink near server station blocked by a trash can. Also observed soapy pan stored inside sink basin. Items were moved. Keep hand sink accessible at all times.

     Code MN Rule 4626.1110AB

   • 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

     Missing disclosure statement on menu for consumer advisory. Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     Observed beef, slaw and onions uncovered in walk-in cooler. Keep food covered unless cooling.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     Observed wet wiping cloth on counter. Keep stored inside sanitizer bucket when not in use.

     Code MN Rule 4626.0285B

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Missing soap at cook line hand sink- dispenser is not in working order. Soap squeeze bottle was placed at hand sink in the meantime.

     Code MN Rule 4626.1440

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed employee at cook line placing buns on grill without wearing gloves. Instructed to wash hands and put on gloves. Avoid bare hand contact with ready to eat foods.

     Code MN Rule 4626.0225A

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     During inspection there was no person in charge on site over seeing establishment. Based on types of violations, active managerial control is lacking. Designate a person in charge when standard manager is not on site. Employees must actively demonstrate knowledge and person in charge is to oversee.

     Code MN Rule 4626.0025

   • Not serious Priority 3

     Maintain utensils and discard utensils that are not maintained in a state of repair.

     Thin probe thermometer on site, but not in working order. Obtain a new thin probe quick read thermometer.

     Code MN Rule 4626.0820A

   • Serious Priority 1

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Measured beef and chili under 165 degrees that has been heating for approximately 2 hours. Time was closely approaching 2 hours- instructed to rapidly reheat. Chili was placed into fryer first to begin reheating process. Ensure previously cooked foods are reheated to 165 degrees within 2 hours. If steam well is used, temperature needs to be increased, and food consistently stirred.

     Code MN Rule 4626.0360A

   • Serious Priority 1

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

     No employee illness log on site. Log sent with report. Ensure all employee illnesses are recorded.

     Code MN Rule 4626.0040C

6. Nov 14, 2023 Routine Score 92
   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     There is no mop sink in the lower level, which has dry goods and a walk in cooler. Apply for a plan review application prior to installing mop sink.

     Code MN Rule 4626.1080A

   • 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.

     Penny's certification has expired. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed broken/missing tiles in the keg cooler. Repair.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Minneapolis business license is not posted. Current license emailed with report. Post.

     Code MCO 188.390

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles with excessive grease. Per employee they are cleaned every 3 days and are planned to be cleaned today. Clean at frequency to avoid accumulation.

     Code MN Rule 4626.1530A

   • Serious Priority 1 Corrected on site

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

     Observed sauce and peanut butter below burgers inside walk-in cooler. Items were moved to top shelf. Raw items need to be below ready to eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

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

     1. Observed walk-in cooler door unable to completely shut. Repair. 2. Observed rusty bolts inside ice machine. Replace. 3. Dish machine needs to be repaired to ensure 160 degree rack temperature is achieved for sanitizing.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Dish machine rack temperature measured at 144 degrees. Required sanitizing temperature is 160 degrees. Sanitize dishes in 3 comp sink until repaired.

     Code MN Rule 4626.0905B