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Year by year

Inspections

1. Dec 16, 2025 Routine Score 92
   • Not serious Priority 2 Corrected on site

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

     The back hand sink was blocked by garbage cans and the hand sink in the dishwashing area had dishes in it. Keep the sinks clear and accessible so that they can be used for handwashing only. This was corrected immediately.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2 Corrected on site

     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 back hand sink was out of paper towels. It was immediately restocked.

     Code MN Rule 4626.1445

   • Serious Priority 1 Corrected on site

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

     The caldo de rez (beef broth) was date marked 11/30 and was 16 days old. Remove all food more than 7 days old. This was immediately discarded.

     Code MN Rule 4626.0405A

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     The ice scoop in the bar and also in the kitchen were found laying in the ice with the handles in contact with the ice. This was immediately corrected.

     Code MN Rule 4626.0275E

   • 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.

     The current CFPM has an expired certificate. They are signing up for a new class to get renewed.

     Code MN Rule 4626.0033A

2. Nov 25, 2024 Routine Score 100
   • 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

     The soda dispensers at the bar had some mold growth on them. Remove the caps when cleaning to ensure that they are being thoroughly cleaned.

     Code MN Rule 4626.0845E

3. Nov 22, 2023 Routine Score 94
   • Not serious Priority 2

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

     No method of verifying the plate temperature of the sanitizer rinse cycle of the dish machine was available at the time fo the inspection.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     The 3 compartment sink sanitizer was too low. It needs to be between 200 and 400ppm quats.

     Code MN Rule 4626.0805C3