Stanleys Northeast Bar Room

Year by year

Inspections

1. Mar 4, 2026 Follow-Up Score 96
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Tiles inside keg walk-in cooler need to be repaired - observed missing.

     Code MN Rule 4626.1515

   • 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 soda gun at bar with mold - clean as necessary.

     Code MN Rule 4626.0845E

   • Serious Priority 1

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

     Chicken wings (46*F) and chicken breasts (50*F) inside the pull drawer observed reading higher than 41*F. Maintain food temperature to 41*F or below, informed the PIC to store less food in the drawer to refresh faster.

     Code MN Rule 4626.0395A2

2. Dec 23, 2025 Routine Score 84
   • 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 date marking exceeds 7 days, retrain and ensure that first day is the prep date for all food that will be in the business for more than 24 hours. Retrain on date marking.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed tiles inside the keg walk-in cooler broken - repair.

     Code MN Rule 4626.1515

   • 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

     Observed ROP raw meat thawing in prep sink filled with water - discontinue this practice and properly thaw raw proteins. Refer to code for methods.

     Code MN Rule 4626.0380ABC

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed no sanitizer set up prior to food prep. Set up sanitizers before food prep to ensure food surfaces are sanitize as needed.

     Code MN Rule 4626.0900

   • 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 frozen ROP fishes fully thawed inside a cold unit that has no slit on the bag to release the oxygen. Discard all. The PIC was informed to discard all of the unopen ROP thawed fishes.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Observed no thermometer in cold stations - provide and put it in the warmest part of the unit.

     Code MN Rule 4626.0620A

   • Not serious Priority 3

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

     Observed chemical dispenser in the basement not dispensing chemical within the correct concentration level. Contact contractor to adjust the chemical dispenser and to manually pour in chemical into sanitizer bucket.

     Code MN Rule 4626.0735AB

   • 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 soda gun at the bar with mold - clean the soda gun as necessary.

     Code MN Rule 4626.0845E

   • Not serious Priority 3 Corrected on site

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Observed ice scoop handle coming into contact with ice that was stored inside the ice bin at the bar - discontinue practice. Ensure that handle is stored above ready to eat food. The PIC was notified to discontinue and retrain staff.

     Code MN Rule 4626.0275A

   • Not serious Priority 3

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

     Observed sink&surface quat not reading within compliance level - sanitizer must have a concentration level as noted on the label.

     Code MN Rule 4626.0285B

   • Serious Priority 1

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

     The following foods were not reading at 41*F or below during the inspection: beans in water (46*F) and honey sauce (54*F) inside the table top cold station; patty (45*F) inside the pull-out drawer 2; sour cream (46*F) and pickled tomato (45*F) inside the cold station 1; celery in water (46*F) and beer batter (50*F) inside the cold station 3; and veggies (46*F) inside the 2-door low boy cooler. Maintain food at 41*F or below at all times. Informed the PIC to store TCS foods towards the front of the unit, cover lids when it isn't rush hour.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     Observed no employee illness log onsite during the inspection. Obtain and have it readily available upon request.

     Code MN Rule 4626.0040C

3. Nov 26, 2024 Routine Score 92
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Observed food stored in unapproved areas of the basement - finish the basement to store food.

     Code MN Rule 4626.1325A1

   • 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 certified food protection manager (CFPM) onsite during the inspection. Employ and obtain a CFPM and post their certificate in a conspicuous area.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

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

     Handwashing station in the basement observed used for other purposes - utensils and towel stored inside. Remove. The handwashing station is for handwashing purposes only, not to be used as a storage area. Utensils and towel removed.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

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

     Observed fruit flies in the business - maintain. Business has a pest control contractor.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     Chemical dispenser in the basement compartment sink observed dispensing solutions lower than compliance level. Contact contractor to adjust the unit. Informed the PIC to manually pour solutions to the sanitizer compartment until it has reached compliance sanitizing range.

     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

     Provide asterisk on the menu items or menu category where food are served raw or undercooked or can be requested to be undercook. Burgers on the business menu can be requested by patrons to be undercook but does not have an asterisk.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Secure the drain cover underneath the bar to prevent it from being an access point by pest - drain cover loose.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed no hand soap at the bar handwashing station - provide.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     Expired license posted at the business. Obtain current license and post it in a conspicuous area.

     Code MCO 188.390

4. Nov 6, 2023 Routine Score 94
   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     EMPLOYEE OBSERVED EATING LUNCH AND DRINKING IN DISH PIT CLEAN DISH STORAGE AREA. EMPLOYEE WAS INSTRUCTED TO EAT IN PATRON DINING AREA.

     Code MN Rule 4626.0105A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     NO THERMOMETER AVAILABLE IN KITCHEN UPON REQUEST. FACILITY SHOULD MAINTAIN THERMOMETERS FOR USE DURING OPERATION.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     FACILITY HAS NO FINISHES IN SEVERAL BASEMENT PRODUCTION AND STORAGE AREAS. NO CLEANABLE FINISHES OBSERVED INSTALLED ON WALLS, FLOORS, OR CEILING IN SEVERAL AREAS IN BASEMENT. IN ORDER TO CONTINUE USING THESE AREAS FOR FOOD PRODUCTION AND STORAGE, PROPER FINISHES THAT MEET HEALTH CODE MINIMUMS MUST BE INSTALLED. CONTACT CITY OF MINNEAPOLIS FOOD PLAN REVIEW FOR ACCEPTABLE FINISHES.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     LOTS OF OLD, UNUSED, PIECES OF EQUIPMENT AND UTENSILS OBSERVED STORED THROUGHOUT ENTIRE FACILITY. THESE OLD PIECES OF EQUIPMENT CAN BECOME PEST HARBORAGE AREAS. REMOVE ALL UNUSED PIECES OF EQUIPMENT IN ORDER TO FACILITATE PROPER AND THOROUGH CLEANING OF ESTABLISHMENT.

     Code MN Rule 4626.1580AB

   • 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 FULL TIME CURRENT CFPM EMPLOYED AT FACILITY. EMPLOY ONE FULL TIME STATE OF MN CERTIFIED FOOD MANAGER.

     Code MN Rule 4626.0033A

   • 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.

     CHLORINE SANITIZER AT BAR DISH MACHINE MEASURED 0 PPM. CALL CHEMICAL COMPANY FOR SERVICE OF MACHINE.

     Code MN Rule 4626.0805C1