P. S. Meat And Game

Year by year

Inspections

1. Dec 30, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CFPM-53386 is working on getting a copy of the certificate to post.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Lounge bar glass washer is awaiting additional servicing to reliably produce sanitizer solution of50ppm chlorine. (All glassware and utensils from lounge bar are being washed in the other bar.) Lounge cooler is awaiting additional repair - new compressor. (No TCS items are being held in unit until repairs are made.)

     Code MN Rule 4626.0735AB

2. Dec 18, 2025 Routine Score 84
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.

     Code MN Rule 4626.0033D

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATE INSIDE THE KITCHEN. KEEP HANDWASHING SINKS FULLY STOCKED. PIC PROVIDED SOAP DURING INSPECTION.

     Code MN Rule 4626.1440

   • Serious Priority 1 Corrected on site

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

     ESTABLISHMENT WAS UNABLE TO PRODUCE A COMPLETE EMPLOYEE ILLNESS LOG DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT AND ONE SAMPLE WAS LEFT ONSITE.

     Code MN Rule 4626.0040C

   • 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.

     DISH MACHINE WAS REGISTERING 10PPM OF SANITIZER (CHLORINE) AT THE LOUNGE BAR. RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE REACH IN REFRIGERATOR AT THE LOUNGE BAR. FOR EXAMPLE: STUFFED OLIVES AT 47F. AMBIENT AIR TEMP WAS REGISTERING 48F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( CALL REPAIR COMPANY AS NEEDED.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     OBSERVED THAT THE REACH IN REFRIGERATOR AT THE LOUNGE BAR IS NOT ABLE TO KEEP FOOD AT HAVE THIS COOLER SERVICE SO TCS FOODS INSIDE ARE KEPT AT

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     OBSERVED RAW OYSTERS AND MUSSELS. TAGS WERE SAVED BUT NOT DATED. MAINTAIN TAGS IN CHRONOLOGICAL ORDER ACCORDING TO DATE OF SALE OR SERVICE AND KEEP THEM FOR 90 DAYS (MINIMUM). A SUGGESTION WAS MADE AS TO DATE TAGS BEFORE FILING THEM AWAY.

     Code MN Rule 4626.0220B

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     OBSERVED MEAT BEING THAWED INSIDE THE 3-COMP SINK. USE DESIGNATED FOOD PREP SINK FOR THAWING AND PREPPING FOOD.

     Code MN Rule 4626.0315

3. Dec 6, 2024 Routine Score 94
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.

     Code MN Rule 4626.0033D

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     NO HAND SOAP AVAILABLE AT HANDWASHING SINK LOCATE IN THE BAR. KEEP HANDWASHING SINKS FULLY STOCKED. PIC PROVIDED SOAP DURING INSPECTION.

     Code MN Rule 4626.1440

   • 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

     PAPER TOWELS WERE MISSING AT HANDWASHING SINK LOCATED INSIDE EMPLOYEE RESTROOM. KEEP ALL HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED PAPER TOWELS DURING INSPECTION.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     OBSERVED DUSTY FAN GUARDS INSIDE WALK IN COOLER. CLEAN FAN GUARDS.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (ECOLAB S&S). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

4. Dec 15, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.

     Code MN Rule 4626.0033D

5. Dec 1, 2023 Routine Score 88
   • Not serious Priority 2

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

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • Serious Priority 1

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

     OBSERVED LARGE CONTAINER WITH BUTTER STORED AT ROOM TEMPERATURE SINCE 11/27. BUTTER CONTAINER WAS BIG ENOUGH TO LAST FEW DAYS. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. DO NOT KEEP TCS FOOD AT ROOM TEMPERATURE. TPHC / WORKING PORTIONS WERE DISCUSSED.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     OBSERVED RAW OYSTERS AND MUSSELS. ALL RECENT TAGS WERE NOT DATED WITH THE DATE OF SALE OR SERVICE. MAINTAIN TAGS IN CHRONOLOGICAL ORDER ACCORDING TO DATE OF SALE OR SERVICE AND KEEP THEM FOR 90 DAYS. A SUGGESTION WAS MADE AS TO DATE TAGS BEFORE FILING THEM AWAY.

     Code MN Rule 4626.0220B

   • Not serious Priority 3

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

     HAND WASHING SIGN WAS MISSING AT HAND SINK LOCATED IN THE MAIN KITCHEN AND RESTROOM. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     OBSERVED SANITIZER BUCKET REGISTERING 0ML/L OF S&S SANITIZER (ECOLAB). PIC MADE NEW SOLUTION READING 4.3 ML/L. S&S SOLUTION ACCEPTABLE RANGE IS 2.11-4.3 ML/L PER MANUFACTURE’S INSTRUCTIONS.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Discontinue using wood and wood wicker as a food contact surface.

     OBSERVED WOODEN PLATES FOR FOOD SERVICE. WOOD IS NOT ALLOWED AS FOOD CONTACT SURFACE ON THIS SETTING. DISCARD WOODEN PLATES.

     Code MN Rule 4626.0490

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED CEILING TILE / VENT MISSING AT PREP. ROOM. REPLACE MISSING CEILING TILE.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE INSIDE MEN’S RESTROOM. PROVIDE A COVERED GARBAGE FOR THIS RESTROOM.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     STATE REGISTERED CFPM CERTIFICATE WAS NOT POSTED. POST CERTIFICATE IN A VISIBLE PLACE.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     2023 / 2024 LICENSE WAS NOT POSTED. PRINT CURRENT LICENSE AND POST IT ON A VISIBLE PLACE.

     Code MCO 188.390