Murray's

Year by year

Inspections

1. Jan 14, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair flaking paint on wall in employee men's restroom next to hand wash sink.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Repair the following: 1) Observed string on slicer holding parts together. Repair slicer so that the string is no longer required

     Code MN Rule 4626.0735AB

   • 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 bar hand sink and by hand sink in employee women's restroom.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Code MN Rule 4626.0235A(4)

2. Jan 14, 2026 Routine Score 90
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair flaking paint on wall in employee men's restroom next to hand wash sink.

     Code MN Rule 4626.1515

   • Not serious Priority 3 Corrected on site

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

     Repair the following: 1) Observed string on slicer holding parts together. Repair slicer so that the string is no longer required. 2) Repair bar glasswasher so that it dispenses 50-200 PPM chlorine during final rinse cycle. It was not dispensing any chlorine into unit after running it several cycles. Note: Ecolab called and unit was corrected by 1:33 PM. 3) Repair kitchen large dishmachine so that wash temp is a minimum of 150*F and final rinse temp of 180*F. Note: Ecolab came out and machine was repaired by 1:33 PM that afternoon.

     Code MN Rule 4626.0735AB

   • 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.

     Observed the bar glasswasher machine was not dispensing any chlorine during final rinse cycle. Repair unit so that 50- 200 PPM chlorine is dispensed into unit during final rinse. Ecolab called and on their way to service unit.Until repaired use either the kitchen glasswasher or 3-comp sink. Note: Picture received from Executive Chef 1/14/26 at 1:33PM showing bar glasswasher corrected to 100 PPM chlorine.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap in dispenser at employee men's hand sink. This was immediately corrected by Chef.

     Code MN Rule 4626.1440

   • 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 bar hand sink and by hand sink in employee women's restroom.

     Code MN Rule 4626.1457

   • Not serious Priority 3 Corrected on site

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

     Observed several large uncovered containers of sauces in lower shelf of walk-in cooler. Provide a lid or cover for these sauces (temp was 35*F). This was immediately corrected by chef.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1 Corrected on site

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

     The wash temp of large dishmachine reached only 130*F instead of 150*F and final rinse temp on gauge was only 170*F instead of the required 180*F. Utensil surfce temperature did not reach 160*F as required. Note: Ecolab came out and repaired unit so that it was operating correcly. Pictures sent by chef.

     Code MN Rule 4626.0905B

3. Jan 14, 2026 Routine Score 98
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair flaking paint on wall in employee men's restroom next to hand wash sink.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Repair the following: 1) Observed string on slicer holding parts together. Repair slicer so that the string is no longer required. 2) Repair bar glasswasher so that it dispenses 50-200 PPM chlorine during final rinse cycle. It was not dispensing any chlorine into unit after running it several cycles. Note: Ecolab called and unit was corrected by 1:33 PM. 3) Repair kitchen large dishmachine so that wash temp is a minimum of 150*F and final rinse temp of 180*F. Note: Ecolab came out and machine was repaired by 1:33 PM that afternoon.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap in dispenser at employee men's hand sink. This was immediately corrected by Chef.

     Code MN Rule 4626.1440

   • 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 bar hand sink and by hand sink in employee women's restroom.

     Code MN Rule 4626.1457

   • Not serious Priority 3 Corrected on site

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

     Observed several large uncovered containers of sauces in lower shelf of walk-in cooler. Provide a lid or cover for these sauces (temp was 35*F). This was immediately corrected by chef.

     Code MN Rule 4626.0235A(4)

4. Dec 10, 2024 Routine Score 92
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair the following physical facilities: 1) Repair broken side of steps up to bakery. 2) Repair flaking ceiling in back area by 3-comp sink.

     Code MN Rule 4626.1515

   • Not serious Priority 3 Corrected on site

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

     At the cookline observed tongs hanging over oven door handles. Discontinue this practice. Store tongs over a clean and sanitized surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed wet towels being placed under numerous cutting boards for extra support. Discontinue this practice. Use a bar mat or other rubber mat for this practice.

     Code MN Rule 4626.0915A

   • Not serious Priority 3

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

     Repair the following equipment: 1) Observed string on slicer holding parts together. Repair slicer so that the string is no longer required. 2) Repair bakery walk-in cooler. Cooler was down with an ambient temperature of 74*F. All TCS foods had been removed from cooler and it was scheduled to be repaired 12/11/24. 3) Repair kitchen glasswasher so that it dispenses 50-200 PPM chlorine during final rinse cycle. It was not dispensing any chlorine into unit after running it at least 5 cycles. Until repaired use bar glasswasher, large kitchen dishmachine or 3 comp sink. 4) Observed bar coolers holding an ambient temperature of 50 and 45*F. Repair units so they maintain a temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • 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.

     In the walk-in cooler observed numerous Rop'd packages of yellow fin tuna defrosting that had not been cut open to allow the entrance of oxygen into the packaging to prevent a safety hazard. Remove tuna from packing or cut open the packaging to allow entrance of oxygen. Note: Rop'd tuna in cookline cooler had been cut open as required.

     Code MN Rule 4626.0380E

   • 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.

     Observed the small kitchen glasswasher machine was not dispensing any chlorine during final rinse cycle. Repair unit so that 50-200 PPM chlorine is dispensed into unit during final rinse. Ecolab called for assistance. Until repaired use either the large dishmachine, bar glasswasher or 3-comp sink.

     Code MN Rule 4626.0805C1

   • 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

     Observed cooked Onion Soup cooling in large 20qt plastic containers and white cheese sauce also cooling in large 20 qt plastic container in an ice bath. All 3 containers cooling after 1.5 hours were still at 101*F, 95*F and 86*F. They would not cool to 70*F within a total of 2 hours. Cool these items in shallow pans and use multiple ice wands to cool within the appropriate time parameters of 135*F to 70*F in 2 hours and from 70*F to 41*F in additional 4 hours as we discussed. Recommend cooling in shallow pans of 2 inches or less on a speed rack in the cooler.

     Code MN Rule 4626.0385A

5. Jan 31, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed a large piece of unfinished thin plywood has been installed in employee dressing room where wall had been badly broken. Unfinished wood is not allowed. Provide a wall that is smooth and washable.

     Code MN Rule 4626.1515

6. Dec 6, 2023 Routine Score 80
   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed béarnaise sauce stored at 117F and 115*F on steamtable. Chef discussed that béarnaise sauce breaks at higher temperatures. Discussed requirements of using time as a public health control (TAPHC) but chef preferred to use temperature rather than time as control. Maintain sauce at 135F or higher to prevent pathogenic growth.

     Code MN Rule 4626.0395A1

   • 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

     Blue Point Oysters on the Appetizer Menu do not contain an asterisk to lead consumer to the reminder of food borne risk factor of consuming raw or undercooked meats. Discussed with Chef who will have the asterisk added. The rest of the menu contains compliant.

     Code MN Rule 4626.0442B

   • 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.

     The date the last oyster is sold or discarded is not being recorded on the tags before filing. Discussed all shellstock tag requirements with PIC. Please see above listed requirement.

     Code MN Rule 4626.0220B

   • Not serious Priority 2 Corrected on site

     Discontinue removing shellstock tag or labels from original container until the container is empty.

     There was no shellfish tag attached to container of Oysters in the walk-in cooler. Maintain tags with Oysters until they have all been sold or discarded.

     Code MN Rule 4626.0220A

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     Maintain the shellstock tags in chronological order for at least 90 days . Note: Tags were being kept for at least 90 days but were not in chronological order.

     Code MN Rule 4626.0220C

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     In bakery observed a scoop laying with handle in contact with all-purpose flour in the bulk storage bin. Discontinue this practice. Store scoops in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

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

     Correct the following: 1) At cookline observed a large, sharp knife being stored in a sanitizer bucket. discontinue this practice. 2) At the bar observed tongs being hung over bread warming door and at cookline tongs hanging on oven door handle. Store tongs on a clean and sanitized surface. 3) In the basement observed 2 ice machine scoops laying on top of ice machines - store ice scoops on a clean and sanitized surface or in a clean container. (cos).

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     In the bakery observed an uncovered employee beverage sitting on top of the bread slicer. This is not an approved place to store drinks and provide a lid or cover on all employee beverages.

     Code MN Rule 4626.0105B

   • Not serious Priority 2

     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

     There were no paper towels in dispenser at back prep area hand wash sink. Maintain paper towels in dispensers.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Observed the door handle on the upper smoker was broken resulting in door having to be duct taped closed. Repair broken door handle.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Maintain the food contact surfaces of cooking equipment and pans free of encrusted grease deposits and other soil accumulations.

     Observed the interior walls of the smoker were exceedingly soiled with a build-up of grime. Clean and maintain unit clean.

     Code MN Rule 4626.0840B

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Clean the following equipment: 1) Clean dust build-up on fan covers in bakery walk-in cooler 2) Clean build-up of mold on shelving in meat walk-in cooler.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Repair the following physical facilities: 1) Replace broken light cover above kitchen 3-comp sink. 2) Repair the badly broken wall in basement men's locker room.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Clean the following physical facilities: 1) Clean heavy build-up of black dust around kitchen ceiling make-up air vents. 2) Clean build-up of dust and soil on kitchen walls as needed 3) Clean heavy accumulation of food debris and soil on floor under cooking equipment at floor/wall junction.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Clean build-up of old food debris on can opener blade.

     Code MN Rule 4626.0840A

   • Serious Priority 1

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

     Establishment had an employee illness log but it was not being used. Use employee illness log to record incidents of employee illness like vomiting and diarrhea.

     Code MN Rule 4626.0040C