Harriet Brasserie

Year by year

Inspections

1. Dec 12, 2025 Routine Score 94
   • 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 STATE CFPM. EMPLOY 1 FULL TIME STATE CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     HANDWASHING SIGNAGE MISSING AT HANDSINK. POST HANDWASHING SIGNAGE REMINDING EMPLOYEES TO WASH HANDS BEFORE RETURNING TO WORK.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE FOR DISH MACHINE. OBTAIN T-STICKERS, T-STICKS, LOLLYPOP THERMOMTER, OR DISH PLATE FOR MEASURING TEMPERATURE OF RINSE CYCLE OF MACHINE.

     Code MN Rule 4626.0710B

   • 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 153 DEGREES F. IT SHOULD BE A MINIMUM OF 160 DEGREES F. CALL FOR SERVICE OF UNIT.

     Code MN Rule 4626.0905B

2. Dec 5, 2024 Routine Score 96
   • 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 CFPM EMPLOYED AT FACILITY. EMPLOY ONE FULL TIME STATE CFPM AT ESTABLISHMENT.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     NO CONSUMER ADVISORY OR DISCLOSURE PRESENT FOR STEAKS AND HAMBURGERS LISTED ON MENU. PLEASE ADD A CONSUMER ADVISORY AND DISCLOSURE TO ALL MENUS IN RESTAURANT FOR ITEMS THAT ARE UNDERCOOKED.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

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

     HANDWASH SIGNAGE - REMINDING EMPLOYEES TO WASH THEIR HANDS BEFORE RETURNING TO WORK OBSERVED MISSING AT SEVERAL HANDSINKS. ADD HANDWASHING REMINDER SIGNAGE AT ALL HANDSINKS.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     NO MIN/MAX THERMOMETER OR T-STICKS OR STRIPS AVAILABLE TO TEST SURFACE TEMPERATURE OF DISHES IN DISH MACHINE. PLEASE OBTAIN AN IRREVERSIBLE TEMPERATURE MEASURING DEVICE FOR VERIFICATION OF SURFACE TEMPERAUTRE INSIDE DISH MACHINE.

     Code MN Rule 4626.0710B

3. Dec 7, 2023 Routine Score 98
   • 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.

     EMPLOY ONE FULL TIME CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     NO CONSUMER ADVISORY PRESENT ON MENU FOR STEAKS. ADD CONSUMER ADVISORY TO MENU AND CONSUMER DISCLOSURE.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

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

     HANDSINKS MISSING SIGNAGE. PROVIDE HANDWASH SIGNS AT HAND SINKS.

     Code MN Rule 4626.1457