Stadium Bar & Grill

Year by year

Inspections

1. Feb 10, 2026 Routine Score 96
   • Serious Priority 1 Corrected on site

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

     Pizza sauce (46F), Cooked Sausage (47F), cooked chicken (52F), Canadian bacon (50F), Feta cheese (46F), and mozzarella cheese (46F) were observed improperly cold holding in the upper part of the Pizza Prep Cooler at the time of inspection. A service company had been out to repair the cooler earlier that week but it appeared to have malfunctioned again. There was no food stored in the lower part of the cooler and the upper part of the cooler was temporarily being used to store food during business hours. Discussed with Manager that foods should not be kept in the cooler until it is holding foods at 41F or below at all times. In the meantime, keep Pizza Prep items on a cart and keep in Walk In Cooler. The Pizza Cooler's work surface can be used to prepare the pizzas but the cart must be stored in the Walk In Cooler at all times and only pulled out when it is needed to be used. Once cooler is serviced and holds consistently at 41F or below, use can be restored. All TCS items above held above 41F were discarded by Chef at the time of inspection.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Relocate or enclose the utility service lines and pipes so they are not unnecessarily exposed.

     The HVAC vents were observed exposed at the time of inspection in the back of the kitchen. Replace ceiling tiles to enclose the vents to prevent dust and other debris from getting onto the food and equipment storage areas below. At the end of January 2026, there was a water leak from the upper floor of the building that came through the ceiling of the facility in the back hallway by the restrooms and the back kitchen area. Repairs were in progress to clean up water damage in the women's restroom wall and the ceiling areas in the hallways and in the back kitchen. Continue repairing these until they are restored to proper condition.

     Code MN Rule 4626.1340A

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Handwash sink water temperature was measured at 66F at the time of inspection. The hot water handle was missing, only allowing the cold water to be used. Replace the hot water handle on the handwash sink so that it dispenses hot water that is at a comfortable temperature to encourage employees to wash hands. Maintain.

     Code MCO 188.380

2. Jan 9, 2025 Routine Score 96
   • Serious Priority 1 Corrected on site

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

     Pizza sauce and alfredo sauce were observed being improperly cold held at 49F and 48F in the Pizza Prep Cooler. This seemed to be occurring on one side of the prep cooler. Other foods in the upper part of the cooler were measured at 41F or below. Chef opted to discard the two products. Monitor the cooler to ensure that all foods stored in that area are properly cold held. Maintain all cold TCS foods at 41F or below at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Relocate or enclose the utility service lines and pipes so they are not unnecessarily exposed.

     The HVAC vents were observed exposed at the time of inspection. Replace ceiling tiles to enclose the vents to prevent dust and other debris from getting onto the food and equipment storage areas below.

     Code MN Rule 4626.1340A

   • Not serious Priority 3

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

     Clear tape was observed on the vent to the condenser unit in the Walk In Cooler at the time of inspection. Repair the vent and remove the tape. Ensure that the Walk In Cooler components are in good repair and maintain.

     Code MN Rule 4626.0735AB

3. Jan 5, 2024 Routine Score 96
   • 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.

     Pico De Gallo (12/28/2023) and Pasta sauce (12/27/2023) were observed past their date marks. Brought this to the attention of the chef, who discarded these products. Monitor dates of TCS foods and ensure that they are used within 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

     Data plate on Chlorine bar dish machine was unreadable as it was just a silver sticker on the machine. Contact service provider for a new manufacturer's data plate so that sanitizer and other specifications can be read. Maintain data plate so that it is easy to read.

     Code MN Rule 4626.0625