Public Domain

Year by year

Inspections

1. Apr 24, 2026 Routine Score 96
   • Not serious Priority 3

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

     Floors beneath the sinks and ice bins in the bar area were observed soiled with accumulated dirt and debris. Increase cleaning frequency in these areas and maintain clean to sight and touch. The floors in the basement area by the Walk In Freezer and ice machines were observed with water accumulating from the ice machines and the condenser unit of the Walk In Freezer. Remove water and maintain floors clean and dry. Broken glass was observed in the basement area by the ice machines. Clean up glass and maintain floors clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     A large container of coconut cream syrup was observed missing a date mark at the time of inspection. Discussed with Chef that foods that are made in house need to be date marked if they are kept over 24 hours. Provide a date mark on all house made TCS foods that are kept over 24 hours.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

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

     There was no means of measuring the hot water sanitization rinse step of either high temperature dish machine on site. Chef had taken the thermometer home to replace batteries and had left it there. Bring thermometer back to facility so that it can be used to monitor the dishwashers to ensure that they are sanitizing dishes at 160F or higher.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     The condenser units of the Walk In Cooler and the Walk In Freezer were observed leaking at the time of inspection. Buckets and catch pans were being used to contain the leaks. Repair both Walk In Cooler and Walk In Freezer condenser units so that they do not leak. Maintain all equipment according to manufacturer's instructions.

     Code MN Rule 4626.0735AB

2. Mar 7, 2025 Routine Score 96
   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     In the basement dishwashing area, the spray arm of the sink was observed hanging below the flood rim. Discussed with Chef that the arm needs to be adjusted so that there is an air gap between the fresh water supply of the spray arm and the flood rim of the sink to prevent a potential septic backup from contaminating the water supply.

     Code MN Rule 4626.1085A

   • Not serious Priority 3

     Provide non-food contact surfaces that are free of unnecessary ledges, projections and crevices and are designed and constructed to allow easy cleaning.

     A wood pallet was observed in the dishwashing area where chemicals are stored on it. The wood was observed wet and stained. Discussed with Chef that if they want to store chemicals off the floor, to have a shelf that is at least 6 inches and is made of a durable, non absorbent material. Remove wood pallet and replace it with an approved alternative.

     Code MN Rule 4626.0540

3. Jan 25, 2024 Routine Score 92
   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Employees were observed handling garnishes and lemons that were placed onto finished plates with bare hands. Inspector intervened and explained that food cannot be touched with bare hands if it is not going to be cooked before being served due to the risk of spreading foodborne illness. Suggested tongs and other means of barriers between bare hands so that food is safe to serve. Discard food touched with bare hands and discontinue touching food that is ready to eat with bare hands. Retrain staff to abide by this requirement.

     Code MN Rule 4626.0225A

   • Serious Priority 1

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

     Aji Aioli and garlic aioli were observed stored in a bus tub with ice at 54F and 50F. Items had been placed out on the counter 2 hours before time of measurement so Chef was instructed to discard products after 2 hours. Shell eggs were observed stored at 59F at the time of inspection in the upper part of the prep cooler. Chef opted to discard shell eggs. Options for these foods are either to keep food at or below 41F at all times or use Time as a Public Health Control and discard within 4 hours. Provided Time as a Public Control plan with emailed report. Maintain all cold TCS foods at 41F or below at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     Drink mixing utensils were observed stored in either side of the bar at 122F and 133F respectively. The water is changed every 30 minutes according to bartender and refilled with hot water. Explained that these utensils must be kept in a hot water bath maintained at 135F at all times, they can wash rinse and sanitize utensils every 4 hours storing in an empty container that is also cleaned every 4 hours, or they can use new utensils after each use. Discontinue storing drink mixing utensils in the sinks in this manner, as they are unable to maintain 135F hot holding at all times.

     Code MN Rule 4626.0275F

   • Not serious Priority 3 Corrected on site

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

     Tongs were observed stored on oven handles while in use. Discussed with Chef that this is not an approved method of storing as the tongs can be soiled at this level. Chef cleared tongs and placed them in the dish area to be washed. Chef opted to store utensils on grill prep area instead. Ensure tongs are stored in an area that they cannot be contaminated.

     Code MN Rule 4626.0275C