Green Room

Year by year

Inspections

1. Aug 29, 2025 Routine Score 94
   • Not serious Priority 3

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

     Flooring underneath equipment throughout the facility is soiled with debris and buildup in some areas. Clean and maintain all flooring throughout the facility.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Multiple repairs are needed to the walls and floors throughout the facility. Grout lines are eroding behind the main bar. Stainless steel base flashing is coming away from the wall or is missing in some areas. Some flooring tiles in the beer cooler are cracked. Repair or replace these items. Consult the inspector as needed to ensure finishes are approved.

     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.

     Many pieces of equipment throughout the facility are not in working condition. Repair or remove unneeded equipment to prevent pest harborage and improve the sanitation of the facility. The walk-in freezer door is allowing air into the unit, resulting in excessive ice buildup within the unit. Some of the food has become compromised. Remove contaminated food and ensure the walk-in freezer is properly working. The cover to the ice machine is missing. Replace the cover.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     The dish machine is a hot water sanitizing machine, but no min/max thermometer or heat tape is on site to measure the rack temperature. Obtain and use a test kit for measuring rack temperature.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Floor within the upstairs bar is not an approved finish for this space. Install an approved flooring. Minneapolis construction guide is being provided with the report.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

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

     Dried spices left out on the shelving overnight without covering. Cover all food when not in use or not cooling.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     White cutting board in the prep kitchen was soiled with build up. Remove the cutting board or resurface it to a smooth and cleanable surface.

     Code MN Rule 4626.0740

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Styrofoam takeout containers were on-site above the cooking line window. Remove takeout packaging that is not in compliance with the cities green to go ordinance.

     Code MCO 204.30A

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Concentration of sanitizer dispensing into the triple sink is higher than allowed. Adjust the chemical dispenser to ensure that an approved concentration of sanitizer is being dispensed.

     Code MN Rule 4626.1620

2. Feb 28, 2024 Routine Score 92
   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Hand sink on the end of the cook line near the prep area is coming away from the wall. Scrap off the old caulking and apply new caulk to fix this hand sink to the wall.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

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

     Flooring underneath equipment throughout the facility is soiled with a build up debris, debris and in some areas grease. Clean and maintain clean all flooring throughout the facility.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Multiple repairs needed to walls and floors throughout the facility. Grout lines are eroding behind the main bar. Stainless steel base flashing is coming away from the wall or missing in some areas. Some outlet covers are missing and plumbing openings are not fully sealed providing gaps within the walls. Some flooring tiles in the kitchen are cracked. Flooring in the upstairs bar is peeling away from the floor in areas and is not an approved flooring type. Repair or replace this items. Consult inspector as needed to ensure finishes are approved.

     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.

     Many pieces of equipment throughout the facility are not in working condition. Repair or remove unneeded equipment to prevent pest harborage and improve sanitation of the facility.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Interior of some coolers have mold accumulations while other pieces of equipment are soiled with dust or debris. Clean and maintain clean all non-food contact surfaces.

     Code MN Rule 4626.0840C

   • 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.

     Interior of main bar coolers are lined with used cardboard. Remove this material.

     Code MN Rule 4626.0540

   • Serious Priority 1

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

     No employee illness log on site. Sample log is being provided with this report and reporting requirements were reviewed during the inspection. Ensure that an employee illness log is maintained on site and all shift leaders know where it is and how to use it.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No test kit on site to measure either sink and surface sanitizer being used at the main triple sink or the quat sanitizer being used behind the bar (blue tabs). Provide and use a test kit for both.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Dish machine is a hot water sanitizing machine but no min/max thermometer or heat tape is on site to measure the rack temperature. Obtain and use a test kit for measuring rack temperature.

     Code MN Rule 4626.0710B