Tap In LLC

Year by year

Inspections

1. Aug 6, 2026 Routine Score 92
   • 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.

     Observed food manager to have ServSafe certification, but to not have the State of Minnesota Certified Food Protection Manager (CFPM) certificate. Instructions on getting the CFPM will be included in this report. Make sure an employee gets and keeps the 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.

     Observed salmon and beef tips on the menu to be cooked to order. Observed "The '75" on the cocktail menu to be made with egg whites. There is no consumer advisory on the menu. Required wording for a cunsumer advisory will be included in this report. Provide a full consumer advisory on the menu.

     Code MN Rule 4626.0442A

   • Not serious Priority 2

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

     Observed cooked plantains in the stand-up cooler and cooked sweet potatoes in the cookline low cooler to not be date marked. Make sure cooked TCS foods are date marked to ensure proper use/discard within 7 days.

     Code MN Rule 4626.0400B

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed cut tomatoes in the cold top cooler to be cooling in a deep container. Person-in-Charge was instructed to not fill containers past the fill line. Tomatoes were moved into a shallow containers. Make sure prepared TCS foods are cooled in an effective manner.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the sides of the grill, fryer, and the top of the line drawer cooler to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed floors behind the cookline equipment, under the soda lines, and under the dry storage racking to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed a presence of flies in the kitchen. Provide an effective method of pest control.

     Code MN Rule 4626.1565C

2. Aug 6, 2025 Follow-Up 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.

     Observed employees to have a ServSafe food manager certificate, but not the State of Minnesota Certified Food Protection Manager Certificate. Information for getting this certificate will be included in this report. Make sure an employee gets this certification and maintains it.

     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.

     Observed there to be no consumer advisory on the menu for required items (salmon and beef tips cooked to order and hand mash sour using egg whites). Provide a consumer advisory on the menus.

     Code MN Rule 4626.0442A

3. Jul 24, 2025 Routine Score 72
   • 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.

     Observed house made ranch and caesar dressings in the stand-up cooler to be date marked with dates of 7/4 and 7/9. These items were discarded during inspection. Make sure TCS foods are used/discarded within 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed cooked peaches in the stand-up cooler to be cooling in a deep container. Peaches were moved into more shallow containers during inspection. Make sure that cooked TCS foods are cooled in shallow containers (2 inches) to help the cooling process.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     Observed the floors under the chemical storage racking and the beverage lines to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1 Corrected on site

     Discard or recondition food that is unsafe, adulterated or not honestly presented.

     Observed rotten melons in the walk-in cooler. These melons were discarded during inspection. Discard all adulterated food products.

     Code MN Rule 4626.0445A

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     Observed facility to pickle onions and pickles with a hot brine. The pickled vegetables were being used with an extended shelf-life under refrigeration. Discontinue this process without an approved HACCP plan.

     Code MN Rule 4626.0415C

   • Not serious Priority 2

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

     Observed facility to not have a way to verify surface temperatures of utensils placed in the hot water dish machine. Make sure that a maximum temperature thermometer, temperature indicator stickers, or another way to verify surface temperatures is provided at the restaurant.

     Code MN Rule 4626.0710B

   • Serious Priority 1

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

     Observed there to be no employee illness log kept at the restaurant. An employee illness log will be included in this report. Keep and maintain an employee illness log at the restaurant.

     Code MN Rule 4626.0040C

   • Serious Priority 1 Corrected on site

     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

     Observed the sanitizer concentration in the kitchen bucket to be well over 200 ppm chlorine. The bucket was diluted during inspection. Make sure that sanitizer concentration is kept at an effective and safe concentration.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed facility to use bleach as a sanitizer in the sanitizer buckets, but only have quat test strips. Make sure that a test kit is provided for every type of sanitizer used.

     Code MN Rule 4626.0715

   • 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.

     Observed there to be no staff with a Certified Food Protection Manager Certificate. Information for getting this certificate will be included in this report. Make sure an employee gets this certification and maintains it.

     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.

     Observed there to be no consumer advisory on the menu for required items (salmon and beef tips cooked to order and hand mash sour using egg whites). Provide a consumer advisory on the menus.

     Code MN Rule 4626.0442A

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed multiple high risk violations to be present during inspection. A food safety checklist and link to the Active Managerial Control toolbox will be included in this report. Make sure systems are in place to actively control food safety hazards in the restaurant.

     Code MN Rule 4626.0035DGHIKM

4. Aug 7, 2024 Follow-Up Score 92
   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employees handling multiple food items, multiple food utensils, leaving and re-entering the kitchen, and returning to work without washing their hands. Employees were instructed to wash their hands. Retrain employees on when to wash their hands. Ensure that employees wash their hands when changing gloves, switching between tasks, leaving the kitchen area, and at any other times according to this code.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed raw eggs to be stored on top of raw vegetables and raw beef to be stored directly over packages of cheese in the walk-in cooler. These items were rearranged during inspection. A handout demonstrating how to properly store raw animal meats will be included in this report. Ensure that raw animal meats are stored in a way that prevents contamination of ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

5. Jul 25, 2024 Routine Score 72
   • Serious Priority 1 Corrected on site

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

     Observed employee handling sandwich buns and raw vegetables for sandwiches with their bare hands. These items were discarded during inspection. Employees were instructed to wash their hands and then wear gloves when handling ready-to-eat foods. Ensure that employees do not touch ready-to-eat foods with their bare hands.

     Code MN Rule 4626.0225A

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee move trash and food boxes while wearing gloves, and then return to working with food without washing their hands and changing gloves. Employees were instructed to wash their hands and change gloves in between changing tasks. Ensure that employees wash their hands according to above code.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed raw fish over sandwich buns and raw chicken over onions in the walk-in cooler. Observed raw eggs to be stored above fresh produce in the cookline low cooler. These items were rearranged during inspection. Ensure that raw meats are stored in a way that prevents potential contamination of ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

     Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.

     Observed raw chicken to be stored above raw eggs in the walk-in cooler. The items were inaccessible at time of inspection. Rearrange items when possible. Ensure that raw animal products are stored according to cooking temperature.

     Code MN Rule 4626.0235A(2)

   • Not serious Priority 2 Corrected on site

     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

     Observed the handwashing sink at the prep station and service counter to not have paper towels. Towels were provided during the inspection. Ensure that each handwashing sink is stocked with paper towels to promote proper handwashing.

     Code MN Rule 4626.1445

   • Serious Priority 1

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

     Observed potato salad and cooked brussel sprouts in the cookline drawer cooler to be at temperatures of 50 and 48 degrees F. It was determined that the elevated temperature was due to employees placing hot cooked cabbage into the cooler. The cooked cabbage was placed into the cooler an hour prior to inspection. The cooked cabbage was moved into the walk-in cooler. Monitor items in the drawer cooler to ensure that they cool below 41 degrees F. Keep TCS foods at a temperature of 41 degrees F or cooler.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     Observed no employee illness log to be available for review at the restaurant. An employee illness log will be included in this report. Keep and maintain an employee illness log at the restaurant.

     Code MN Rule 4626.0040C

   • 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.

     Observed there to be no staff with a Certified Food Protection Manager Certificate. Information for getting this certificate will be included in this report. Make sure an employee gets this certification and maintains it.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed multiple risk factors to be out of control at the business. Ensure that there is an active managerial presence to oversee food safety practices and to limit the presence of risk factors that contribute to potential foodborne illness.

     Code MN Rule 4626.0035DGHIKM