Day Block Brewing Company

Year by year

Inspections

1. Oct 22, 2025 Follow-Up Score 94
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floors in the basement and walk-in cooler were beginning to deteriorate. Fix.

     Code MN Rule 4626.1515

   • Serious Priority 1

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

     Beef measured at 43°F and salad dressing measured at 50°F in the Avantco refrigerator. Lower temperature. Dressing discarded.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     The breakfast menu and brunch menu were missing a consumer advisory for Items were undercooked burger and egg. Add to the menu a disclosure stating the food is raw or undercooked or no asterisk directing the consumer to a footnote stating the food is raw or undercooked. Also, add a reminder stating that consuming raw or undercooked food may increase your risk of foodborne illness.

     Code MN Rule 4626.0442A

2. Sep 18, 2025 Routine Score 74
   • Not serious Priority 2

     The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

     The facility vacuum seals meat. Submit a HACCP plan. Submit a HACCP plan. More information provided on the email.

     Code MN Rule 4626.0420B

   • Not serious Priority 2

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

     Fruit flies were found throughout the bar and kitchen area. Have facility treated.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

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

     Employee handwashing signage was missing at the pizza hand sink. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 3 Corrected on site

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     The facility was thawing deli meat at room temperature. Thaw using one of the above methods. The project was moved to a cooler.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Spray bottles in the kitchen were missing labels. Label chemical spray bottles with the product name.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     The prep upstairs salad cooler was missing a internal thermometer. Provide internal thermometers for all coolers.

     Code MN Rule 4626.0620B

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floors in the basement and walk-in floors were beginning to deteriorate. FIx.

     Code MN Rule 4626.1515

   • Serious Priority 1 Corrected on site

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

     Raw eggs were stored directly above brownies and cooked meat product. Store raw eggs so they are not above ready to eat products. Eggs were moved.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 2

     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

     Paper toweling was not stocked at the back bar hand sink. Stock at all times.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.

     The facility was missing a high temperature indicators for their high temperature dish machine. Provide an internal temperature indicator.

     Code MN Rule 4626.0635

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their Quat sanitizer test strips. Provide.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     The facility could not locate their employee illness log. Have available on-site and maintain log.

     Code MN Rule 4626.0040C

   • Serious Priority 1

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

     The following items were measured above 41 F: -Juice 55 F and Cream in the main bar cooler. Discarded -Milk 44 F and Chicken 44 F in the upstairs Hoshizaki cooler. -Cole slaw 54 F and tarter sauce 46 F in the true front condiment cooler. Discarded. -Beef 47 and Cheese 45 F in the Avantco refrigerator near the hood. Have units serviced.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     The breakfast menu and brunch menu were missing a consumer advisory for Items were undercooked burger and egg. Add to the menu a disclosure stating the food is raw or undercooked or no asterisk directing the consumer to a footnote stating the food is raw or undercooked. Also, add a reminder stating that consuming raw or undercooked food may increase your risk of foodborne illness.

     Code MN Rule 4626.0442A