BUTCHER & WHISKEY

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Inspection history

1. Oct 22, 2025

   –

2. Oct 8, 2025

   ✓
   4 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Post the Certified Food Protection Manager certificate.

3. Sep 30, 2024

   ✕
   4 violations

   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Clearly label working containers of toxic chemicals with the common chemical name.

4. Sep 29, 2023

   –

5. Sep 15, 2023

   ✕
   9 violations

   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • 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 business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • In addition to ventilation requirements found in the Minnesota Food Code, ventilation hoods or canopies shall be installed over equipment where grease vapors, smoke, steam, odor, and heat are produced in the preparation of food. The ventilation systems shall be installed in strict conformity to existing city ordinances. (99-Or-119,§ 1, 10-29-99)
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.