COBBLE SOCIAL HOUSE

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Inspection history

1. Aug 27, 2025

   ✕
   3 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

2. Sep 10, 2024

   ✕
   3 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

3. Aug 27, 2024

   ✕
   5 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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.
   • Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish, records of the freezing temperatures and time to which the fish are subjected.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

4. Aug 17, 2023

   ✕
   5 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • 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.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.