DAY BLOCK BREWING COMPANY

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Oct 1, 2026

   ✕
   9 violations

   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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
   • Use approved trapping devices or other means of pest control when pests are found.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Equipment food-contact surfaces and utensils must be clean.
   • The business license must be posted where it can be easily seen.
   • 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.
   • 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

2. Oct 22, 2025

   ✕
   3 violations

   • Keep the physical facilities in good repair.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

3. Sep 18, 2025

   ✕
   14 violations

   • 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
   • Use approved trapping devices or other means of pest control when pests are found.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Keep the physical facilities in good repair.
   • Separate raw animal foods from ready-to-eat foods.
   • 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
   • 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.
   • Have a test kit for the type of sanitizer used.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.