FARMERS KITCHEN + BAR; FARMERS KITCHEN AND BAR

Order for delivery

Inspection history

1. Feb 4, 2026

   ✕
   8 violations

   • 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
   • 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.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • 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
   • Keep non-food contact equipment surfaces clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Separate raw animal foods from ready-to-eat foods.

2. Feb 5, 2025

   ✕
   5 violations

   • 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
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

3. Feb 8, 2024

   –

4. Jan 19, 2024

   ✕
   4 violations

   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

5. Jan 20, 2023

   ✕
   1 violation

   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.