HEWING HOTEL

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

Inspection history

1. Jul 26, 2025

   ✕
   4 violations

   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
   • 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.

2. Jul 2, 2024

   ✓
   3 violations

   • 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.
   • 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
   • Use effective cooling methods to cool TCS foods.

3. Aug 10, 2023

   –

4. Aug 8, 2023

   ✓
   2 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
   • The following equipment and utensils are under embargo and may not be used without authorization of the regulatory authority:

5. Jul 18, 2023

   ✓
   2 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
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.

6. Jul 5, 2023

   ✕
   10 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • 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 all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • 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