MAC'S INDUSTRIAL SPORTS BAR

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Inspection history

1. May 28, 2026

   –

2. May 12, 2026

   ✕
   10 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Keep the plumbing system in good repair.
   • Have a covered trash can in toilet rooms.
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
   • Equipment food-contact surfaces and utensils must be clean.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

3. May 28, 2025

   ✓
   2 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

4. May 15, 2025

   ✕
   10 violations

   • 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a covered trash can in toilet rooms.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Have hand soap at all handwashing sinks.
   • Have a test kit for the type of sanitizer used.
   • 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

5. May 16, 2024

   ✕
   8 violations

   • 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a covered trash can in toilet rooms.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep the physical facilities in good repair.
   • 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.)

6. Sep 13, 2023

   ✕
   6 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

7. Aug 18, 2023

   ✕
   9 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.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • 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.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store clothing and other personal items in lockers or other suitable places.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

8. Jun 29, 2023

   ✕
   16 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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.)
   • Equipment food-contact surfaces and utensils must be clean.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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.
   • 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.
   • Sanitize food contact surfaces before using and after cleaning.
   • Store clothing and other personal items in lockers or other suitable places.
   • 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

9. May 18, 2023

   ✕
   18 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.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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.)
   • Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
   • Separate raw animal foods from ready-to-eat foods.
   • Equipment food-contact surfaces and utensils must be clean.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Keep all intake and exhaust air ducts and filters clean.
   • Label and locate personal medications in areas that do not contaminate food, equipment, linens, and single-service and single-use articles.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • 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.
   • 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.
   • Sanitize food contact surfaces before using and after cleaning.