MOOSE ON MONROE

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Inspection history

1. Nov 24, 2025

   ✓
   11 violations

   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Have enough handwashing sinks for convenient use by employees.
   • Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
   • Keep the physical facilities in good repair.
   • Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep the plumbing system in good repair.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.

2. Nov 26, 2024

   ✓
   8 violations

   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Have enough handwashing sinks for convenient use by employees.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
   • Keep the physical facilities in good repair.
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Protect food from cross-contamination by using packages or covered containers.
   • Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

3. Dec 1, 2023

   ✓
   7 violations

   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Have enough handwashing sinks for convenient use by employees.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
   • Keep the physical facilities in good repair.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Use effective cooling methods to cool TCS foods.

4. Feb 10, 2023

   ✕
   8 violations

   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Have enough handwashing sinks for convenient use by employees.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • 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.
   • Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
   • Keep the physical facilities in good repair.
   • The business license must be posted where it can be easily seen.

5. Jan 11, 2023

   ✕
   13 violations

   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Have enough handwashing sinks for convenient use by employees.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • 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.
   • Discontinue using cold plates, beverage cooling devices that are not integrally constructed or beverage tubing in contact with stored ice.
   • Keep the physical facilities in good repair.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • The business license must be posted where it can be easily seen.
   • Food employees must clean their hands and exposed portions of their arms for 20 seconds, using soap in a handwashing sink that is properly equipped.
   • Food workers must wash their hands before starting food preparation tasks.
   • 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