STANLEYS NORTHEAST BAR ROOM

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

Inspection history

1. Mar 4, 2026

   ✕
   3 violations

   • Keep the physical facilities in good repair.
   • 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.

2. Dec 23, 2025

   ✕
   12 violations

   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Keep the physical facilities in good repair.
   • 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
   • Sanitize food contact surfaces before using and after cleaning.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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
   • When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep a log to record employee illness symptoms. Have it available upon request.

3. Nov 26, 2024

   ✓
   9 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • 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 handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Use approved trapping devices or other means of pest control when pests are found.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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
   • Keep the plumbing system in good repair.
   • Have hand soap at all handwashing sinks.
   • The business license must be posted where it can be easily seen.

4. Nov 6, 2023

   ✕
   6 violations

   • In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.
   • Have a food thermometer easily available to measure the internal temperature of foods.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Remove all items unnecessary to the operation of the business from the premises.
   • 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.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.