Blarney Pub & Grill

Inspection history 5 visits

1. 2025
2. Passed Nov 21 Score 59 ▼3

   Follow-Up Inspection

   7 violations

   • Minor 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
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Keep the physical facilities in good repair.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
3. Passed Oct 31 Score 62 ▲13

   Routine Inspection

   11 violations, 1 critical

   • Critical Clean and sanitize food-contact surfaces of equipment and utensils: 1. before each use with a different type of raw animal food; 2. each time there is a change from working with raw foods to working with ready-to-eat foods; 3. between uses with raw fruits and vegetables and TCS foods; 4. before using or storing a food temperature measuring device; 5. at any time during the operation when contamination may have occurred.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor 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
   • Minor Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor Keep the physical facilities in good repair.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
4. 2024
5. Passed Dec 17 Score 49 no change

   Follow-Up Inspection

   9 violations

   • Minor Discontinue operating the ventilation system with the filters removed.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Keep the physical facilities in good repair.
   • Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Minor 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
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Keep the toilet room doors closed except during cleaning and maintenance operations.
   • Minor 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)
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
6. Passed Nov 19 Score 49 no change

   Follow-Up Inspection

   14 violations, 2 critical

   • Critical Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor Discontinue operating the ventilation system with the filters removed.
   • Minor Keep the physical facilities in good repair.
   • Minor 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
   • Minor Keep the toilet room doors closed except during cleaning and maintenance operations.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Minor 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)
   • Minor Have a test kit for the type of sanitizer used.
   • Minor 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.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor

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