Day Block Brewing Company

Inspection history 3 visits

1. 2026
2. Passed Oct 1 Score 67 ▲10

   Routine Inspection

   9 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Keep the physical facilities in good repair.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor 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
   • 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 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 Use approved trapping devices or other means of pest control when pests are found.
   • Minor The business license must be posted where it can be easily seen.
   • Minor Equipment food-contact surfaces and utensils must be clean.
3. 2025
4. Passed Oct 22 Score 57 no change

   Follow-Up Inspection

   3 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Minor Keep the physical facilities in good repair.
5. Passed Sep 18 Starting score 57

   Routine Inspection

   14 violations, 3 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Separate raw animal foods from ready-to-eat foods.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor 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
   • Minor Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Have a test kit for the type of sanitizer used.
   • Minor Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Minor Clearly label working containers of toxic chemicals with the common chemical name.
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor 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
   • Minor Keep the physical facilities in good repair.
   • Minor Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • 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

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