Stanley's Northeast Bar Room

Inspection history 3 visits

1. 2026
2. Passed Mar 4 Score 64 ▲2

   Follow-Up Inspection

   3 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 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
3. 2025
4. Passed Dec 23 Score 62 ▼20

   Routine Inspection

   12 violations, 4 critical

   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Critical Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Minor When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
   • Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Minor Keep the physical facilities in good repair.
   • Minor Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Minor 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
   • 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 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.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
5. 2024
6. Passed Nov 26 Starting score 82

   Routine Inspection

   9 violations

   • Minor Keep the plumbing system in good repair.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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 Have hand soap at all handwashing sinks.
   • 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 Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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

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