Restaurant · Minneapolis, MN

Bricksworth Beer Co

305 5th Ave N

Última inspección: 21 abr 2026 · Mapa · Ver en inglés

Complete

Historial de inspecciones

21 abr 2026 · Follow-Up

Complete

Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Nota del inspector (en inglés): Alfredo Sauce was observed hot holding on the Steam Table at 127F at the time of inspection. Container had been placed there during lunch and was holding at a lower setting than usual. Discussed with Manager that foods need to be hot held at 135F or higher to be safe. Alfredo sauce was placed on a 4 hour discard time from the time it was placed on the Steam Table since it was not known when the sauce had dropped below 135F. Maintain all hot TCS foods at 135F or higher at all times for safety.

7 abr 2026 · Routine

Complete

Menor Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Nota del inspector (en inglés): There was no handwashing sign at the designated handwashing sink at the bar. Provide a handwashing sign at each designated handwashing sink notifying employees to wash hands and maintain.
Menor Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Nota del inspector (en inglés): The Upright Reach In Cooler was not holding foods at 41F or below at time of inspection. All foods measured in the unit that had been there overnight were measured between 48F and 52F at the time of inspection. Digital display showed cooler holding at a range of 47F to 55F during inspection. Discussed with General Manager that coolers must hold foods at 41F or below at all times to keep food safe. General Manager ordered service repair on the unit at the time of inspection. Repair unit and do not use until it can hold foods at 41F or below. If unit cannot be repaired, replace unit with one that functions according to manufacturer's instructions.
Crítica Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): 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.
Nota del inspector (en inglés): Bar dish machine was measured at 0PPM after several cycles at the time of inspection. Data plate requires 50PPM minimum chlorine to adequately sanitize dishes. General Manager called service provider during inspection to have machine serviced. Discontinue using machine until it is repaired and dispensing 50PPM chlorine. Maintain chlorine dish machine at 50PPM at all times.
Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Nota del inspector (en inglés): Orange Poppy Dressing (56F), Basil Dressing (55F), Caesar Dressing (53F), and Garlic Dressing (57F) were observed being improperly cold held on the counter top of the Salad Prep Cooler at the time of inspection. General Manager stated they had likely been placed out on the countertop at the 11AM opening. Since it was 3.5 hours later when they were measured, manager opted to discard the dressings since it would be difficult to cool them to 41F or below in 30 minutes. Breaded chicken tenders and wings were observed improperly cold holding from 50-53F in the upper part of the Fryer Cooler at the time of inspection and a backup container of breaded chicken was observed at 48F in the lower part of the Fryer Cooler. General Manager turned down the temperature of the unit at the time of inspection and opted to discard the products that were not properly cold held. Liquid Eggs (50F), Ricotta Cheese (52F), Hummus (48F), Alfredo Sauce (52F) and various dressings (50F) were improperly cold holding in the Upright Reach In Cooler at the time of inspection. These items had been placed there the night before and it was not known how long they were cold holding above 41F. Instructed General Manager to discard all TCS products from the cooler and have it serviced before using again. Mayonnaise was observed improperly cold holding in the Sandwich Cooler at 47F at the time of inspection. It was not known how long it had been holding above 41F. General Manager opted to discard product. Provided Time as a Public Health Control (TPHC) plan with emailed report for dressings that could be held out of temperature control for 4 hours and then discarded as an additional option for compliance. For all other items, maintain all cold TCS foods at 41F or below at all times.
Menor Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): 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
Nota del inspector (en inglés): Frozen cooked chicken was observed improperly thawing in the food preparation sink at the time of inspection. Because the surfaces of the food was still frozen, General Manager moved it to the Prep Reach In Cooler to finish thawing. Thaw foods under refrigeration or running water at 70F or colder. Retrain staff to properly thaw frozen foods.
Importante Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Nota del inspector (en inglés): Handwash sink in the Prep Room was observed obstructed with a large measuring pitcher at the time of inspection. Discussed with General Manager that handwash sinks need to be clear and kept open and available for use at all times for handwashing. Measure pitcher was then removed from handwashing sink. Keep handwashing sinks accessible at all times.

1 abr 2025 · Routine

Complete

Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Nota del inspector (en inglés): High Temperature dish machine did not reach 160F over 5 cycles at the time of inspection. Inspector disc measured 130F or under five separate runs. Manager called service company after it was determined that the sanitizing hot water rinse of the machine was not high enough. Inspector and manager set up 3 basin sink sanitizing for dishes to be done with a final sanitize step in the quat sanitizer. Repair dish machine and maintain hot water so that dishes are sanitized at 160F or higher to be effectively sanitized.
Crítica Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Nota del inspector (en inglés): Hummus and a dressing both made in house were observed date marked for 3-24, which was 9 days old. Discussed with Manager and Chef that foods made or opened in house must be marked for 7 days and discarded afterward to prevent bacterial growth in the foods that can make people sick. Manager discarded products and replaced them with new products within that date range. Retrain staff to monitor date marked foods and ensure that they are used or discarded by their use by date.
Menor Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Nota del inspector (en inglés): There was no handwashing sign at the designated handwash sink at the bar. Provide a handwash sign at each designated sink notifying employees to wash their hands.

11 abr 2024 · Follow-Up

Complete

Importante Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): 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.
Nota del inspector (en inglés): Establishment has a Walk In Cooler that was installed and was ordered to submit plans to the health department in routine inspection to submit plans. Representatives of the facility are currently working with plan review to submit plans for the Walk In Cooler. At the time of the follow-up it had not yet been completed. This will be re-evaluated at the next routine inspection. Complete plan submission with the Plan Review team. Contact inspector with questions.
Menor Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Post the Certified Food Protection Manager certificate.
Nota del inspector (en inglés): At the time of the follow-up, the Certified Food Manager Certification had not been posted. Post certificate and maintain it current.
Crítica Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): 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.
Nota del inspector (en inglés): At the time of follow-up, dish machine was dispensing 0PPM chlorine. Discussed with manager what work had been done on the machine when the service was completed and they were not sure as they had not been there at the time. Inspector also used a high temperature dish strip and temperature disc to see if the machine had been switched over from chlorine to hot water since it was serviced. Disc measured no higher than 155F at the time of inspection and the temperature strip also did not turn black, indicating a hot water sanitization temperature lower than the minimum 160F. Instructed Manager to call service provider for machine and double check that the service had been completed successfully. Instructed manager to sanitize dishes in the 3 basin sink sanitizer water until dish machine had been serviced and machine was either at minimum 50PPM chlorine or 160F final sanitization rinse according to temperature strip. Maintain dish machine according to data plate's minimum sanitizer requirement.

28 mar 2024 · Routine

Complete

Importante Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): 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.
Nota del inspector (en inglés): Establishment has installed a Walk In Cooler for beer without submitting plans to the health department. Confirmed with plan review team that a plan review is needed for Walk In Coolers. Submit plans to the health department.
Menor Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Post the Certified Food Protection Manager certificate.
Nota del inspector (en inglés): There is a Certified Food Protection Manager for the establishment, but a certificate was not available to be verified at the time of inspection. Post a copy in establishment that is available for inspectors to view and verify during inspections.
Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Nota del inspector (en inglés): Softened cream cheese in a condiment bottle was observed cold holding on the warming unit at 75F at the time of inspection. Chef stated that cream cheese was warmed to be spread onto pizzas and that holding it hot would burn it and holding it cold would make it difficult to spread. Various dressings in condiment bottles in the upper part of the Fryer Prep Cooler were observed between 48F and 52F at the time of inspection. Discussed with chef that foods that require refrigeration need to be kept cold at 41F or below or they can grow bacteria to make people sick. Alternative of using Time as a Public Health Control (TPHC) was provided to operator for dressings and the cream cheese. If TPHC is chosen, complete and send the copy of the plan to inspector for correction. Otherwise, maintain all cold TCS foods at 41F or below at all times.
Crítica Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): 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.
Nota del inspector (en inglés): Low temperature dish machine was not reaching the minimum sanitizer concentration of 50PPM at the time of inspection. Dish machine was run several times after it had been used earlier and it maintained 10PPM each time. Chef stated they would call their chemical provider to repair the dish machine. In the meantime, if dishes were needed to be done before service, dishes could be run through the dish machine but then a final sanitize step would need to be done in the 3 basin sink. Repair dish machine so that it is dispensing 50PPM chlorine as required and maintain. Monitor and repair as necessary.

Los registros provienen de Minneapolis Health Department. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.