Restaurant · Minneapolis, MN

The Office Pub & Grill

307 Washington Ave N

Última inspección: 13 feb 2026 · Mapa · Ver en inglés

Complete

Historial de inspecciones

13 feb 2026 · Routine

Complete

Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Nota del inspector (en inglés): Shot glasses in the bar area were observed to be #6 plastic, which is not reusable, recyclable, or compostable per City of Minneapolis Green to Go Ordinance requirements. Replace these non-compliant cups with products that are reusable, recyclable or compostable. Use up remaining products and do not accept any non-compliant cups from the supplier. Green to Go Ordinance guidance document provided with emailed report. Contact inspector with questions.
Importante Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Nota del inspector (en inglés): Foods that are prepared in bulk and frozen are not dated properly to reflect the prep date and the freezing time. It was observed that the original date was removed from a dip made in house and a new pull date was placed on the item that did not carry over from the original prep date. Discussed with Chef and Manager that there should be two dates listed from the products that are frozen to properly track the age of the food. Foods should have an initial prep date that spans from the time that the food is prepared to the day it is frozen, then a second date should be placed on the item when the food was pulled from the freezer. Retrain staff to utilize a clear date marking system that effectively communicates the number of days the product has been kept from the time it is prepared to the time it is discarded.
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): The under counter high temperature dishwasher was run over multiple cycles and the independent thermometer placed into the machine did not reach the minimum required sanitizing rinse temperature of 160F. Discussed with Manager that if the dishes are not reaching 160F that the dishes are not being adequately sanitized. Manager called in service for the dish machine from their provider. If necessary to wash dishes before service is done to the machine, dishes can be run through the dishwasher, but must then be sanitized in the basement's 3 basin sink sanitizer sink for minimum of 30 seconds before being removed from the sanitizer solution to be set out to dry. Once machine is serviced and sanitizes dishes to 160F, it can be used normally again. Continue monitoring the dish machine using the temperature stickers that facility has on site. Maintain dish machine so that dishes are adequately sanitized at 160F to be safe.

7 feb 2025 · Routine

Complete

Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Nota del inspector (en inglés): Shot glasses in the bar were observed to be #6 plastic, which is not reusable, recyclable or compostable per City of Minneapolis Green to Go Ordinance requirements. Replace these non-compliant cups with products that are reusable, recyclable or compostable. Use up remaining products and do not accept any non-compliant cups from supplier. Green to Go Guidance document provided with emailed report. Contact inspector with questions.
Importante Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Nota del inspector (en inglés): There is no date marking system for when foods are pulled and thawed from the Walk In Freezer. Discussed with owner and Chef that foods that are prepared and then frozen must have a date made and then a date pulled, with the date pulled being the date that the product is removed from freezer and placed in refrigeration to thaw. Add pull date to date marking system and make sure the product is used within 7 days, with the freezer stopping the day count until it is thawed under refrigeration. Retrain all staff that do food preparation so that they are all unified in the date marking system that is established.
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): Chlorine sanitizer in the bar dish machine was observed at 0PPM at the time of inspection. After inspection of the machine, the sanitizer was changed to try to fix the issue. It was then noticed after running the machine a few times that a pump had detached from the machine and was not pumping one of the chemicals into the machine. Owner immediately called their service provider, who came onsite while inspection was still in progress and fixed the machine so that it dispensed 50PPM. This was verified by inspection before the end of the inspection. Discussed with owner and bar tender that they should always check the machine to make sure that it is sanitizing dishes before use. Monitor dish machine more frequently to catch any common issues with these machines and service as needed. Ensure dish machine is dispensing 50PPM chlorine sanitizer at all time according to the manufacturer requirements.

5 feb 2024 · Routine

Complete

Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Nota del inspector (en inglés): #6 Shot glasses used in the bar area are not reusable, recyclable or compostable. Discontinue ordering these items that are not compliant with the City of Minneapolis Green to Go Ordinance. Attached Green to Go Fact Sheet with emailed report for operator to reference when they are ordering more single-use cups. Comply with above ordinance for single-use items.
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): Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
Nota del inspector (en inglés): A small household rice cooker used to cook and hold rice for the bowls on the menu was not ANSI or NSF approved. Discontinue using this item and replace with a product that is certified.
Menor Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): 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
Nota del inspector (en inglés): Soda gun holsters in the bar area were observed with accumulated slime residue at the time of inspection. Clean these and maintain clean according to manufacturer instructions.
Importante Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
Nota del inspector (en inglés): There is no date marking system for when foods are pulled and thawed from the refrigerator that are made in house. Discussed with owner and chef that there needs to be tracking system for carrying over the date of frozen products, there should be the date prepared and then they should provide the date that it is pulled from the freezer to accurately track the date marking of the product to make sure it is used within 7 days. Retrain staff to provide additional date mark so that dates are more accurately tracked to keep food safe.

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.