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Year by year

Inspections

1. Jan 13, 2026 Routine Score 96
   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed a few buckets of chlorine to be at 0 ppm. Maintain sanitizer buckets between 50-200 ppm at all times. Operator refreshed all sanitizer buckets to 50 ppm.

     Code MN Rule 4626.0285B

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed a bottle of unapproved chlorine in ware washing area. Per operator, the chlorine is used on site for sanitizing food contact surfaces. Discussed with operator, that the current product used is not designed for sanitizing food contact surfaces. The label on the back of the bottle will describe what it is, what it is designed for and how to use it. Operator to discontinue use of current unapproved chlorine and replace with an approved product that states for sanitizing food contact surfaces.

     Code MN Rule 4626.1620

2. Jan 9, 2025 Routine Score 98
   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed various areas in the kitchen in need of a thorough cleaning. 1) Basecoving throughout kitchen. 2) FRP wall next to hood with food splatter. 3) Floor behind grill and stove, behind ice machine and under dishwasher. Clean and maintain all areas clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed a spatula and various tongs to have cracked or chipped components and no longer in a smooth and easily cleanable condition. Discard and replace damaged items.

     Code MN Rule 4626.0515

   • Not serious Priority 3

     Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

     Observed the grounds surrounding the exterior refuse containers to have noticeable trash or litter on ground. Pick up referenced items and maintain the grounds clear of debris.

     Code MN Rule 4626.1300

   • Not serious Priority 3

     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

     Observed PE lined cups and #6 lids on site. These items are not compliant with the MInneapolis green to go packaging ordinance. Replace items with products that are either recyclable or compostable. An informational handout on acceptable products and suppliers sent out with inspection report to the person in charge.

     Code MCO 204.30B

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed a few sanitizer buckets to be testing at 100 ppm quaternary ammonium. Per the manufacturer's specifications, the sanitizer efficacy range should be between 200-400 ppm. Refresh buckets to maintain sanitizer concentration between 200-400 ppm.

     Code MN Rule 4626.0285B

   • Not serious Priority 3 Corrected on site

     Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.

     Observed no garbage can located at the employee hand sink in the prep area. Maintain a garbage can at all employee hand sinks. Operator immediately located a garbage can next to the referenced hand sink.

     Code MN Rule 4626.1450

   • Not serious Priority 3

     Keep all outdoor trash, recycling, and organics containers closed.

     Observed various exterior refuse containers to not have the lids closed. Maintain lids on containers closed.

     Code MN Rule 4626.1290B

3. Feb 1, 2024 VerRec Score 100

   Result: Complete.

4. Jan 19, 2024 Follow-Up Score 96
   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     OBSERVED THE CUSTOMER SELF-SERVICE SALAD BAR UNIT CLOSED AT THE TIME OF THE FOLLOW UP INSPECTION. DURING SERVICE, THE TOP OF THE UNIT IS OPENED AND FOOD ITEMS CONTAINED WITHIN ARE SUBJECT TO CUSTOMER CONTAMINATION. PER OPERATOR, A 72" LONG PROTECTIVE SNEEZE GUARD HAS BEEN ORDERED. UPON RECEIVING, OPERATOR TO SETUP SNEEZE GUARD OVER THE EXISTING COUNTER TOP UNIT.

     Code MN Rule 4626.0320A

5. Jan 5, 2024 Routine Score 90
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     OBSERVED IRREVERSIBLE TEST STRIPS TO NOT BE PRESENT FOR THE HIGH TEMPERATURE DISHWASHER. PROVIDE. PER OPERATOR, TEST STRIPS TO BE ORDERED IMMEDIATELY.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     OBSERVED HAND WASHING SIGNAGE TO BE MISSING AT THE EMPLOYEE HAND SINK CLOSEST TO THE COOKING AREA. PROVIDE AND POST AS REQUIRED.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     OBSERVED THE FOLLOWING AREAS IN NEED OF A THOROUGH CLEANING: 1) BOTTOM OF THE REACH IN MILK COOLER. 2) FLOOR OF THE BASEMENT WALK IN FREEZER. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     OBSERVED THE QUARRY TILE FLOOR IN THE BASEMENT WALK IN COOLER (CONTINUATION OF THE ADJACENT ROOM), TO BE IN NEED OF A THOROUGH CLEANING. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     OBSERVED THE INTERIOR OF THE MICROWAVE WITH DRIED UP FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0850

   • Serious Priority 1

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     OBSERVED THE FOLLOWING FOODS TO BE SUBJECT TO CUSTOMER CONTAMINATION: 1) CUSTOMER SELF SERVICE SALAD BAR UNIT HAS THE TOP OF THE UNIT OPEN DURING THE SERVICE WINDOW. 2) UNPACKAGED COOKIES AND MUFFINS. PROVIDE A PROTECTIVE SHIELD OR SNEEZE GUARD TO GO OVER THE TOP OF THE SALAD BAR UNIT AS WELL AS THE UNPACKAGED COOKIES AND MUFFINS TO PROTECT ALL REFERENCED ITEMS.

     Code MN Rule 4626.0320A

   • Not serious Priority 3 Corrected on site

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     OBSERVED A SANITIZER BUCKET TO BE AT 100 PPM QUATERNARY AMMONIUM. OPERATOR REFRESHED SANITIZER SOLUTION IN BUCKET TO 200 PPM QUATERNARY AMMONIUM. AS SPECIFIED BY THE MANUFACTURER'S SPECS, MAINTAIN SANITIZER SOLUTION BETWEEN 200-400 PPM.

     Code MN Rule 4626.0285B

   • Not serious Priority 3 Corrected on site

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     OBSERVED VARIOUS CUSTOMER SELF-SERVICE SILVERWARE TO NOT BE STORED HANDLE TO USER. OPERATOR CORRECTED ON SITE. MAINTAIN SILVERWARE HANDLE TO USER AT ALL TIMES.

     Code MN Rule 4626.0965B

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     OBSERVED #6 LIDS AND PE LINED CUPS ON SITE THAT ARE NOT COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE ITEMS WITH RECYCLABLE OR COMPOSTABLE PRODUCTS. AN INFORMATIONAL SHEET IS BEING SENT OUT WITH THE INSPECTION REPORT.

     Code MCO 204.30A

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     OBSERVED RAW BEEF STORED ON THE SHELF ABOVE GREEN BEANS INSIDE THE UPRIGHT REACH IN COOLER. OPERATOR ROTATED THE RAW BEEF TO THE BOTTOM SHELF AND GREEN BEANS TO A SHELF ABOVE THE BEEF. MAINTAIN PROPER STORAGE OF RAW PROTEINS FROM READY TO EAT FOODS.

     Code MN Rule 4626.0235A(1)

6. Jan 20, 2023 Follow-Up Score 98
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Operator is waiting on hot water test strips that they ordered.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Handwash signage missing from handwash sink in kitchen. Provide proper signage.

     Code MN Rule 4626.1457

7. Jan 13, 2023 Routine Score 88
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Establishment uses hot water sanitizing dish machine, however no means to measure plate temperature available on site. Obtain device or test strips as listed in rule above.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed handwashing signage missing from handwash sink in kitchen. Provide proper signage.

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

     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

     Observed towels missing from both handwash sinks in kitchen area. This was corrected by operator during inspection.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed soap missing from handwash sink in dish machine area. This was corrected on site by the operator.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no quat test strips on site. Obtain test strips.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles soiled with grease and dust. Clean and maintain clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     No State issued CFPM certificate observed. Ensure at least one full time employee has obtained that State CFPM credential and post certificate.

     Code MN Rule 4626.0033D

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     During inspection, operator unable to produce illness log. Ensure an illness log is kept and is available for review upon request. Inspector is sending illness log with report.

     Code MN Rule 4626.0040C