Mill City Museum

Year by year

Inspections

1. Feb 5, 2026 Routine Score 94
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Lettuce and sauce were measured at 43 F in the produce cooler. Lower the unit and monitor.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The hood baffles were greasy. Clean.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     The dish machine was reaching temperature but the gauges did not indicate that it reached temperature. Fix.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     The egg breakfast sandwich which would be served runny did not have a consumer advisory or asterisk. Provide on the menu.

     Code MN Rule 4626.0442A

2. Feb 6, 2025 Routine Score 94
   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current license was not posted. Post.

     Code MCO 188.390

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     The following items were measured above 41 F: -Carnalized onions 44 F. -Cut Tomatoes 44 F. Lower the unit. TCS food was moved to a cooler working properly.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The floors and walls throughout the kitchen and service area had dirt and food debris build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     The facility was missing date marking for cooked soup and carnalized onions. Date all TCS products.

     Code MN Rule 4626.0400A

3. Jan 18, 2024 Routine Score 96
   • 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.

     The soup to go containers were lined with PE. Replace with compostable or recyclable plastic containers.

     Code MCO 204.30A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current City of Minneapolis license was not posted. Post.

     Code MCO 188.390

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     The half and half, and lettuce were measured at 46 F and 45 F in the 2 door cooler in the kitchen. The products were moved to a cooler that was maintaining temperature. Lower the unit.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

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

     A quat bucket was measured at 0 ppm. The bucket was discarded and the new concentration was measured at 400 ppm.

     Code MN Rule 4626.0285B

4. Feb 1, 2023 Follow-Up Score 100
   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Code MN Rule 4626.435B (1-4,6-7)

5. Feb 1, 2023 VerRec Score 100
   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     FACILITY IS WORKING ON PREPARING LABELS.

     Code MN Rule 4626.435B (1-4,6-7)

6. Jan 18, 2023 Routine Score 98
   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     NO NAME AND WEIGHT PRESENT ON LABELS FOR SELF SERVE FOOD ITEMS. LABEL ALL SELF SERVICE FOOD ITEMS ACCORDING TO THE FACTSHEET EMAILED.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     FACILITY WAS ROPING COOKED BEETS. DISCONTINUE THIS PROCESS UNTIL A HACCP PLAN HAS BEEN APPROVED FOR THIS PROCESS.

     Code MN Rule 4626.0415D