All Saints

Year by year

Inspections

1. Jan 20, 2026 Routine Score 92
   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     Observed no shell stock tag with mussels in walk-in. Keep the shell stock tag with the mussels until they are completely sold or discarded. Discussed shell stock tag requirements with chef, guidance document provided with report.

     Code MN Rule 4626.0220C

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     The date the last shellstock is sold or discarded is not being recorded on the tags. Record. Discussed shellstock tag requirements with chef, guidance document provided with report.

     Code MN Rule 4626.0220B

   • Serious Priority 1

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

     Per conversation chef does not record when employees call in sick. When an employee calls in sick to a scheduled shift, or leaves work due to illness, it must be recorded. The record must contain the day they called in, their name, their illness symptoms, and they day they return to work. Employee illness log provided with report.

     Code MN Rule 4626.0040C

2. Jan 22, 2025 Routine Score 94
   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Dry ingredient bin containing sugar, salt and flour are not labeled. Label bulk bins when ingredients are not readily recognizable. Discussed labeling with person in charge, labels had been affixed previously but had fallen off.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Dry storage room is used for making pasta. This room does not have approved finishes. Provide approved finishes for food preparation areas.

     Code MN Rule 4626.1335A

   • Not serious Priority 2

     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 pa

     Dry storage is used for making pasta and storing foods such as potatoes and onions. This room lacks approved finishes for floors, walls and ceilings. There is no hand wash sink installed for food preparation. Plans will need to be submitted before installing finishes and sink. Plan review website linked below, contact inspector with any questions. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720A

   • Not serious Priority 3

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

     Restrooms lack required signage. Signage provided during inspection. You may use the signage provided or provide your own.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Cooked carrots and shallot butter are kept at room temperature. Discussed using time as a control for these products as they kept outside of refrigeration. Template provided with report. Complete the template and train staff. Staff should be knowledgeable of policy and able to locate it during inspections.

     Code MN Rule 4626.0395A2

   • 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 black plastic portion cups for take out. Black plastic is not recyclable. Discussed Green to Go ordinance requirements with person in charge. When purchasing new stock ensure it meets Green to Go ordinance requirements, guidance document provided with report.

     Code MCO 204.30A

3. Jan 11, 2024 Routine Score 94
   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     The dry ingredient bins are not labeled. Label these bins with name of the food inside. Discussed with PIC.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Pasta is made in the dry storage area of the basement. This room does not have approved floors, walls or ceiling. It also does not have a handsink. Discontinue preparing food in this location until approved equipment and finishes are provided.

     Code MN Rule 4626.1335A

   • Not serious Priority 2

     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 pa

     Dry storage room is used for making pasta. This room has unapproved finishes and lacks a hand sink. Plans must be submitted to the health department before adding approved finishes or installing sink. Contact inspector with any questions on how to submit plans.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

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

     Bathrooms do not contain signage instructing employees to wash hands. Provide.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Observed carrots and shallot butter stored at room temperature. Chef stated these are stored at room temperature during service. Service is 5 hours long. Discussed using time as a control for these products, template provided with report.

     Code MN Rule 4626.0395A2

4. Feb 21, 2023 Follow-Up Score 98
   • Not serious Priority 2

     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

     The hand sink near the hood was missing toweling. Stock

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     The 3 dry ingredient bins were missing labels of the name of the ingredient on the containers. Label.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     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

     The interior of the ice machine had mold build up. Dump ice and clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed signs of the facility prepping pasta in the an unapproved area of the basement. Discontinue food preparation in the basement and prep in the approved kitchen. If the facility wants to prep food in the basement, the finishes and equipment must be approved. Also, a hand sink would need to be added. If this is something the facility is interested, contact Minneapolis Plan Review.

     Code MN Rule 4626.1335A

5. Jan 11, 2023 Routine Score 86
   • 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: -Scallion butter was measured at 56 F and held at room temperature. Discontinue. -Aioli in the right unit across from the wood hood was measured at 47 F. -Mayo in the left unit across from the wood hood was measured at 55 F. -Dip in the unit across form the regular food was measured at 45 F. The items that measured above 41 F were all measured in the top of the unit in plastic containers. Lower the unit or change containers so there is less space for the cold air to release, and keep the top of the unit closed as much a possible. Monitor temperatures. Food was discarded.

     Code MN Rule 4626.0395A2

   • 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

     The bar hand sink was missing hand towels at the time of the inspection. Corrected.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap located at the bar hand sink. The facility had hand sanitizer instead. Stock with soap.

     Code MN Rule 4626.1440

   • Not serious Priority 3 Corrected on site

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     The dessert plates and utensils were stored directly under the paper toweling dispenser in the coffee area. The plates and utensils were moved away from the paper toweling dispenser to prevent splash and dripping from the handwashing process.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     The 3 dry ingredient bins were missing labels of the name of the ingredient on the containers. Label.

     Code MN Rule 4626.0240

   • Not serious Priority 2

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

     The facility could not locate the internal high temperature indicators for measure to confirm if the internal temperature of the dish machine was reaching at leave 160 F. Talk with your supplier in order to obtain the indicators.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     The facility was observed cooling TCS products with the projects are tightly covered. While cooling, keep cracked or uncovered to allow for the hot air to release.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     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

     In interior of the ice machine had mold build up. Dump the ice and then clean/sanitize the unit.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed signs of the facility prepping pasta in the unapproved basement. Discontinue food preparation in the basement. If the facility wants to prep food in the basement, the finishes and equipment must be approved.

     Code MN Rule 4626.1335A

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     The facility was missing the dates on the shellstock (mussels) from the containers is sold or served is not recorded on the tag or label. Mark the dates of the last day the shellstock was served.

     Code MN Rule 4626.0220B

   • 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