Tilia

Year by year

Inspections

1. Feb 25, 2026 Routine Score 100
   • Not serious Priority 3

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

     FLOORING UNDERNEATH BAR EQUIPMENT OBSERVED SOILED. CLEAN FLOORING UNDER EQUIPMENT IN BAR.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     WATER OBSERVED POOLING IN BASE OF REFRIGERATOR ALONG COOK'S LINE. CALL FOR SERVICE OF UNIT OR REPAIR TO PREVENT WATER FROM POOLING IN THE BASE OF INTERIOR OF UNIT.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     WOOD CUTTING BOARDS AND PREP STATIONS OBSERVED THROUGHOUT KITCHEN. WOOD IS NOT ALLOWED AS A FOOD PREP SURFACE DUE TO THE POROUS NATURE OF WOOD. REMOVE WOOD PREP SURFACES FROM FACILITY.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

     Only use single-service items one time.

     REUSE OF SINGLE USE FISH DELIVERY CONTAINERS OBSERVED. SINGLE USE CONTAINERS SHOULD ONLY BE USED FOR DELIVERY AND THEN DISCARDED.

     Code MN Rule 4626.0830

   • Not serious Priority 3

     Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.

     EXHAUST HOODS MISSING OVER TWO OVENS IN BASEMENT. EXHAUST HOODS SHOULD BE INSTALLED ABOVE THESE UNITS.

     Code MN Rule 4626.0506B

2. Mar 14, 2025 Follow-Up Score 96
   • Not serious Priority 3

     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

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Code MN Rule 4626.0105B

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Code MN Rule 4626.0225A

3. Feb 28, 2025 Routine Score 92
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     AREAS OF BASEMENT BEING USED FOR RESTAURANT STORAGE OBSERVED WITHOUT FINISHES. MOVE FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE USE AND SINGLE SERVICE ARTICLES OUT OF UNFINISHED AREAS OR FINISH OFF THESE AREAS FOR RESTAURANT STORAGE/USE.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     LARGE CADCO OVEN AND WINSTON CVAP OBSERVED IN BASEMENT OUTSIDE OF HOOD SYSTEM. PLEASE SUBMIT SPEC SHEETS FOR THESE UNITS FOR REVIEW OR INSTALL A HOOD SYSTEM FOR USE OF THEM IN THE UNHOODED AREAS.

     Code MN Rule 4626.1475A

   • Not serious Priority 3

     Only use single-service items one time.

     FISH DELIVERY CONTAINERS INSIDE WALK-IN COOLER ARE NOT DESIGNED FOR REUSE. DISCONTINUE RE-USING THESE CONTAINERS.

     Code MN Rule 4626.0830

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     NO HACCP PLAN PRESENT FOR PICKLING OF VEGETABLES ON SITE. SOME OF THESE VEGETABLES WERE OBSERVED BEING VACUUM SEALED. IN ORDER TO VACUUM SEAL NON-TCS FOODS A HACCP PLAN TO CONDUCT ACIDIFICATION OF COOKED VEGETABLES MUST BE SUBMITTED AND APPROVED BY MINNEAPOLIS HEALTH. PLEASE SUBMIT HACCP PLAN FOR PICKLING VEGETABLES.

     Code MN Rule 4626.0415C

   • Not serious Priority 3

     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

     SHRIMP OBSERVED THAWING IN PREP SINK NOT UNDER RUNNING WATER. USE ONE OF THE LISTED METHODS TO THAW TCS FOODS ABOVE.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     OPENED EMPLOYEE BEVERAGE CONTAINER OBSERVED IN PREP AREA. EMPLOYEES SHOULD USE LIDS AND STRAWS WHEN CONSUMING BEVERAGES.

     Code MN Rule 4626.0105B

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     EMPLOYEE OBSERVED TOUCHING RTE LETTUCE FOR SALADS WITH BARE HANDS. GLOVES SHOULD BE USED WHILE PREPARING RTE FOODS.

     Code MN Rule 4626.0225A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     SLICER OBSERVED SOILED. CAN OPENER BLADE OBSERVED SOILED. KEEP FOOD CONTACT SURFACES CLEAN TO THE SIGHT AND TOUCH.

     Code MN Rule 4626.0840A

4. Apr 23, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     LARGE OVENS IN BASEMENT STILL IN USE. NO SPEC SHEET HAS BEEN EMAILED TO HEALTH DEPARTMENT FOR REVIEW. PLEASE EMAIL MANUFACTURER SPEC SHEET FOR OVEN FOR REVIEW.

     Code MN Rule 4626.1475A

   • Not serious Priority 3

     Only use single-service items one time.

     FISH BOXES STILL BEING REUSED IN WALK-IN COOLER. DISCONTINUE REUSE OF SINGLE USE FISH CONTAINERS.

     Code MN Rule 4626.0830

5. Apr 10, 2024 Follow-Up Score 96
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     NO CFPM EMPLOYED AT THE RESTAURANT. EMPLOY ONE FULL TIME STATE CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     AREAS OF BASEMENT BEING USED FOR RESTAURANT STORAGE OBSERVED WITHOUT FINISHES. MOVE FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE USE AND SINGLE SERVICE ARTICLES OUT OF UNFINISHED AREAS OR FINISH OFF THESE AREAS FOR RESTAURANT STORAGE/USE.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     LARGE CADCO OVEN AND WINSTON CVAP OBSERVED IN BASEMENT OUTSIDE OF HOOD SYSTEM. PLEASE SUBMIT SPEC SHEETS FOR THESE UNITS FOR REVIEW OR INSTALL A HOOD SYSTEM FOR USE OF THEM IN THE UNHOODED AREAS

     Code MN Rule 4626.1475A

   • Not serious Priority 3

     Only use single-service items one time.

     FISH DELIVERY CONTAINERS INSIDE WALK-IN COOLER ARE NOT DESIGNED FOR REUSE. DISCONTINUE RE-USING THESE CONTAINERS.

     Code MN Rule 4626.0830

   • Serious Priority 1

     Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.

     ROP OF FISH OBSERVED ON SITE. FACILITY WAS HOLDING ROP'D FISH AT REFRIGERATED TEMPERATURES. DISCONTINUE HOLDING VACUUM SEALED FISH AT NON-FREEZER TEMPERATURES. SUBMIT HACCP PLAN FOR PROCESS TO MINNEAPOLIS HEALTH FOR APPROVAL.

     Code MN Rule 4626.0420C

6. Feb 22, 2024 Routine Score 88
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     NO CFPM EMPLOYED AT THE RESTAURANT. EMPLOY ONE FULL TIME STATE CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     NO QUAT TEST KIT PRESENT ON SITE. OBTAIN A QUAT SANITIZER TEST KIT.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     NO THERMOMETER PRESENT FOR HIGH TEMPERATURE SANITIZING DISH MACHINE. PROVIDE THERMOMETER TO TEST DISH MACHINE HOT WATER TEMPERATURE.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     AREAS OF BASEMENT BEING USED FOR RESTAURANT STORAGE OBSERVED WITHOUT FINISHES. MOVE FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE USE AND SINGLE SERVICE ARTICLES OUT OF UNFINISHED AREAS OR FINISH OFF THESE AREAS FOR RESTAURANT STORAGE/USE.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     LARGE CADCO OVEN AND WINSTON CVAP OBSERVED IN BASEMENT OUTSIDE OF HOOD SYSTEM. PLEASE SUBMIT SPEC SHEETS FOR THESE UNITS FOR REVIEW OR INSTALL A HOOD SYSTEM FOR USE OF THEM IN THE UNHOODED AREAS.

     Code MN Rule 4626.1475A

   • Serious Priority 1

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

     NO ILLNESS RECORD LOG MAINTAINED ON SITE. USE MDH ILLNESS RECORD LOG AND MAINTAIN A COPY ON SITE.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Only use single-service items one time.

     FISH DELIVERY CONTAINERS INSIDE WALK-IN COOLER ARE NOT DESIGNED FOR REUSE. DISCONTINUE RE-USING THESE CONTAINERS.

     Code MN Rule 4626.0830

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     SPRAY AND SQUEEZE BOTTLES OF CHEMICALS OBSERVED UNLABELED IN FACILITY. PROPERLY LABEL ALL CONTAINERS OF CHEMICALS IN USE.

     Code MN Rule 4626.1595

   • Not serious Priority 2

     The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

     FACILITY WAS NOT FOLLOWING LOGGING AND MONITORING THEIR APPROVED HACCP PLAN FOR ROP OF RAW MEATS.

     Code MN Rule 4626.0420B

7. Jan 26, 2023 Routine Score 100
   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     OBSERVED MISSING SHELD ON LIGHT BULB ABOVE DISH MACHINE. PROVIDE.

     Code MN Rule 4626.1375A