Evolution Hospitality LLC

Year by year

Inspections

1. Mar 9, 2026 Routine Score 92
   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Access to handsink in pantry area was blocked by a utility cart. This was immediately corrected by Chef.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     Correct the following: 1) Observed ambient air temperature of pantry walk-in cooler at 52*F. Repair cooler so that it maintains a temperature of 41*F or less. 2) In main kitchen dishroom observed the front portion of unit being held together with duct tape to steady it. Repair unit so that duct tape is not required to hold the metal in place.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

     Protect food from cross-contamination by using packages or covered containers.

     At main cookline observed a container of coleslaw double stacked with a metal pan sitting on top of and directly touching the uncovered coleslaw beneath it - on Coldwell. Discontinue double stacking uncovered food products. This was immediately corrected by Chef.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Correct the following: 1) In the dishroom the soap dispenser at the hand wash sink had fallen off wall. Mount soap dispenser on wall next to hand wash sink. 2) Observed flaking paint on wall of basement prep walk-in cooler. Repair wall. 3) Observed ambient temperature of walk-in cooler in pantry area at 52*F. Have unit serviced so that it maintains an ambient temperature of 41*F or less.

     Code MN Rule 4626.1515

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     In walk-in cooler #33 observed numerous foods and dressings date marked on 2/18/26. Discard TCS items seven days after being made or opened.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

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

     There were no 160*F thermolabels or an irreversible measuring thermometer to measure the final rinse temperature of the high temp dishmachine. Provide so that fianl rinse temp can be measured.

     Code MN Rule 4626.0710B

2. Feb 7, 2025 Routine Score 92
   • Not serious Priority 2

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Correct the following: 1) Observed items being stored in handsink near dishmachine. Do not store anything inside hand sink. 2) Observed a strainer sitting in hand sink at dining room bar. Remove strainer from hand sink.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     At back cookline observed kettles dripping water into buckets placed underneath them. Repair dripping kettles.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at dining room bar hand sink. Provide and maintain soap at this hand sink.

     Code MN Rule 4626.1440

   • 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

     There were no paper towels available at dining room bar hand sink. Provide and maintain paper towels at this hand sink.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     At the back bar the ice bin was left completely uncovered. Cover ice bin when not in use.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     In back bar observed ice scoop partially buried in ice bin. Store scoop so that handles is not in contact with the ice.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     There was no cover on trash can in men's and W/M restroom in 3rd floor. Provide a covered trash receptacle in both restrooms.

     Code MN Rule 4626.1260

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     Observed that there was no asterisk on the on-line menu directing the consumer to the footnote stating the food is undercooked or raw. On the Snack Menu there was no consumer advisory and no asterisk for the Tuna Tartare. Make these corrections on the menu.

     Code MN Rule 4626.0442B

3. Jan 29, 2024 Routine Score 94
   • Not serious Priority 3

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

     OBSERVED VARIOUS BULK FOOD CONTAINERS WITH STORED FOOD TO NOT BE LABELED. LABEL ALL CONTAINERS.

     Code MN Rule 4626.0240

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     OBSERVED THE HAND SINK IN THE MAIN WAREWASHING ROOM TO BE BLOCKED WITH A ROLL CART. MAINTAIN ALL HAND SINKS ACCESSIBLE FOR USE AT ALL TIMES. OPERATOR RELOCATED THE ROLL CART AWAY FROM THE REFERENCED HAND SINK.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED THE FOLLOWING FOOD CONTACT SURFACES WITH DRIED UP FOOD DEBRIS AND IN NEED OF CLEANING: 1) CAN OPENER PIERCING BLADE. 2) OJ, LIME AND LEMON PRESS IN FIRST FLOOR BAR. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     OBSERVED THE CUSTOMER SELF-SERVICE POP DISPENSER IN THE LOWER LEVEL EMPLOYEE BREAK ROOM TO NOT HAVE LABELS. CONTACT SUPPLIER TO OBTAIN LABELS AND POST ON SITE.

     Code MN Rule 4626.0435C

   • 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 VARIOUS BLACK PLASTIC TO BE USED FOR SERVING OF FOOD. REPLACE WITH PRODUCTS THAT ARE RECYCLABLE AND OR COMPOSTABLE. AN INFORMATIONAL HANDOUT WAS SENT OUT WITH THE INSPECTION REPORT.

     Code MCO 204.30A

   • Not serious Priority 3

     Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.

     OBSERVED THE HIGH TEMPERATURE DISHWASHER TO BE RUN MULTIPLE TIMES WITH THE PRESSURE READING 42 PSI. PER GAUGE ON DISHWASHER, THE NORMAL READING SHOULD FALL BETWEEN 20-25 PSI. OPERATOR TO CONTACT REPAIRMAN FOR SERVICE.

     Code MN Rule 4626.0800

   • Not serious Priority 3

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

     OBSERVED THE HIGH TEMPERATURE DISHWASHER PRESSURE GAUGE TO NOT BE RUNNING IN THE REQUIRED RANGE AS INDICATED ON THE PRESSURE GAUGE. REPAIR PRESSURE GAUGE.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     OBSERVED THROUGH DISCUSSIONS WITH OPERATOR THAT HOLLANDAISE SAUCE IS SERVED WITH PASTEURIZED EGGS BUT DURING SERVICE WINDOWS, THE HOLLANDAISE SAUCE IS MAINTAINED BELOW 135*F, SO IT DOES NOT BREAK. OPERATOR IS USING A TIME AS A PUBLIC HEALTH CONTROL PROCESS BUT DOES NOT HAVE ANY WRITTEN PROCEDURES ON FILE. IF OPERATOR WISHES TO CONTINUE PROCESS AS IS, THEN A WRITTEN PROCEDURE NEEDS TO BE PUT IN PLACE AND MAINTAIN ON FILE. AN EXAMPLE OF A TPHC FORM IS BEING SENT OUT WITH THE INSPECTION REPORT.

     Code MN Rule 4626.0408A

4. Feb 7, 2023 Routine Score 92
   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Pickled vegetables holding beyond 7 days. Some in house prepared salad dressings were holding beyond 7 days. Reviewed cold brining vegetables as an option for extending shelf life of pickled vegetables without the aid of a HACCP plan. Reviewed process authority requirements for determining if salad dressings are TCS or not. Ensure that all TCS foods are not being held beyond 7 days from production date.

     Code MN Rule 4626.0405A

   • 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.

     Current shellstock record retention policy doesn't include recording sold date. Reviewed recording requirements for shellstock tags during the inspection. Ensure that all shellstock tags include the date the last oyster or mussel was sold.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Test kit for the chlorine dish machine behind the bar was unable to be located during the inspection. Ensure that all test kit is present and used for all the types of sanitizers used within the facility.

     Code MN Rule 4626.0715