112 Eatery

Year by year

Inspections

1. Feb 11, 2026 Routine Score 94
   • Not serious Priority 2 Corrected on site

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

     Containers of chicken stock and khinkali dumplings were observed cooling with the lid or cling film covering the product. Discussed with Chef that foods that are cooling need to be uncovered and spread out when cooling. Chef removed lids/cling film from product to finish cooling them. Retrain staff to cool foods uncovered for most rapid and safe cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

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

     There was no means of testing the surface temperature of the dishes being washed in the upstairs or main level dish machine at the time of inspection. Discussed with Chef and General Manager that they need to have an item that is independent from the dish machine that measures the surface temperature of the dish machine so that it can be determined if it is sanitizing at 160F or above as required. Provide an item and maintain on site at all times to monitor the dish machine to make sure it is sanitizing correctly.

     Code MN Rule 4626.0710B

   • Not serious Priority 2 Corrected on site

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

     A container of orange degreaser was incorrectly labelled as Quat sanitizer. When asked about it during inspection and tested, it was found that it was not quat sanitizer and Chef found that it was orange degreaser and immediately relabeled the bottle. Retrain staff to use certain containers for quat and only use those for quat. Do not put different chemicals into labeled containers.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Shelf surfaces in the Main Walk In Cooler and the Basement Walk In Cooler were observed with significant accumulations of dust and food debris. Clean these areas and maintain them clean to prevent potential contamination to food.

     Code MN Rule 4626.0855

2. Feb 13, 2025 Routine Score 92
   • Not serious Priority 2 Corrected on site

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

     Pans of cooked aubergine that was still hot was observed cooling on sheet pans on the speedrack in the Walk In Cooler on the spaces directly above and below each other, allowing little to no air space for cooling rapidly. Discussed with Chef that pans should be given vertical space when cooling so that they can have more air space to cool faster. Chef immediately moved one pan to another space to allow more room for the foods to cool. Retrain staff to spread containers out and make sure they have adequate space to rapidly cool.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

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

     There was no means of testing the surface temperature of the high temperature dish machine in the upstairs or the main level at the time of inspection. Discussed with Chef and Manager that they need to have an item that is independent from the dish machine that measures the surface temperature of the dishes or the water temperature inside the machine. This item should record and hold the maximum temperature of the dish machine so that it can be determined if it is sanitizing at 160F or above as required. Provide an item and maintain on site at all times to monitor the dish machine to make sure it is sanitizing correctly.

     Code MN Rule 4626.0710B

   • Serious Priority 1 Corrected on site

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

     Observed kitchen employee cutting lemons with bare hands. These lemons were to be used as garnishes for finished dishes and would not go through a cooking step. Discussed this with Chef, who intervened and required the lemons be removed from service. Discussed with Chef that the lemons could be used in an oven cooked dish but could not be served fresh. Will provide a no bare hand contact guidance document with emailed report. Retrain staff to not touch ready-to-eat foods with bare hands. Monitor employees and correct and retrain staff that deviate from this safe food practice.

     Code MN Rule 4626.0225A

3. Feb 21, 2024 Follow-Up Score 100

   Result: Complete.

4. Feb 6, 2024 Routine Score 90
   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Cooked Lobster Stock was observed cooling at 109F and Cooked Arrabiata Sauce was observed cooling at 132F after 30 minutes in the Walk In Cooler. The stock was measured 1 hour later at 102F and the Arrabiata sauce was measured at 112F. Discussed cooling requirement with Person In Charge and that based on the two points of cooling after 1.5 hrs, it was not likely for these two foods to cool to 70F or below within the first 2 hour cooling parameter. Person In Charge had chef use rapid cooling methods to cool the foods within the next half hour. If foods do not make the first cooling window, they can be reheated to 165F and then cooled again using rapid cooling methods, or they can be discarded. Discussed either of these two options for a corrective action for these two foods. These foods were placed in large volumetric containers to cool, which the Chef said is not typical. Retrain staff to cool foods rapidly within 2 hours to 70F or below for the foods to be safe. Cool within time frame specified above.

     Code MN Rule 4626.0385A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Cooked sauces were observed cooling in large volumetric containers that did not allow for foods to be rapidly cooled. These containers were switched during the cooling process as the foods were not cooling as rapidly as they needed to to be safe. Use shallow containers to rapidly cool hot foods within 2 hours to 70F or below.

     Code MN Rule 4626.0390A

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     Employee washing dishes was observed wearing gloves and loading dirty dishes into the machine and then putting away the clean dishes with the same gloved hands. Discussed with Person In Charge that the staff doing dishes should be washing hands before putting away clean dishes and after loading soiled dishes into the machine, otherwise the employees are contaminating the clean dishes. Person In Charge stated that they would retrain the employee as they were new to the job. Dishes that were put away were sent back through the machine to be cleaned again. Ensure all staff are washing hands before putting on gloves, working with food and putting away clean dishes.

     Code MN Rule 4626.0075A

   • 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

     Main level ice machine was observed with pink slime mold on the inside of the machine where ice can come into contact with it. Clean the machine and maintain clean to sight and touch.

     Code MN Rule 4626.0845E

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     In-use tongs and utensils were observed stored in a bucket of room temperature water on the counter top at the time of inspection. Discussed with Person in Charge that in-use utensils cannot be stored in stagnant water because it can grow bacteria. Discussed storing utensils in the container with no water and ensuring that they are washed, rinsed and sanitized every 4 hours. Discontinue storing utensils that are ready to use in a container of water and change procedure. Container was emptied and utensils were run through the dish machine.

     Code MN Rule 4626.0275C

5. Feb 21, 2023 Follow-Up Score 98
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Certified Food Protection Manager (CFPM) current and registered with the State of Minnesota (MN) but certificate is not posted. Obtain from State of MN and post in establishment for inspector verification during inspections and maintain.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

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

     Pickles made in house with hot brine were date marked for 8 days. Pickles need to be marked for 7 days, with day 1 being counted as the day they were made. Adjust date marking procedure to reflect 7 days and retrain any staff to ensure they are all date marking TCS foods for 7 days.

     Code MN Rule 4626.0400B

   • 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.

     Clamshell containers for takeaway were observed with the #6 that are not compostable, recyclable or reusable. Discontinue purchasing these containers and provide containers that are reusable, recyclable or compostable and maintain.

     Code MCO 204.30A

6. Feb 7, 2023 Routine Score 90
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There is a Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN), but the certificate is not posted. Obtain the CFPM from the State of MN and post in establishment for inspector verification during inspections and maintain on site.

     Code MN Rule 4626.0033D

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     In-use tongs were observed stored in a sanitizer bucket on the floor on the cook line. Discussed with Chef that tongs need to be washed, rinsed and sanitized every 4 hours and storing in sanitizer bucket is not a substitute. Chef immediately emptied the bucket and placed the tongs to be washed in the dish machine. New tongs were set out for use on the cook line. Store tongs where they are not exposed to contamination and wash, rinse and sanitize in-use tongs every 4 hours.

     Code MN Rule 4626.0275C

   • Serious Priority 1 Corrected on site

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

     A large cambro filled with large sticks of butter were observed stored on the cook line counter top at 69F. A container of compound butter mixture made in house was observed stored on the cook line at 64F. A large box of butter was also observed stored on a shelf in the bakery are at room temperature. Discussed with Chef that packages state to "keep refrigerated" and that butter can grow bacteria at room temperatures. Chef immediately placed butters that would not be used in refrigeration equipment. The cambro of butter and the compound butter mixture would be used up within 4 hours and remaining product would be discarded by Chef. Provided the option for Time as a Public Health Control to set out a portion of butter that can soften for use within 4 hours. Time as a Public Health Control (TPHC) plan will be provided in email with report. Complete plan and keep copy on site for inspectors to review during inspections. Maintain all cold TCS foods at or below 41F for food safety.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

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

     Refrigerator pickles made with a hot brine were being date marked for 9 days (2 days for preparation and brining, then a 7 day date mark is applied). Discussed with Chef that when hot brining, pickles made in house must be date marked for 7 days, including date of preparation or a HACCP plan is needed. Chef changed the date mark to include the preparation and brining days in with the 7 days for a total of 7 days from preparation to discard. Discussed with Chef to reduce recipe so that they go through the batches within that time so that the least amount of product is discarded at the end of the 7 days. Maintain date marks to 7 days and maintain.

     Code MN Rule 4626.0400B

   • 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

     Main floor ice machine was observed with pink and black slime mold accumulations on the food contact surfaces. Increase cleaning frequency of ice machine's interiors and maintain clean to sight and touch.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

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

     A warped cambro container was observed in-use in the Counter Cooler. Discontinue use and discard old warped and cracked containers. Provide containers that are smooth, durable, non-porous and easily cleanable.

     Code MN Rule 4626.0515

   • 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.

     Clamshell containers for takeaway were observed with the #6 that are not compostable. Provide takeaway containers that are reusable, recyclable, or compostable. Discontinue purchasing these containers and provide acceptable alternatives. Green to go flyer provided to operator with emailed report.

     Code MCO 204.30A

   • Not serious Priority 3

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

     License was not posted at time of inspection. Obtain license by contacting City of Minneapolis business licensing (612-673-2080) and post in public view. Maintain license current and in public view at all times.

     Code MCO 188.390

   • Not serious Priority 2 Corrected on site

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

     Main handwashing sink in the kitchen was observed with the garbage bin in front of it, blocking access to the sink for handwashing. Chef moved the bin immediately. Keep handwashing sinks available for handwashing at all times.

     Code MN Rule 4626.1110AB