Bep Eatery

Year by year

Inspections

1. Feb 27, 2026 Routine Score 94
   • 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.

     Observed no State of Minnesota Certified Food Protection Manager. Hire a state CFPM. Information on how to become a current CFPM can be found at the website below. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed a wet mop laying in bottom of mop sink. Hang mops to dry between uses.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     Observed that the ice machine and two 2-door lowboys were not working. Repair these units and place back in service or remove them from facility.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     On steamtable observed white rice holding at 123*F, diced chicken at 111*F and diced beef at 108*F. Maintain all hot food at 135*F or hotter. Establishment only open for business for 3 hours. Manager not sure if using temp or time on hot TCS foods.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

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

     Provide an up-to date time as public health procedure for holding TCS foods with time rather than temperature. Note: Manager not sure if using time or temperature. Establishment only open for 3 hours. Foods discarded at end of lunch period.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed black plastic "to Go" lids and plastic lined to go bowls being used in establishment. Use recyclable or compostable to go containers only. See attachment.

     Code MCO 204.30B

2. May 14, 2025 Follow-Up Score 100
   • 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.

     Observed no State of Minnesota Certified Food Protection Manager. Hire a state CFPM. Information on how to become a current CFPM can be found at the website below. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed a wet mop laying in mop bucket. Hang mops to dry between uses.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications. Observed that the ice machine and two 2-door lowboys were not working. Repair these units and place back in service or remove them from facility.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.

     Observed a food employee with very long unconfined hair. Employees to confine long hair with cap, hairnet, etc.

     Code MN Rule 4626.0115

3. Apr 10, 2025 Follow-Up Score 86
   • 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 in dispenser at handsink. Provide and maintain paper towels in dispenser. Note: A roll of paper towels were laying on a small table to be used for drying hands.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed that the ice machine and two 2-door lowboys were not working. Repair t A soap dispenser has been provided but there was no soap in it. Provide soap in dispenser.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Post a copy of the store's license. Posted license expired 4/1/20

     Code MCO 188.390

   • Serious Priority 1

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

     Observed diced chicken in Coldwell at a temperature of 110*F. Maintain all cold TCS foods at a temperature of 41*F or less. Container of diced chicken removed from Colldwell and placed in refrigerator to cool.

     Code MN Rule 4626.0395A2

   • 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.

     Observed no State of Minnesota Certified Food Protection Manager. Hire a state CFPM. Information on how to become a current CFPM can be found at the website below. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     In the steamtable observed beef at 98*F and pork holding at 128*F and diced pork at 110*F. Maintain all hot TCS foods at 135*F or higher. Note: Observed a container of hot water at 89*F in steamtable - maintain temp of 135*F or higher.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed a wet mop laying in bottom of mop sink. Hang mops to dry between uses. Observed a wet mop laying in bottom of mop sink. Hang mops to dry between uses.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     Observed that the ice machine and two 2-door lowboys were not working. Repair these units and place back in service or remove them from facility.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     There was no up to date employee illness log. Keep employee illness log up to date. If there are no employee illnesses for a certain month (as an example) write on report no employee ill for month of December. There was no up to date employee illness log. Keep employee illness log up to date. If there are no employee illnesses for a certain month (as an example) write on report no employee ill for month of December.

     Code MN Rule 4626.0040C

   • 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 "To Go" containers still being used in establishment. Black plastic isno longer allowed in the City of Minneapolis. See attached "Green To Go Flyer".

     Code MCO 204.30A

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     Observed an employee eating lunch at prep table while filling small plastic containers with sauce. Discontinue this practice. No eating shall take place in kitchen and not while preparing food.

     Code MN Rule 4626.0105A

4. Feb 19, 2025 Routine Score 76
   • 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 in dispenser at handsink. Provide and maintain paper towels in dispenser. Note: Napkins were laying on a table to be used for drying hands.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Install a wall mounted soap dispenser at handsink or provide a pump soft soap dispenser.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     Post a copy of the store's license. Posted license expired 4/1/20

     Code MCO 188.390

   • Serious Priority 1 Corrected on site

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

     Observed diced chicken in Coldwell at a temperature of 64*F. Maintain all cold TCS foods at a temperature of 41*F or less.

     Code MN Rule 4626.0395A2

   • 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.

     Observed no State of Minnesota Certified Food Protection Manager. Hire a state CFPM. Information on how to become a current CFPM can be found at the website below. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html See attached CFPM application and instructions.

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     In the hotwell observed diced chicken holding at 128*F and diced pork at 120*F. Maintain all hot TCS foods at 135*F or higher.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

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

     Observed several spray bottles located at both front and back of establishment that contained no labels. Label spray bottles with their contents.

     Code MN Rule 4626.1595

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed an employee at front prep area talk on personal phone put on gloves and assist customer with their order. Employee did not wash hands prior to putting on gloves. See above.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed uncovered buns stored in a large paper bag on counter. Store buns in an approved washable container.

     Code MN Rule 4626.0315

   • Not serious Priority 3

     Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.

     Observed an employee with long unconfined hair working with food at front counter. Employees to confine long hair with caps, visors or hairnets or by some other method.

     Code MN Rule 4626.0115

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed a wet mop laying in bottom of mop sink. Hang mops to dry between uses.

     Code MN Rule 4626.1540

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There were no quat test strips to measure the strength of the quat sanitizer in 3-comp sink and sanitizer buckets. Provide quat test strips.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Observed that the ice machine and two 2-door lowboys were not working. Repair these units and place back in service or remove them from facility.

     Code MN Rule 4626.0735AB

   • 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.

     Observed numerous squeeze bottles not date marked and opened containers of Soy Sauce in cooler not date marked. Comply with above statement.

     Code MN Rule 4626.0400B

   • Serious Priority 1

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

     There was no up to date employee illness log. Keep employee illness log up to date. If there are no employee illnesses for a certain month (as an example) write on report no employye ill for month of December.

     Code MN Rule 4626.0040C

5. Feb 20, 2024 Routine Score 94
   • 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 in dispenser at handsink. Provide and maintain paper towels in dispenser.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Install a wall mounted soap dispenser at handsink.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy of the store certified food manager certificate in a conspicuous location. Store has a CFPM but certificate was not posted.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     Post a copy of the store's license. Posted license expired 4/1/20.

     Code MCO 188.390

   • Serious Priority 1

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

     On the Coldwell unit observed bean sprouts at 52*F and cut greens at 56*F. Observed wet rice noodles sitting at 78*F on front counter. Maintain all cold TCS foods at 41*F or less or hot at 135*F or more. Note: There were no lids on Coldwell covering TCS foods and several empty gaps in unit allowing cold air to escape from Coldwell. Prior to opening and when not busy keep containers covered with tight fitting lids.

     Code MN Rule 4626.0395A2

6. Mar 8, 2023 Follow-Up Score 100
   • 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 #6 RAMEKINS ON SITE. THESE ITEMS ARE NOT COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE EXISTING ITEMS WITH EITHER RECYCLABLE OR COMPOSTABLE PRODUCTS. AN INFORMATIONAL SHEET IS BEING SENT OUT WITH THE INSPECTION REPORT.

     Code MCO 204.30A

7. Feb 21, 2023 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.

     OBSERVED NO STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. INFORMATION ON HOW TO BECOME A CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER, CAN BE FOUND AT THE WEBSITE BELOW: https://www.health.state.mn.us/communities/environment/food/cfpm/index.html UPON COMPLETION OF TAKING AN APPROVED COURSE AND PASSING A POST TEST, APPLY FOR STATE OF MN CERTIFIED FOOD PROTECTION MANAGER CERTIFICATION AND POST A COPY OF THE CURRENT STATE CERTIFICATE ON SITE.

     Code MN Rule 4626.0033A

   • 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 #6 RAMEKINS ON SITE TO NOT BE COMPLIANT WITH THE MINNEAPOLIS GREEN TO GO PACKAGING ORDINANCE. REPLACE EXISTING ITEMS WITH COMPLIANT PRODUCTS. AN INFORMATIONAL SHEET ON THE ORDINANCE AS WELL AS AN APPROVED SUPPLIER LIST WAS SENT OUT WITH THE INSPECTION REPORT

     Code MCO 204.30A

   • 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 THE EXISTING MENU TO BE MISSING A DISCLOSURE STATEMENT BEFORE THE EXISTING ADVISORY, STATING THAT THE STEAK IS RAW OR UNDERCOOKED. UPDATE THE BOTTOM OF THE MENU TO INCLUDE THE BELOW RED HIGHLIGHTED STATEMENT IN FRONT OF THE ADVISORY. *THESE ITEMS CONTAIN OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     OBSERVED THROUGH CONVERSATION WITH THE PERSON IN CHARGE THAT THE BIG FIVE REPORTABLE DISEASES OF (HEPATITIS A, E COLI, SALMONELLA, SHIGELLA AND NOROVIRUS) REQUIREMENTS OF BEING REPORTED TO THE HEALTH DEPARTMENT, WERE UNKNOWN. DESCRIBED IN FURTHER DETAIL REQUIREMENTS WITH THE PERSON IN CHARGE ON HOW TO DO SO.

     Code MN Rule 4626.0030BCQ

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     OBSERVED A FEW TCS FOODS (CHICKEN 119F, AND STEAK 125F) IN THE HOT WELL TO NOT BE AT A PROPER HOT HOLDING TEMPERATURE. PER PERSON IN CHARGE, BOTH ITEMS WERE COOKED RECENTLY THIS MORNING AT THE OTHER BEP MINNEAPOLIS SKYWAY LOCATION AND TRANSPORTED TO THIS ESTABLISHMENT FOR SERVICE. PERSON IN CHARGE PULLED BOTH ITEMS FROM HOT WELL TO REHEAT TO 165*F PRIOR TO RELOCATING BACK INTO THE HOT WELL. HOT HOLDING MINIMUM TEMPERATURE IS 135F FOR THESE TCS FOODS.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     OBSERVED THROUGH CONVERSATION WITH THE PERSON IN CHARGE THAT THE REQUIREMENTS FOR REPORTING CUSTOMER ILLNESSES TO THE HEALTH DEPARTMENT WAS UNKNOWN. DISCUSSED PROPER REPORTING REQUIREMENTS WITH THE PERSON IN CHARGE.

     Code MN Rule 4626.0040D