Modern Times

Year by year

Inspections

1. Apr 1, 2026 Follow-Up Score 96
   • 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

     A handwashing sink must be installed in the bakery preparation area. Please submit plans for review and approval before installation.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     A dedicated handwashing sink is required in the bakery preparation area where food preparation occurs. The handwashing sink must be conveniently located and easily accessible to staff.

     Code MN Rule 4626.1070A

   • Not serious Priority 3

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

     Observed caulking of compartment sinks to be moldy. Remove and replace moldy caulking. Clean and sanitize the affected areas, then reapply caulking.

     Code MN Rule 4626.1520A

   • 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 Certified Food Protection Manager (CFPM) certificate on-site. Ensure that at least one full-time staff member obtains a State of Minnesota–issued CFPM certification. A copy of the certificate is maintained on-site and available upon request. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

2. Mar 19, 2026 Routine Score 94
   • 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

     Observed a need for a handwashing sink in the bakery prep area. A plan review application must be submitted before installing a handsink.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     Observed no hand sink available for employees to use in the bakery preparation area. A handwashing sink must be conveniently located in all food preparation, food dispensing, and warewashing areas. This violation has been cited multiple times and remains uncorrected. A citation will be issued if a handwashing sink is not intalled.

     Code MN Rule 4626.1070A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths around counters in the kitchen area. In-use wet wiping cloths must be maintained in a sanitizer bucket.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Observed caulking at compartment sinks in dishwashing area to be moldy. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

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

     Observed bottled hot sauce being sold on-site without a HACCP plan. A HACCP plan must be developed and approved before packaging hot sauce for sale. This violation has been cited multiple times. Develop a HACCP plan or discontinue selling of hot sauces.

     Code MN Rule 4626.0415C

3. Feb 26, 2025 Routine Score 94
   • 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

     A food plan review must be submitted before installing the handwashing station in the bakery prep area. More information has been provided with the report.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Have enough handwashing sinks for convenient use by employees.

     A handwashing station is needed in the bakery prep room. No handwashing station is accessible to food workers during food preparation in this specific area. Provide a handwashing station.

     Code MN Rule 4626.1070A

   • 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 consumer advisory disclosure in menu, however, there is no asterisk in the menu items that are being served raw or undercooked. Provide asterisk as discussed.

     Code MN Rule 4626.0442B

4. Feb 28, 2024 Follow-Up Score 96
   • Not serious Priority 2

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

     Spoke to the Person In Charge, they are currently in the process of developing HACCP plans for fermentation.

     Code MN Rule 4626.0415C

   • 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

     Observed a need for a handwashing station in the bakery prep area. Submit plan review.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Remove insect control devices from food preparation areas. Relocate.

     Code MN Rule 4626.1385B

5. Feb 14, 2024 Routine Score 90
   • Not serious Priority 2

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

     1. Observed pickling of vegetables taking place on-site such as cauliflower and jalapenos. Person In Charge mentioned that they are hot-brined. Develop a HACCP Plan for the option to keep hot brine pickled veggies for more than 7 days. Or make smaller batches to not exceed 7 days. 2. Observed hot sauce made and packaged for sale on-site without a HACCP plan. Contact our HACCP Team to begin the HACCP Plan process. https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/

     Code MN Rule 4626.0415C

   • Serious Priority 1

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

     Observed food worker handling bread and salad toppings with their bare hands. Person In Charge was asked to notify food worker to wash their hands and put on gloves.

     Code MN Rule 4626.0225A

   • 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

     Observed a need for a handwashing station in bakery prep area. Submit plan review before installation.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Observed no consumer advisory for over easy eggs on menu. Per conversation with Person In Charge, customers can order over easy eggs upon request. Provide advisory and asterisks on menu items that are undercooked. More information has been provided with report.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

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

     Observed mold in caulking of compartment sink near dishwashing room. Clean and maintain clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     Observed a cutting board in prep cooler near cook line badly scared. If not able to resurface, discard.

     Code MN Rule 4626.0740

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Observed hot sauce packaged on-site for sale missing some information on labels. More information has been provided with report.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 3

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Observed an insect control device installed over a food preparation area in bakery prep area. Relocate.

     Code MN Rule 4626.1385B

6. Mar 14, 2023 Follow-Up Score 98
   • Not serious Priority 2

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

     OBSERVED A FEW FOOD ITEMS BEYOND THE 7 DAYS DATE MARKING REQUIEREMENT. FOR EXAMPLE: GINGER PUREE DATED 2/27, CASHEW CREAM DATED 3/6 AND PORK GRAVY DATED 3/10. TCS FOODS SHOULD BE USED OR DISCARDED WITHIN 7 DAYS FROM THE DAY OF PREPARATION. MAKE SURE YOU GO THRU YOUR INVENTORY AND DISCARD TCS PAST 7 DAYS. NOTE: FOR PICKLE PRODUCTS HAS BEEN DISCONTINUED UNTIL HACCP IS APPROVED.

     Code MN Rule 4626.0400A

7. Feb 28, 2023 Routine Score 86
   • Not serious Priority 2

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

     OBSERVED A FEW FOOD ITEMS BEYOND THE 7 DAYS DATE MARKING REQUIEREMENT. FOR EXAMPLE: FETA CHEESE WAS DATED 2/18, HABANERO PICKLE WAS DATED 11/5 AND PICKLE BANANA PEPPER WAS DATED 01/29. TCS FOODS SHOULD BE USED OR DISCARDED WITHIN 7 DAYS FROM THE DAY OF PREPARATION. NOTE: FOR PICKLE PRODUCTS SEE 3-502.11C (HACCP)

     Code MN Rule 4626.0400A

   • Not serious Priority 2

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

     ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP ½ & ½, SKIM MILK AND OAT MILK OUT OF MECHANICAL REFRIGERATION. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH TPHC PROCEDURE. GUIDANCE DOCUMENT / HANDOUT IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0408A

   • Not serious Priority 2

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

     ESTABLISHMENT WAS PICKLING VEGGIES SUCH AS JALAPENOS AND BANANA PEPPERS BY ADDING A HOT BRINE OF VINEGAR. DEVELOP A HACCP PLAN FOR PICKLING VEGGIES. SEE TEMPLATE ATTACHED. MAKE SURE HACCP PLAN IS APPROVED BY ONE OF OUR INSPECTORS BEFORE MAKING MORE PICKLE PRODUCTS. OTHER OPTION IS TO MAKE SMALLER BATCHES AND USE / DISCARD PRODUCT AT DAY 7 (DATE MARKING). HTTPS://WWW2.MINNEAPOLISMN.GOV/BUSINESS-SERVICES/BUSINESS-ASSISTANCE/RUN/FOOD-SAFETY/HACCP/ SEE ATTACHED DOCUMENTS.

     Code MN Rule 4626.0415C

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     OBSERVED SILVERWARE BEING STORED WITH HANDLES AWAY FROM OPERATOR INSIDE A SILVERWARE BASKET. ALL UTENSILS ARE TO BE STORED HANDLE TO USER. PIC SWITCHED THE ORIENTATION OF THE HANDLES TO BE ABLE TO REACH FORKS BY THE HANDLES.

     Code MN Rule 4626.0965B

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED ORIGINAL GREY PLASTIC LINING ON THE RIGHT SIDE OF ICE MACHINE. REMOVE PLASTIC TO BE ABLE TO EXPOSE STAINLESS STEEL SIDE AND MAKE IT CLEANABLE.

     Code MN Rule 4626.0495

   • 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

     OBSERVED ONE CONTAINER WITH BEANS. FOOD WAS REGISTERING AROUND 50F. FOOD WAS MADE THE DAY BEFORE. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. PIC DISCARDED FOOD IMPROPERLY COOLED. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     OBSERVED ONE LARGE CONTAINER WITH BEANS. FOOD WAS REGISTERING AROUND 50F. FOOD WAS MADE THE DAY BEFORE. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE ANY OF THE METHODS DESCRIBED ABOVE TO EFFICIENTLY COOL FOOD. FOOD WAS DISCARDED.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     OBSERVED ONE CONTAINER WITH BEANS. CONTAINER WAS TIGHTLY COVERED. FOOD WAS MADE THE DAY BEFORE. DO NOT COVER / WRAP FOOD DURING COOLING. FOOD WAS DISCARDED. SEE 3-501.14A.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

     DOOR OF THE RESTROOMS ARE NOT “SELF-CLOSING”. PROVIDE A SELF-CLOSING DOOR FOR RESTROOMS.

     Code MN Rule 4626.1390

   • Not serious Priority 3

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

     HAND WASHING SIGN WAS MISSING AT HAND SINK INSIDE ONE RESTROOM (RIGHT SIDE). PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457