Renaissance By Marriott

Year by year

Inspections

1. Mar 3, 2026 Routine Score 92
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     In the bakery observed a hose from ceiling air conditioner draining into a food prep sink. Remove hose from this sink and drain to floor drain beneath the sink.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     At the 3-comp sink off main kitchen the quat sanitizer line was not hooked up to anything. Hook sanitizer line up to a working quat dispenser.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3 Corrected on site

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

     In the walk-in cooler observed a chocolate cake with no lid or cover. This was immediately corrected.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     In the banquet prep kitchen observed an employee use a knife to cut open a bag of raw chicken and then rinse knife in plain water and put knife back on knife rack. Training was provided to employee and knife was properly washed and sanitized before placing back on kniferack.

     Code MN Rule 4626.0900

   • Not serious Priority 3

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

     In dishroom clean the moldy backsplash behind garbage disposal unit.

     Code MN Rule 4626.1520A

2. Jan 28, 2025 Routine Score 100
   • Not serious Priority 3 Corrected on site

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

     At cookline observed tongs stored on oven handle. Discontinue this practice. Store tongs in a clean and sanitized location. Tongs moved to an approved location.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the dipper well plumbing has been installed with pipe laying directly on the floor. Re-do plumbing lines so they are not directly on the floor and floor can be readily cleaned underneath the pipes.

     Code MN Rule 4626.1040B

   • Not serious Priority 3 Corrected on site

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed a metal bowl being used as a scoop laying inside bulk food bin. Discontinue this practice. Use a scoop with a handle and keep the handle stored so that handle is not in contact with the food item.

     Code MN Rule 4626.0275B

   • 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

     In the basement bakery observed the bread slicer being stored on top of numerous pieces of cardboard liners. Store bread slicer on a smooth, durable, non-absorbent surface.

     Code MN Rule 4626.0450BCDE

3. Jan 23, 2024 Routine 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 CUPS MADE OF PAPER WITH PE LINING (PLASTIC) FOR HOT DRINKS (STARBUCKS). USE UP OLD MATERIAL QUICKLY AND REPLACE WITH APPROVED TO GO CONTAINERS. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTIC CONTAINERS.

     Code MCO 204.30A

   • Not serious Priority 3

     Prevent grease or condensation from exhaust ventilation hood systems from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles.

     OBSERVED GREASE DROPS HANGING FROM KITCHEN HOOD. CLEAN KITCHEN HOOD AS NEEDED.

     Code MN Rule 4626.0565

   • Not serious Priority 3

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

     OBSERVED TONGS STORED ON THE OVEN HANDLE AT THE COOK LINE. FOOD OPERATORS CAN CONTAMINATE UTENSILS WITH LEGS OR APRON. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. TONGS WERE MOVED TO ANOTHER LOCATION.

     Code MN Rule 4626.0275C

   • 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 AT THE BOTTOM SHELF OF PREP. TABLE. REMOVE MANUFACTURER PLASTIC WRAP.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     OPERATOR WAS WASHING AND THEN SANITIZING MEAT SLICER. NO RINSE STEP WAS NOTED IN BETWEEN. THIS SEQUENCE IS NOT RIGHT. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT/UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.

     Code MN Rule 4626.0885

   • 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

     OBSERVED SODA GUN NOZZLE TO BE DIRTY (BAR). CLEAN SODA GUN.

     Code MN Rule 4626.0845E

4. Mar 16, 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. PER OPERATOR, NEW COMPLIANT PRODUCTS HAVE BEEN ORDERED BUT NOT YET RECEIVED. ONCE RECEIVED, ALL #6 RAMEKINS TO BE DISCARDED.

     Code MCO 204.30A

5. Mar 6, 2023 VerRec 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.

     Code MCO 204.30A

6. Mar 2, 2023 Routine Score 90
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED THE WALL ABOVE THE BREAKFAST LINE EXPO HAND WASHING SINK TO BE IN NEED OF REPAIR. REPAIR WALL AS NEEDED.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     OBSERVED HANDWASHING SIGNAGE TO BE MISSING AT THE FOLLOWING HAND SINKS: 1) FRONT BREAKFAST BAR EXPO SERVICE HAND WASHING SINK. 2) BASEMENT BACK PREP AREA HAND SINK. POST SIGNAGE AT REFERENCED HAND SINKS.

     Code MN Rule 4626.1455

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     OBSERVED A COVERED GARBAGE CAN TO BE MISSING IN THE MEN'S BATHROOM. PROVIDE AND MAINTAIN ON SITE.

     Code MN Rule 4626.1260

   • 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

     OBSERVED PAPER TOWELS TO BE MISSING AT THE FOLLOWING SINKS: 1) FRONT BAR HAND SINK (CORRECTED ON SITE) 2) BASEMENT BACK PREP AREA (MOVE PAPER TOWEL DISPENSER ON WALL TO SINK). FULLY STOCK AND MAINTAIN STOCKED AT ALL TIMES.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     OBSERVED A DETAILED CLEANING NEEDED OF THE FLOOR IN THE FOLLOWING AREAS: 1) FRONT BAR AREA 2) FRONT KITCHEN COOKING AREA. 3) UNDER FRONT PREP AREA COOLERS. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

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

     OBSERVED A FEW SPRAY BOTTLES OF DEGREASER IN ESTABLISHMENT TO NOT BE LABELED. LABEL ALL SPRAY BOTTLES AS NEEDED.

     Code MN Rule 4626.1595

   • Not serious Priority 3 Corrected on site

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

     OBSERVED VARIOUS BULK FOOD CONTAINERS TO NOT BE LABELED WITH COMMON NAME OF INGREDIENTS. OPERATOR LABELED ALL BULK FOOD CONTAINERS ON SITE.

     Code MN Rule 4626.0240

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     OBSERVED SOAP TO BE MISSING AT THE FOLLOWING HAND SINKS: 1) WARE WASH AREA HAND SINK. (CORRECTED ON SITE) 2) BASEMENT BACK PREP AREA HAND SINK. MOVE SOAP DISPENSER ON WALL AND SECURE ABOVE HAND SINK. SUPPLY AND MAINTAIN ALL SOAP DISPENSERS AT HAND SINKS FULLY STOCKED.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     OBSERVED TAG FOR OYSTERS ON FILE FROM A 2022 CHRISTMAS SPECIAL. DATE OF LAST SALE OR SERVICE WAS NOT INDICATED ON THE TAG. OPERATOR RECORDED THE DATE ON THE TAG DURING THE INSPECTION. GOING FORWARD, OPERATOR TO RECORD LAST DATE OF SALE OR SERVICE ON TAGS. AN INFORMATIONAL SHEET ON SHELLSTOCK TAG REQUIREMENTS SENT OUT WITH INSPECTION REPORT.

     Code MN Rule 4626.0220B

   • 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 PRODUCTS WITH COMPLIANT PRODUCTS. AN INFORMATIONAL SHEET ON THE ORDINANCE AS WELL AS AN APPROVED SUPPLIER LIST WAS SENT OUT WITH INSPECTION REPORT.

     Code MCO 204.30A

   • Not serious Priority 3 Corrected on site

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

     OBSERVED TONG HANDLE TO BE LYING IN DIRECT CONTACT WITH CUBES OF ICE IN FRONT BAR COOLER. STORE TONGS IN AN AREA WITH TONG HANDLE IN AN UPWARD POSITION AND NOT IN CONTACT WITH CUBED ICE. OPERATOR RELOCATED TONGS TO AN APPROVED AREA WHILE ON SITE.

     Code MN Rule 4626.0275E

   • Not serious Priority 3 Corrected on site

     Protect condiments from contamination by keeping them in dispensers, protected food displays, or individual packages or portions.

     OBSERVED OPEN BOWL OF KETCHUP ON FRONT BREAKFAST EXPO LINE. OPERATOR REMOVED BOWL OF KETCHUP AND REPLACED WITH A SQUEEZE BOTTLE OF KETCHUP.

     Code MN Rule 4626.0325A

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     OBSERVED THROUGH DISCUSSION WITH OPERATOR THAT NON CONTINUOUS COOKING OF CHICKEN BREASTS, SALMON AND BEEF IS TAKING PLACE WITHOUT WRITTEN PROCEDURES AND APPROVAL FROM THE HEALTH DEPARTMENT. AN EXAMPLE OF A NON CONTINUOUS COOKING FORM IS BEING SENT OUT WITH THE INSPECTION REPORT. OPERATOR TO FILL OUT, SIGN AND SEND BACK TO INSPECTOR FOR REVIEW AND APPROVAL. UPON APPROVAL, OPERATOR TO MAINTAIN APPROVED WRITTEN PROCEDURES ON FILE.

     Code MN Rule 4626.0349F