Nolo's Kitchen & Bar / The Basement Bar

Year by year

Inspections

1. Nov 13, 2025 Follow-Up Score 94
   • Not serious Priority 2

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

     A shallot Caesar dressing that was recently made was observed cooling in the Walk In Cooler with the lid intact at the time of inspection. Discussed with Chef that foods need to be cooled uncovered and in thin layers for food to cool the fastest and safest. Alternative cooling methods for dressings specifically, such as pre-chilling ingredients, was suggested to Chef to reduce the time of cooling to help ensure products cool within the 4 hour cooling time. The lid was removed from the product to continue cooling uncovered. Retrain staff to cool using rapid cooling methods and to cool foods in containers that are unstacked, uncovered and spread out.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

     Data plate on the main chlorine dish machine was observed faded and unreadable at the time of inspection. This data plate is required to be present and easy to read. Obtain manufacturer's data plate from service provider and place onto machine and maintain readable and in good condition at all times.

     Code MN Rule 4626.0625

   • 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.

     Single use shot glasses in the Basement Bar were observed to be #6 plastic at the time of inspection. Discussed with Chef that #6 plastic is not reusable, recyclable or compostable and is not in compliance with the City of Minneapolis Green to Go Ordinance. Discontinue ordering these cups and find reusable, recyclable or compostable alternatives that comply with the Ordinance. Green to Go informational flyer attached with emailed report.

     Code MCO 204.30A

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Sanitizer dispenser at the 3 basin sink in the dishwashing area was measured greater than 400PPM at the time of inspection. Sanitizer use label indicates a safe and effective range of 150PPM - 400PPM. The dispenser had just been serviced by their service provider a few days ago. Discussed with Chef that the sanitizer needs to be lowered to be within the safe and effective range and to have the service provider come back out to readjust the dispenser. In the meantime, a correction could be made by diluting the sanitizer bucket with a small amount of water, and then measured to ensure that the sanitizer is within range before use.

     Code MN Rule 4626.1620

2. Oct 28, 2025 Routine Score 90
   • 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.)

     Melted butter was observed hot holding on the Stovetop at 98F at the time of inspection. Butter, when melted, is required to be hot held at 135F or higher for food safety. It was discussed with Chef that butter had been placed on the stovetop after the lunch rush 1 hour ago and was currently holding. Butter was heated to 145F for correction. Maintain all hot TCS foods at 135F or higher at all times.

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

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

     Bottles of Shallot Caesar dressing (52F) and Basil Dressing (68F) were observed improperly cold held in the upper part of the Salad Cooler at the time of inspection. Discussed with Chefs that these dressings are required to be refrigerated at all times and placing them in the upper part of an open air prep cooler in a tray prevents the cold air from reaching the containers and keeping the product cold. Dressings were placed there after lunch shift and a discard time was set for 4 hours after they had been placed there to be used up or discarded by that time. Store refrigerated dressings in colder parts of the cooler to maintain safe. Maintain all cold TCS foods at 41F or below at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     Frozen products were observed stored in the Walk In Freezer on a sheet pan uncovered at the time of inspection. Discussed with Chef that once these foods are frozen and in storage mode, they should be covered to prevent contamination from other foods or ice buildup from the freezer. Keep all foods covered to prevent cross contamination by using lids or another type of cover.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2 Corrected on site

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

     A shallot caesar dressing that was just made was observed cooling in the Walk In Cooler with the lid intact. Discussed with Chefs that foods need to be cooled uncovered and in thin layers to cool the food most rapidly. Also provide alternative cooling methods for dressings, such as pre-chilling ingredients. The lid was removed from the product to continue cooling. Retrain staff to cool foods uncovered, unstacked and spread out.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.

     Data plate on the main chlorine dish machine was observed faded and unreadable at the time of inspection. This data plate is required to be present and easy to read. Obtain manufacturer's data plate from service provide and place onto machine and maintain.

     Code MN Rule 4626.0625

   • Not serious Priority 3

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

     Wiping cloths on the cook line were observed stored in solution measured at 100PPM at the time of inspection. Quat sanitizer solution is required to be 150-400PPM quat to be safe and effective. Instructed Chef to have staff refresh sanitizer buckets. Maintain sanitizer buckets in safe and effective sanitizer range at all times.

     Code MN Rule 4626.0285B

   • 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.

     Single use shot glasses in the Basement bar were observed to b #6 plastic at the time of inspection. Discussed with Chef that #6 plastic is not reusable, recyclable or compostable and is not in compliance with the City of Minneapolis' Green to Go Ordinance. Discontinue ordering these cups and find reusable, recyclable or compostable alternatives that comply with the Ordinance. Green to Go informational flyer attached with emailed report.

     Code MCO 204.30A

3. Oct 4, 2024 Routine Score 94
   • 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

     Observe quaternary ammonium at three compartment sink, and used to fill buckets was testing at 500PPM. Ensure sanitizing solution is at the proper concentration as to not leave chemical on food-contact surfaces (Not over 400PPM).

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

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

     Observed hand washing sink missing sign at rooftop bar, and in restrooms. Ensure each hand washing sink has sign posted.

     Code MN Rule 4626.1457

   • 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.

     Observed date of last shellstock sold missing on tags. Ensure each tag has the last one sold marked on the tag.

     Code MN Rule 4626.0220B

   • Not serious Priority 3

     Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.

     Observed several coolers without temperature measuring devices. Ensure each cooler has either an outside digital or hanging temperature measuring device in the warmest part of the cooling unit to monitor cooler temperatures.

     Code MN Rule 4626.0620B

   • Not serious Priority 3

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

     Observed cutting boards on prep tables and in storage with discoloration and deep score marks. Ensure they are replaced.

     Code MN Rule 4626.0740

4. Mar 12, 2024 Follow-Up Score 96
   • 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.

     Shot glasses in the basement bar were observed #6 plastic. This type is not reusable, recyclable or compostable. Alternatives were discussed at the routine inspection and information was provided to correct this violation with emailed report. Contact inspector if there are difficulties with compliance with Green to Go Ordinance. Purchase compliant Green to Go single-use items and refuse service of non-compliant items from supplier.

     Code MCO 204.30A

   • 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

     Sanitizer Dispenser at the 3 basin sink in the dish washing area was repaired by company but now measures 500PPM at the time of inspection. Correction was discussed with Chef and they would dilute with a little water until tech could come out and reduce the concentration. Ensure that quat is within 150PPM - 400PPM for safe and effective sanitizer concentrations according to the chemical label. Monitor and ensure that it is always within safe and effective range before use.

     Code MN Rule 4626.0805C3

5. Feb 27, 2024 Routine Score 84
   • 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.

     Shot Glasses in the basement bar were observed #6 plastic. This is not reusable, recyclable or compostable. Brought this to the attention of the chef and discussed alternatives that are compliant with the City of Minneapolis Green to Go ordinance. Will provide Green to Go Guidance Document with emailed report. Provide single-use containers that are reusable, recyclable or compostable and only order and receive items that are compliant.

     Code MCO 204.30A

   • Serious Priority 1

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

     Softened butter was observed cold holding on the counter top at 69F at the time of inspection. Inspector showed package directions on container to keep butter refrigerated at all times for food safety. Discussed options for using smaller working portions of butter or using Time as a Public Health Control to set out butter and discard remaining product after 4 hours. Will provide copy of TPHC plan with emailed report. Keep all butter at 41F or below if choosing to cold hold. Maintain all cold TCS foods at 41F or below at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

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

     Sanitizer buckets on the cook line were measured at 100PPM quat at the time of inspection. Sanitizer label calls for a minimum of 150PPM - 400PPM. Discussed changing out sanitizer buckets more often to ensure that they are sanitizing surfaces when being used. Maintain quat sanitizer buckets at 150PPM - 400PPM according to sanitizer label at all times to safely and effectively sanitize. Sanitizer buckets were refreshed at the time of inspection.

     Code MN Rule 4626.0285B

   • 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

     Quat sanitizer from the dispenser at the 3 basin sink in the dish area was measured at 100PPM quat at the time of inspection. Sanitizer label calls for a minimum of 150PPM - 400PPM. Repair dispenser so that it is generating effective concentration of quat sanitizer at all times. Monitor quat dispenser more often to ensure it is dispensing proper concentration of quat santiizer before using. Maintain quat sanitizer dispenser according to manufacturer instructions all times to safely and effectively sanitize food contact surfaces.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3 Corrected on site

     Before engaging in an activity that requires a HACCP plan, a license applicant or licensee? shall submit to the regulatory authority for approval a properly prepared HACCP plan as specified? in part 4626.1735

     Fermentation of creme fraiche was being done in establishment without a Fermentation HACCP plan. Discussed with Chef requirements for fermentation and provided link to City of Minneapolis website for fermentation process and plan. Discussed with Chef to discontinue fermenting creme fraiche until a fermentation HACCP plan has been submitted to the City of Minneapolis and has been approved. Remove creme fraiche made in facility from menu and find approved substitute if choosing to discontinue making creme fraiche in house. Chef stated they would discontinue making creme fraiche and explore options for fermentation or they would purchase approved substitute for this product.

     Code MN Rule 4626.1730A

   • Serious Priority 1

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

     Food employee on the cook line was observed placing a raw chicken breast onto the grill for an order, then they removed and discarded the glove, and put on a new pair of gloves without washing hands. Discussed with Chef that staff need to wash their hands in between glove changes to mitigate the risk of contaminating new gloves. Instructed Chef to retrain staff to know that they need to wash hands after removing gloves before putting on new gloves and working with food. Monitor staff and correct when they deviate from this safe food practice.

     Code MN Rule 4626.0075A

   • Serious Priority 1

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

     Honey butter dated for 2/10 and garlic honey butter dated for 2/17, both products made in house, had exceeded the 7 day date mark for TCS foods. Discussed date marking system with Chef who discarded expired products. Retrain staff to go through and discard TCS foods made in house that exceed 7 days for food safety.

     Code MN Rule 4626.0405A

6. Mar 7, 2023 Routine Score 94
   • Not serious Priority 3

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

     Observed tongs hanging on oven door handles at grill area. This is not an approved location for in-use utensils as they can become easily contaminated by clothing of employees in the tight space of the kitchen.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

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

     Happy hour menu is missing the consumer advisory for the steak. Provide. Guidance document provided with report.

     Code MN Rule 4626.0442A

   • 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

     All menus are missing the disclosure portion of the consumer advisory. The disclosure portion of the advisory informs consumer that the food is raw or under cooked by identifying the menu item with and asterisk and leading to a footnote that states the food is raw or undercooked. Guidance document provided with report highlights the difference between the disclosure and the reminder. All menus except the happy hour menu currently contain the reminder, only the disclosure is needed. Contact inspector with any questions.

     Code MN Rule 4626.0442B

   • 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 coffee lids. Observed coffee cups that are lined with plastic. These are not recyclable. All to-go containers must be recyclable or compostable in the City of Minneapolis. Discussed ordinance requirements with chef. Discussed the phasing out of black plastic as it is not being recycled in our recycling plants and will be removed from the approved containers list in the upcoming year. Green to Go guidance document provided with report.

     Code MCO 204.30A

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Observed fruit flies behind the bar in the basement bar. Provide pest control.

     Code MN Rule 4626.1565C