Chloe's

Year by year

Inspections

1. Mar 27, 2026 Follow-Up Score 92
   • 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

     The brunch and lunch menus are missing a disclosure in the footnote directing the consumer to a note that the food is raw or undercooked. Add "This items is served raw or undercooked" to the consumer advisory at the bottom of the menus.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

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

     The current license was not posted. Post.

     Code MCO 188.390

   • 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.

     The new system still had no method of knowing when the last shellstock from the container is sold or served from a particular batch. Record on the tag or label the last shellstock from the batch when is was sold or served.

     Code MN Rule 4626.0220B

   • Serious Priority 1

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

     The far right prep line cooler had butter measured at 50 F and risotto measured at 46 F. Lower the unit to maintain food at 41 F or below. The items were discarded.

     Code MN Rule 4626.0395A2

   • 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.

     The facility replaced their containers with PE lined soup cups. These containers are not recyclable. The paper containers must be BPi certified.

     Code MCO 204.30A

   • Not serious Priority 3

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

     The left 2-door line cooler with drawers did not close properly. Fix. Also, the unit had dust buildup on the bottom of the unit, preventing circulation. Clean.

     Code MN Rule 4626.0735AB

2. Mar 13, 2026 Routine Score 88
   • Not serious Priority 2

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

     The facility had hollandaise that is held out of temperature control (under 135 F). The facility is only keeping for the service period. Develop written procedures explaining the procedures and monitoring to ensure the product is not being held out longer than 4 hours and that the product is discarded after the 4 hours. Have those written procedures available.

     Code MN Rule 4626.0408A

   • 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

     The brunch and lunch menus are missing a disclosure stating the oysters are raw or a footnote directing the consumer to a note that the food is raw or undercooked. Add "This items is served raw or undercooked" to the consumer advisory at the bottom of the menus.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

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

     Quat buckets throughout the facility were measured at 0 ppm. The facility was not running the water long enough though the dispenser. Ensure the employee know the proper way to dispense the sanitizer.

     Code MN Rule 4626.0285B

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap stocked at the coffee area hand sink. Corrected.

     Code MN Rule 4626.1440

   • Not serious Priority 3

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

     The current license was not posted. Post.

     Code MCO 188.390

   • 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.

     The shell stock tags and records were missing the date when the last shellstock from the container is sold or served. Record on the tag or label the last shellstock from the batch when is was sold or served.

     Code MN Rule 4626.0220B

   • Serious Priority 1

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

     The following items were measured at 41 F or above: -Cheesecake 55 F in the left-most line unit. The cheesecake was being stored above the cold wells. Discontinue. Discarded. -Tomatoes 47 F and cheese 45 F in the left 2-door line cooler with drawers. Items moved. The bottom of the unit had dust buildup, and the drawer did not close properly. Have unit serviced. -Herb butter was being held at room temperature (70F). Discarded. Unsalted butter and butter with anything added must be refrigerated.

     Code MN Rule 4626.0395A2

   • 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.

     The top of the to-go containers that are aluminum were replaced with number 6 plastic lids with number 1,2 or 5 plastic lids.

     Code MCO 204.30A

   • Not serious Priority 3

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

     The left 2-door line cooler with drawers did not close properly. Fix. Also, the unit had dust buildup on the bottom of the unit, preventing circulation. Clean.

     Code MN Rule 4626.0735AB

3. Mar 19, 2025 Routine Score 94
   • Not serious Priority 2

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

     The facility had béarnaise and gravy that are held out of temperature control (under 135 F). The facility is only keeping for the service period. Develop written procedures explaining the procedures and monitoring to ensure the product is not being held out longer than 4 hours and that the product is discarded after the 4 hours. Have those written procedures available.

     Code MN Rule 4626.0408A

   • 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

     The interior of the ice machine had a mold build up. Dump the ice and clean.

     Code MN Rule 4626.0845E

   • 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

     There is no disclosure stating the oysters are raw or no asterisk directing the consumer to a footnote stating the food is raw or undercooked for the happy hour menu. Add asterisk on the happy hour menu and add "this item is served raw or undercooked" to the bottom of the menu advisory. Also, for the main menu, add an asterisks to the menu items that can be ordered undercooked. Like the steak and burgers. Add "This items is served raw or undercooked" to the consumer advisory at the bottom of the menu.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Food employees must use a closed beverage container within the food preparation or utensil washing areas.

     Employee beverages were found to be open cups and stored on prep tables. Provide covered cups and store away from food preparation areas.

     Code MN Rule 4626.0105B

   • Not serious Priority 3

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

     Floors throughout the corners of the kitchen had dirt and food debris build up. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The facility could not locate their chlorine test strips for the bar glass washer. Provide.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Quat buckets throughout the facility were measured at 0 ppm. The facility was not running the water long enough though the dispenser. Ensure the employee know the proper way to dispense the sanitizer.

     Code MN Rule 4626.0285B

4. Apr 10, 2024 Follow-Up Score 96
   • Serious Priority 1

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

     The cold holding unit across the the service area hood was not maintaining temperature. Observed cheese 45 F and mushrooms 45 F. Lower the unit. Utilize covers.

     Code MN Rule 4626.0395A2

5. Mar 21, 2024 Routine Score 84
   • Not serious Priority 3 Corrected on site

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

     Knives on the line were stored between the crack of two coolers. Discontinue and store in a clean location.

     Code MN Rule 4626.0275C

   • Not serious Priority 2

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

     The facility had béarnaise and gravy that are held out of temperature control (under 135 F). The facility is only keeping for the service period. Develop procedures explaining the procedures and monitoring to ensure the product is not being held out longer than 4 hours and that the product is discarded after the 4 hours.

     Code MN Rule 4626.0408A

   • 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.

     The facility was par cooking chicken. Develop written procedures explaining the process and get Minneapolis Health approval. Attached is the documentation.

     Code MN Rule 4626.0349F

   • Not serious Priority 3

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

     The 2nd hand sink on the line was missing handwashing signage. Post.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     The facility could not locate their high temperature indicators for the high temperature dish machine to ensure the machine is reaching temperature. Talk with your supplier to obtain indicators.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     The back kitchen hood baffles had dust and grease build up. Clean.

     Code MN Rule 4626.1530A

   • 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.

     The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Record.

     Code MN Rule 4626.0220B

   • Not serious Priority 3

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

     Food observed in the walk-in cooler that was in storage mode but was not covered. Cover items that are no longer cooling and in storage mode.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

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

     Quat buckets on the line were measured at 0 ppm. The buckets were changed out and the new concentration of buckets were 400 ppm. Ensure the unit is dispensing at 200 to 400 ppm before filling the buckets.

     Code MN Rule 4626.0285B

   • 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

     There is no disclosure stating the oysters are raw or no asterisk directing the consumer to a footnote stating the food is raw or undercooked for the happy hour and regular menu. Add asterisk and add "this item is served raw or undercooked" to the bottom of the menu.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

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

     The bar hand sink had a drink strainer in the basin. Remove. Hand sink should only be used for washing hands.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

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

     The cold holding unit across the the service area hood was not maintaining temperature. Observed cheese 45 F and mushrooms 45 F. Lower the unit. Utilize covers.

     Code MN Rule 4626.0395A2

6. Apr 10, 2023 VerRec Score 100

   Result: Complete.

7. Apr 3, 2023 Follow-Up Score 98
   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Code MN Rule 4626.0620A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Code MN Rule 4626.0715

8. Mar 30, 2023 VerRec Score 94
   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Code MN Rule 4626.0620A

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Code MN Rule 4626.0715

9. Mar 22, 2023 Routine Score 90
   • Serious Priority 1

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

     SEVERAL COLD TCS FOODS (POTATOES, TUNA, MUSHROOMS, ONIONS) MEASURED ABOVE 41 DEGREES F DURING INSPECTION. MAINTAIN COLD TCS FOODS AT 41 DEGREES F OR BELOW. INSTRUCTED PIC TO DISCARD FOODS HELD ABOVE 41 DEGREES F. DISCONTINUE USING 2 AND 3 STACKED LEXANS TO HOLD COLD TCS FOODS ALONG COOK'S LINE. THIS INHIBITS COLD AIR CIRCULATION AROUND TCS FOODS.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     NO TEMPERATURE PRESENT IN COLD UNIT ALONG COOK'S LINE. MAINTAIN THERMOMETERS IN ALL MECHANICAL COLD HOLDING UNITS. THERMOMETER OBSERVED BEING MOVED INTO COLD UNIT DURING INSPECTION.

     Code MN Rule 4626.0620A

   • Serious Priority 1 Corrected on site

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     CHLORINE SANITIZER SOLUTION IN BAR GLASS WASHER MEASURED 0 PPM AT TIME OF TESTING. ECOLAB FIXED UNIT DURING INSPECTION AND CHLORINE WAS RESTED AT DISH MACHINE. SANITIZER CONCENTRATION AT RETEST WAS 50 PPM.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     NO SIGN PRESENT AT SEVERAL HAND SINKS THROUGHOUT FACILITY. PROVIDE HAND WASHING SIGNS AT EACH DESIGNATED HAND SINK.

     Code MN Rule 4626.1457

   • Not serious Priority 2 Corrected on site

     Have a test kit for the type of sanitizer used.

     NO SANITIZER TEST KIT PRESENT FOR CHLORINE AT BAR. SANITIZER TEST KIT WAS OBTAINED DURING INSPECTION.

     Code MN Rule 4626.0715