Infuse Ids LLC

Year by year

Inspections

1. May 20, 2026 Routine Score 92
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     In walk-in cooler observed a 6 inch deep lexan containing cooked shredded chicken. Temp of chicken was 73*F. Cool TCS foods in shallow container of 2 inches.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     n walk-in cooler observed a 6 inch deep lexan containing cooked shredded chicken. Temp of chicken was 73*F. Container was covered with tightly wrapped plastic wrap. Cool TCS foods in shallow, uncovered containers.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     In the walk-in freezer observed ice wands being stored directly on freezer shelves. Wrap ice wands with plastic wrap or store them in a clean and sanitized container.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed a wiping cloth being placed underneath a cutting board for support. Discontinue this practice - use a "bar mat" or other approved non-absorbent container.

     Code MN Rule 4626.0915A

   • Not serious Priority 3

     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 plastic bowl with no handle being used as a scoop in bulk flour bin. Use a scoop with a handle and store scoop in such a manner that the handle is not in contact with the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

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

     At the bar the ice bin was completely wide open allowing possible cross-contamination of ice. Unless being used keep ice covered.

     Code MN Rule 4626.0235A(4)

   • 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.

     The bar glasswasher was not dispensing any chlorine during the rinse cycle. It was found that the sanitizer container was empty. Bartender changed out container resulting in 100 PPM chlorine being dispensed.

     Code MN Rule 4626.0805C1

2. May 14, 2025 Follow-Up Score 96
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     In walk-in cooler observed multiple cooked whole chickens stacked on a speed rack at a temperature of 97*F. There was no gap between chickens to allow for proper cooling. Hot TCS foods to cool from 135*F to 70*F in 2 hours and from 70*F to 41*F in an additional 4 hours. Break whole chickens apart to facilitate cooling and leave a space between racks on speed rack. Note: Take and record cooling temps to ensure chicken cools properly. See attached cooling logs.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     n walk-in cooler observed multiple cooked whole chickens stacked on a speed rack at a temperature of 97*F. There was no gap between chickens to allow for proper cooling. Hot TCS foods to cool from 135*F to 70*F in 2 hours and from 70*F to 41*F in an additional 4 hours. Break whole chickens apart to facilitate cooling and leave a space between racks on speed rack. Note: Take and record cooling temps to ensure chicken cools properly. See attached cooling logs.

     Code MN Rule 4626.0390B

3. Apr 24, 2025 Routine Score 82
   • Serious Priority 1 Corrected on site

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

     Observed cooked chicken wings held overnight at a temperature of 53*F in cookline coldwell unit. Maintain all TCS cold foods at 41*F or less. (wings discarded).

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

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

     In walk-in cooler opened containers of TCS foods holding beyond 7 days. Ensure that all house made TCS foods and opened commercially manufactured TCS foods are sold or discarded within 7 days. (products discarded).

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed 2 containers of cooked chicken in walk-in cooling in 6-inch metal pans. Cool TCS foods in shallow container of 2 inches.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     In walk-in cooler observed cooked chicken cooling in metal pans covered with tightly wrapped plastic wrap. Effective cooling methods were reviewed with the chef. Ensure that cooling foods remain uncovered to facilitate rapid cooling.

     Code MN Rule 4626.0390B

   • Not serious Priority 2 Corrected on site

     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 that handsinks at bar lacked paper towels. Provide and maintain paper towels at bar handsinks.

     Code MN Rule 4626.1445

   • Not serious Priority 3 Corrected on site

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

     At back line observed an open beverage container on prep table - chef indicated that employee had been eating lunch there. Discontinue eating in a food prep area and provide a covered container for beverage and store it in an approved location.

     Code MN Rule 4626.0105B

   • Not serious Priority 3 Corrected on site

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

     At cookline observed tongs hanging over oven door handles. Discontinue this practice. Store tongs on a clean and sanitized surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 3 Corrected on site

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     At cookline observed a rice scoop and handle laying directly in the rice. Discontinue this practice - store scoop or spatula with the handle out of the product. (rice discarded).

     Code MN Rule 4626.0275A

   • 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 bowls being used as scoops in bulk food storage bins. Discontinue this practice. Store scoops in such a manner that the handles are stored out of the food product.

     Code MN Rule 4626.0275B

   • Not serious Priority 2

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

     Observed 2 live cockroaches at bar. Work with Pest Control company on abatement. Notify PCO of findings.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed food stored on floor in walk-in freezer, both walk-in coolers and a bag of rice on the floor in back prep area. Store all food up off floor at least 6 inches.

     Code MN Rule 4626.0300A

   • 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.

     At cookline observed grease running down wall behind hood unit and on dripping from bottom of hood unit. Clean dripping grease and clean hood unit to prevent this from happening.

     Code MN Rule 4626.0565

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the handsink in employee restroom was plugged. Repair so that sink drains properly.

     Code MN Rule 4626.1040B

   • Not serious Priority 3 Corrected on site

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     In walk-in freezer observed uncovered "ice wands" laying on shelves and other food packages. Discontinue this practice. Wrap ice wands in plastic wrap or store in a clean and sanitized container.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

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

     Establishment observed to be hot pickling vegetables using boiling vinegar and holding these items in excess of 7 days. No approved HACCP Plan is on file. Limit the use by time of this food to 7 days or less or submit a HACCP Plan to health department for approval.

     Code MN Rule 4626.0415C

4. May 28, 2024 Follow-Up Score 94
   • 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.

     Repair damaged countertop next to handsink in waitstaff station. Bids for repairs have been received and a work order has been placed.

     Code MN Rule 4626.0495

   • Not serious Priority 3

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

     Correct the following: 1) Cookline refrigerator drawers were holding TCS foods at 43*F and 44*F. Repair units so that they maintain cold TCS foods at 41*F or less. 2) The Expo station tabletop coldwell unit was holding cold TCS foods at 49.1*F and 56*F. Repair unit so that it maintains TCS foods at 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Recaulk the backsplash in dishroom beside dishmachine.

     Code MN Rule 4626.1520A

   • Serious Priority 1

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

     Observed diced egg at 49.1*F and diced chicken at 56*F in the table top coldwell unit and steak at 43*F and hamburger patties at 44*F in cookline refrigerator drawers. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

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

     Access to the hand wash sink in corner of salad prep area was blocked by a utility cart. Do not block access to hand sink.

     Code MN Rule 4626.1110AB

5. Mar 28, 2024 Routine Score 88
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     There were several missing ceiling panels in kitchen and at cookline. Replace the missing ceiling panels.

     Code MN Rule 4626.1515

   • 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.

     Repair damaged countertop next to handsink in waitstaff station.

     Code MN Rule 4626.0495

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     Repair the following: 1) Dish machine unable to reach 160 degrees F. on the plate. Machine screen indicated that rinse temperature was too low. Service unit to working condition. Machine only reached a temperature of 109*F during final rinse - unit has been converted to a low temp machine by Ecolab. Repair booster heater and place machine back in use as a high temp machine. 2) The cookline refrigerated drawers were not working. Repair units so that they maintain TCS cold foods at 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Observed numerous spray bottles throughout establishment. Label all spray bottles with their contents.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     Recaulk the backsplash in dishroom beside dishmachine.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Clean the following: 1) Observed the clean side of the dishmachine drain board had soiled debris on it. Keep the clean side of the dishmachine drainboard clean. 2) At the bar observed a beverage gun holder on dining room side of bar had a build-up of pink mold and slime. Clean and maintain beverage gun holders in a clean condition.

     Code MN Rule 4626.0840C

   • Serious Priority 1

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

     At the Expo station salad prep area observed cut lettuce being held in coldwell at 47*F; Sliced tomatoes observed at 45*F and hamburger patties at 48*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

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

     Correct the following: 1) At salad prep station observed metal bowls sitting directly on top of cut lettuce in coldwell unit. Discontinue this practice. (cos by Chef). 2) In back prep area observed an uncovered 22 qt bulk container of flour. Keep bulk bin covered with lid (cos).

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3 Corrected on site

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

     Observed a sanitizer bucket at bar only contained a trace amount of quat. This has immediately corrected to 200 PPM quat.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Provide a handwash sign at handsink at waitstaff area.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     There was no Consumer Advisory on menu and website menu to notify guests about undercooked or raw foods. Provide a consumer advisory and disclosure on the menus.

     Code MN Rule 4626.0442A

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Provide a covered trashcan in employee restroom.

     Code MN Rule 4626.1260

6. Apr 5, 2023 Follow-Up Score 92
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Flooring in the basement area is damaged. Repair or replace with an approved finish. Consult inspector regarding finish type if needed.

     Code MN Rule 4626.1515

   • 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.

     Wine rack made of unfinished wood in the basement storage area is an unapproved finish for non-food contact surfaces. Shelving is scheduled to be removed from the facility.

     Code MN Rule 4626.0495

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Plate temperature within the main dish machine was only able to reach 148 degrees F. Ensure that plate temperature is able to reach 160 degrees F before using this machine to sanitize food contact surfaces.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     Dish machine unable to reach 160 degrees F. on the plate. Machine screen indicated that rinse temperature was too low. Service unit to working condition.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     Parasite destruction letter provided by Fortune Fish Co (the supplier) doesn't specify which of the parasite destruction techniques apply to the specific species of fish that the restaurant is obtaining. Spoke with the supplier and detailed the requirements of a supplier verification letter for parasite destruction. Ensure that a complete parasite destruction letter is maintained on site for fish products that are served raw.

     Code MN Rule 4626.0355B

   • Not serious Priority 2

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

     No test kit on site to measure the plate temperature within the hot water dish machine. Ensure that a hot water test kit is on site and routinely used to verify effective sanitizing is occurring.

     Code MN Rule 4626.0710B

7. Mar 25, 2023 Routine Score 76
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Flooring in the basement storage area is damaged exposing raw concrete beneath. Repair with an approved finish. Consult inspector is needed.

     Code MN Rule 4626.1515

   • 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.

     Wine rack made of unfinished wood in the basement storage area is an unapproved finish non-food contact equipment surfaces. Properly finish the wood or remove from the facility.

     Code MN Rule 4626.0495

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Plate temperature within the main dish machine only able to reach 98 degrees F. Operator indicated this is a reoccurring issue after times of peak volume. Discontinue using this dish machine to sanitize dishes unless the plate temperature is verified to be at or above 160 degrees F. Switch sanitizing to chemical sanitization in the triple sink until the machine is properly working.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     Internal surface of the dish machine unable to properly sanitize dishes. Service the machine and/or hot water heater to ensure that it's working properly.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Opened container of Beef broth holding beyond 7 days in the walk-in cooler. Ensure that all house made TCS foods and opened commercially manufactured TCS foods are sold or discarded within 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

     No supplier verification letter on hand for salmon served raw that documents frozen parasite destruction practices or aquaculture practices. Obtain this letter from your supplier, ensure it references the specific fish species, and it is maintained on site each year.

     Code MN Rule 4626.0355B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Multiple examples of foods that were cooling while stored at depths exceeding 2.5 inches. Effective cooling methods were reviewed with the chef. Ensure that when using the shallow pan method for cooling that foods are not filled beyond 2.5 inches.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

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

     Multiple examples of foods that were still cooling while covered. Effective cooling methods were reviewed with the chef. Ensure that cooling foods remain uncovered to facilitate rapid cooling.

     Code MN Rule 4626.0390B

   • 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

     Bar hand sink didn't have a supply of paper towels. Reviewed proper handwashing steps with the front of house manager. Ensure that a supply of paper towels is near all hand sinks.

     Code MN Rule 4626.1445

   • 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

     Ceviche and steaks that are cooked to customers desired temperature are not denoted by an asterisk that ties into the consumer warning. Include an asterisk next to these menu items. Reviewed consumer advisory requirements with chef, consult with inspector if needed.

     Code MN Rule 4626.0442B

   • Serious Priority 1

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

     No employee illness log was maintained on site. Reviewed logging requirements and provided sample log with this report. Ensure that an employee illness log is maintained and all persons in charge of both front and back of house have access to it and know how to use it.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     ROP tuna fillets are thawing in the walk-in cooler without the package first being punctured to allow some air in. Proper ROP thawing practices reviewed. Ensure that the package is punctured at the start of the thawing process.

     Code MN Rule 4626.0380E

   • Not serious Priority 2

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

     No test kit on site to measure the plate temperature within the hot water sanitizing dish machine. Some indicator strips were provided to the chef and alternatives were discussed. Ensure that a hot water test kit is on site and routinely used to verify plate temperature within the dish machine.

     Code MN Rule 4626.0710B