Hells Kitchen

Year by year

Inspections

1. Apr 27, 2026 Routine Score 98
   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed boiled eggs cooling at ambient temperature in a container of water sitting on the prep table. Instructed the manager on duty (MOD) to ensure proper cooling methods are followed.

     Code MN Rule 4626.0390A

2. Apr 9, 2025 Routine Score 98
   • Not serious Priority 3

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

     The pressure gauge of the main dish machine was not working and is installed in the upper back area of the machine where employees cannot read and monitor it. Informed the manager on duty (MOD) the gauge MUST be serviced or replaced to properly work at all times, and it MUST be installed in a location where it's easily visible for employees to monitor.

     Code MN Rule 4626.0735AB

   • 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.

     Observed several handwash sinks in the bar, service stations, and the kitchen that do not have splash guards and located next to clean equipment storage area/surfaces. Informed the manager on duty (MOD) to ensure they install splash guards on these sinks or discontinue storing clean equipment and utensils next to them.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Observed ventless ovens establishment added without prior review and approval from the Health Dept. Informed the MOD the City requires submission of food plan and required documents prior to adding/change any ventless cooking equipment or any gas or plumbing connected equipment. Explained to the MOD the City's food plan submission process and showed her where to download the required application to start the process.

     Code MN Rule 4626.1720B

3. Apr 4, 2024 Routine Score 88
   • 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

     Establishment's hard copy menus were missing the asterisks to inform the consumers that the New York Strip is/might be served rare to medium. Informed the MOD to ensure they update their menus including online ones to have a disclosure for all proteins items service undercooked, and to have the disclosure part of the consumer advisory statement listed before the reminder.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Establishment did not have test strips for the chlorine sanitizer solutions they use in the bar glass washer and in spray bottles. Informed the MODs to ensure they have proper test strips and use them daily

     Code MN Rule 4626.0715

   • 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

     Concentration of the Quat sanitizer coming from the dispenser above the 3-comp sink was 0ppm. Informed the MODs to ensure they monitor sanitizer concentration levels to be within the allowed ranges (200-400pm for Quat), and to manually mix the Quat sanitizers used in the 3-comp sink and SaniBuckets until the sanitizer dispenser is serviced

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

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

     - The wash and rinse cycle gauges of the main dish machine were not working and need to be serviced or replaced. - The pressure gauge of the main dish machine is installed in the upper back area of the machine where employees cannot read and monitor it. The gauge needs to be reinstalled in a proper area that's easily visible for employees to monitor.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

     When using time only as a public health control for up to 4 hours, discard all TCS food that has been out of temperature control for more than 4 hours; was not at 41 degrees F (5 degrees C) or less when removed from temperature control; or is in unmarked containers.

     Hollandaise sauce kept at the cook line was observed still in use after 4 hours. Informed the MODs they must follow their written procedures to use time as public health control (TPHC) for the hollandaise sauce, and to discard any hollandaise sauces left after 4 hours of being placed in the cook line.

     Code MN Rule 4626.0408B

4. May 4, 2023 Follow-Up Score 100

   Result: Complete.

5. Apr 5, 2023 Routine Score 86
   • 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

     Observed quat sanitizer bucket reading at 500 ppm during the inspection. Maintain so sanitizer is between 200 to 400 ppm.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed the handwashing station water temperature reading at 138*F during the inspection. Maintain the water temperature to 110*F - 130*F.

     Code MCO 188.380

   • Not serious Priority 2

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

     Observed no written procedure onsite for hollandaise sauce made and discarded within 4 hours onsite. A TPHC form will be sent along with the report. Fill and complete the form, and send a copy to the inspector.

     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.

     Observed business acidifying house-made sauces. Discontinue making and selling the dressing and sauces until variance and HACCP plan are approved and obtained.

     Code MN Rule 4626.0415C

   • 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 birria 50*F (04/04) and mashed potatoes 54*F (04/04) inside the walk-in cooler, reading higher than 41*F during the inspection. Both food items were inside deep containers, not allowing food to cool fast enough. Retrain on proper cooling. The person in charge was informed to discard food at the time of the inspection.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed birria 50*F (04/04) and mashed potatoes 54*F (04/04) inside the walk-in cooler, reading higher than 41*F during the inspection. Both food items were inside deep containers, not allowing food to cool fast enough. Retrain on proper cooling. The person in charge was informed to discard food at the time of the inspection.

     Code MN Rule 4626.0390A