Nicollet Island Inn

Year by year

Inspections

1. Mar 26, 2026 Follow-Up Score 98
   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Manager has sourced new compliant soup lids, but the previous stock remains. Instructed management to use up current stock so it does not go a greater waste.

     Code MCO 204.30B

   • 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

     Management has developed a new consumer advisory for menus and reviewed it with inspector during inspection. Advisory will be added to the menu at the next scheduled menu printing.

     Code MN Rule 4626.0442B

2. Mar 13, 2026 Routine Score 84
   • Serious Priority 1

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

     Employee illness is not recorded for all restaurant staff. Illness log provided with report. When employee calls in sick to a scheduled shift, or leaves work due to illness, record: -The date called -The name of the employee -The symptoms, specifically symptoms listed on the log provided -The date the employee returns to work. *employee should be symptom free for a minimum of 24 hours before returning to work.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Multiple foods in the prep and line area of the kitchen lacked date marking and had been prepared more than 24 hours prior. Make sure that foods are marked with the date prepared. If taken from a bulk container make sure the date from the bulk container is used. Discussed date marking with chef; chef agreed to re-train staff in this area.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed #7 plastics and there is no waste hauler to compost products. Provide an organics waste hauler or discontinue using compostable plastics. See our Green to Go information at the website below: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30B

   • 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 consumer advisory contains asterisks and leads to a foot note warning of the risks of food borne illness. However the foot note does not inform the consumer that the food is raw or undercooked. In addition an asterisk is missing from the cesar salad which is made with raw unpasteurized eggs. Guidance document provided with report, disclosure requirements discussed on site.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Observed cooked food stored in ROP (reduced oxygen packaging). Chef has created a HACCP plan but it has not been submitted or approved by the health department. In addition logs in HACCP plan are not being maintained. Instructed to open ROP and apply for a HACCP plan or discontinue HACCP. Our HACCP website is linked below: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/

     Code MN Rule 4626.0415D

   • Not serious Priority 2

     The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

     Observed raw meat stored in ROP (reduced oxygen packaging). Chef has created a HACCP plan but it has not been submitted or approved by the health department. In addition logs in HACCP plan are not being maintained. Instructed to open ROP and apply for a HACCP plan or discontinue HACCP. Our HACCP website is linked below: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/

     Code MN Rule 4626.0420B

   • 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.

     Bar dish machine measured 0ppm chlorine solution. Attempted to trouble shoot issues and was not successful, repair service called. Sanitize in three compartment until repaired.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     Bar dish machine is not dispensing sanitizer solution. Repair.

     Code MN Rule 4626.0735AB

3. Apr 18, 2025 Follow-Up Score 98
   • Not serious Priority 2

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

     There is no method to test the hot water sanitizing dish machine. Obtain temperature reading strips for 160F or a waterproof thermometer that records a maximum temperature. Showed operator approved examples found on the internet.

     Code MN Rule 4626.0710B

4. Feb 27, 2025 Routine Score 86
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Chef has taken a food safety course but does not have the state required CFPM certificate. Discussed how to apply for the certificate.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Observed foods in prep table cooler to measure above 41F. Examples include chicken @44F and horsey mayo @47F. Discussed stock time. Recommended to ensure food were discarded at 4 hours past stock time. Observed pesto vinaigrette stored at room temperature. Discussed using time as a control or storing at 41F or below.

     Code MN Rule 4626.0395A2

   • 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.)

     Observed Au Jus hot holding at 117F. Instructed reheat of Au Jus, which was observed at 199F. Maintain hot held foods at 135F or higher. Corrected on site.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3 Corrected on site

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

     Observed sanitizer bucket at bar to measure 0ppm sanitizer solution. Discovered that bartender had filled the bucket from the mop station and not from the sanitizer dispenser. Instructed restock of sanitizer solution.

     Code MN Rule 4626.0285B

   • 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 ice wand stored on freezer shelf. Instructed chef to wash, rinse and sanitize wand. Discussed storing ice wand in a protected manner such as in a clean pan or wrapped in plastic wrap.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

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

     There is no method to test the hot water sanitizing dish machine. Chef believed they had thermo strips but couldn't locate them at time of inspection. Provide.

     Code MN Rule 4626.0710B

   • 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.

     Hot water sanitizing dish machine did not reach a temperature of 160F. Chef called service repair during inspection. Ensure that dishes are sanitized by reaching a surface temperature of 160F or a chemical sanitizer solution in the three compartment sink.

     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 and prep table cooler are not functioning as required. Repair.

     Code MN Rule 4626.0735AB

5. Apr 10, 2024 Follow-Up Score 98
   • 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

     Currently working on consumer advisories for all menu's. Remember they must be on the online menu's as well.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     Chef is registered for a food safety class and know they will need to apply for the state Certified Food Protection Manager certificate once the class is completed.

     Code MN Rule 4626.0033A

6. Mar 27, 2024 Routine Score 90
   • 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 consumer advisory for the menu. Include a consumer advisory for the online and paper copies of the menu. The menu items that require the asterisk include any proteins that are undercooked or raw. This may include eggs, steak, lamb chops, hamburgers, fish, scallops, béarnaise sauce. Discussed with PIC, guidance document provided with report. This is a repeat violation.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     There is no certified food protection manager (CFPM) on site. Provide. Classes can be found at the website below. Please remember that after taking the food safety course exam you must send in your exam certificate within 6 months to obtain the CFPM certificate. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The side kitchen hand sink was turned off for repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed tomato soup actively cooling in walk in cooler with a food depth of approximately 12 inches. If cooling food without ice or an ice wand make sure the food depth is no greater than 2.5 inches. Discussed cooling methods with chef, instructed to put soup in a shallow pan

     Code MN Rule 4626.0390A

   • 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 potatoes tightly covered with plastic wrap to be 53F cooled from two days prior. Chef immediately discarded. Make sure foods cool in the above time parameters. Discussed cooling with chef, guidance documents provided with report.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

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

     Observed previously cooled foods tightly covered with plastic wrap and and accumulation of condensation. Also observed actively cooling foods loosely or uncovered. It is likely that food is covered before it has completely cooled. Make sure that food is not tightly covered until it has reached 41F. Discussed cooling methods with chef, guidance documents provided with report.

     Code MN Rule 4626.0390B

7. May 4, 2023 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 steaks, benedict, breakfast items with the option of undercooked eggs, and burgers on the menu did not have a disclosure stating the food is raw or undercooked or no asterisk directing the consumer to a footnote stating the food may be served undercooked. Add an asterisk to the undercooked menu items for the menu and online menu.

     Code MN Rule 4626.0442B

   • Serious Priority 1

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

     The following were measured above 41 F: -Sauce 45 F and meatballs 44 F in the prep service area. Lower. The items were moved to coolers that were maintaining temperature.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     The facility did not have a current Minnesota Department of Health Certified Food Protection Manager. The current certificate is expired. The facility is signed up for the food safety class.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The new side kitchen hand sink was leaking at the faucet. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 2 Corrected on site

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

     Chemical spray bottle in the kitchen were missing labels. Corrected.

     Code MN Rule 4626.1595

8. Mar 31, 2023 Routine Score 88
   • Not serious Priority 3

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

     The bar hand sink did not have handwashing signage. Post signage.

     Code MN Rule 4626.1457

   • 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 steaks, benedict, breakfast items with the option of undercooked eggs, and burgers on the menu did not have a disclosure stating the food is raw or undercooked or no asterisk directing the consumer to a footnote stating the food may be served undercooked. Add an asterisk to the undercooked menu items for the menu and online menu.

     Code MN Rule 4626.0442B

   • Serious Priority 1

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

     The following were measured above 41 F: -Juice 44 F in the bar cooler. Lower. -Sauce 44 F and cheese 44 F in the prep service area. Lower. The items were moved to coolers that were maintaining temperature.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     The facility did not have a current MDH certified food protection manager certificate. Employ a MDH CFPM. Go to the following website to obtain: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The bar handwashing sink was leaking at the faucet. Repair. The new hand sink in the kitchen was leaking. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Soap was located and paper toweling was mounted at the bar 3-comp sink. Remove.

     Code MN Rule 4626.1455

   • Not serious Priority 3

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

     Open employee beverages were found in the kitchen. Provide covered containers.

     Code MN Rule 4626.0105B

   • Not serious Priority 2

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

     Chemical spray bottles in the kitchen were missing labels. Clearly label all spray bottles.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     The floors of the kitchen had debris build up. Clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The meat slicer had old food debris build up. Clean more thoroughly.

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The bar handwashing sink and the server station were missing paper toweling. Stock with paper toweling.

     Code MN Rule 4626.1440