Guavas Cuban Cafe

Year	Inspections	Violations	Serious
2026	2	10	2
2025	1	10	0
2024	2	18	4
2023	6	37	3

May 28, 2026 Follow-Up Score 98

Not serious Priority 2
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

A hand sink was previously added to the front service area to make it a beverage preparation station. A mop sink was previously added to the lower level. Orders have been issued for several years to submit a Food Plan Review. Follow through on submitting a Food Plan Review application for the two additions noted above.

Code MN Rule 4626.1720A
Not serious Priority 3
Post the Certified Food Protection Manager certificate.

CFPM certificate not posted. Post.

Code MN Rule 4626.0033D
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Dish machine is not in working order. (waiting on part) 1. PSI gauge is frozen 2. Wash gauge is frozen 3. No chemical sanitizer connected Repair and do not use until proper chemicals are obtained for the sanitizing step. Use 3 compartment sink until repaired.

Code MN Rule 4626.0735AB
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Observed hole in wall around plumbing behind dish machine. Repair.

Code MN Rule 4626.0725A

May 14, 2026 Routine Score 90

Not serious Priority 2
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

A hand sink was previously added to the front service area to make it a beverage preparation station. A mop sink was previously added to the lower level. Orders have been issued for several years to submit a Food Plan Review. Follow through on submitting a Food Plan Review application for the two additions noted above.

Code MN Rule 4626.1720A
Not serious Priority 3
Post the Certified Food Protection Manager certificate.

CFPM certificate not posted. Post.

Code MN Rule 4626.0033D
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Dish machine is not in working order. 1. PSI gauge is frozen 2. Wash gauge is frozen 3. No chemical sanitizer connected Repair and do not use until proper chemicals are obtained for the sanitizing step. Use 3 compartment sink until repaired.

Code MN Rule 4626.0735AB
Not serious Priority 3
Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Observed hole in wall around plumbing behind dish machine. Repair.

Code MN Rule 4626.0725A
Serious Priority 1 Corrected on site
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

Observed employee plate bread with hands. Instructed to redo with gloves or tongs. Corrected on site. Do not touch food with bare hands.

Code MN Rule 4626.0225A
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Measured food in prep cooler in the back of house with elevated temperatures (see temps above). Unit was accidentally not plugged in. Instructed to discard all TCS foods.

Code MN Rule 4626.0395A2

Apr 24, 2025 Routine Score 94

Not serious Priority 2
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

A hand sink was previously added to the front service area to make it a beverage preparation station. A mop sink was previously added to the lower level. A baking oven was previously added to the lower level without ventilation. All these three additions require a Food Plan Review, and can be submitted as one. Orders have been issued for several years to submit a Food Plan Review. Follow through on submitting a Food Plan Review application for the three additions noted above. Per manager, baking oven is not used, but still on site.

Code MN Rule 4626.1720A
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

On the brunch menu, the consumer advisory is lacking the disclosure statement identifying what items it is referring to and that they may be raw or undercooked. Add the disclosure and asterisks - such as on the dinner menu - identifying the egg and steak menu items that may be undercooked.

Code MN Rule 4626.0442B
Not serious Priority 3
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

In the front counter area that has been converted to a food/beverage prep space without plans, some walls do not have approved finishes. For example - rough brick on the back wall. Proposed finish materials should be included in the food plan review application, so they can be reviewed and approved.

Code MN Rule 4626.1335A
Not serious Priority 3
Install floor-mounted equipment sealed to the floor or on six inch legs.

Observed shelf less than 6 inches above the ground- in server area below espresso machine. Raise to at least 6 inches to allow for cleaning.

Code MN Rule 4626.0730A
Not serious Priority 3
Post the Certified Food Protection Manager certificate.

CFPM certificate not posted. Post.

Code MN Rule 4626.0033D
Not serious Priority 3
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Dish machine is not in working order. 1. PSI gauge is frozen 2. Wash gauge is frozen 3. No chemical sanitizer connected Repair and do not use until proper chemicals are obtained for the sanitizing step. Use 3 compartment sink until repaired.

Code MN Rule 4626.0735AB
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

Observed mold build up on interior of ice machine. Drain ice, clean, and sanitize.

Code MN Rule 4626.0845E
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 black plastic to go lids and non-compostable plastic lined to go coffee cups these are not recyclable in Minneapolis. Obtain recyclable (1,2, and 5) or certified compostable (BPI or ATSM 6868) to go containers. (Unless coffee cups are compostable, they are plastic lined)

Code MCO 204.30A
Not serious Priority 3
Clean all physical facilities (floors, walls, ceilings). Keep them clean.

Observed floor under shelf (w/ espresso machine) dirty. Clean and maintain.

Code MN Rule 4626.1520A
Not serious Priority 2 Corrected on site
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Observed potatoes cooling on a sheet tray in cooler but another sheet tray was pressing against the top. Keep space between food that is cooling. Trays were moved, corrected on site.

Code MN Rule 4626.0390B

May 2, 2024 Follow-Up Score 92

Not serious Priority 2
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

A hand sink was previously added to the front service area to make it a beverage preparation station. A mop sink was previously added to the lower level. A baking oven was previously added to the lower level without ventilation. All these three additions require a Food Plan Review, and can be submitted as one. Orders have been issued for several years to submit a Food Plan Review. Follow through on submitting a Food Plan Review application for the three additions noted above. Per manager, baking oven is not used, but still on site.

Code MN Rule 4626.1720A
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

On the brunch menu, the consumer advisory is lacking the disclosure statement identifying what items it is referring to and that they may be raw or undercooked. Add the disclosure and asterisks - such as on the dinner menu - identifying the egg and steak menu items that may be undercooked.

Code MN Rule 4626.0442B
Not serious Priority 3
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

In the front counter area that has been converted to a food/beverage prep space without plans, some walls do not have approved finishes. For example - rough brick on the back wall, painted sheetrock on the wall by the ice bin and sink. Proposed finish materials should be included in the food plan review application, so they can be reviewed and approved.

Code MN Rule 4626.1335A
Not serious Priority 3
Install floor-mounted equipment sealed to the floor or on six inch legs.

Observed shelf less than 6 inches above the ground- in server area below espresso machine. Raise to at least 6 inches to allow for cleaning.

Code MN Rule 4626.0730A
Not serious Priority 3
Post the Certified Food Protection Manager certificate.

Post the CFPM certificate.

Code MN Rule 4626.0033D
Not serious Priority 3
Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

Pressure gauge on dish machine frozen stuck. Repair.

Code MN Rule 4626.0563
Not serious Priority 3
Store all food: • In a clean, dry location • At least 6 inches above the floor

Observed packaged bread stored on lower portion of prep table shelf that is less than 6 inches above the floor. Raise shelf- This is the prep table that holds the hot wells and panini press.

Code MN Rule 4626.0300A
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

Measured 3 comp sink above 400 ppm. Instructed to drain sink and add water to adjust to proper concentration. Have dispenser serviced.

Code MN Rule 4626.1620

Apr 18, 2024 Routine Score 82

Not serious Priority 2
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

A hand sink was previously added to the front service area to make it a beverage preparation station. A mop sink was previously added to the lower level. A baking oven was previously added to the lower level without ventilation. All these three additions require a Food Plan Review, and can be submitted as one. Orders have been issued for several years to submit a Food Plan Review. Follow through on submitting a Food Plan Review application for the three additions noted above. Per manager, baking oven is not used, but still on site.

Code MN Rule 4626.1720A
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

On the brunch menu, the consumer advisory is lacking the disclosure statement identifying what items it is referring to and that they may be raw or undercooked. Add the disclosure and asterisks - such as on the dinner menu - identifying the egg and steak menu items that may be undercooked.

Code MN Rule 4626.0442B
Not serious Priority 3
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

In the front counter area that has been converted to a food/beverage prep space without plans, some walls do not have approved finishes. For example - rough brick on the back wall, painted sheetrock on the wall by the ice bin and sink. Proposed finish materials should be included in the food plan review application, so they can be reviewed and approved.

Code MN Rule 4626.1335A
Serious Priority 1
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Measured food(pork-47, beef-47, potato-47) above 41 degrees in rail at prep cooler across from grill. Instructed to adjust temperature. A panini press was moved further from right side of unit to aid in cooling. Monitor temperature and repair if necessary.

Code MN Rule 4626.0395A2
Not serious Priority 3
Install floor-mounted equipment sealed to the floor or on six inch legs.

Observed shelf less than 6 inches above the ground- in server area below espresso machine. Raise to at least 6 inches to allow for cleaning.

Code MN Rule 4626.0730A
Not serious Priority 3
Post the Certified Food Protection Manager certificate.

Post the CFPM certificate.

Code MN Rule 4626.0033D
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.

Dish machine rack temp measured at 120 degrees. Facility unsure if machine is hot water sanitizing or chemical sanitizing. From review of previous reports, it appears to be a hot water sanitizing machine. Repair machine.

Code MN Rule 4626.0905B
Not serious Priority 2
Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

Rinse temperature measured at 200 degrees, above 194 degrees(maximum requirement). Repair machine.

Code MN Rule 4626.0795A
Not serious Priority 3
Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

Pressure gauge on dish machine frozen stuck. Repair.

Code MN Rule 4626.0563
Serious Priority 1 Corrected on site
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

Measured 3 comp sink above 400ppm for quat. Corrected on site to 400.

Code MN Rule 4626.1620

Sep 6, 2023 Follow-Up Score 96

Not serious Priority 2
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

No food plan review has yet been submitted. This order has been called repeatedly over recent years. Changes made to the facility that require a food plan review include: - adding equipment to the front service counter area to make it a food/beverage prep area, including hand sink, ice bin, espresso machine, small oven - adding a mop sink to the lower level Submit a Food Plan Review application. Find the application at https://www2.minneapolismn.gov/business-services/businessassistance/run/food-safety/food-plan-review/

Code MN Rule 4626.1720A
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

On the brunch menu, the consumer advisory is lacking the disclosure statement identifying which items it is referring to that are raw or undercooked. (The steak and eggs.) Add the disclosure statement and asterisk - just as on the dinner menu.

Code MN Rule 4626.0442B
Not serious Priority 3
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

Wall coverings in the front service area are not approved.

Code MN Rule 4626.1335A

Jul 31, 2023 Follow-Up Score 90

Not serious Priority 2
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

No food plan review has yet been submitted. This order has been called repeatedly over recent years. Changes made to the facility that require a food plan review include: - adding equipment to the front service counter area to make it a food/beverage prep area, including hand sink, ice bin, espresso machine, small oven - adding a mop sink to the lower level - adding a baking oven to the lower level without ventilation Submit a Food Plan Review application. Find the application at https://www2.minneapolismn.gov/business-services/businessassistance/run/food-safety/food-plan-review/

Code MN Rule 4626.1720A
Not serious Priority 3
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

The baking oven in the lower level does not have ventilation. Provide required ventilation as part of a food plan review process.

Code MN Rule 4626.1475A
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

On the brunch menu, the consumer advisory is lacking the disclosure statement identifying which items it is referring to that are raw or undercooked. (The steak and eggs.) Add the disclosure statement and asterisk - just as on the dinner menu.

Code MN Rule 4626.0442B
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

In walk-in cooler, observed one medium size container of Sofrito sauce which had not fully cooled from the day before. The inner portion was 46F; the outer edge was 42F - showing that the food was still trying to cool down. Sauce was discarded due to risk of causing bacterial intoxication.

Code MN Rule 4626.0385A
Not serious Priority 2
Use effective cooling methods to cool TCS foods.

Observed in the walk-in cooler a container of Sofrito sauce with the sauce over seven inches deep which had been set to cool the day prior. This is not an approved cooling method, as the food was too deep. Train staff to always spread foods out in shallow pans no more than 2 1/2 inches deep.

Code MN Rule 4626.0390A
Not serious Priority 3
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

In the front counter area that has been converted to a food/beverage prep space without plans, some walls do not have approved finishes. For example - rough brick on the back wall, painted sheetrock on the wall by the ice bin and sink. Proposed finish materials should be included in the food plan review application, so they can be reviewed and approved.

Code MN Rule 4626.1335A

Jul 7, 2023 Follow-Up Score 88

Not serious Priority 2
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

No food plan review has yet been submitted. This order has been called repeatedly over recent years. Changes made to the facility that require a food plan review include: - adding equipment to the front service counter area to make it a food/beverage prep area, including hand sink, ice bin, espresso machine, small oven - adding a mop sink to the lower level - adding a baking oven to the lower level without ventilation Submit a Food Plan Review application. Find the application at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

Code MN Rule 4626.1720A
Not serious Priority 3
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

The baking oven in the lower level does not have ventilation. Provide required ventilation as part of a food plan review process.

Code MN Rule 4626.1475A
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

On the brunch menu, the consumer advisory is lacking the disclosure statement identifying which items it is referring to that are raw or undercooked. (The steak and eggs.) Add the disclosure statement and asterisk - just as on the dinner menu.

Code MN Rule 4626.0442B
Not serious Priority 2
Use effective cooling methods to cool TCS foods.

Observed a large bowl of Picadillo (cooked beef, potato, olive dish) at the start of the inspection set out on the prep sink - supposedly to cool. Picadillo was observed at 106F around 12:35pm. No methods to speed cooling were in place - such as dividing into two shallow pans and placing in walk-in cooler. At end of the inspection, inspector directly requested Front of House staff if they would divide the food into two shallow hotel pans and place in walk-in cooler, which they did complete. Train staff to fill pans to no deeper than 2 1/2 inches when cooling foods. Also train staff to begin using effective cooling methods at an appropriate point after food has vented off some initial heat. For instance, when the food sitting at room temperature has cooled to about 135F, cooling methods should begin. It is not safe to leave food cooling in the temperature danger zone for extended periods of time, like through all of lunch service as this can cause bacterial intoxication to those who later eat the food. A citation is being issued.

Code MN Rule 4626.0390A
Not serious Priority 2 Corrected on site
Have hand soap at all handwashing sinks.

No hand soap was found at the front counter hand sink, in the area staff were observed preparing drinks and garnishes. The two Front of House employees both stated separately that hand sink is not used for washing hands. Inspector explained the requirements of using the hand sink. A bottle of soap was provided. Train staff to stock and use handsink.

Code MN Rule 4626.1440
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

No paper towels were found at the front counter hand sink, in the area staff were observed preparing drinks and garnishes. The two Front of House employees both stated separately that hand sink is not used for washing hands. Inspector explained the requirements of using the hand sink. Paper towels were provided. Train staff to stock and use handsink.

Code MN Rule 4626.1445
Not serious Priority 3
Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

In the front counter area that has been converted to a food/beverage prep space without plans, some walls do not have approved finishes. For example - rough brick on the back wall, painted sheetrock on the wall by the ice bin and sink. Proposed finish materials should be included in the food plan review application, so they can be reviewed and approved.

Code MN Rule 4626.1335A
Not serious Priority 2
Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

No Person in Charge was available throughout inspection. Front of House employees stated separately that no one was in charge. One stated a manager might come in later in the afternoon. One stated a manager is rarely reachable by phone. Regarding a large bowl of Picadillo left out at room temperature (supposedly cooling): Back of House staff stated they were not in charge of it, that the cook was; Cook stated he was too busy with orders to discuss; Front of House staff agreed at Inspector's request to divide the Picadillo up into shallow hotel pans and place in the walk-in cooler. This is not acceptable to have no person in charge present during busy service hours who can oversee direct food safety concerns. This violation has been observed previously. A Citation is being issued. Staff the restaurant to always include a person trained to be in charge, and enough staff that the person trained to be in charge is able to step away from the cookline to address direct food safety concerns.

Code MN Rule 4626.0025

May 22, 2023 Follow-Up Score 84

Not serious Priority 2
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

Submit a Food Plan Review application for the hand sink added to the front service bar area, the mop sink added in the lower level, and the baking oven added without ventilation in the lower level. See process and application forms for food plan review at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

Code MN Rule 4626.1720A
Not serious Priority 2
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Black beans in walk in cooler were observed to have been covered the day prior while still cooling. This improper cooling method contributed again to TCS foods not cooling fully in safe timeframes. Train staff to leave cooling foods uncovered or only loosely covered until fully cooled.

Code MN Rule 4626.0390B
Not serious Priority 3
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

The oven in the lower level does not have ventilation. See routine inspection report for details.

Code MN Rule 4626.1475A
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

On the brunch menu, the consumer advisory is lacking the disclosure statement identifying which items it is referring to that are raw or undercooked. (The steak and eggs) Add the disclosure and asterisk - just as on the dinner menu.

Code MN Rule 4626.0442B
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 in the walk in cooler that the cooked black beans made the day prior had not cooled fully. Beans were again put into storage mode (covered and stacked) when not yet cool. At time of inspection, the beans in the top hotel pan were 51F and those in the bottom hotel pan were 47F. Person in Charge discarded the beans due to the risk of bacterial intoxication. Additionally, observed a pan of Picadillo sitting out on the prep sink drain board that had been cooked earlier in the morning and was still at 75F more than two hours into what should have been cooling time. Person in Charge discarded Picadillo due to risk of bacterial intoxication. Further observation of this violation will result in citation / fines.

Code MN Rule 4626.0385A
Not serious Priority 2
Use effective cooling methods to cool TCS foods.

Black beans in walk in cooler were observed to have been placed into full size hotel pans and filled near to the top while still cooling. This improper cooling method contributed again to TCS foods not cooling fully in safe timeframes. Train staff to fill pans no deeper than 2 1/2 inches when cooling foods.

Code MN Rule 4626.0390A
Not serious Priority 2 Corrected on site
Have hand soap at all handwashing sinks.

No hand soap was provided at the hand sink in the front service area. Employee stated they do not use that hand sink. Train staff to stock that sink daily and use it when needed.

Code MN Rule 4626.1440
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

No paper towels were provided at the hand sink in the front service area. Employee stated they do not use that hand sink. Train staff to stock that sink daily and use it when needed.

Code MN Rule 4626.1445

May 3, 2023 Follow-Up Score 90

Not serious Priority 2
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

Submit a Food Plan Review for the hand sink added in the front service bar area, the mop sink added in the lower level and the baking oven added without ventilation in the lower level. See process and application forms for food plan review at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

Code MN Rule 4626.1720A
Not serious Priority 2
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Observed cooked pork cooling in tightly covered and stacked hotel pans in walk in cooler. This is not an effective method. Person in Charge had employees uncover the pans and set them single-depth on walk in cooler shelves. Also observed black beans made the day prior had been stacked with covers on tightly. Person in Charge discarded beans due to risk of bacterial intoxication.

Code MN Rule 4626.0390B
Not serious Priority 3
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

The oven in the lower level does not have ventilation. See routine inspection report for details.

Code MN Rule 4626.1475A
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 menu does not have a complete consumer advisory because it is missing the disclosure identifying what items may be raw or undercooked. Add the disclosure and asterisk to the brunch menu just as they are on the dinner menu.

Code MN Rule 4626.0442B
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 in the walk in cooler that the cooked black beans made the day prior had not cooled fully. Beans had been put into storage mode (covered and stacked) when not yet cool and were observed at temperatures of 46F. Person in Charge discarded beans due to risk of bacterial intoxication.

Code MN Rule 4626.0385A

Apr 18, 2023 Routine Score 90

Not serious Priority 2
Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

A hand sink was previously added to the front service area to make it a beverage preparation station. A mop sink was previously added to the lower level. A baking oven was previously added to the lower level without ventilation. All these three additions require a Food Plan Review, and can be submitted as one. Orders have been issued for several years to submit a Food Plan Review. Follow through on submitting a Food Plan Review application for the three additions noted above.

Code MN Rule 4626.1720A
Not serious Priority 2 Corrected on site
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Observed two pans of cooked pork cooling in walk in cooler which were covered and stacked. Person in Charge unstacked them, took off the covers and reminded employees to keep cooling foods uncovered.

Code MN Rule 4626.0390B
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 several to-go container that were made of #6 Plastic, as well as plastic-lined soup cups. These are not recyclable or compostable as required by Minneapolis Green To Go ordinance.

Code MCO 204.30A
Not serious Priority 2 Corrected on site
Have hand soap at all handwashing sinks.

No hand soap was observed at the front hand sink where drinks are made.

Code MN Rule 4626.1440
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 no paper towels at the hand sink in the front area where drinks are made.

Code MN Rule 4626.1445
Not serious Priority 3
Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

In the lower level, a Cadco baking oven is in use near the stairs, without a ventilation hood. The wall behind, and to a lesser degree the ceiling above are being stained with char or indications of heat damage. This oven was likely added to the operation without a food plan review and may require a Type II hood, or to be fit under the existing Type I hood. (Ovens used for non-grease producing processes still produce heat and moisture which can damage facilities and even present fire hazards). Discontinue using the baking oven.

Code MN Rule 4626.1475A
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

On the brunch menu, the consumer advisory is lacking the disclosure statement identifying what items it is referring to and that they may be raw or undercooked. Add the disclosure and asterisks - such as on the dinner menu - identifying the egg and steak menu items that may be undercooked.

Code MN Rule 4626.0442B

Establishment

Year by year

Inspections