Heather's

Year by year

Inspections

1. Apr 27, 2026 Routine Score 92
   • Serious Priority 1

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

     1. Measure lettuce in wall mounted cooler above 41 degrees. Discontinue use. Replace unit. 2. Measured food in basement walk-in cooler (see temps above) above 41 degrees. Instructed to discard food. Discontinue use until repaired.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     1. Repair basement walk-in cooler to ensure temperature is maintained at or below 41 degrees 2. Replace wall-mounted lettuce cooler

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed soup cooling in deep 22 qt cambro in walk-in cooler. Discontinue this cooling method. Instructed to use shallow pans for soup. Corrected on site.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Observed cutting board on prep line with deep score marks. Replace board and discontinue use.

     Code MN Rule 4626.0515

2. May 16, 2025 Follow-Up Score 100
   • 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.

     16 oz compostable hot coffee cups have been ordered.

     Code MCO 204.30A

3. May 1, 2025 Routine Score 86
   • Serious Priority 1

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

     Measured food above 41 degrees inside the following units: 1. Milk(51F) in 1 door lowboy. Instructed to discard. Adjust temperature of unit and monitor. 2. Butter (65F), salmon (51F), noodles (55F). Instructed to discard. Unit was accidentally unplugged. Be sure refrigeration units are checked daily to ensure temperature is at or below 41 degrees.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed lettuce stuffed into wall mounted cooler while in cooling mode. Lettuce must be cooled prior to placing in wall mounted cooler as the lettuce becomes a dense brick and these units are designed to cold hold food vs cool. Lettuce has been cooling for 3 hours and is at 51F. Instructed to remove majority of lettuce and store in shallow container (2 inches or less), uncovered, and ensure lettuce is cooled to 41 degrees within the next hour. Corrected on site. Train staff accordingly.

     Code MN Rule 4626.0390A

   • 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 containers 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 2

     Discontinue removing shellstock tag or labels from original container until the container is empty.

     Observed mussels without shellstock tags. Tags must be kept with mussels until sold.

     Code MN Rule 4626.0220A

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     Shellstock tags for mussels are not being kept on site. Keep tags for at least 90 days and be sure the last date of sale is written on tag.

     Code MN Rule 4626.0220C

   • Not serious Priority 3 Corrected on site

     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.

     Observed multiple packages of raw vacuum packaged fish that was just recently thawed under running water but the packages are still in tact. Instructed to remove salmon from package. Corrected on site. Thaw vacuum packaged salmon as described above to mitigate botulism risk.

     Code MN Rule 4626.0380E

   • Not serious Priority 3 Corrected on site

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     Observed dish washer employee stacking dishes while still wet. Explained to person in charge to inform staff of requirement. Dishes were unstacked for air-drying, corrected on site.

     Code MN Rule 4626.0935

   • Not serious Priority 2

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

     Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     1. Observed cracking counter near front hand sink. Repair. 2. Ensure wall mounted salad cooler can maintain temperature at 41 degrees or less. 3. Ensure 1 door lowboy milk cooler can maintain temperature at 41 degrees or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Obtain a variance and submit a HACCP plan prior to preparing food by any method that is not in compliance with this Code.

     Observed homemade clarified butter at room temperature on site. This is a specialized process- turning TCS food (butter) into a non-TCS(shelf stable) product that requires a HACCP plan. Instructed to discard product. 1. Discontinue this process until a HACCP plan is submitted and approved. 2. Continue this process only if clarified butter is kept in the refrigerator and date marked for use no more than 7 days.

     Code MN Rule 4626.0415H

4. May 8, 2024 Follow-Up Score 100

   Result: Complete.

5. Apr 24, 2024 Routine Score 80
   • Serious Priority 1

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

     Measured lettuce above 41 degrees inside lettuce cooler. Instructed to use up or discard remaining lettuce by 3:00 (6 hours from stocking). Discontinue use of cooler until repaired.

     Code MN Rule 4626.0395A2

   • 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

     Missing reminder statement on breakfast menu. Dinner menu incomplete. Example: "These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness."

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kit to measure quat sanitizer concentration. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Missing device to measure surface temperature of utensils dish machine. Obtain.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     Observed packaged chips and chex mix without label in customer area near window. Place behind/at counter or include complete labeling requirements: All packaged food must contain the following info: 1. Product name 2. Business name and address 3. Complete ingredient list, descending order by weight 4. Net weight 5. Allergen statement; choose an option: List the common name of food , followed by the name of the allergen in parenthesis. Ex: Flour(wheat), Butter(milk), Tree nuts(pecans, coconut, almond) After ingredient list, place the word "Contains", followed by the food allergen. Ex. Contains: Wheat, milk, tree nuts

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 3

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

     Lettuce cooler is not holding food at 41 degrees. Repair cooler.

     Code MN Rule 4626.0735AB

   • 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

     3 comp sink measured above 400 ppm. Instructed to dilute with water until ecolab comes out to service dispenser. Be sure to hand mix until repaired to ensure residue does not remain on dishes.

     Code MN Rule 4626.1620

   • Not serious Priority 3 Corrected on site

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

     Observed M&M's uncovered while in storage mode. Covered- corrected on site.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Per conversation with person in charge, there is not an employee illness training policy. Create policy that ensures staff knows the information listed above. Illness training policy documents sent with report.

     Code MN Rule 4626.0040A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Missing small diameter probe on site. Obtain.

     Code MN Rule 4626.0705B

6. May 10, 2023 Follow-Up Score 100

   Result: Complete.

7. Apr 25, 2023 Routine Score 74
   • Serious Priority 1

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

     Numerous TCS foods were observed above 41F in the kitchen: - in the top sections of mechanical prep coolers (such as mayo-based dressings) - on ice in bus tubs (such as chimichurri sauce) - kept out of temperature control altogether (such as herbed butter) - kept out of temperature control as a large working portion (pooled eggs) Inspectors assisted Person in Charge with making corrections onsite: Butter was discarded; pooled eggs for scrambling were left in cold bottom section of prep cooler to re-cool; items found on ice were relocated to mechanical refrigeration of discarded based on individual risk assessment; items observed warm in prep cooler top were allowed to remain in service for only the next two hours then be discarded. TCS foods must be maintained under temperature control, in mechanical refrigeration. Temperatures of 41F must be maintained - even during busy times. If necessary with a couple key ingredients, a small working portion (that would be used up within 20 minutes) could be taken out and set by the cookline - but it should be used that quickly and never returned to the cooler. Holding foods on ice is not allowed. An additional mechanical prep cooler was previo

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     In the walk-in cooler, five gallon containers of curry soup and potato bacon soup were observed with deep portions of warm food that had been tightly covered the day prior to cool. No effective cooling methods were used for these items. Train staff to spread out the food in shallow metal pans, not deeper than 2 1/2 inches, and leave uncovered or only loosely covered to cool in the walk-in. Also in the walk-in cooler, sheet trays of cooling pasta were observed set right below a sheet tray of vege burgers on a speed rack. The heat from below was warming up the vege burgers; the trays were too close together to allow effective venting of heat. Chef moved the trays away from each other.

     Code MN Rule 4626.0390A

   • 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 menu contains an incomplete Consumer Advisory because it is missing the disclosure part of the statement that, "These items are raw or undercooked, or may contain raw or undercooked ingredients." The menu is also missing an asterisk next to each such menu item that matches to the one in the statement. Add the asterisks to each menu item that applies and add the explicit disclosure the Consumer Advisory at the bottom of each page.

     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 the walk-in cooler, five gallon containers of curry soup and potato bacon soup were observed with deep portions of warm food that had been tightly covered the day prior to cool. These products had not cooled fully and were still at significantly elevated temperatures. See temperatures listed above. The person in charge of the kitchen took the initiative to discard both soups, knowing they posed a risk for causing bacterial contamination.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Based on overall observations, the Person in Charge was not actively managing employees in all of the required activities. Specifically, oversight was not being given to employees - maintaining proper temperatures of cold, TCS food - using proper cooling methods for prepared TCS foods - changing gloves and washing hands after handing dirty dishes before handling clean dishes

     Code MN Rule 4626.0035DGHIKM

   • Serious Priority 1

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Observed employee handling dirty dishes with gloved hands, then moving to putting away clean dishes without changing gloves and washing hands. Person in Charge discussed with employee.

     Code MN Rule 4626.0287A

   • 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 inside the ice machine. Clean ice machine according to manufacturer's recommendations.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     Observed ice in lower level ice machine being dripped on by water running over moldy surface. Ice was discarded. Machine will be cleaned.

     Code MN Rule 4626.0315

   • Serious Priority 1

     Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.

     Observed ice in lower level ice machine being dripped on by water running over moldy surface. Ice was discarded. Machine will be cleaned.

     Code MN Rule 4626.0270A

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     Person in Charge did not know that the business is required to report even a single customer complaint of illness (vomiting or diarrhea) to Minnesota Department of Health. Ensure all persons left in charge know this requirement. See MDH's Reporting Suspected Foodborne and Waterborne Illness page for how to report by phone, email or directly online.

     Code MN Rule 4626.0040D