Last Call

Year by year

Inspections

1. Apr 24, 2026 Routine Score 94
   • Not serious Priority 2 Corrected on site

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

     Handwash sink in the bar area was observed with a colander in it. Discussed with lead bartender that the designated handwash sink should be unobstructed and available for handwashing at all times during business hours. Lead bartender removed the colander from the sink immediately. Keep handwashing sink available for handwashing at all times.

     Code MN Rule 4626.1110AB

   • Serious Priority 1 Corrected on site

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

     Ranch dressing cups were observed cold holding in the upper part of Cooler 2 at 48F at the time of inspection. Dressing cups were stacked above the fill line in the containers. Another container measured at the bottom of the container was measured at 40F. Discussed with Manager and line cook to reduce the fill line of the products so that they are halfway or a single layer of dressings during slow times, and then more can be added to the container in the upper part of the prep cooler once the dressings are used up. Keep backups in the bottom part of the prep cooler or the Reach In Cooler in the back area. Discard all foods that were not held at 41F or below for food safety.

     Code MN Rule 4626.0395A2

   • 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

     Interior food contact surfaces of 2 of the 3 ice machines were observed with slime mold residue at the time of inspection. Increase cleaning frequency of ice machines and maintain them clean to sight and touch.

     Code MN Rule 4626.0845E

   • Not serious Priority 3 Corrected on site

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Frozen raw beef was observed thawing in the 3 basin sink in sitting water at the time of inspection. Because the outside of the food thaws faster than the inside of the food, the outside of the food can reach above 41F before the inside is thawed completely. Food temperature of outside product was measured at 32F at the time, so instructed Manager to move the item to the Reach In Cooler to finish thawing. Retrain staff to thaw foods under cold running water no warmer than 70F or under refrigeration.

     Code MN Rule 4626.0380ABC

2. Apr 15, 2025 Routine Score 96
   • 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

     There was no paper towelling at the bar handwash sink. Bar manager provided paper towel immediately. Maintain a supply of paper towelling at handwash sink at all times to encourage employees to wash hands.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no soap at the bar handwash sink. Bar manager provided soap immediately. Maintain a supply of soap at handwash sink at all times to encourage employees to wash hands.

     Code MN Rule 4626.1440

3. May 17, 2024 Routine 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.

     Observed #6 drink cups on site at the time of inspection. These are not reusable, recyclable or compostable per City of Minneapolis Green to Go Ordinance. Attached guidance document with emailed report. Provide compliant takeaway and single-use containers that are reusable, recyclable or compostable and compliant with the City's Green to Go Ordinance. Contact inspector with questions.

     Code MCO 204.30A

4. May 23, 2023 Routine Score 100
   • 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.

     Employee has taken a food safety course but does not have a certified food protection manager (CFPM) certificate. To obtain register your food safety course with the State of Minnesota Health Department. The website below contains application and information. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • 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 #6 cups on site. These are no recyclable. City ordinance requires these be recyclable plastic or compostable. Guidance document provided with report. Discussed the probable elimination of black plastics in the coming year.

     Code MCO 204.30A