Elsie's

Year by year

Inspections

1. Jun 18, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Basement dry storage has cement flooring, limestone walls and open ceilings. These are not approved surfaces. Contact health department before installing new finishes.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Tap and beverage lines drain into dump sinks behind bar. Convey to a floor drain.

     Code MN Rule 4626.1220

2. Jun 3, 2026 Routine Score 90
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Basement dry storage had cement flooring, limestone walls and open ceilings. Provide approved surfaces. Contact health inspectors with any questions before installing.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Tap and beverage lines drain into dump sinks. These must all be conveyed to a floor drain.

     Code MN Rule 4626.1220

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed wet wiping cloths beneath cutting boards. These are not approved. Provided non-absorbent, easily cleanable cutting board stabilizers.

     Code MN Rule 4626.0915A

   • Not serious Priority 3

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

     Reach in cooler is not holding food at 41F or below. Dish machine is not dispensing sanitizer. Repair or replace.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     TCS foods in the reach in cooler measured above 41F. Example includes chicken at 46F and raw fish at 47F. Discussed with chef which foods to discard and which foods to rapidly cool. Comply with above rule.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed chicken cooling in walk-in cooler in a deep container. Per conversation chicken was cooled in an ice bath before being placed in cooler. Discussed cooling methods with chef. For inactive cooling methods food depth cannot be greater than 2 inches. Chef had chicken moved to shallow pans.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current license not posted. Contact business licensing at 612-673-2080 to obtain a current license and post.

     Code MCO 188.390

   • 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.

     Dishwasher was not dispensing sanitizer solution. Use three compartment sink to sanitize until repaired.

     Code MN Rule 4626.0805C1

3. May 22, 2025 Routine Score 100
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Basement dry food storage areas with cement flooring, limestone walls and open ceiling. Provide approved surfaces. Contact inspector with any questions before installing.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Tap and beverage lines drain into dump sinks. These must all be conveyed to a floor drain.

     Code MN Rule 4626.1220

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed wet wiping cloths used to stabilize cutting boards. This is not approved, discussed non-absorbent approved options with person in charge.

     Code MN Rule 4626.0915A

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed large wooden blocks used to stabilize reach in cooler on cooks line. Wood was observed to contain build-up and grime. This material is not approved because it is absorbent and not easily cleanable, remove.

     Code MN Rule 4626.0450BCDE

   • Not serious Priority 3

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

     Observed fryer side reach in freezer to have a broken handle and be heavily taped. Repair so that it is easily cleanable.

     Code MN Rule 4626.0735AB

4. Jun 6, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Repeat, see routine report

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Repeat, see routine report

     Code MN Rule 4626.1220

   • 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.

     Repeat, see routine report

     Code MCO 204.30A

5. May 23, 2024 Routine Score 90
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Basement has cement flooring, limestone brick walls and open ceiling. Dry foods and single service items are stored in basement. Provide approved finishes. Contact inspector with any questions before installing.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

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

     Sanitizer solution of wet wiping cloth buckets measured 0ppm quaternary ammonium. Discussed with PIC: -in the morning sanitizer must be allowed to run before filling buckets -when placing freshly laundered towels in the buckets the sanitizer can dissipate quickly due the detergent in the cloths. Rinse cloths in clean water before placing in buckets or replace sanitizer solution in the first 30 minutes.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     Establishment does not have a three compartment sink. Provide as required by code.

     Code MN Rule 4626.0680A

   • 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 before installing three compartment sink.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083

     Tap and beverage lines drain into sinks behind bar. These must all be conveyed to floor drain.

     Code MN Rule 4626.1220

   • 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

     Paper towels not stocked at server end of kitchen. Papers stocked by staffed per management request. Make sure paper towels are stocked at handwash station during all hours of operation.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Launder linens that do not come in direct contact with food between operations if they become wet, sticky, or visibly soiled.

     Observed wet wiping cloths beneath cutting boards. This is not approved. Discussed providing non-absorbent mats to stabilize cutting boards.

     Code MN Rule 4626.0915A

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed knives and tongs stored in sanitizer buckets. Observed tongs stored on oven door handles. Observed multiple staff walk by tongs and hit them with their clothing. Store in use utensils as described above. Management had staff move the knives and tongs to counter tops.

     Code MN Rule 4626.0275C

   • 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 expand polystyrene aka "Styrofoam" coffee cups. These are not approved. Discussed approved materials, guidance document provided with report.

     Code MCO 204.30A

   • 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.

     Both bar and kitchen dish machine measured 0ppm sanitizer solution. They were both tested several times. Establishment does not have a three compartment sink. Discussed setting up a clean bus tub with sanitizer solution to sanitize all dishes until machines are 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 and kitchen dish machines are not dispensing sanitizing solution. Repair.

     Code MN Rule 4626.0735AB

6. May 26, 2023 Routine Score 92
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     The basement dry storage did not have the proper finishes of the floors, walls and ceiling. Finish all surfaces as required.

     Code MN Rule 4626.1325A1

   • Serious Priority 1

     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.

     No TPHC method in use observed at the time of inspection. PIC stated that they use TPHC for Hollandaise sauce which was prepared at 8 am. but already thrown away at 11:30 AM.

     Code MN Rule 4626.0408B

   • Not serious Priority 3 Corrected on site

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

     Quat buckets were measured at 0 ppm in the kitchen. Buckets were switched out and measured at 400 ppm.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service cups and containers were stored directly on the floor in the basement. Discontinue.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     The upstairs kitchen floor had food debris build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

     The facility was missing a light shield near the server station in the upstairs kitchen. Install light shield.

     Code MN Rule 4626.1375A

   • Not serious Priority 2 Corrected on site

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

     Chemical spray bottles in the kitchen were missing labels. Label.

     Code MN Rule 4626.1595

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     The main bar and the event space hand sink were missing soap. Have stocked at all times.

     Code MN Rule 4626.1440