Courtyard Minneapolis Downtown

Year by year

Inspections

1. Jul 1, 2026 Routine Score 94
   • 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.

     Non-compostable/non-recyclable coffee cups were used in the coffee area. Replace.

     Code MCO 204.30A

   • Not serious Priority 3

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

     The walk-in cooler next to the walk-in freezer had a large amount of ice buildup. Thaw and prevent.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     The salad bar fixings and dressings stored in the walk-in cooler were missing date marking. Date mark.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     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.

     The facility was thawing vacuum sealed fish without reintroducing oxygen. Cut the seal when thawing.

     Code MN Rule 4626.0380E

   • 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

     The PIC indicated there is no implementation of an employee health training policy. Develop employee illness trainings for employees.

     Code MN Rule 4626.0040A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Mouse droppings were found in the back dry storage area and near the bar. Clean and have area serviced.

     Code MN Rule 4626.1565ABD

   • 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.

     The prepacked salads and sandwiches for sale were missing all of the ingredients. Missing the all of the sub-ingredients of what goes into the bread and cheese. For example: Flour (bleached wheat flour, malt barley, flour, niacin, iron, potassium thiamine, riboflavin). Add. Attached is labeling information

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

2. Jul 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.

     The facility was using black plastic containers in their grab and go setting. Discontinue using black plastic, it is not recyclable in Hennepin County. The facility has PE lined coffee cups. These cups are not recyclable or compostable. Replace. Citations will be given for future repeat violations.

     Code MCO 204.30A

   • Not serious Priority 3

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

     The prep unit was not working properly. No food was being stored in the unit. Fix.

     Code MN Rule 4626.0735AB

3. Jul 2, 2025 Routine Score 90
   • 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.

     Non-compostable/non-recyclable coffee cups were used in the coffee area. Replace. Black plastic clam shells were found in the back storage area. Remove.

     Code MCO 204.30A

   • Not serious Priority 2

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

     The facility could not locate their internal temperature indicator for their high temperature dish machine, Provide.

     Code MN Rule 4626.0710B

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Raw eggs were stored above ready to eat products in the walk-in cooler. The eggs were moved to a lower shelf.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

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

     The floors of the walk-in freezer had dirt build up. Clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1

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

     The following items were measured above 41 F: -Cream 45 F and Milk 43 F in the bar area coffee prep cooler. The person in charge lowered the unit. Monitor. -Mayo 44, chicken 43 , meatballs 45 F and chicken 47 F in the right prep unit. The facility moved the items to a cooler that was working and is to service the unit.

     Code MN Rule 4626.0395A2

4. Jul 3, 2024 Routine Score 94
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The floor drain for the walk-in cooler near the front of the kitchen was clogged. Repair.

     Code MN Rule 4626.1040B

   • 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.

     The prepacked salads were in black plastic containers, #6 plastic cups and PE lined coffee cups were found in the facility for to go. The containers must be compostable or recyclable (1,2 and 5 plastic).

     Code MCO 204.30A

   • 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.

     Cups were stored directly under sink piping in the bar area. Move.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

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

     Spray bottles were missing labels. Label all spray bottles.

     Code MN Rule 4626.1595

   • 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.

     The facility was missing date marking for cut deli meat in the walk-in cooler. Date mark all TCS food.

     Code MN Rule 4626.0400A

   • Not serious Priority 2

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

     The facility could not locate their internal temperature indicator for their high temperature dish machine, Provide.

     Code MN Rule 4626.0710B

5. Feb 13, 2024 Follow-Up Score 98
   • Not serious Priority 3

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

     OBSERVED VARIOUS CORRODED SHELVING IN THE WALK IN COOLER. PER OPERATOR, THEY ARE IN THE PROCESS OF RECEIVING QUOTES FOR REPLACEMENT OF THE REFERENCED SHELVING.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     OBSERVED A PLUMBING LEAK AT THE FAUCET OF THE TWO COMPARTMENT SINK. REPAIR LEAK. PER OPERATOR, A WORK ORDER IS IN TO REPAIR THE FAUCET.

     Code MN Rule 4626.1040B

   • 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

     OBSERVED THE ON SITE AND ONLINE MENUS IN NEED OF UPDATING TO PROVIDE A PROPER DISCLOSURE STATING CERTAIN MENU ITEMS CAN BE SERVED RAW OR UNDERCOOKED; (EGGS YOUR WAY, BREAKFAST BOWL, BISTRO BREAKFAST SANDWICH). REVISE APPLICABLE MENUS AS NEEDED. PER OPERATOR, A MENU REFRESH AND REPRINT WILL BE TAKING PLACE THIS SPRING.

     Code MN Rule 4626.0442B

6. Jan 24, 2024 Routine Score 86
   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     OBSERVED NO WRITTEN PROCEDURES ON FILE FOR STORING HALF AND HALF IN CARAFES FOR CUSTOMER SELF-SERVICE. OPERATOR TO DEVELOP WRITTEN PROCEDURES FOR PROCESS AND MAINTAIN ON FILE. AN EXAMPLE OF A TPHC FORM IS BEING SENT OUT WITH THE INSPECTION REPORT.

     Code MN Rule 4626.0408A

   • 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 PARFAIT AND FRUIT CUPS PACKAGED IN HOUSE AND PROVIDED FOR CUSTOMER SELF-SERVICE AT THE STARBUCKS COLD HOLDING UNIT. PROVIDE COMPLETE LABELS FOR ALL ITEMS: THE LABELS SHOULD INCLUDE: BUSINESS NAME, BUSINESS ADDRESS, COMPLETE INGREDIENT LIST IN DESCENDING ORDER OR NET WEIGHT, CONTENT AND ALLERGENS.

     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.

     OBSERVED THE FOLLOWING IN NEED OF REPAIR: 1) VARIOUS BADLY CORRODED SHELVING IN THE WALK IN COOLER. REPLACE REFERENCED SHELVING WITH INTACT SHELVING. 2) UPRIGHT COOLER AND WALK IN COOLER WERE BOTH RUNNING HIGHER IN TEMPERATURE. OPERATOR TO CALL FOR SERVICE OF BOTH UNITS. MAINTAIN ALL EQUIPMENT IN GOOD REPAIR.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     OBSERVED VARIOUS TCS FOODS IN THE UPRIGHT REACH IN COOLER TO BE OUT OF TEMPERATURE (FISH 49F, SOUP 47F AND CHICKEN 50F). ASLO, CUT MELON IN THE WALK IN COOLER WAS AT 43F. OPERATOR DISCARDED REFERENCED ITEMS AND WILL HAVE BOTH UNITS SERVICED. MAINTAIN ALL TCS FOODS BELOW 41F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED THE FOLLOWING FOOD CONTACT SURFACES IN NEED OF A GOOD CLEANING: 1) BACK OF MEAT SLICER. 2) CAN OPENER PIERCING BLADE. BOTH ITEMS HAD DRIED UP FOOD DEBRIS AND HAD NOT BEEN USED TODAY. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     OBSERVED A PLUMBING LEAK AT THE FAUCET OF THE TWO COMPARTMENT SINK. REPAIR.

     Code MN Rule 4626.1040B

   • 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 UNPROTECTED ICE WANDS IN FREEZER AND IN DIRECT CONTACT WITH SHELVING. ICE WANDS MAY BE WRAPPED WITH SARAN WRAP PRIOR TO STORING ON SHELVING.

     Code MN Rule 4626.0955A

   • 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

     OBSERVED ON SITE AND ON-LINE MENUS TO BE MISSING A DISCLOSURE ON THE MENUS STATING CERTAIN MENU ITEMS SUCH AS EGGS YOUR WAY, FARM STAND BREAKFAST BOWL, BISTRO BREAKFAST SANDWICH AND THE BISTRO BURGER CAN BE SERVED RAW OR UNDERCOOKED. EACH ITEM IS CURRENTLY DEPICTED WITH AN ASTERISK NEXT TO THE MENU ITEM, WHICH IS CORRECT. THE FOLLOWING ARE TWO SEPARATE EXAMPLES OF HOW THE FULL CONSUMER ADVISORY (DISCLOSURE AND REMINDER INCLUDED) WOULD READ ON THE REFERENCED MENUS. OPTION #1 - *THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN , OR MAY CONTAIN, RAW OR UNDERCOOKED INGREDIENTS. REGARDING THE SAFETY OF THESE ITEMS, WRITTEN INFORMATION IS AVAILABLE UPON REQUEST. OPTION #2 - EGGS AND HAMBURGER MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. REVISE ALL APPLICABLE IN HOUSE AND ON LINE MENUS PRIOR TO NEXT REPRINT.

     Code MN Rule 4626.0442B

   • Serious Priority 1

     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 UNSALTED CLARIFIED BUTTER IN LIQUID FORM TO BE AT 120*F ON THE STOVE. THE UNSALTED BUTTER IS CONSIDERED A TCS FOOD. EITHER MAINTAIN THE UNSALTED BUTTER AT A MINIMUM OF 135*F OR USE UNDER TIME AS A PUBLIC HEALTH CONTROL. IF CHOOSING TO USE TPHC, WRITTEN PAPER WORK WOULD NEED TO BE FILLED OUT AND MAINTAINED ON FILE. AN EXAMPLE OF A TPHC FORM IS BEING SENT OUT WITH THE INSPECTION REPORT.

     Code MN Rule 4626.0395A1

7. Aug 2, 2023 VerRec Score 100

   Result: Complete.

8. Jun 28, 2023 Routine Score 86
   • Not serious Priority 2

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

     NO IRREVERSIBLE TEMPERATURE MEASURING DEVICE PRESENT FOR DISH MACHINE. PROVIDE THERMOMETER, T-STICKS OR T-STRIPS FOR TESTING THE HOT WATER SANITIZING DISH MACHINE.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     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.

     SALMON OBSERVED BEING THAWED WITHOUT BREAKING THE ROP SEAL. ROP SEAL MUST BE BROKEN PRIOR TO THAWING VACUUM SEALED FISH.

     Code MN Rule 4626.0380E

   • Not serious Priority 2

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

     2 SPRAY BOTTLES OBSERVED WITHOUT LABELS IN STARBUCKS AREA. LABEL ALL CHEMICALS HELD IN FACILITY.

     Code MN Rule 4626.1595

   • 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.

     CHLORINE DISH MACHINE AT STARBUCKS MEASURED 0 PPM. CALL CHEMICAL COMPANY FOR SERVICE. CHLORINE SHOULD MEASURE BETWEEN 50-200 PPM.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     NO HANDWASHING SIGNS AT STARBUCKS HANDSINKS. PROVIDE HANDWASHING SIGNAGE AT HANDSINKS IN STARBUCKS AREA.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     NO CHLORINE TEST KIT FOR STARBUCKS DISH MACHINE. PROVIDE CHLORINE SANITIZER TEST KIT.

     Code MN Rule 4626.0715

   • Serious Priority 1

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

     ICED COFFEE OBSERVED BEING HELD AT ROOM TEMPERATURE OUTSIDE OF REFRIGERATION. ICED COFFEE IS CONSIDERED TCS AND SHOULD BE HELD AT OR BELOW 41°F.

     Code MN Rule 4626.0395A2