Home2/tru By Hilton Minneapolis Downtown

Year by year

Inspections

1. Aug 19, 2026 Routine Score 94
   • Not serious Priority 2

     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

     The paper towel dispenser at back room hand wash sink was not dispensing any paper towels. Repair or replace dispenser with one that works.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post a copy of CFPM Certificate in a conspicuous location. Hotel manager had a valid CFPM Certificate but it was not posted as required.

     Code MN Rule 4626.0033D

   • Serious Priority 1

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

     In the back room 2-door Upright refrigerator observed shredded cheese, Canadian bacon and eggs all at 42*F. Maintain cold TCS foods at 41*F or below.

     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.

     In the back room observed the 2-door Kintela refrigerator holding an ambient temperature of 45*F. Maintain unit at 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Beside the mop sink observed a wet mop sitting in mop bucket. Hang mop to dry between uses.

     Code MN Rule 4626.1540

2. Sep 9, 2025 Follow-Up Score 96
   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Soap dispenser at front kitchen hand sink not dispensing soap. Provide soap at all hand wash sinks and ensure all soap dispensers dispense soap

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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 were no paper towels at back room hand wash sink. Provide and maintain paper towels at all hand sinks.

     Code MN Rule 4626.1445

   • 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.

     Establishment had no State Certified Food Protection Manager. Obtain a CFPM for the kitchen. and post certificate in a conspicuous location

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed hot water at front hand wash sink only 70*F. Provide hot water between 110-130*F at this hand wash sink.

     Code MCO 188.380

3. Aug 12, 2025 Routine Score 90
   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Soap dispenser at front kitchen hand sink not dispensing soap and hand sink in back room had no soap. Provide soap at all hand wash sinks and ensure all soap dispensers dispense soap.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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 were no paper towels at back room hand wash sink. Provide and maintain paper towels at all hand sinks.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Repair plumbing at front hand wash sink so that there is hot water. Hand sink faucet turned off to prevent sanitizer at 3-comp sink from running constantly. Hook up sanitizer properly - not to sink faucet plumbing.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There were no test strips to measure strength of sink and surface cleaner / sanitizer. Obtain test strips to measure strength of this sanitizer.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Repair back room 2-door upright cooler so that it maintains an ambient temperature of 41*F or less. Products in cooler were observed to be at 43*F.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed a wet mop being stored directly on floor next to mop sink - no one working in kitchen. Hang mop to dry between uses.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     Observed posted kitchen license expired 4/1/24. Post valid kitchen business license.

     Code MCO 188.390

   • 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.

     Facility had no State Certified Food Protection Manager. Obtain a CFPM for the kitchen. and post certificate in a conspicuous location.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Provide a label with contents on squeeze bottles.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed hot water at front hand wash sink only 76.5*F. Provide hot water between 110-130*F.

     Code MCO 188.380

   • Serious Priority 1

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

     Observed cheese and scrambled eggs being stored in back room 2 door cooler at 43*F. Repair unit so that it maintains an ambient temperature of 41*F or less.

     Code MN Rule 4626.0395A2

4. Jul 23, 2024 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.

     Observed #6 coffee lids on site to not be in compliance with the Minneapolis packaging ordinance. Replace items with compliant products.

     Code MCO 204.30A

   • Not serious Priority 3

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

     The hand wash sink in back room has no handwash sign. Provide a handwash sign beside this handsink.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Provide a label with contents on squeeze bottle by pancake station in dining room.

     Code MN Rule 4626.0435C

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Establishment does have a CFPM but the Certificate was not posted. Post CFPM certificate in a conspicuous location.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     In the dining area observed plasticware stored with food contact portions of utensils facing up. Store plasticware so that handles face up to user.

     Code MN Rule 4626.0965B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no soap at kitchen handsink. Provide soap in handsink dispenser.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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 were no paper towels at kitchen handsink. Provide and maintain paper towels at handsink.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The back room handsink had a significant leak that spilled all over the floor underneath sink. Repair leaking plumbing under this handsink.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There were no test strips to measure strength of sink and surface cleaner / sanitizer. Obtain test strips to measure strength of this sanitizer.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Observed undercounter dishmachine was posted out of order. Repair dishmachine so that it operates correctly.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed mop being stored in a bucket of mop water - no one working in kitchen. Hang mop to dry between uses.

     Code MN Rule 4626.1540

   • Not serious Priority 3

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

     Observed posted kitchen license expired 4/1/23. Post valid kitchen license.

     Code MCO 188.390

5. Aug 1, 2023 Routine Score 96
   • 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.

     OBSERVED NO STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR ESTABLISHMENT. PER GM, ONE EMPLOYEE JUST COMPLETED A SERVSAFE CLASS ON 7/31/23 AND EMPLOYEE IS IN PROCESS OF APPLYING FOR STATE OF MN CERTIFICATION. UPON RECEIVING STATE CERTIFICATE, POST ON SITE.

     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 COFFEE LIDS ON SITE TO NOT BE COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE ITEMS WITH COMPLIANT PRODUCTS. AN INFORMATIONAL HANDOUT ON THE ORDINANCE IS BEING SENT OUT WITH THE REPORT.

     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.

     OBSERVED IRREVERSIBLE TEMPERATURE STRIPS TO BE MISSING FOR THE HIGH TEMPERATURE DISHWASHERS. PER PERSON IN CHARGE, AN ORDER HAS BEEN PLACED AND ESTABLISHMENT IS WAITING ON RECEIVING APPLICABLE STRIPS.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     OBSERVED A HANDWASHING SIGN TO BE MISSING FROM ONE OF THE KITCHEN EMPLOYEE HAND SINKS. POST APPLICABLE SIGNAGE.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     OBSERVED THE SELF SERVICE JUICE DISPENSING MACHINES TO NOT HAVE INGREDIENT LABELS FOR THE REFERENCED PRODUCTS. CONTACT SUPPLIER TO PROVIDE AND POST ON SITE.

     Code MN Rule 4626.0435C

   • Not serious Priority 2

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

     OBSERVED THROUGH DISCUSSIONS WITH OPERATOR THAT CREAM CHEESE, HARD BOILED EGGS, YOGURT AND MILK ARE ALL REMOVED FROM MECHANICAL REFRIGERATION AND PLACED ON THE COUNTER FOR CUSTOMERS TO USE DURING THE DAILY BREAKFAST PERIOD. ESTABLISHMENT IS UTILIZING A TIME AS A PUBLIC HEALTH CONTROL PROCESS FOR REFERENCED PRODUCTS WITHOUT ANY WRITTEN PROCEDURES KEPT ON FILE. AN EXAMPLE OF A TPHC FORM IS BEING SENT WITH INSPECTION REPORT FOR OPERATOR TO FILL OUT AND MAINTAIN ON FILE.

     Code MN Rule 4626.0408A