D'amico Catering At The Atrium

Year by year

Inspections

1. Sep 2, 2026 Routine Score 96
   • Not serious Priority 3

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

     Observed the following areas in need of a good cleaning: 1) Floor under cutting board storage rack. 2) Floor under high temperature dishwasher. Clean referenced areas and maintain clean.

     Code MN Rule 4626.1520A

   • 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

     Observed the paper towel holder to be empty above the hand sink adjacent to the high temperature dishwasher. Maintain paper towel holders fully stocked. Operator resupplied the referenced paper towel holder at the time of the inspection.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the following areas in need of a good cleaning: 1) Lime buildup on top of the high temperature dishwasher. 2) Light accumulations of cooking oil on sides of fryer. Clean and maintain referenced areas clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed the back side of the slicer blade to have light food debris. Per operator, unit had not been used today. Operator sent the slicer blade to the dishwasher during the inspection. Clean and maintain food contact surfaces clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3 Corrected on site

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

     Observed a few bags of opened rice to be sitting on shelving in the dry storage room. Once opened, either store the open bag of rice or dump the rice into a sealable food grade container and label it with the contents within the container. Operator moved the rice to labeled and sealable containers during the inspection.

     Code MN Rule 4626.0235A(4)

2. Sep 2, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     Observed one of the hand sinks in the bistro kitchen to have a cracked and corroded faucet with sharp edges. Replace existing faucet with a new faucet. Per person in charge, a work order has been submitted.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the p trap under the hand sink closest to the dish pit to be leaking. Repair leak. Per person in charge, a work order has been submitted.

     Code MN Rule 4626.1040B

3. Aug 19, 2025 Routine Score 82
   • Not serious Priority 3

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

     Observed one of the hand sinks in the bistro kitchen to have a cracked and corroded faucet with sharp edges. Replace existing faucet with a new faucet.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     Observed TCS foods on ice consisting of cheese, cut lettuce, sliced tomatoes etc. in the upstairs bistro kitchen. Per operator, they implied using a time as a public health control process and the service window is from 11am - 2pm; all food is discarded after service. No written procedures were observed on file. Maintain written procedures for using TPHC for TCS foods and maintain on file. Otherwise, all TCS food must be kept under mechanical refrigeration. An example of a TPHC form is being sent out with the inspection report.

     Code MN Rule 4626.0408A

   • 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 assorted sushi platter under the Hord oeuvres platter on the online reception menu to be missing an asterisk next to the menu item that would direct the consumer to the referenced footnote stating the food is raw or undercooked. All items served raw or undercooked require an asterisk. Revise online menu to include an asterisk next to the assorted sushi platter.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Observed black plastic lids still in use. Remove referenced items as they do not align with the Minneapolis Green to Go Packaging ordinance.

     Code MCO 204.30B

   • 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 black biofilm inside one of the lower-level large ice machines. Surfaces need to be kept clean and free from any and all buildup. Clean and maintain referenced surfaces in a clean condition.

     Code MN Rule 4626.0845E

   • Not serious Priority 2 Corrected on site

     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.

     Observed veggie stock (8/5) and salmon (8/12) in the walk-in cooler to be over the seven-day use or discard by date. Use or discard TCS foods within seven days. Person in charge discarded referenced foods during the inspection.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The following were observed in need of repair: 1) P trap under hand sink closest to dish pit was leaking. 2) High temperature dishwasher leaking during use. Repair leaks and maintain hand sink and dishwasher in working order.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Observed the floor under the dishwasher and wall behind the dishwasher in need of a thorough cleaning. Clean referenced areas and maintain clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1 Corrected on site

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Observed cut bread on table along self-service line on main floor to not have a protective covering. Store ready to eat foods in a manner that they are protected such as a sneeze guard or other effective means. Person in charge removed items from the self-service line during the inspection.

     Code MN Rule 4626.0320A

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Observed the high temperature dishwasher to be run multiple times with the rack temperature reaching no more than 138*F. A dish temp plate simulating dishwasher tester was used to confirm. Maintain the rack temperature at a minimum of 160F at all times. Operator put in a service call to Ecolab for repair. In addition, dishwasher was shut down immediately and the three-compartment sink was set up for proper wash, rinse and sanitizing of utensil, glassware, dishware etc.

     Code MN Rule 4626.0905B

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed the following: 1) Deep hotel pans holding short ribs. 2) Deep hotel pan with stacks of sliced turkey on top of each other within container. Discussed using proper cooling methods with person in charge (shallow pans) of food products until cooling of TCS foods has met proper cooling times and parameters. PIC removed products from walk in cooler, rearranged items and relocated to the walk-in freezer. Double checked temperatures later during the inspection and found all TCS foods to have cooled down to a satisfactory temperature.

     Code MN Rule 4626.0390A

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed the following: 1) Deep hotel pans holding short ribs covered tightly with saran wrap. 2) Deep hotel pan with stacks of sliced turkey wrapped tightly with saran wrap. Discussed using proper cooling methods with person in charge (shallow pans with food products left uncovered) until cooling of TCS foods had met proper cooling times and parameters. PIC removed products from walk in cooler, rearranged items and relocated to the walk-in freezer. Double checked temperatures later during the inspection and found all TCS foods to have cooled down to a satisfactory temperature.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the top of the lower-level dishwasher in need of a good cleaning. Clean and maintain surface clean.

     Code MN Rule 4626.0840C

4. Aug 20, 2024 Follow-Up Score 96
   • 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 METAL SHELVING IN THE WALK IN COOLERS ARE BADLY CORRODED. REPLACE AS NEEDED. PER OPERATOR, THEY ARE ACTIVELY PRICING OUT THE SHELVING FOR REPLACEMENT. 2) A FEW FAUCETS AT SOME OF THE HAND SINKS WERE CRACKED/CORRODED AND NO LONGER IN GOOD CONDITION. REPLACE AS NEEDED. PER OPERATOR, A WORK ORDER HAS BEEN SUBMITTED FOR REPAIR. MAINTAIN ALL AREAS IN GOOD CONDITION.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2 Corrected on site

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

     Code MN Rule 4626.0408A

   • 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 VARIOUS MENUS TO HAVE UNDERCOOKED OR RAW PRODUCTS LISTED ON THE MENUS WITHOUT A DISCLOSURE STATING THE FOOD IS RAW OR UNDERCOOKED. REVISE MENUS. UPON COMPLETION OF MENU REVISION, THE COMPLETE STATEMENT AT THE BOTTOM OF THE MENUS WOULD STATE: *THESE ITEMS ARE SERVED RAW OR UNDERCOOKED, OR CONTAIN (OR MAY CONTAIN) RAW OR UNDERCOOKED INGREDIENTS. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. PER OPERATOR, MENU REVISIONS WERE UNDER WAY AND IN PROCESS.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     OBSERVED PE LINED CUPS AND BLACK PLASTIC LIDS USED FOR THE UPSTAIRS BISTRO KITCHEN. REPLACE REFERENCED ITEMS WITH ITEMS IN COMPLIANCE WITH THE MINNEAPOLIS PACKAGING ORDINANCE. OPERATOR IS ACTIVELY LOOKING FOR COMPLIANT ITEMS FOR REPLACEMENT OF EXISTING ITEMS.

     Code MCO 204.30B

5. Aug 6, 2024 Routine Score 88
   • 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 THE LARGE ICE MACHINES TO HAVE BLACK BIOFILM ON THE INTERIOR OF THE UNITS. CLEAN PER MANUFACTURER'S SPECIFICATIONS OR AS NEEDED AND MAINTAIN CLEAN.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     OBSERVED THE FOLLOWING IN GOOD REPAIR: 1) VARIOUS METAL SHELVING IN THE WALK IN COOLERS IS BADLY CORRODED. REPLACE REFERENCED SHELVING AS NEEDED AND MAINTAIN SHELVING SMOOTH AND EASILY CLEANABLE. 2) NOTICEABLE ICE BUILD UP INSIDE WALK IN FREEZER. REPAIR FREEZER SO IT IS FUNCTIONING PROPERLY. 3) A FEW FAUCETS AT SOME OF THE HAND SINKS WERE CRACKED/CORRODED AND NO LONGER IN GOOD CONDITION. REPLACE AS NEEDED. MAINTAIN ALL AREAS IN GOOD REPAIR.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     OBSERVED HANDWASHING SIGN TO BE MISSING AT THE PREP LINE HAND SINK IN THE MAIN FLOOR BISTRO KITCHEN. PROVIDE AND POST SIGN.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     OBSERVED VARIOUS SPRAY BOTTLES OF CLEANERS AND SANITIZER TO NOT BE LABELED. LABEL SPRAY BOTTLES.

     Code MN Rule 4626.1595

   • Not serious Priority 2

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

     OBSERVED VARIOUS TCS FOODS ON ICE (SLICED TOMATOES, CUT FRUIT, CUT LETTUCE AND HALF AND HALF IN THE UPSTAIRS BISTRO KITCHEN AND BISTRO FRONT SERVICE AREA. PER PIC, TIME AS A PUBLIC HEALTH CONTROL PROCESS IS IN PLACE FOR THESE FOOD ITEMS BUT NO WRITTEN PROCEDURES WERE PRESENT FOR REVIEW. AN EXAMPLE OF A TPHC FORM IS BEING SENT OUT WITH THE INSPECTION REPORT. WHEN USING TPHC PROCESS FOR TCS FOODS, MAINTAIN WRITTEN PROCEDURES ON FILE

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

     OBSERVED THE BISTRO KITCHEN HAND SINK TO BE DIRTY AND IN NEED OF A GOOD CLEANING. CLEAN HAND SINK AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.1550

   • 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 VARIOUS MENUS TO HAVE UNDERCOOKED OR RAW PRODUCTS LISTED ON THE MENUS WITHOUT A DISCLOSURE STATING THE FOOD IS RAW OR UNDERCOOKED. REVISE MENUS TO INCLUDE THE FOLLOWING STATEMENT BEFORE THE REMINDER STATING THAT CONSUMING RAW OR UNDERCOOKED FOOD MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. THE FULL STATEMENT WOULD READ AS FOLLOWS. * These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions .

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     OBSERVED PE LINED CUPS AND BLACK PLASTIC LIDS IN USE ON SITE. BOTH ITEMS ARE NOT COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE ITEMS WITH PRODUCTS THAT ARE IN COMPLIANCE. AN INFORMATIONAL HANDOUT ON ACCEPTABLE PRODUCTS IS BEING SENT OUT WITH THE INSPECTION REPORT.

     Code MCO 204.30B

   • Not serious Priority 2 Corrected on site

     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.

     OBSERVED A DATE MARKING SYSTEM IN PLACE BUT A FEW FOODS THAT HAD BEEN PREVIOUSLY MADE, FROZEN AND PULLED FOR THAWING WERE NOT PROPERLY DATE MARKED. OPERATOR ADDRESSED THE CORRECT DATES WHILE ON SITE.

     Code MN Rule 4626.0400A

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     OBSERVED ICE PADDLES USED FOR ICE MACHINES TO BE SITTING ON TOP OF THE ICE MACHINE. STORE ICE PADDLES IN A CLEAN AND PROTECTED LOCATION. OPERATOR ADDRESSED ISSUE WHILE ON SITE.

     Code MN Rule 4626.0275E

   • Serious Priority 1

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

     OBSERVED VARIOUS TCS FOODS SLICED TOMATOES, COTTAGE CHEESE, HARD BOILED EGGS AND POTATO SALAD TO BE AT 44*F AT THE MAIN FLOOR CUSTOMER SELF-SERVICE SALAD BAR. ADJUST COOLER AND MAINTAIN ALL PRODUCTS AT 41*F OR LESS. IF UNIT CANNOT MAINTAIN PROPER TEMPERATURES, A SERVICE CALL MAY BE NEEDED FOR UNIT. PER OPERATOR SALAD BAR IS OPEN DAILY FROM 11AM-2:30PM. OPERATOR STATED ALL PRODUCTS WOULD BE DISCARDED AT END OF SERVICE WINDOW.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED THE INTERIOR STAINLESS STEEL BASE COVING OF THE PRODUCTION COOLER TO BE PULLED AWAY FROM THE WALL. REPAIR COVING SO IT IS IN PLACE AND SECURE.

     Code MN Rule 4626.1515

6. Aug 1, 2023 Routine Score 92
   • 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 mops leaning against wall in mop sink. Hang mops to dry after use.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed caulking missing from parts of the 3 comp sink. Re-caulk to the wall.

     Code MN Rule 4626.0725A

   • 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.

     Observed turkey sliced the day before with no date marking. Date mark all TCS foods that will be held for more than 24 hours.

     Code MN Rule 4626.0400A

   • 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.

     Observed ROP salmon thawing inside intact ROP package. Remove frozen fish from ROP packaging, or cut open packaging, prior to thawing.

     Code MN Rule 4626.0380E

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice paddles sitting on top of ice machine. Store paddles in a clean and protected location.

     Code MN Rule 4626.0275E

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Observed chipotle crema with date mark of 7/12/23 in cooler. This was discarded by operator during inspection. Discard TCS foods after 7 days.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

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

     Establishment uses hot water sanitizing dish machine, however no means to measure plate temperature available on site. Obtain device or test strips as described in rule above.

     Code MN Rule 4626.0710B