Downtown Residence Inn

Year by year

Inspections

1. Aug 17, 2026 Routine Score 96
   • Not serious Priority 3

     In addition to ventilation requirements found in the Minnesota Food Code, ventilation hoods or canopies shall be installed over equipment where grease vapors, smoke, steam, odor, and heat are produced in the preparation of food. The ventilation systems shall be installed in strict conformity to exis

     Observed establishment is still cooking eggs in pans on hot plates without a required ventilation hood in place. Informed the MOD that they must immediately discontinue cooking eggs using this method, and to either cook the eggs using the existing ventless oven in the kitchen or install an appropriate hood over the area where pan-cooking of eggs would occur. Reminded MOD that failure to comply with this requirement will result in a minimum citation of $200.

     Code MCO 188.440

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed the wash-compartment of the 3-compartment dishwash sink was not connected to a drain, making the sink unusable for the proper wash, rinse, and sanitize steps required. Informed the MOD that they must immediately repair or service the sink to ensure it is functioning properly.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

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

     Observed the dishwasher was not functioning properly at the time of the inspection. Informed the MOD that they must immediately repair or service the dish machine to ensure it is functioning properly or completely remove it from the establishment.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed one of the compartments of the 3-compartment sink was not working and the remaining two compartments were being used only for washing and rinsing. The dish machine was also not functioning properly, resulting in no sanitizing step taking place for dishes and utensils. Informed the person-in-charge (PIC) and manager on duty (MOD) that they must immediately repair and service both the 3-compartment sink and the dish machine to ensure proper wash-rinse-sanitize procedures at all times; otherwise, the establishment must immediately limit food service to prepackaged items that do not require equipment or utensils needing cleaning and sanitizing.

     Code MN Rule 4626.0900

   • 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.

     At the time of this inspection, the establishment still did not have a Minnesota Department of Health (MDH) certified food protection manager (CFPM). Informed the MOD that they must employ an MDH-certified food protection manager as soon as possible, and that failure to comply with this requirement will result in a minimum citation of $200.

     Code MN Rule 4626.0033A

2. Aug 13, 2025 Routine Score 100
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     At the time of this inspection, establishment still did not have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). Informed the person-in-charge (PIC) they must employ an MDH certified food protection manager as soon as possible.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Observed cooking pans on site that establishment uses on hot-plates to cook the eggs without a ventilation hood in place. Informed the PIC they MUST immediately discontinue cooking eggs in this method, and either use the ventless oven they have in the kitchen or install a hood over the space where the cooking of the eggs in the pan takes place.

     Code MN Rule 4626.1475A

3. Aug 13, 2024 Routine Score 98
   • Not serious Priority 2

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

     At the time of the inspection, establishment did not have irreversible thermometer or hot-temp test strip to monitor/test the hot sanitizing dish machine. Informed the person-in-charge (PIC) to ensure they have and use a proper thermometer or hot-temp test strip to manually monitor/test the dish machine's internal temps

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Person-in-charge (PIC) stated they have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM) but the certificate of CFPM was not posted on site. Informed the PIC to ensure they post their CFPM certificate or employ an MDH certified CFPM.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.

     Establishment appears to use hot-plates to cook the eggs without the cooking procedure taking place under a hood. Informed the PIC they MUST immediately discontinue cooking eggs in this method, and either use the over or install a hood over the space where the cooking of the eggs takes place.

     Code MN Rule 4626.1475A

4. Aug 9, 2023 Routine Score 92
   • Not serious Priority 2

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

     Observed no irreversible thermometer or heat strip to test the hot sanitizing dish machine at the time of the inspection. Per the person in charge, there is a thermometer but it cannot be located. Use and store a thermometer in an accessible area for staff to test the hot sanitizing dish machine as necessary.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

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

     Per discussion with the person in charge, continental breakfast is served from 6:30 am to 9 am. Food discarded after the service. Some food was set out sitting on ice during the inspection. The person in charge has expressed an interest in using time as a public health control (TPHC), TPHC form will be sent along with the inspection report. Fill and complete the form and have it posted in a conspicuous area of the business, ensure that staff is aware of the process, and have records on site for review during inspection.

     Code MN Rule 4626.0408A

   • Serious Priority 1

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

     Observed the following foods sitting on ice during the breakfast continental breakfast service: oat milk in a glass pitcher (51*F) and boiled eggs in a bowl sitting on ice (50*F). Maintain all cold foods to at least 41*F or below at all times.

     Code MN Rule 4626.0395A2