Hilton Garden Inn Minneapolis - University Area

Year by year

Inspections

1. Sep 2, 2026 Follow-Up Score 94
   • 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.

     A MN CFPM is not provided, but some staff have reportedly taken a qualifying class and test. Apply to the Minnesota Department of Health, submitting a qualified CFPM certificate, to become an MN CFPM. See the process at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • 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

     The consumer advisory warning on the menu for eggs was not accurate. Detailed information was provided to AGM at time of review. Make the following corrections: - remove an asterisk from menu items on which the eggs are fully cooked - ensure an asterisk is on the menu items for which customers can choose their level of egg doneness - at the bottom of the page where the advisory is located by the asterisk, add the first sentence "These items are raw or undercooked" - keep the second sentence warning that "Consuming raw or undercooked...."

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     There was no thin-tipped thermometer available to measure internal temperatures of thin pieces of food. Provide a thin-tipped, digital thermometer.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

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

     No item was available for measuring the rack temperature in the dish machine during the hot water sanitizing cycle. Provide an immersible, irreversible digital thermometer for measuring the rack temperature in the dish machine during a cycle, or temperature strips or stickers designed to change color at 160F or above.

     Code MN Rule 4626.0710B

2. Aug 21, 2026 Routine Score 82
   • 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.

     A MN CFPM is not provided, but some staff have reportedly taken a qualifying class and test. Apply to the Minnesota Department of Health, submitting a qualified CFPM certificate, to become an MN CFPM. See the process at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • 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

     The consumer advisory warning on the menu for eggs was not accurate. Detailed information was provided to AGM at time of review. Make the following corrections: - remove an asterisk from menu items on which the eggs are fully cooked - ensure an asterisk is on the menu items for which customers can choose their level of egg doneness - at the bottom of the page where the advisory is located by the asterisk, add the first sentence "These items are raw or undercooked" - keep the second sentence warning that "Consuming raw or undercooked...."

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     There was no thin-tipped thermometer available to measure internal temperatures of thin pieces of food. Provide a thin-tipped, digital thermometer.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

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

     No item was available for measuring the rack temperature in the dish machine during the hot water sanitizing cycle. Provide an immersible, irreversible digital thermometer for measuring the rack temperature in the dish machine during a cycle, or temperature strips or stickers designed to change color at 160F or above.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     Observed floors dirty with dust, food debris and some mouse droppings under bar equipment and dish area equipment. Thoroughly clean floors under equipment.

     Code MN Rule 4626.1520A

   • 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

     Some mouse droppings and insects stuck to glue traps indicate pest activity - especially in dish area. Contact pest control operator for supportive services. Clean floors thoroughly to prevent harborage conditions, inspect the facility for evidence of pests regularly. Maintain pest control reports from visits onsite for inspector to review.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Liquid hand soap was missing at bar hand sink and dish area hand sink. Both were corrected onsite. Ensure all hand sinks remain stocked at all times and available for employee use.

     Code MN Rule 4626.1440

   • 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 were missing from the dish area hand sink. Paper towels were provided. Ensure all hand sinks remain stocked at all times and available for employee use.

     Code MN Rule 4626.1445

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No quaternary ammonium test kit was available. Provide this test kit to check the concentration or quaternary ammonium sanitizer in the 3-compartment sink is 200-400ppm.

     Code MN Rule 4626.0715

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     There was not a policy in place to report a customer complaint of illness (vomiting or diarrhea) to the Minnesota Department of Health (MDH). Rather, the policy was to let an internal customer service branch of the company handle any customer complaints. In Minnesota, an customer complaint of illness received by a food business must be reported to MDH at 1-877-FOOD-ILL or https://www.health.state.mn.us/diseases/foodborne/reporting.html Train all person in charge accordingly.

     Code MN Rule 4626.0040D

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed cooling breakfast sausages being covered for cooling in refrigerator. Covering food during its cooling process is not an effective method for safe cooling. The sausages were uncovered and put into the refrigerator. Discussed the only validated cooling method that does not require a lot of ice and staff time: 2-inch cooling. Spread warm food in a shallow pan so the food is no deeper (or thicker) than 2 inches. Leave it uncovered and put it into the cooler. Do not combine to deeper containers or cover until the food reaches 41F or below throughout.

     Code MN Rule 4626.0390A

3. Aug 22, 2025 Routine Score 92
   • 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.

     There is no MN Certified Food Protection Manager, although new chef has some training from a previous state. Have someone take an approved class and exam. Then use the class certificate to apply for a MN CFPM within six months of passing the exam. The State of MN will not accept the class certificate after this time period. Find info on approved classes and the application process at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • 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

     The menu did not clearly identify eggs and burgers as potentially being undercooked. Provide asterisks by the menu items that can be undercooked. Also provide the following statement at the bottom of the menu after a matching asterisk and before the advisory statement: "These items are raw or undercooked." For example: * Item A * Item B * These items are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Chicken meat has been being par-cooked without written procedures. Use the template being provided with this report to write procedures for par cooking which meet the requirements. Email the completed form to Janna.Beard@minneapolismn.gov.

     Code MN Rule 4626.0349F

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     There was no thin-tipped thermometer available for measuring internal food temperatures of thin pieces of food. Provide a thin-tipped digital thermometer.

     Code MN Rule 4626.0705B

   • Not serious Priority 2

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

     There was no thermometer or temperature strips available to measure the internal rack temperature of the dish machine, to ensure it reaches F. Provide temperature stickers or an immersible, irreversible thermometer for this purpose.

     Code MN Rule 4626.0710B

4. Aug 14, 2024 Routine Score 94
   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     The establishment did not have an Employee Illness Log in use. Use an Employee Illness Log. Find logs at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed hood baffles over the grill with grease and dust build-up. Clean the baffles.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

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

     Several refrigeration units needed repair, such as torn gaskets replaced. Person in Charge indicated orders are already put in for those items.

     Code MN Rule 4626.0735AB

   • 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.

     Some staff have taken a food manager class, but not submitted the class certificate to Minnesota Department of Health to become a MN CFPM. Within six months of passing the class, mail the class certificate with application form to the Minnesota Department of Health. Find application forms and information at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • 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

     On the new dinner menu, the consumer advisory for burgers (that can be ordered "pink") does not contain the disclosure that "These items are raw or undercooked." Add the disclosure statement to the bottom of the menu, after the asterisk and before the warning. The two phrases in parenthesis are optional. The rest should be exactly as shown. * These items are raw or undercooked (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 for people with certain medical conditions).

     Code MN Rule 4626.0442B

5. Aug 15, 2023 Routine Score 98
   • 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 American cheese in the walk in cooler that had been opened needs to be Datemarked. All soft cheeses are susceptible to Listeria growth and need to be used within 7 days after opening.

     Code MN Rule 4626.0400B