Hotel Ivy

Year by year

Inspections

1. Aug 19, 2025 Routine Score 96
   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     The hotel's banquette staging kitchen does not have approved walls (drywall), floors (VCT), and ceiling panels (non-washable) . Informed the MODs they MUST either install approved walls (FRP, etc.), flooring (quarry tile, etc.), and ceiling panels (ACT, etc.) banquette staging kitchen within a year.

     Code MN Rule 4626.1335A

   • 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.

     The hotel's banquet team did not have a Minnesota Dept of Health (MDH) certified food protection manager (CFPM). The MODs stated they have passed the servsafe course but did not know they have to apply for an MDH certificate. Informed the MODs to ensure they apply for and obtain an MDH issued CFPM corticate as soon as possible.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     The banquet team did not have a food thermometer at the time of this inspection. Informed the managers on duty (MODs) to ensure they have and use appropriate food thermometer to monitor proper food temps

     Code MN Rule 4626.0705A

   • 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 irreversible registering temperature indicator to measure utensil surface temperature for the hot water mechanical warewashing. Informed the MODs to ensure they have and use an appropriate thermometer or test strip to manually monitor the internal hot water temp of the dish machine.

     Code MN Rule 4626.0710B

2. Aug 15, 2024 Routine Score 92
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     A water leak was observed at the kitchen handwash sink by the service station. Informed the chef to ensure they fix/repair all leaks and plumbing issues.

     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.

     - Defrost issues and ice buildup was observed in the main bar cooler. - The main kitchen dish machine was not working properly and needed service. Informed the chef to ensure they discontinue to using these machines until they're serviced to function properly

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

     The hot water dish machines in the kitchen and service station were not reaching the minimum temps (150-160*F for the wash cycles, and 180*F for the rinse cycle) required. Informed the chef to ensure they discontinue to use the machine until it's fixed/repaired.

     Code MN Rule 4626.0795A

   • Not serious Priority 2 Corrected on site

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     Establishment only served in batch of shellfish in the last 3-6 months, and the tag for the batch did not have the last date the product was served/sold. Informed the chef to ensure they document on the tag that last date the product was served/sold. Issue was corrected on site

     Code MN Rule 4626.0220B

   • Serious Priority 1 Corrected on site

     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.

     There was no sanitizer flowing into the bar glasswasher. Informed the chef to discontinue the use of the machine until it's serviced to ensure the proper concentration of chlorine is flowing into the machine. Issue was corrected onsite.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3 Corrected on site

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Floor in the service station where coolers are stored in vinyl/wood flooring. Informed the chef they MUST either install approved flooring (quarry tile, etc.) or relocate the coolers and other equipment in that area to a location that has approved flooring.

     Code MN Rule 4626.1335A

3. Aug 23, 2023 Routine Score 100
   • 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 certified food protection manager (CFPM) at the time of the inspection. The hotel currently prepares food in the main kitchen and brings it up to the 3rd-floor banquet kitchen. In the past, a third party operated the main kitchen. Obtain a CFPM.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed no handwashing sign at the hand sink - post sign.

     Code MN Rule 4626.1457