Lowbrow

Year by year

Inspections

1. Sep 22, 2026 Routine Score 98
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed fries at 60F thickly stacked inside tubs. Ensure cooling time/temperature controlled for safety foods is done effectively by using multiple cooling methods. At time of inspection PIC moved the fries to sheet trays to continue to cool.

     Code MN Rule 4626.0390A

   • 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 one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the Minnesota CFPM certificate and it is posted on site. https://www.health.state.mn.us/communities/environment/food/cfpm

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed cooking equipment with heavy grease debris. Observed walls with grease build up. Observed air vents with heavy dust. Ensure non-food contact surfaces are maintained clean.

     Code MN Rule 4626.0855

   • 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 beverage gun holder with debris. Observed ice machine with debris. Ensure non-TCS food contact surfaces are cleaned often.

     Code MN Rule 4626.0845E

2. Sep 16, 2025 Routine Score 94
   • Serious Priority 1 Corrected on site

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed blanched fries in closed tubs at 76F, three to four hours after cooking. Ensure time/temperature controlled for safety foods are cooled within the proper time/temperature parameters to prevent pathogen growth. At time of inspection PIC discarded the fries inside the tubs. NOTE: part of the same batch of fries were put on sheet treys for cooling instead of inside the tubs and were at 50F, meeting the cooling requirements.

     Code MN Rule 4626.0385A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed blanched fries in three closed, stacked tubs at 76F. Ensure an effective method is used for cooling time/temperature controlled for safety foods. PIC discarded fries and explained it's not part of their procedures, discussed training staff.

     Code MN Rule 4626.0390A

3. Oct 4, 2024 Follow-Up Score 100

   Result: Complete.

4. Sep 13, 2024 Routine Score 90
   • Not serious Priority 3

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

     Observed food debris behind metal racks near prep table. Ensure physical facilities are kept free of food debris.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed excessive dust on kitchen walk-in cooler ventilation and ventilation throughout facility. Ensure non-food contact surfaces are cleaned.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloths in sanitizer bucket with solution below the required concentration. Ensure wet wiping cloths are kept in a sanitizing solution that is at the proper concentration to prevent pathogen growth.

     Code MN Rule 4626.0285B

   • 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 maximum registering temperature device or strips to ensure the dish and utensils are reaching 160F on the surface to sanitize properly. Ensure one is obtained.

     Code MN Rule 4626.0710B

   • Serious Priority 1

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed quaternary ammonium sanitizing solution dispenser was testing below 150PPM (per manufacturers recommendation). Ensure quat solution is at the proper concentration.

     Code MN Rule 4626.0805C3

   • Serious Priority 1

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

     Observed walk-in in kitchen was holding TCS foods at 43F (listed on temperature observations). Ensure time/temperature controlled for safety (TCS) foods are kept at 41F and below to prevent pathogen growth. Discussed air-flow, repairing the unit, monitoring temperatures, moving food to downstairs walk-in and keeping doors closed. PIC stated they are calling someone to repair and will turn down the temperature on the unit in the meantime. Continue to monitor temperatures.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     Observed wet stacked glasses at bar after being ran through chemical ware washing machine. Ensure clean and sanitized dishes and utensils are allowed to air-dry before stacking to ensure chemical sanitizers are effective.

     Code MN Rule 4626.0935

   • Not serious Priority 3

     Protect the outside openings of the food establishment if the doors and windows are kept open for ventilation or other purposes by providing and maintaining tightly fitting screens (not less than 16 mesh to 1 inch), air curtains, or using other effective means.

     Observed back door was propped open for ventilation. Ensure outer openings are protected.

     Code MN Rule 4626.1395D

   • Not serious Priority 3

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

     Observed walk-in cooler in kitchen area was holding food at 43F. Ensure equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

5. Sep 15, 2023 Routine Score 94
   • Not serious Priority 2 Corrected on site

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

     Observed an unlabeled spray bottle in the bar area.

     Code MN Rule 4626.1595

   • Not serious Priority 3

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

     Observed food and other debris on the floor in the dry storage area located in the basement and in the floor under equipment.

     Code MN Rule 4626.1520A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     Observed hand washing sink blocked with containers in the bar area.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms

     Code MN Rule 4626.1095

   • Not serious Priority 3

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

     Observed deposits on internal surfaces of soda gun holder. Discussed frequency cleaning with the operator.

     Code MN Rule 4626.0840C

   • 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 operator did not provide MN food protection manager certification. Discussed the process with the operator.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed open bag with beading mix. Discussed food contamination with the operator.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloth on prep counter

     Code MN Rule 4626.0285B