Nightingale

Year by year

Inspections

1. Dec 16, 2025 Follow-Up Score 96
   • 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 business does not have a CFPM. The manager stated that one of the staff is signed up for a class.

     Code MN Rule 4626.0033A

   • 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

     The sanitizer in the 3 compartment sink was still at 0ppm. The dispenser was not priming but will be fixed.

     Code MN Rule 4626.0805C3

2. Nov 20, 2025 Routine Score 90
   • 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.

     Currently the business does not have an employee that has taken a food safety class and applied for a CFPM certificate from MDH. Visit https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html for more information about classes.

     Code MN Rule 4626.0033A

   • 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

     There were no paper towels at the bar hand sink but some were located and placed at the sink.

     Code MN Rule 4626.1445

   • Serious Priority 1 Corrected on site

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

     The steak in the main prep table was at 47F. The unit was immediately adjusted and the temperatures will be monitored.

     Code MN Rule 4626.0395A2

   • 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

     The concentration of the sanitizer in the 3 compartment sink was not reading. It is likely that the dispenser was not priming properly. This will be fixed.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Post a copy of the license in a conspicuous location.

     Code MCO 188.390

3. Dec 3, 2024 Follow-Up 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.

     An employee is scheduled to take a food safety class and renew their CFPM.

     Code MN Rule 4626.0033A

4. Nov 7, 2024 Routine Score 84
   • 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 business still does not have a Minnesota Certified Food Protection Manager. Designate someone to take an approved class and test. Be sure to mail the class certificate in to the Minnesota Department of Health with an application form. Find classes, process information and application forms at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1 Corrected on site

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

     Roasted garlic in oil was observed at room temperature. This is a TCS food that requires refrigeration. Discarded. Additionally, several TCS foods in the walk-in cooler, back right corner specifically, were slightly above 41F. See temperatures above. These items were moved to a colder section of the walk in cooler. Ensure all cold TCS foods are always held at 41F or lower.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed knives stored between back of prep table and the wall. Knives were taken to dish area to be washed. Store knives and other utensils properly.

     Code MN Rule 4626.0275C

   • Serious Priority 1 Corrected on site

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

     Observed hot brined pickles from 10/26 still in use more than seven days after production. Discarded. Hot brining breaks the cell walls in vegetables and makes them a TCS food. Discussed producing smaller batches so there is not much to discard in seven days.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

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

     Observed two chest freezers with significant ice build-up. Defrost these units. Observed the walk in cooler was not holding foods in the back right corner at proper temperatures. Provide service as needed.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Several pieces of equipment - including the under counter dish machine, and prep coolers - were heavily soiled with grease, dust and food debris. Clean equipment.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     Several sections of floor and wall - including the under and behind the dish machine and 3-comp sink - were soiled with grease, dust and food debris. Clean facility areas.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed the 3-compartment sink no longer sealed to the wall. Secure and seal.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed an ice wand stored in a chest cooler in contact with many packages and with ice build-up. Ice wand was removed to dish area for cleaning. Wrap the ice wand in plastic wrap before storing in freezer to keep its surfaces from being contaminated before use.

     Code MN Rule 4626.0955A

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     Observed fermented squash (fermented at room temp overnight after roasting) and Crème Fraîche (fermented at room temp overnight) onsite without an approved variance and HACCP plan. Directed Person in Charge to discard fermented items and discontinue production. A Fermentation HACCP plan template can be found at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/

     Code MN Rule 4626.0415C

   • 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

     Person in Charge was unaware that the business is required to report even a single complaint of customer illness (vomiting or diarrhea) to the Minnesota Department of Health. Train all Persons in Charge to report: Call 1-877-FOOD-ILL email: health.foodill@state.mn.us report online at: https://www.health.state.mn.us/diseases/foodborne/reporting.html

     Code MN Rule 4626.0040D

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed a container of paprika sauce cooling in a deep container, with product about six inches deep. This is not an effective cooling method. Based on discussion of when the sauce was made and how long it had been cooling for, Person in Charge was allowed to spread it out in a shallow pan and return it to the coldest part of the walk-in cooler to finish cooling properly. Train staff to cool prepared foods in shallow portions, not deeper than two inches and uncovered.

     Code MN Rule 4626.0390A

5. Nov 8, 2023 Routine Score 96
   • 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.

     No CFPM. A full time employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     The front prep table and the walk in cooler both had food temperatures that were a little above 41F. These units need to be adjusted or repaired so that food is 41F or less at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Grill tongs were hanging from the oven handles where they could come in contact with dirty clothes/cooking apron. Keep this in a location where they are not likely to become contaiminated.

     Code MN Rule 4626.0275C