Twb Minneapols LLC

Year by year

Inspections

1. Jan 14, 2026 Routine Score 100
   • Not serious Priority 3

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

     Replace broken / missing handle on small Coldwell unit lid at cookline.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     Observed pink mold build-up on beverage gun holder on holder on left as you enter bar - clean and maintain unit in a clean condition. Note: All other gun holders looked good.

     Code MN Rule 4626.0840C

2. Dec 6, 2024 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.

     Date mark opened containers of salad dressings. Observed opened salad dressings in walk-in cooler were not date marked.

     Code MN Rule 4626.0400B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Provide a covered trash can lid in men's restroom.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Replace broken faucet handle at handwash sink by dishroom. Note: Faucet scheduled to be repaired this week.

     Code MN Rule 4626.1040B

3. Nov 30, 2023 Routine Score 92
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed #6 plastic to-go containers (ramekins). These are not recyclable in the City of Minneapolis. The Green to Go ordinance requires that all to-go containers be recyclable or compostable.

     Code MCO 204.30A

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     Observed tuna in reduced oxygen packaging being thawed in cookline refrigerated drawer. Packaging must be opened to allow oxygen to enter before thawing under refrigeration.

     Code MN Rule 4626.0380E

   • Not serious Priority 2 Corrected on site

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

     At the bar observed jar tops being rinsed in handwash sink. Discontinue this practice - handsinks are to be used for handwashing only. Note: Jar tops to be washed, rinsed and sanitized in 3-comp sink or dishmachine.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.

     At the bar observed soap and paper towel dispenser installed at dumpsink. Remove these dispensers from dumpsink.

     Code MN Rule 4626.1455

   • Not serious Priority 2

     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

     Provide working paper towel dispensers at bar hand sinks.

     Code MN Rule 4626.1445

   • Serious Priority 1

     TCS foods reheated for hot holding must be heated to the required temperature within 2 hours.

     Observed frozen portions of previously cooked meat being reheated in a small steamtable where water temp was only 122*F. Steamtable was overly packaged with packaged / frozen meat and water temp was only 122*F. Frozen meat to be heated to correct temp within 2 hours.

     Code MN Rule 4626.0360D

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Provide mounted soap dispensers at bar handsinks.

     Code MN Rule 4626.1515