RecordWell Data

Romaine Empire INC

1833 NICOLLET AVE, Minneapolis, MN 55403 · Hennepin County

59cited violations
12serious tier
7inspections

Establishment

Type
Restaurant (retail food serving meals) (Restaurant)
Inspected by
Minneapolis Health Department
License / ID
LIC412843
Status
Risk level 1
Official record
Minneapolis Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20255329
20242273

Inspections

  1. Nov 25, 2025 Follow-Up Score 98
    • 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 STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

      Code MN Rule 4626.0033A

    • Not serious Priority 3

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

      REACH IN REFRIGERATOR HAVE EXCESSIVE CONDENSATION AND STANDING WATER ON BOTTOM SHELF. REPAIR THIS REFRIGERATOR.

      Code MN Rule 4626.0735AB

    • Not serious Priority 2

      Use approved trapping devices or other means of pest control when pests are found.

      OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN (NEAR WAREWASHING AREA AND PREP AREA). CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

      Code MN Rule 4626.1565C

  2. Nov 7, 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.

      NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

      Code MN Rule 4626.0033A

    • Not serious Priority 3

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

      DISH MACHINE IS NOT WORKING AND NOT IN USE. REPAIR DISH MACHINE. --------------------------------------------------------------------------------- REACH IN REFRIGERATOR HAVE EXCESSIVE CONDENSATION AND STANDING WATER ON BOTTOM SHELF. REPAIR THIS REFRIGERATOR. ------------------------------------------------------------------------------------- OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE WALK IN FREEZER. MAINTAIN FREEZER FREE OF EXCESSIVE ICE ACCORDING TO THE MANUFACTURE’S INSTRUCTIONS.

      Code MN Rule 4626.0735AB

    • Not serious Priority 2

      Use effective cooling methods to cool TCS foods.

      OBSERVED LARGE CONTAINER WITH COOKED VEGGIES. FOOD WAS REGISTERING 53F AT THE CENTER. FOOD WAS MADE YESTERDAY. DO NOT USE LARGE CONTAINERS TO COOL FOOD. USE AN EFFECTIVE METHOD TO COOL FOOD FROM 135F TO 41F.

      Code MN Rule 4626.0390A

    • Serious Priority 1

      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 LARGE CONTAINER TIGHTLY COVERED WITH COOKED VEGGIES. FOOD WAS REGISTERING 53F AT THE CENTER. FOOD WAS MADE YESTERDAY. NO COOLING CURVE LOG WAS AVAILABLE FOR THIS FOOD. YOU MUST FOLLOW THE COOLING CURVE AND EFFICIENTLY COOL YOUR FOOD FROM 135F TO 41F OR BELOW IN LESS THAN 6 HOURS. FASTER IS BETTER. INSTRUCTED PIC TO DISCARD FOOD IMPROPERLY COOLED. COOLING HANDOUTS AND INFORMATION IS ATTACHED TO YOUR EMAIL.

      Code MN Rule 4626.0385A

    • Not serious Priority 2

      While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

      OBSERVED CONTAINER TIGHTLY COVERED WITH COOKED VEGGIES. FOOD WAS REGISTERING 53F AT THE CENTER. FOOD WAS MADE YESTERDAY. DO NOT COVER / WRAP TCS FOOD DURING COOLING. INSTRUCTED PIC TO DISCARD FOOD IMPROPERLY COOLED.

      Code MN Rule 4626.0390B

    • Not serious Priority 2

      Use approved trapping devices or other means of pest control when pests are found.

      OBSERVED FRUIT / DRAIN FLIES IN THE KITCHEN (NEAR WAREWASHING AREA AND PREP AREA). CONTACT YOUR PEST CONTROL COMPANY TO ADDRESS AND ELIMINATE FLIES. HAVE INVOICES AVAILABLE FOR REVIEW BY THE HEALTH INSPECTOR.

      Code MN Rule 4626.1565C

  3. Apr 29, 2025 Follow-Up Score 96
    • Serious Priority 1

      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.

      DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.

      Code MN Rule 4626.0805C1

    • 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 STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

      Code MN Rule 4626.0033A

    • Not serious Priority 3

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

      REACH IN HOT HOLDING UNIT AND DISH MACHINE ARE NOT WORKING. REPAIR / REPLACE EQUIPMENT.

      Code MN Rule 4626.0735AB

  4. Apr 15, 2025 Follow-Up Score 90
    • Serious Priority 1

      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.

      DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.

      Code MN Rule 4626.0805C1

    • Not serious Priority 2

      The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

      THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

      Code MN Rule 4626.0030BCQ

    • Not serious Priority 3

      Keep the plumbing system in good repair.

      FLOOR DRAIN COVER WAS MISSING INSIDE THE MOP SINK. PERMANENTLY RE-ATTACH A FLOOR DRAIN COVER AT MOP SINK.

      Code MN Rule 4626.1040B

    • Serious Priority 1

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

      OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: MANGO SMOOTHIE AT 53F AND DESSERT AT 51F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW. CALL REPAIR COMPANY AS NEEDED.

      Code MN Rule 4626.0395A2

    • 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 STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

      Code MN Rule 4626.0033A

    • Not serious Priority 3

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

      GLASS DISPLAY COOLER, REACH IN HOT HOLDING UNIT AND DISH MACHINE ARE NOT WORKING. REPAIR / REPLACE EQUIPMENT.

      Code MN Rule 4626.0735AB

  5. Apr 1, 2025 Routine Score 76
    • Serious Priority 1

      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.

      DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.

      Code MN Rule 4626.0805C1

    • 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.

      PIC WAS THAWING VACUUM PACKAGED FISH (SALMON) INSIDE THE ORIGINAL SEALED PLASTIC WRAP. DISCONTINUE THIS PRACTICE, AS FISH MUST REMAIN FROZEN WHILE INSIDE A VACUUM PACKAGE (ROP). YOU MUST RELEASE THE VACUUM (CUT OPEN THE PACKAGE OR REMOVE FISH FROM PACKAGING) PRIOR TO THAWING. MOVING FORWARD, INSTRUCTED PIC TO CUT OPEN PLASTIC PACKAGING.

      Code MN Rule 4626.0380E

    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      MISSING TEST STRIPS FOR SANITIZER (CHORINE - BLEACH). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

      Code MN Rule 4626.0715

    • Serious Priority 1 Corrected on site

      Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

      OBSERVED DISPOSABLE GLOVES BEING WASHED AT HAND SINK. DO NOT WASH GLOVES AS THEY ARE DISPOSABLE. CHANGE GLOVES WHEN SWITCHING TASKS OR IF THEY GET SOILED, ETC. NOTE: FOOD WORKER WASHED HANDS AND PUT ON NEW PAIR OF GLOVES.

      Code MN Rule 4626.0287A

    • Not serious Priority 2

      The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

      THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

      Code MN Rule 4626.0030BCQ

    • 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 DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

      Code MN Rule 4626.0040D

    • Not serious Priority 3

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

      OBSERVED KNIFE STORED WEDGED BETWEEN TWO PREP COOLERS. DISCONTINUE THIS PRACTICE. STORE UTENSILS IN AN APPROVED, CLEAN, DRY AND SANITIZED LOCATION. KNIFE WAS MOVED TO AN APPROVED LOCATION ON THE PREP LINE COOLER.

      Code MN Rule 4626.0275C

    • Serious Priority 1

      Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

      OBSERVED FOOD BELOW 135F DURING HOT HOLDING. FOR EXAMPLE: CHICKEN AT 102F AND VEGGIE MIX AT 74F. SEE TEMP. CHART FOR MORE FOOD ITEMS AND LOCATIONS. KEEP TCS FOODS AT 135F OR MORE DURING HOT HOLDING. INSTRUCTED PIC TO INCREASE SETTINGS (MORE HEAT) OF THIS UNIT.

      Code MN Rule 4626.0395A1

    • Not serious Priority 3

      Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

      MOP WAS STORED INSIDE MOP SINK. PROVIDE AND USE EFFECTIVE WALL MOP HANGERS TO HANG THE MOP SO THAT THE MOP CAN DRIP DRY DIRECTLY INTO THE MOP SINK AND NOT ONTO THE HANDLE OF THE MOP. DO NOT STORE MOPS ON THE FLOOR OR INSIDE MOP BUCKET / SINK.

      Code MN Rule 4626.1540

    • Not serious Priority 3

      Keep the plumbing system in good repair.

      FLOOR DRAIN COVER WAS MISSING INSIDE THE MOP SINK. PERMANENTLY RE-ATTACH A FLOOR DRAIN COVER AT MOP SINK.

      Code MN Rule 4626.1040B

    • Not serious Priority 3

      Store all food: • In a clean, dry location • At least 6 inches above the floor

      OBSERVED BAG OF SUGAR STORED DIRECTLY ON THE BASEMENT FLOOR. DO NO STORE FOOD ON THE FLOOR. INSTRUCTED PIC TO MOVE FOOD TO A NEARBY SHELF.

      Code MN Rule 4626.0300A

    • Serious Priority 1

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

      OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: MANGO JUICE AT 44F AND DESSERT AT 43F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW. CALL REPAIR COMPANY AS NEEDED.

      Code MN Rule 4626.0395A2

    • Not serious Priority 3

      Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

      OBSERVED ICE SCOOP LYING ON ICE INSIDE ICE MACHINE. STORE ICE SCOOP IN AN APPROVED LOCATION.

      Code MN Rule 4626.0275E

    • 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 STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

      Code MN Rule 4626.0033A

  6. Mar 28, 2024 Follow-Up Score 94
    • 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 STYROFOAM TO-GO SHELLS AND BLACK PLASTIC SHELLS. USE UP OLD MATERIAL QUICKLY OR TAKE UNAPPROVED MATERIAL OUT OF THE RESTAURANT. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS.

      Code MCO 204.30A

    • Not serious Priority 3

      Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

      OBSERVED UNPROTECTED FLUORESCENT LIGHT BULBS INSIDE STORAGE ROOM. PROVIDE LIGHT SHIELD (S) OR SHATTER RESISTANT BULB (S) FOR THIS ROOM.

      Code MN Rule 4626.1375A

    • Not serious Priority 3

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

      OBSERVED SOAP DISPENSER MOUNTED ABOVE 3-COMP SINK. REMOVE HAND SOAP DISPENSER AT THIS LOCATION.

      Code MN Rule 4626.1455

    • Not serious Priority 3

      Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.

      OBSERVED CELL PHONE STORED ON PREP TABLE. KEEP PERSONAL ITEMS AWAY FROM THE PREP ROOM AND PROPERLY STORED.

      Code MN Rule 4626.1480B

    • 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

      OBSERVED MOUSE DROPPINGS ON THE FLOOR BY THE CORNER WHERE LARGE REACH -IN HOT HOLDING UNIT IS LOCATED CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).

      Code MN Rule 4626.1565ABD

    • Not serious Priority 3

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

      OBSERVED MOUSE DROPPINGS ON THE FLOOR BY THE CORNER WHERE LARGE REACH-IN HOT HOLDING UNIT IS LOCATED CLEAN THE FACILITY. KEEP FACILITY FREE OF MOUSE DROPPINGS AND FOOD DEBRIS.

      Code MN Rule 4626.1520A

    • Serious Priority 1

      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.

      DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.

      Code MN Rule 4626.0805C1

    • Not serious Priority 2

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

      NO FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

      Code MN Rule 4626.0705B

  7. Mar 14, 2024 Routine Score 82
    • 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 STYROFOAM TO-GO SHELLS AND BLACK PLASTIC SHELLS. USE UP OLD MATERIAL QUICKLY OR TAKE UNAPPROVED MATERIAL OUT OF THE RESTAURANT. PURCHASE APPROVED MATERIAL THAT ARE REUSABLE, RECYCLABLE (1,2 & 5) OR CERTIFIED COMPOSTABLE (BPI OR ASTM 6868). DO NOT USE BLACK PLASTICS.

      Code MCO 204.30A

    • Not serious Priority 3

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

      OBSERVED WET TOWEL SITTING ON PREP TABLE. ONCE TOWELS ARE WET, THEY NEED TO BE STORED INSIDE A SANITIZER BUCKET COMPLETELY SUBMERGED IN SANITIZER. PIC PLACED TOWEL BACK INSIDE A NEWLY MADE SANITIZER BUCKET.

      Code MN Rule 4626.0285B

    • Not serious Priority 3

      Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items

      OBSERVED UNPROTECTED FLUORESCENT LIGHT BULBS INSIDE STORAGE ROOM. PROVIDE LIGHT SHIELD (S) OR SHATTER RESISTANT BULB (S) FOR THIS ROOM.

      Code MN Rule 4626.1375A

    • Not serious Priority 2

      Equipment food-contact surfaces and utensils must be clean.

      CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

      Code MN Rule 4626.0840A

    • Not serious Priority 3

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

      CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.

      Code MN Rule 4626.0840C

    • Not serious Priority 3

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

      OBSERVED SOAP DISPENSER MOUNTED ABOVE 3-COMP SINK. REMOVE HAND SOAP DISPENSER AT THIS LOCATION.

      Code MN Rule 4626.1455

    • 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.

      PIC WAS THAWING VACUUM PACKAGED FISH (SALMON, TILAPIA) INSIDE THE ORIGINAL SEALED PLASTIC WRAP. DISCONTINUE THIS PRACTICE, AS FISH MUST REMAIN FROZEN WHILE INSIDE A VACUUM PACKAGE (ROP). YOU MUST RELEASE THE VACUUM (CUT OPEN THE PACKAGE OR REMOVE FISH FROM PACKAGING) PRIOR TO THAWING. MOVING FORWARD, INSTRUCTED PIC TO CUT OPEN PLASTIC PACKAGING.

      Code MN Rule 4626.0380E

    • Not serious Priority 3

      Provide lockers or other suitable facilities for the orderly storage of employees' clothing and other possessions.

      OBSERVED CELL PHONE STORED ON PREP TABLE. KEEP PERSONAL ITEMS AWAY FROM THE PREP ROOM AND PROPERLY STORED. CELL PHONE WAS MOVED TO AN APPROVED LOCATION DURING INSPECTION.

      Code MN Rule 4626.1480B

    • Not serious Priority 3

      The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

      OBSERVED MOUSE DROPPINGS ON THE FLOOR BY THE CORNER WHERE LARGE MIXER IS STORED AND UNDER A PREP TABLE. PROVIDE A CURRENT DETAILED INVOICE / CONTRACT ADDRESSING PEST IN THE ESTABLISHMENT (RODENTS). HAVE INVOICE AVAILABLE FOR HEALTH INSPECTIONS.

      Code MCO 188.590

    • 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

      OBSERVED MOUSE DROPPINGS ON THE FLOOR BY THE CORNER WHERE LARGE MIXER IS STORED AND UNDER A PREP TABLE. CONTINUOUSLY DO AN AGGRESSIVE APPROACH TO PEST CONTROL (E.G: SEAL POINTS OF ENTRY, DO NOT LEAVE FOOD OUT, ELIMINATE HARBORAGE CONDITIONS, STRATEGIC TRAP PLACEMENT, INCREASE PEST CONTROL VISITS, ETC).

      Code MN Rule 4626.1565ABD

    • Not serious Priority 3

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

      OBSERVED MOUSE DROPPINGS ON THE FLOOR BY THE CORNER WHERE LARGE MIXER IS STORED AND UNDER A PREP TABLE. CLEAN THE FACILITY. KEEP FACILITY FREE OF MOUSE DROPPINGS AND FOOD DEBRIS.

      Code MN Rule 4626.1520A

    • Not serious Priority 3

      Keep the physical facilities in good repair.

      SOME BASE COVING IS MISSING AT A WALL THAT WAS RECENTLY REPAIRED WITH NEW FRP. REPAIR / REPLACE BASE COVING ON THIS WALL. ------------------------------------------------------------------------------ OBSERVED FEW MISSING CEILING TILES AT DRY STORAGE ROOM. REPLACE MISSING TILES.

      Code MN Rule 4626.1515

    • 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

      PAPER TOWELS WERE MISSING AT HANDWASHING SINK LOCATED INSIDE PREP ROOM. KEEP HAND SINKS FULLY STOCKED AT ALL TIMES. PIC PROVIDED PAPER TOWELS DURING INSPECTION.

      Code MN Rule 4626.1445

    • Not serious Priority 3

      Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

      OBSERVED BACK DOOR (DELIVERY DOOR) PROPPED OPEN. KEEP THIS DOOR CLOSED.

      Code MN Rule 4626.1395A

    • Serious Priority 1

      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.

      DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE DISH MACHINE.

      Code MN Rule 4626.0805C1

    • Not serious Priority 2

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

      OBSERVED TOWELS STORED INSIDE HANDWASHING SINK LOCATED IN THE PREP ROOM. DO NOT STORE ANYTHING INSIDE HAND WASHING SINKS.

      Code MN Rule 4626.1110AB

    • Serious Priority 1

      Sanitize food contact surfaces before using and after cleaning.

      OPERATOR WAS WASHING AND RINSING WITH NO SANITIZING STEP. THIS WAS ASSESSED DURING QUESTIONING THE PIC. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.

      Code MN Rule 4626.0900

    • Not serious Priority 2

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

      NO FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

      Code MN Rule 4626.0705B

    • Not serious Priority 2

      The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

      ESTABLISHMENT WAS NOT ADEQUATELY EXECUTING ACTIVE MANAGERIAL CONTROL (AMC) WITH MULTIPLE HIGH PRIORITY (IMPORTANT) VIOLATIONS. MAKE SURE THE PERSON IN CHARGE (PIC) IS EXECUTING ACTIVE MANAGERIAL CONTROL. SEE MANAGER CHECK LIST HANDOUT ATTACHED TO REPORT. REPEAT VIOLATIONS MAY GENERATE CITATIONS. CITATIONS START AT $200. ADDITIONAL INSPECTIONS HAVE AN ASSOCIATED FEE OF $100.

      Code MN Rule 4626.0035DGHIKM

Source: Minneapolis Health Department. History last read Oct 3, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.