Ns Opco LLC

Year by year

Inspections

1. Nov 17, 2025 Routine Score 74
   • 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.

     Establishment had no State Certified Food Protection Manager. Obtain a CFPM and post a copy of certificate in a conspicuous location.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Observed potato salad in Display Case at 72*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     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.)

     In the hot food display case observed chicken breasts at 115*F and chicken wings at 99*F. Maintain all hot TCS foods at 135*F or higher. Note: Both chicken items removed from service and reheated to 165*F

     Code MN Rule 4626.0395A1

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Establishment does not have an employee illness log. Provide and maintain an up-to-date employee illness log.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

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

     Repair the following equipment: 1) The undercounter dishmachine in back room was not working. Repair unit so that it works properly. 2) The large dishmachine in 7th floor banquet kitchen was not dispensing any chlorine during final rinse cycle. Repair dishmachine so that it operates correctly,

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

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

     When drying, invert mop in mop sink with mophead facing the bottom of mop sink.

     Code MN Rule 4626.1540

   • 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.

     Correct the following: The dishmachine in the banquet kitchen was not dispensing any chlorine during the final rinse cycle of dishmachinne. Repair dishmachine so that sanitizer is dispensed during rinse cycle.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

     Use the approved sanitizer according to the rule and the EPA approved manufacturer's label.

     The sanitizer dispenser at banquet kitchen 3-comp sink was not dispensing any sink and surface sanitizer into sink compartment. Repair the sanitizer dispenser.

     Code MN Rule 4626.0805A

   • 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.

     In banquet kitchen walk-in coolers on 7th floor observed outdated foods prepared more than 7 days still in use. Discard TCS foods prepared or opened for more than 7 days. Outdated food discarded.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.

     Observed the dishmachine hot water running at 80*F during wash and final rinse cycles far below the required temperatures listed on the machine data plate. Repair dishmachine so that the data plate hot water requirement are met. Until repaired use 3-comp sink with sanitizer instead.

     Code MN Rule 4626.0785

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Chef reported that employee restrooms on 7th floor by banquet kitchens are out of order. Toilets won't flush. Repair plumbing so that toilets are returned to good working order.

     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 food being stored on milk crates in Banquet Kitchen walk-in coolers. Discontinue this practice.

     Code MN Rule 4626.0300A

2. Dec 17, 2024 Follow-Up Score 100

   Result: Complete.

3. Nov 12, 2024 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.

     Establishment had no State Certified Food Protection Manager. Obtain a CFPM and post a copy of certificate in a conspicuous location.

     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 in dispenser at back room hand sink (main floor kitchen)

     Code MN Rule 4626.1445

   • Serious Priority 1 Corrected on site

     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 numerous TCS hot foods at unapproved temperatures. Observed mashed potatoes in steamtable at 126*F; in hot display case Swedish meat balls at 125*F, chicken at 114*F, beef strogonauf at 133*F and air temp of hot display case at 103*F; in back room observed chicken in hot holding cabinet at 123*F. The air temp of self-service hot holding cabinet was 102*F - most foods in unit out of temp. Maintain all hot TCS foods at 135*F or hotter. Note: all hot foods reheated to 165*F for further service.

     Code MN Rule 4626.0395A1

   • Serious Priority 1

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

     Observed foods in lowboy in front area at 45*F; several foods in self-service cooler were observed over 41*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     By front area hand sink observed plastic utensils being stored with food contact portion of utensil facing upwards. Invert utensils so that handle is facing upwards.

     Code MN Rule 4626.0965B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Repair the following plumbing issues: 1) In 7th floor kitchen the hand sink at prep line is out of order. Repair this hand sink. 2) On 7th floor kitchen the prep sink across from WIC # 2 is out of order. Repair this prep sink. 3) The employee men's toilet at 7th floor kitchen is out of order and cannot be used. Repair this toilet.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Provide a covered trash receptacle in employee women's restroom in 7th floor kitchen.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Replace the 3 missing ceiling panels in 7th floor kitchen storeroom.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     In the main floor kitchen ensure all hot holding units and refrigerators are at proper holding temperatures. The hot display case was at an ambient temperature of 105*F, hot holding cabinet in back room holding at 123*F, and self- service hot holding cabinet at 102*F.

     Code MN Rule 4626.0735AB