Hope North Loop Green

Year by year

Inspections

1. Dec 23, 2025 Follow-Up Score 98
   • Not serious Priority 2

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

     Egg salad was observed cooling in the Walk In Cooler with cling film tightly covering the containers. Discussed with Prep Chef that foods that are in active cooling should be uncovered to allow cold air to cool the food most rapidly. Retrain staff to use rapid cooling methods and to cool foods uncovered, unstacked and spread out.

     Code MN Rule 4626.0390B

2. Dec 11, 2025 Routine Score 88
   • Not serious Priority 3

     Label all food packages as required by the law.

     Yoghurt Parfaits and overnight oats packaged for sale in the Grab & Go Cooler were observed missing full ingredient breakdown information at the time of inspection. Provided retail food labelling requirement guidance document with emailed report. Provide complete labels on all packaged foods with all required information to inform customers of ingredients, allergens and manufacturer information.

     Code MN Rule 4626.0435A

   • Not serious Priority 2

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

     Pancake batters in the Walk In Cooler were observed cooling with the lids tightly covering the containers. Discussed with manager that foods need to be cooled with the lids off and in shallow pans for rapid and effective cooling within 4 hours. Retrain prep staff to use rapid cooling methods when cooling foods prepared at ambient temperature.

     Code MN Rule 4626.0390B

   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     A food employee on the cook line was observed moving the garbage bin with gloved hands. They then removed gloves and discarded them and went to retrieve a clean pair of gloves without washing hands. Inspector intervened and required staff member to wash hands before putting on a new pair of gloves. Discussed with manager that when gloves are removed after changing tasks or contaminating gloves, employees must wash their hands before putting on a new pair of gloves to prevent contaminating the new clean gloves. Retrain staff to wash hands after removing gloves and changing tasks. Monitor employees and correct and retrain employees who deviate from this safe food practice.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1 Corrected on site

     Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.

     Banana pancake batter (55F) and Chocolate pancake batter (56F) were observed improperly cooling in deep, lidded containers at the time of inspection after 3.5 hours. Asked the Chef it they would be able to cool the batters down to 41F or lower within the remaining 30 minutes. Chef opted to try to cool the batters in shallow pans no deeper than 2 inches to finish the cooling process. Discussed with Chef that they need to check the temperatures of the batters after 30 minutes and if they were not 41F or below they needed to discard the batter. Retrain staff to change cooling methods to shallow pan cooling and start with cold liquid ingredients to speed cooling. Also discussed uncovering containers for more rapid cooling and monitoring the temperature of the products to ensure that they are indeed cooling to 41F or below in the 4 hours as required. Cool all ambient prepared foods to 41F or below within 4 hours for food safety.

     Code MN Rule 4626.0385B

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Banana and chocolate pancake batter was observed cooling in deep volumetric containers at the time of inspection. Chef moved the batters to thin pans to finish cooling. Retrain staff to use rapid cooling methods to cool all TCS foods.

     Code MN Rule 4626.0390A

3. Dec 20, 2024 Routine Score 92
   • Serious Priority 1

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

     Chili crisp mixed with liquid butter was measured at 84F at the time of inspection on the top of the Egg Prep Cooler. Chili crisp container stated to "refrigerate after opening" and it was discussed with operator that it needs to be proven that the food is shelf stable or it needs to be kept refrigerated. Provided option for lab testing for products or the requirement to keep foods cold when the pH and water activity of foods is unknown. Discard TCS foods that have not bee properly cold held. Maintain all cold TCS foods at 41F or below at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Label all food packages as required by the law.

     Yoghurt Parfaits and overnight oats packaged for sale in the Grab & Go Cooler were observed missing label information, such as allergen warming, contact information and full ingredient breakdown. Provided labelling requirements guidance document to operator with emailed report. Provide labels on all packaged foods with all required information.

     Code MN Rule 4626.0435A

   • Not serious Priority 2

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

     Pancake batters in the Walk In Cooler were observed cooling with the lids tightly covering the containers. Other containers of food were cooling in shorter containers that were stacked on top of each other. Discussed with manager that foods need to be cooled with the lids off and containers need to be in single layers for rapid and effective cooling. Retrain prep staff to use rapid cooling methods when cooling foods.

     Code MN Rule 4626.0390B

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     Consumer advisory did not provide complete statement describing the foods as being raw or undercooked and providing the risk of foodborne illness associated with consuming raw or undercooked foods. Provided the Consumer Advisory requirements guidance document with emailed report. Provide the full consumer advisory on menu for eggs and lox served raw or undercooked to customers.

     Code MN Rule 4626.0442A