Lowry Scoops, LLC

Year by year

Inspections

1. Mar 26, 2026 Routine Score 98
   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     A new walk-in cooler has been installed without plans. Retroactively submit a plan review application. Food Plan Review - City of Minneapolis

     Code MN Rule 4626.1720B

2. Mar 26, 2025 VerRec Score 98
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     CFPM certificate not posted. Post.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions

     Provide full consumer advisory disclosure on menu: Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

     Code MN Rule 4626.0442C

3. Mar 12, 2025 Routine Score 86
   • 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

     Missing paper towels at line hand sink. Instructed to provide. Corrected on site.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Missing soap at line hand sink. Instructed to provide. Corrected on site.

     Code MN Rule 4626.1440

   • Not serious Priority 3 Corrected on site

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

     Observed multiple utensils that are used for different food items stored in water at the cook line. Instructed to remove. Store in a clean place. Corrected on site.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     Observed dishes stacked while wet. Do not stack dishes until they are completely dry.

     Code MN Rule 4626.0935

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing sanitizer test kit- quat. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     Obtain device to measure rack temperature of utensils in dish machine. For example: Waterproof lollipop thermometer , 160 degree temperature labels , dish plate- plate stimulation dishwasher thermomete r. These are all examples, feel free to get any brand or variation.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed large, deep container of Pomodoro cooling in the walk-in cooler with temperature ranging from 94-135 degrees cooling for almost 2 hours. This is not proper cooling. Pomodoro was placed back on the stove to reheat to 165 degrees before proper cooling. Cool food in shallow pans (2.5 inch or less) for optimal rapid cooling.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     1. Missing disclosure statement. Include. 2. Missing asterisk denoting food item served undercooked or raw. Include. Full example: *These items are served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Post CFPM certificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Provide and maintain for 90 days beyond the sale or service of the ready-to-eat raw, marinated or partially cooked fish a written agreement or statement from the supplier or aquaculturalist that stipulates the fish were raised and fed as specified in 4626.0350, item B, subitem (4).

     Salmon carpachio is served on the menu. Provide aquaculture letter (farmed salmon) or parasite destruction letter (if wild caught).

     Code MN Rule 4626.0355C

   • Not serious Priority 3

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

     Business license not posted. Post.

     Code MCO 188.390