411 North Loop LLC

Year by year

Inspections

1. May 18, 2026 Follow-Up Score 100

   Result: Complete.

2. May 4, 2026 Routine Score 88
   • Not serious Priority 3

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

     Interior food contact surfaces of ice machine were observed visibly soiled with slime mold at the time of inspection. Clean ice machine more frequently and maintain clean to sight and touch.

     Code MN Rule 4626.0840C

   • Not serious Priority 3 Corrected on site

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

     Damp wiping cloth was observed stored on the counter top in the back prep area at the time of inspection. Wiping cloths must be stored in sanitizer buckets at all times to continuously sanitize the cloths. Cloth was placed into sanitize bucket immediately.

     Code MN Rule 4626.0285B

   • 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

     Mouse droppings were observed behind the back area Reach In Coolers at the time of inspection. Facility has been working with pest control company routinely and inspecting the premise for pests. Clean up droppings and ensure that they do not show up again, otherwise work with pest control company to eliminate these pests if they are still present in facility.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     After discussion with Chef, it was found that the chicken wings are smoked to 145-155F, then cooled down and reheated for immediate service. Explained to Chef that this is a non-continuous cooking procedure and there must be a written plan submitted to the City of Minneapolis Health Department for review and approval before non-continuous cooking can be done in the establishment. Either: Complete the attached non-continuous cooking procedure, have it approved by the City of Minneapolis Health Department, and then implement these cooking procedures or Cook chicken wings to 165F and then cool according to proper cooling time/temperatures Discontinue using non-continuous cooking procedures without a prior approved written plan

     Code MN Rule 4626.0349F

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Beer cheese sauce was observed cooling in a large, deep volume container in an ice bath in the food preparation sink at the time of inspection. Discussed with Chef that using deep, large containers will not allow the hot food to cool from 135F to 70F or below within the maximum 2 hours allowed. Chef repanned the product into 2 shallow pans and placed into the Walk In Cooler to finish cooling. Retrain staff to use rapid, effective cooling methods to cool foods.

     Code MN Rule 4626.0390A

   • Serious Priority 1 Corrected on site

     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

     Beer Cheese sauce was observed cooling in the Prep Sink Ice Bath after 1hr30mins at 109F at the time of inspection. At the rate of cooling, it was not going to make the required cooling temperature of 70F or below in the 2 hours allowed. Suggested alternative cooling method of using shallow pans no deeper than 2 inches and cooling the sauce in the Walk In Cooler on the Speed Rack. After Chef re-panned the sauce, it was measured again at 88F, and then measured in the Walk In Cooler at the 2 hour mark at 65F. Retrain staff to use rapid cooling methods and cool hot TCS foods from 135F to 70F or below in 2 hours, and then to 41F or below within the remaining time for a total of 6 hours cooling.

     Code MN Rule 4626.0385A

   • Serious Priority 1 Corrected on site

     Keep poisonous or toxic materials for retail sale away from food, equipment, utensils, linens, and single-service items.

     Sanitizer buckets were observed stored directly on the counter top next to cutting boards where vegetables were being prepped for service. Discussed with Chef that sanitizer buckets must be placed where they cannot be spilled or contaminate food. Chef moved bucket to lower shelf immediately. Store all chemicals away from where food, equipment or utensils can be contaminated.

     Code MN Rule 4626.1680B

3. Apr 28, 2025 Follow-Up Score 100

   Result: Complete.

4. Apr 14, 2025 Routine Score 88
   • 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.

     Chlorine dish machine was measured at 0PPM at the time of inspection. It was found that the dish machine's chlorine sanitizer had been replaced with detergent soap in a similar shape container and was not sanitizing dishes. Discussed with Chef and Manager that the dish machine should be serviced by the maintenance company and have chlorine sanitizer hooked back up. An alternative sanitizer was used for the 3 basin sink setup so that dishes could still be washed in the dish machine, but then sanitized in the sanitize compartment of the 3 basin sink until the machine was serviced and functioning properly. Retrain staff to monitor dish machine with chlorine test kit and ensure that they are replenishing the chemicals with the same products to avoid confusion.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no sanitizer test kit available on site for the sink & surface cleaner sanitizer. Obtain a test kit from chemical supplier and keep on site to monitor the concentration of sanitizer to ensure that it is being used at safe and effective levels at all times.

     Code MN Rule 4626.0715

   • 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 at the handwash station in the bar area at the time of inspection. Manager replaced the supply of towels immediately. Ensure that handwash sinks have paper towels at each handwash sink to encourage employees to frequently wash hands.

     Code MN Rule 4626.1445

   • Serious Priority 1

     Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.

     Chicken wings in individual portions that were previously smoked and cooled completely in the Walk In Cooler were observed being reheated to hot hold in the Upright Warming Unit. Temperatures ranged from 90F to 109F after 45 minutes and were measured again after 1 hour and 15 minutes from 108F to 130F. Temperatures varied widely between the location of the wings in different spots in the warming unit. Discussed with Chef that this was an unpredictable method to reheat wings and it was not known if the warming unit was designed to rapidly reheat foods to hot hold. Chicken wings were moved to the oven to reheat to 165F within the remaining 45 minutes of time they had to reheat. Ensure that foods are being reheated to 165F within 2 hours and then hot hold product at 135F or higher. Retrain staff to use rapid reheating methods for foods that are cooked, then cooled completely before reheating to hot hold.

     Code MN Rule 4626.0360A