Lp Ventures LLC

Year by year

Inspections

1. Sep 29, 2026 Follow-Up Score 100

   Result: Complete.

2. Sep 16, 2026 Routine Score 88
   • 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

     Person in Charge (PIC) could not describe employee illness symptoms that must be reported to the PIC, such as vomiting and diarrhea, and did not know that an employee ill with vomiting and diarrhea cannot return to work until they are free of symptoms for 24 hours. PIC must be able to describe a food worker illness policy that meets these requirements. Attached with this report will be resources from the City of Minneapolis website to utilize.

     Code MN Rule 4626.0030BCQ

   • Serious Priority 1

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

     Establishment did not have an employee illness log onsite upon request. An employee illness log will be provided with this report, keep the physical copy onsite and use it to record employee illness symptoms.

     Code MN Rule 4626.0040C

   • Serious Priority 1

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

     Observed a squeeze bottle of hot honey sauce containing fresh minced garlic on a prep table at room temperature. Cut garlic is a TCS food, so it must be kept under temperature control to prevent the growth of harmful bacteria. The bottle of hot honey sauce was discarded during inspection and remade. During a conversation with the PIC, two options were discussed for the sauce: 1) To keep the hot honey sauce out at room temperature, substitute the fresh minced garlic with garlic powder, or; 2) keep the hot honey sauce under mechanical refrigeration at 41F or colder. Use one of these options moving forward and keep cold TCS foods at 41F or colder.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     The handwashing sink next to the cash register was missing hand soap. Even if the handwashing sink is not used frequently, it must be stocked. PIC stocked the hand sink with soap during inspection. Keep all hand soap at all handwashing sinks.

     Code MN Rule 4626.1440

3. Oct 7, 2025 Follow-Up Score 100

   Result: Complete.

4. Sep 22, 2025 Routine Score 90
   • Serious Priority 1

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

     Foods in front prep cooler were above 41F. Foods were moved to walk-in cooler for chilling. Market management team reduced the temperature setting on the unit. Bes sure TCS foods are always held at 41F or lower.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     There was not Employee Illness Log present. One was provided. Keep the log where any Person in Charge can find it, and use it record when employees stay out of work with vomiting or diarrhea.

     Code MN Rule 4626.0040C

   • 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

     Paper towels were missing from front hand sink. Keep paper towels stocked.

     Code MN Rule 4626.1445