Restaurant · Minneapolis, MN

Demi 212/Demi

212 2nd St N

Última inspección: 6 feb 2026 · Mapa · Ver en inglés

Complete

Historial de inspecciones

6 feb 2026 · Routine

Complete

Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Nota del inspector (en inglés): Hot water sanitizing dish machine on the right side of the back dishwashing area was observed not heating dishes to 160F over several cycles. Chef tested machine with their thermometer as well and it did not reach 160F during those cycles as well. Order service for machine to adjust hot water sanitizing temperature so that it adequately sanitizes dishes to at temperature of at least 160F. Make sure dish machine is sanitizing dishes at a minimum temperature of 160F at all times.
Importante Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Nota del inspector (en inglés): Containers of blanched sunchokes and celery root were observed placed in the Walk In Cooler to cool after prepping with lids tightly covering the product and the containers stacked on top of each other. Discussed with Chef that cooling foods covered and stacked on top of each other does not allow the foods to cool rapidly. Chef removed lids and spaced out the containers so that the foods can cool rapidly. Retrain staff to cool foods uncovered, unstacked and spread out.
Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Bulk food utensils must have their handles out of the food. If there is a cover around the utensil, then the utensil must be on a cord. The cord must be cleanable and can not reach the floor.
Nota del inspector (en inglés): Several bulk containers of ingredients in the dry storage area were observed stored with the handles of the scoops in the food product. Chef removed these scoops from the containers to be washed. Retrain staff to store scoops in bulk containers with handles out of food to prevent contamination of product.
Menor Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Have a garbage can at handwashing sinks where paper towels are used.
Nota del inspector (en inglés): There was no conveniently located waste bin near the main handwashing sink by the Walk In Cooler. Provide a waste bin near this sink to encourage employees to wash hands frequently.

21 feb 2025 · Routine

Complete

Menor Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Develop an effective date marking system and disclose the system to the regulatory authority upon request.
Nota del inspector (en inglés): Containers of frozen products were observed date marked past the 7 days. Discussed with Chef and it was found that the products were pulled from the Freezer and they did not put a pull date on the product. Retrain staff and ensure all are aware of date marking system and how to mark pull dates when freezing product to ensure the product is used up within 7 days.
Importante Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): 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
Nota del inspector (en inglés): Menu did not have asterisk or other indicator tying the foods that are served raw or undercooked to the consumer advisory. Provided consumer advisory guidance document with emailed report. Refer to consumer advisory guidance document to complete menu. Ensure with each menu change that consumer advisory is complete and linked to each of the foods served raw or undercooked.

8 feb 2024 · Routine

Complete

Crítica Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Nota del inspector (en inglés): Food employee was observed using bare hands to sprinkle salt onto a dessert item that was not going to be cooked before being served. At another time, food employee was observed placing slices of truffles onto a pasta dish with bare hands before being served. Discussed with person in charge that staff should not be touching ready-to-eat foods with their bare hands as that behavior is a major pathway to spread foodborne illness directly to customers. Other staff were using tongs and tweezers to place garnishes onto dishes that were being served to customers, and person in charge stated they would retrain this food employee to use barriers to hands to avoid touching food that is ready-to-eat. Bartender was observed placing dehydrated garnishes directly into the customer's drinks using bare hands. Discussed with person in charge that tongs/tweezers should be used to handles these ready-to-eat garnishes that are served in the drinks. Use barriers to bare hands when adding garnishes to drinks, and to pre-cut garnishes that will be placed onto the edge of glasses so that tongs can be used. Retrain staff to avoid touching all ready to eat food with bare hands. Discard ready-to-eat food that is touched with bare hands by staff.
Crítica Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Food workers must wash their hands before starting food preparation tasks.
Nota del inspector (en inglés): Food employees were observed wearing gloves and putting away clean dishes after loading soiled dishes into the dish machine without washing hands. This is a practice that can re-contaminate clean dishes, and can also spread foodborne illness from customers to staff and other customers who use the dishes next. Discussed using a system where employees are assigned to dirty dishes only, and employees who are assigned to putting away clean dishes only. When there is no ability to have multiple employees doing dishes, employees must wash hands between loading dirty dishes and putting away clean dishes. If gloves are used, gloves must be discarded, hands must be washed and new gloves must be put on to put away clean dishes. Retrain staff in the approved methods and increase employee knowledge of when they should be washing hands after and before certain tasks.

Los registros provienen de Minneapolis Health Department. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.