Restaurant · Minneapolis, MN

Red Rabbit

201 Washington Ave N

Última inspección: 19 may 2026 · Mapa · Ver en inglés

Complete

Historial de inspecciones

19 may 2026 · Follow-Up

Complete

Importante 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): Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Nota del inspector (en inglés): A utensil cup was observed in the bar's main handwashing sink at the time of inspection. This can discourage employees from washing hands in the sink when it has items in it. Discussed with Bar Manager that utensils and equipment should be placed in one of the dish sinks or the dishwasher and not in the handwashing sink. Retrain staff so they do not place dishes or other equipment in the handwashing sink. Keep handwashing sink clear and accessible for handwashing at all times.

5 may 2026 · Routine

Complete

Importante 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): Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Nota del inspector (en inglés): The bar main handwashing sink was observed with wine glasses and a utensil cup stored in the basin at the time of inspection. This is not an approved area to store extra dishes. Discussed with Bar Manager that the handwash sink needs to be kept clear at all times during business hours so that employees can frequently wash hands. Hand sink was cleared immediately. Retrain staff to keep handwashing sink clear at all times for handwashing.
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): Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Nota del inspector (en inglés): Vegetable Stock (109F), Lobster Stock (98F), and Chicken Stock (90F) were observed improperly hot holding on the cook line at the time of inspection. This is not an approved method for keeping hot food available during service. Discussed with Chef that hot TCS foods need to be hot held at 135F or hotter for it to be kept safely. Stocks were voluntarily discarded by Chef at time of inspection since they had been placed there 6 hours prior. Either: Use Time as a Public Health Control for hot stocks and discard remaining product after 4 hours (refer to TPHC plan for exact methods) or Keep hot foods hot at 135F or hotter at all times.
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): Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Nota del inspector (en inglés): Cut tomatoes (53F), Ricotta Cheese (50F), Pesto with Garlic (52F), Mayonnaise (53F), and Dairy Butter (51F) were observed improperly cold holding in the upper part of the Grill Cooler at the time of inspection. Temperatures in the lower part of the unit were being properly cold held and items had been placed in the upper part of the unit from the Walk In Cooler 6 hours earlier. Chef opted to discard all TCS foods held above 41F in the upper part of the unit. Dairy Butter (69F) was observed intentionally cold holding on the countertop of the Saute Cooler at the time of inspection. Butter had been placed there 6 hours prior to time of inspection as well. Discussed with Chef that butter is required to be refrigerated per package instructions. Chef discarded butter immediately. Either keep butter cold at 41F or lower or use under Time as a Public Health Control (TPHC) plan and use within 4 hours.
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): A staff member was observed peeling lemons with bare hands at the time of inspection. When asked where the lemon peels and lemons would be used, Chef stated that the peels would be used as drink garnishes and the lemons would be used to make a limoncello mixture of sorts. Discussed with Chef that foods that are in a ready-to-eat form must be handled with gloves, as bare hand contact with ready-to-eat foods is extremely high risk for spreading foodborne illness. Retrain staff to not touch ready-to-eat foods with hands and to use a barrier when handling foods, such as gloves, tongs, deli paper, etc.
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): Caesar Dressing on the Lunch/Dinner menu, and the Scampi & Grits Entree (with Sunny Side Up eggs) were not asterisked on the menu at the time of inspection. Consumer advisory guidance document provided with emailed report. Provide an asterisk that links the food to the footnote consumer advisory for every item that is served raw or undercooked or contains raw or undercooked ingredients.
Importante Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Nota del inspector (en inglés): Time as a Public Health Control (TPHC) was being used for butter, cooked chicken wings and parmesan dip at the time of inspection without a written procedure. Before using TPHC, a written plan must be completed and kept on site. Provided copy of TPHC plan with emailed report to operator to complete and keep on hand for inspectors to review. Complete plan and use for foods that are intentionally kept out at room temperature and maintain plan on site for review during inspections.
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): Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Nota del inspector (en inglés): Previously cooked and cooled ground pork sausage was observed cooling from ambient temperature prep in a large volume container at the time of inspection. Product measured 47F at the time after 2 hours. It was unlikely for the product to reach 41F or below in the remaining 2 hours using the current method, so inspector had chef place the product into thin pans and place back in the Walk In Cooler to finish cooling. Product was measured at 43F after 1 hour. Retrain staff to cool foods prepared at ambient temperature to 41F or below in 4 hours.
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): Use effective cooling methods to cool TCS foods.
Nota del inspector (en inglés): Previously cooked and cooled ground pork sausage was observed being cooled from ambient preparation in a deep, large volume container at the time of inspection. Discussed with Chef that foods need to be cooled in shallow pans for most rapid cooling. Chef re-panned sausage to finish cooling in thin pans. Retrain staff to use rapid effective cooling methods, such as thin pans, to rapidly and safely cool food.

24 abr 2025 · 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): Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Nota del inspector (en inglés): Parmesan dip in the Server Area was observed being improperly cold held at 69F on the counter top in a makeshift ice bin. Large containers of Garlic oil (64F) and butter (62F) were observed improperly cold holding out on the counter top of the Grill Cooler out of temperature control. Discussed with Chef that cold TCS foods cannot be held out of temperature control or they can grow bacteria that can make people sick. Provided alternative of placing smaller amounts of these products out that can be used within an hour or so, or using Time as a Public Health Control (TPHC). Provided TPHC plan with emailed report. Maintain all cold TCS foods at 41F or below at all times and discard TCS foods that are not properly cold held. Time was set for products to be discarded 4 hours from the time that they were removed from the cooler.
Importante 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): Equipment food-contact surfaces and utensils must be clean.
Nota del inspector (en inglés): Can opener was observed visibly soiled with old food debris at the time of inspection. Clean can opener after each use and maintain clean.
Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Store clothing and other personal items in lockers or other suitable places.
Nota del inspector (en inglés): Employee personal phone was observed stored on the Pizza Prep Cooler's prep surface where food is prepared. Discussed with Chef that this is not an acceptable place to store personal items and the surface of the Prep Cooler would need to be cleaned before working with food on the surface again. Clean surface and do not store personal items on equipment or surfaces where customer food is prepared. Retrain staff to place personal items in approved places and monitor and correct when employees deviate from these safe food practices.
Crítica 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): Sanitize food contact surfaces before using and after cleaning.
Nota del inspector (en inglés): A knife that was being used to cut cooked beets was observed being rinsed under running water and wiped with a sanitizer cloth before being placed on the knife rack as clean. Discussed with Chef that food equipment must be washed, rinsed and then sanitized before being placed in storage. Chef had staff member put the knife in the dish area to be washed, rinsed and sanitized before air drying and storing. Retrain staff to ensure that equipment is washed, rinsed and sanitized before being placed into storage before being used.
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): Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Nota del inspector (en inglés): There was no sign posted at handwashing sink on the cook line. Provide and post sign at handwash sink reminding employees to wash their hands.

8 abr 2025 · Follow-Up

Complete

Crítica 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): Sanitize food contact surfaces before using and after cleaning.
Nota del inspector (en inglés): Can opener was observed soiled with old food debris at the time of inspection. Clean can opener after each use and maintain clean.

25 abr 2024 · 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): Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Nota del inspector (en inglés): Pizza Sauce made in house (48F), mozzarella cheese (47F) and impossible meat (45F) was observed measured in the upper part of the Pizza Prep Cooler above 41F at the time of inspection. These items were in the upper part of the Pizza Prep Cooler near the pizza oven. The impossible meat was observed overfilling the the container. Discussed with Chef and General Manager that a simple fix could be to rearrange the foods in the upper part of the cooler so that non-TCS foods are near the oven and TCS foods are further away so they can stay colder. Keep foods that are TCS at 41F or below at all times to ensure that they do not grow bacteria at elevated temperatures that can make people sick. Discard foods that are above 41F to ensure safety.
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): Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Nota del inspector (en inglés): There was no independent irreversible temperature indicator for the High Temperature Dish Machine to ensure that that the hot water sanitizing temperature of the rinse cycle is maintained at 160F or above. Discussed temperature stickers, thermometers, etc as possible types that can be used to monitor sanitizing temperatures of machine. Provide a means of an independent, irreversible temperature indicator and maintain on site to monitor hot water sanitizing temperatures of dish machine.
Importante 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): Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Nota del inspector (en inglés): Shellstock tags from February 2024 were missing the last date of sold product recorded on the tag. Will provide shellstock guidance with emailed report. Chef was aware of requirement but was currently still working with employees to remember to record date. Retrain staff and ensure that they are recording the date of last sold product on the tag before filing away.

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.