Restaurant · Minneapolis, MN

Two Mixed Up

520 4th St N

Última inspección: 5 feb 2026 · Mapa · Ver en inglés

Complete

Historial de inspecciones

5 feb 2026 · Routine

Complete

Menor Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Nota del inspector (en inglés): There is no current Certified Food Protection Manager Certification (CFPM) for the establishment at the time of inspection. Designated CFPM could not be located in the State of Minnesota (MN) registry either. Discussed with Chef that the CFPM must renew their certificate with the State of Minnesota. Provided link to apply to State website with emailed report. Renew CFPM and post in establishment for inspectors to verify during inspections.
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): Cut tomatoes were observed cooling in the Reach In Cooler with lid tightly covering the entire container. Discussed with Chef that foods that are cooling must use most rapid cooling methods, including uncovering the container and cooling in shallow, unstacked containers. Retrain staff to use rapid cooling methods to cool TCS foods safely. Lid was removed from container to finish cooling the product uncovered.
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 employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.
Nota del inspector (en inglés): Food employee was observed placing a raw beef burger onto the grill with gloved hands, then they removed the gloves and put on a new pair of gloves without washing hands in between. Inspector intervened and had employee wash hands before putting on a pair of gloves. Explained to staff and Chef that when removing soiled or contaminated gloves, they must wash hands in between to prevent possible cross contamination between soiled and clean gloves. Retrain staff to wash hands between all tasks and monitor and correct employees who deviate from this safe food practice.

5 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): Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Nota del inspector (en inglés): Cookies that are behind the counter have ingredient information and allergen information available upon customer request, but the ingredients are not fully broken down. Break down ingredients like brown sugar, butter, chocolate chips, and flour so that they have all ingredients listed in the products so the consumer can make informed decisions about the products.
Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Nota del inspector (en inglés): Black plastic takeaway containers were observed being used for takeaway orders. Discussed with owner that black plastic is not reusable, recyclable or compostable and is therefore not compliant with the City's Green to Go Ordinance. Attached guidance document with emailed report. Provide takeaway containers that comply with the Green to Go Ordinance.
Menor 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): Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
Nota del inspector (en inglés): Salmon under reduced oxygen packaging (ROP) with instructions to "remove from packaging before thawing" were observed thawing in the Reach in Cooler with the seal intact. Fish was still frozen at the time of inspection at 26F, so owner cut the corners of the packages to break the air seal. Discussed with owner and Chef that fish under ROP have instructions on how to work with the product, and that they should carefully check packages to ensure that they are following the directions for the safety of the food. Retrain staff to cut packages of frozen fish under ROP before thawing to thaw them safely.
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): Provide an approved sanitizing solution for storage of the wet wiping cloths that is free of food debris and visible soil.
Nota del inspector (en inglés): Sanitizer bucket solution for the wiping cloths was observed dirty. Chef changed sanitizer water immediately. Ensure that sanitizer solution is clear and free of debris before placing cloths in bucket to be sanitized.
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): House barbecue sauce was observed stored on the counter at 73F at the time of inspection. The sauce is combined and heated before cooling for use. Discussed with Chef that sauces that are made of multiple ingredients, even if they are first shelf stable, can be altered when mixed with other ingredients and must be kept refrigerated until it is proven that the product is shelf stable. Sauce needs to be refrigerated until lab results prove the product to be shelf stable. A 4 hour discard time was set for the time that the sauce was set out, for operators to use up by then or discard remaining. Retrain staff to keep all cold TCS foods at 41F or below.
Menor Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Nota del inspector (en inglés): Certified Food Protection Manager's (CFPM) Certificate was observed expired at the time of inspection. Designated CFPM could also not be located on the State of Minnesota Registry. Discussed with Chef that the CFPM must renew their certificate with the State of MN. Provided application with emailed report. Renew CFPM and post in establishment for inspectors to verify during inspections.

6 feb 2024 · Routine

Complete

Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Nota del inspector (en inglés): Black plastic containers were observed being used for takeaway orders. Discussed with Chef that update to the Green to Go Ordinance effective December 31, 2023 included black plastic ban. Provided updated sheet with the emailed report for Green to Go Compliant products. Discontinue using these products and order compliant single-use containers for takeaway.
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): Have a test kit for the type of sanitizer used.
Nota del inspector (en inglés): There was no bleach sanitizer test kit on site to monitor sanitizer concentrations. Provide one and maintain one on site 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): 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): Birria Beef (126F) and Fried Rice (131F) were observed improperly hot held below 135F in the Warming Unit at the time of inspection. Chef opted to discard product 4 hours from time they placed hot food in the warming unit. Discussed with Chef that the warming unit likely needs to be turned up higher so that when the food is added to the unit, it stays hot during service. Retrain staff to monitor temperature of hot held product and ensure that they are 135F at all times or higher. Keep hot TCS foods at 135F or higher at all times.
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): Provide labeling for bulk, unpackaged food, such as bakery treats prepared on the premises of the food establishment or at another food establishment or a food processing plant that is owned by the same person and is regulated by the food regulatory agency that has jurisdiction.
Nota del inspector (en inglés): There was no sheet for ingredient information for the 4 flavors of cookies made in the establishment and kept behind the counter at the time of inspection. Discussed with Chef to provide ingredient requirements so that customers know what ingredients/allergens are in the products should they ask for it. Provide ingredient information broken down to the sub ingredients so that customers are able to find out what ingredients/allergens are in the cookies baked on site. Maintain that list updated with each new addition.

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.