Follow-Up
May 18, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, May 18, 2026 · Original Source
Restaurant · Minneapolis, MN
411 North Loop LLC
411 Washington Ave N
Last inspected May 18, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspectionsRoutine
May 4, 2026
Complete
Official score: 88 · Understand this area’s scale
7 recorded violations
minorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
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.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode MN Rule 4626.0285BCleaning and sanitizing
Official wording
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s notes
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.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode MN Rule 4626.1565ABDPests
Official wording
Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
Inspector’s notes
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.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsmajorCode MN Rule 4626.0349FFood temperature
Official wording
Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.
Inspector’s notes
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
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturemajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode MN Rule 4626.0385AFood temperature
Official wording
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
Inspector’s notes
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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode MN Rule 4626.1680BChemicals
Official wording
Keep poisonous or toxic materials for retail sale away from food, equipment, utensils, linens, and single-service items.
Inspector’s notes
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.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Minneapolis Health Department, May 4, 2026 · Original Source
Follow-Up
Apr 28, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Apr 28, 2025 · Original Source
Routine
Apr 14, 2025
Complete
Official score: 88 · Understand this area’s scale
4 recorded violations
criticalCode MN Rule 4626.0805C1Chemicals
Official wording
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.
Inspector’s notes
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.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelymajorCode MN Rule 4626.0715Cleaning and sanitizing
Official wording
Have a test kit for the type of sanitizer used.
Inspector’s notes
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.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsmajorCode MN Rule 4626.1445Handwashing
Official wording
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
Inspector’s notes
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.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemscriticalCode MN Rule 4626.0360AFood temperature
Official wording
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.
Inspector’s notes
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.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, Apr 14, 2025 · Original Source