Routine
Oct 10, 2025
Official score: 92 · Understand this area’s scale
6 recorded violations
Official wording
Store moist wiping cloths used with raw animal foods in separate sanitizing solution from cloths used for other purposes.
Inspector’s notes
Sanitizer wiping cloth bucket was measured at 0PPM at the time of inspection. Buckets were refreshed to 200PPM quat. Maintain quat sanitizer at 200PPM-400PPM to be safe and effective.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
Handwash sink on the rooftop deck has a beer condensate line draining into it from the nearby taps. This is not approved. Reroute the condensate drain line so that it is properly plumbed. Contact city of Minneapolis Plan Review before installing plumbed line for beer condensate.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Cut tomatoes were observed cooling in the Reach In Cooler tightly covered with cling film. Discussed with Chef that foods that are cooling should be uncovered, spread out and thin layers to rapidly cool. Chef removed cling film from the container to allow tomatoes to finish cooling uncovered. Retrain staff to use rapid cooling methods.
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 wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
A large pan of partially cooked bacon was observed being cold held on the stove top at 89F at the time of inspection. Chef stated the amount of bacon would last them a day or so through the weekend. Leftover product would be placed in the cooler at the end of the shift. Discussed with Chef that the amount of bacon should be portioned into working amounts so that they are used up within 2 hours. Extra product should be pulled if the first portion is used up within 2 hours or less. Bacon was only held out for 1 hour at the time of inspection so the majority was placed into flat containers so that it could cool. Retrain staff to pull small working amounts of product to be used up rapidly so that product is not sitting out at room temperature for extended periods of time. Keep all cold TCS foods at 41F or below.
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 wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Rooftop bar handwash sink was observed obstructed by tap and bottle stoppers at the time of inspection. This is the only handwash sink in the rooftop bar area. All obstructions were removed from handwash sink. Discussed with General Manager that the handwash sink must be available at all times during operation for handwashing so that employees are encouraged to wash hands. Keep handwash sink accessible at all times.
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 problemsOfficial wording
When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.
Inspector’s notes
Ice scoops in the rooftop bar ice bins were observed stored in the ice with the handle touching the ice. The handles are touched by bar staff who take cash, cards, and then prepare drinks. This can lead to cross contamination. Store ice scoops with handles out of the ice or in a clean, sanitized container.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Minneapolis Health Department, Oct 10, 2025 · Original Source