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Restaurant · Minneapolis, MN

Gray Fox

801 Marquette Ave #Tcf Atrium

Last inspected Jan 16, 2025 · 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

2 inspections

Routine

Jan 16, 2025

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Informed the manager on duty (MOD) to adjust the temps of the 2 prep cooler with temperature issues or replace/ service them to maintain proper temps of 41*F or below.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues
criticalCode MN Rule 4626.0395A2Food temperature

Official wording

Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

Inspector’s notes

Temps of food products (Turkey at 47*F, Sausages at 46*F, smoothie syrup at 46) in 2 of the prep coolers were above 41*F. Informed the manager on duty (MOD) to discard any TCS food products that has been at temps of 41*F and above for more than 4hrs, and to move other products to working coolers until the coolers with temps issues are adjusted/serviced to maintain proper temps of 41*F 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 temperature

Official record from Minneapolis Health Department, Jan 16, 2025 · Original Source

Routine

Jan 11, 2024

Complete

Official score: 96 · Understand this area’s scale

4 recorded violations

majorCode MN Rule 4626.0705AFood temperature

Official wording

Have a food thermometer easily available to measure the internal temperature of foods.

Inspector’s notes

Establishment did not have a thin-stem food thermometer. Informed the PIC to ensure they have a thin-stem thermometer and use it regularly to monitor proper food temps.

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 temperature
majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

Establishment did not have Quat test strips to monitor the chemical sanitizer solutions used in the establishment. Informed the PIC to ensure they have proper test stro[s and use it regularly to monitor proper sanitizer concentrations

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 problems
minorCode MN Rule 4626.0845EContamination

Official wording

Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

Inspector’s notes

The ice machine chute had visible mildew and needs thorough cleaning. Informed the PIC to ensure they thoroughly clean and sanitize the ice machine chute and keep it free of any dirt, mildew or stains.

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 contamination
minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

The hot-temp dish machine wash cycle temperature gauge was not properly working and needs to serviced or replaced. Informed the PIC to ensure they regularly to monitor the dish machine temp gauges and service/repair them when needed.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Minneapolis Health Department, Jan 11, 2024 · Original Source

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