Routine
Oct 7, 2026
Official score: 72 · Understand This Area’s Scale
14 recorded violations
Official Wording
Keep all intake and exhaust air ducts and filters clean.
Inspector’s Notes
The hood baffles had grease build up. Clean.
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 problemsOfficial Wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s Notes
The facility could not locate their high temperature dish machine indicators. Provide.
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
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s Notes
The internal temperature of the dish machine was measured at 154 F. The unit must reach 160 F or higher. Have unit serviced.
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
Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
Inspector’s Notes
The facility was missing date marking in the walk-in cooler for ready to eat foods and TCS foods. Date mark items.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial Wording
Label all containers of food and food ingredients with their common name.
Inspector’s Notes
An oil spray bottle was not labeled with the name of the ingredient. Label.
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial 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
The bar hand sink was missing paper towels. Stock.
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
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
The hand sink at the bar was missing hand-washing signage. Provide.
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
Provide a plumbing system that is designed, constructed, installed, and repaired with approved materials, equipment, and devices complying with chapter 4714 and Minnesota Statutes, sections 326B.43 to 326B.49.
Inspector’s Notes
Soda gun holder is missing a drain tube at the bar. Connect the tube to the soda gun holder.
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
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s Notes
Observed employees plating food with bare hands. Discontinue. Use gloves or other effective means.
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
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 in the basement had mold build up. Dump ice and clean.
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
Have a test kit for the type of sanitizer used.
Inspector’s Notes
The facility could not locate their quat or chlorine test strips. Provide.
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 problemsOfficial Wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
All 4 menus online and in person were missing a consumer advisory. Add to the bottom of the menu. For guidance go to the following website: https://www.health.state.mn.us/communities/environment/food/docs/fs/consadvfs.pdf The facility must indicate all the products that are served raw or undercooked. The following are or can be served raw or undercooked: aiolis, oysters, breakfast dishes with to order eggs or eggs that are not reaching temperature, tartar, ribeye, skirt steak, elk, venison and bison.
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
The following items were measured above 41 F: -Tinga measured at 89 F in the upstairs walk-in cooler. Staff was not sure why the temperature was so high. Item discarded. -Sauce in the left side drawer unit in the service area was measured at 47 F. Lower unit. Item moved to a cooler maintaining temperature. -Scallops 50 F in the right service drawer in the service area. Lower unit. Item moved to a cooler maintaining temperature.
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
Train employees on effective steps to follow for the cleanup of vomit or diarrhea.
Inspector’s Notes
When discussing the procedures for cleaning up diarrheal and vomiting incidents. The facility indicated that they use a biohazard cleanup kit. However, they currently did not have a kit. Provide a kit, or use other effective cleanup means.
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 problemsOfficial record from Minneapolis Health Department, Oct 7, 2026 · Original Source