Follow-Up
Apr 29, 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, Apr 29, 2026 · Original Source
Restaurant · Minneapolis, MN
Legacy Concepts LLC
620 Washington Ave Se
Last inspected Apr 29, 2026 · View Map ↗ · Compare ↗
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
3 inspectionsRoutine
Apr 17, 2026
Complete
Official score: 88 · Understand this area’s scale
6 recorded violations
criticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Manager was unaware of whether there was an Employee Illness Log. Such a log was located, but had not been used since 2024. Manager must record when employees stay out with symptoms of vomiting or diarrhea on the log, and when they return to work.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingmajorCode 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
Two hand sinks were missing paper towels. Towels were provided. Ensure paper towels are always stocked at hand sinks.
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 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Observed bottles of pressurized creamer toppings stored on ice rather than in mechanical refrigeration. These are TCS food that must be kept under 41F in mechanical refrigeration. Keep creamer toppings in a cooler.
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 4626.1110ABHandwashing
Official wording
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
The front hand sink was blocked by four items. Shelf was shifted over and the other items moved to the side. Do not block the handsinks.
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 problemsminorCode 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 ice bin was leaking water from the front bottom. Repair the ice bin.
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 issuesminorCode MN Rule 4626.0840CCleaning and sanitizing
Official wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
The cover and handle of the ice bin was covered in stickers and tape. Remove the stickers and tape and keep the cover 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 record from Minneapolis Health Department, Apr 17, 2026 · Original Source
Routine
Oct 25, 2024
Complete
Official score: 92 · Understand this area’s scale
2 recorded violations
criticalCode MN Rule 4626.0040DPermits, training, and postings
Official wording
The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.
Inspector’s notes
There was no procedure in place if a customer complaint of illness (vomiting or diarrhea) were to be received, to report the complaint to the Minnesota Department of Health (MDH). Train management team that if even a single report of customer illness is received, it must be reported to MDH Foodborne Illness Hotline by one of these methods: Call 1-877-FOOD-ILL. Email health.foodill@state.mn.us Report online: https://www.health.state.mn.us/diseases/foodborne/reporting.html
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuescriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
Management team did not have an Employee Illness Log to record when employees stay out of work with vomiting or diarrhea. Print and use an Employee Illness Log: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Minneapolis Health Department, Oct 25, 2024 · Original Source