Routine
Dec 18, 2025
Official score: 94 · Understand this area’s scale
6 recorded violations
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
Epoxy flooring in the dry storage area by the Keg Walk In Cooler was observed worn out, cracked and pitted in multiple areas. Cement floor in the Keg Walk In Cooler was observed damaged as well. Repair these floors and maintain them so that they are smooth and easily cleanable at all times.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.
Inspector’s notes
Tongs were observed being stored in a bucket of sanitizer water between uses at the time of inspection. Discussed with Chef this is not an approved way to store tongs between uses, as the sanitizer does not fully dry before being used and can get sanitizer on the food that is being handled with the tongs. Discontinue storing in-use tongs in sanitizer buckets. Retrain staff to store in-use tongs in a clean container and to wash, rinse and sanitize them every 4 hours.
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
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Ceiling tiles in the basement and kitchen areas were observed heavily soiled. Clean these and maintain them clean or replace tiles that cannot b easily cleaned. Maintain ceiling tiles clean and in good condition 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 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
Soda gun drip cups in the bar area were observed soiled with accumulated slime residue at the time of inspection. Clean these and maintain them clean to sight and touch.
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 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
Main kitchen chlorine dish machine was measured at 0PPM at the time of inspection. The machine was run over 5 cycles, primed and tested each time and still did not reach 50PPM chlorine concentration as required by manufacturer's data plate. Discussed with Chef and Manager that the dish machine should not be used until it can adequately sanitize dishes at 50PPM chlorine. Manager stated they would call a service request in to their service provider to repair the dish machine. Discontinue use until the machine can be repaired and adequately sanitize all dishes at 50PPM chlorine.
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 wording
The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
Inspector’s notes
The Loon Burger and a fried egg add-on to sandwiches were each observed missing an asterisk on the menu at the time of inspection. Discussed with manager that for each item that customers can request to be served raw or undercooked, there needs to be an asterisk linking the food item to the consumer warning at the bottom of the menu. The consumer warning must be on each page that the menu has raw or undercooked food items on it. Provided consumer advisory guidance document with emailed report for establishment to follow when reprinting their menus. Provide asterisk to consumer advisory on menu to warn customers of the risk of potential foodborne illness when consuming foods that are served raw or undercooked or contain raw or undercooked ingredients.
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, Dec 18, 2025 · Original Source