Restaurant · Minneapolis, MN

News Room

Name: News Room
Address: 990 Nicollet Mall, Minneapolis, MN

990 Nicollet Mall

Last inspected Nov 6, 2025 · View Map ↗ · Compare ↗

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

Routine

Nov 6, 2025

Complete

Official score: 94 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

The issue with the bar countertops remains unresolved. The underlying wood is still exposed and does not meet the requirement for a surface that is smooth, cleanable, and non-absorbent. The MOD stated they are still in the process of securing a different contractor to address the problem. I reminded the MOD of the City’s policy regarding administrative citations for continued unabated violations, and emphasized the importance of bringing the bar counters into compliance. The surface must be durable, nonabsorbent, and capable of withstanding splashes and frequent cleaning, as required by the health code.

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

majorCode MN Rule 4626.1595Chemicals

Official wording

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

Observed unlabeled spray bottle with unknown chemical cleaning solution that appeared to be window cleaning solution. Informed the manager on duty (MOD) to ensure they properly label all containers and spray bottles holding chemical solutions. MOD immediately corrected this issue on site and labeled the spray bottle.

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 unsafely

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

Main bar cooler was not functioning properly, with an ambient temperature of 52°F to 60°F. Cooler door gaskets were not sealing fully, allowing warm air to enter. All food items inside were above 41°F. Informed the manager on duty (MOD) to remove all food products from the cooler until it is serviced and capable of maintaining product temperatures at or below 41°F.

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

minorCode MN Rule 4626.0275CCleaning and sanitizing

Official wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s notes

In-use tongs were observed either hanging from oven door handle or stored in a sanitizer bucket. Informed the MOD to ensure utensils are stored in a manner that prevents potential contamination.

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

Official record from Minneapolis Health Department, Nov 6, 2025 · Original Source

Routine

Nov 7, 2024

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

The bar countertops' underlying wood is still exposed and no longer smooth, cleanable, and non-absorbent. The owner/MOD stated they hired a contractor to re-varnish or enclose the exposed countertop wood, but the contractor did not come through in starting the project. Owner/MOD stated they're now looking for another contractor to resolve this issue and make the bar counters smooth, durable, and nonabsorbent surface that could withstand splashes and frequent cleaning.

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

Ice machine chute had mildew discoloration and needs cleaning. Informed the owner/MOD to shut the ice machine at the end of the day and thoroughly clean and sanitize it.

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

Official record from Minneapolis Health Department, Nov 7, 2024 · Original Source

Follow-Up

Dec 11, 2023

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

Owner stated they’re planning to enclose or replace exposed bar counters in mid to late January 2024 when their business is slow as the corrections needed would require them to close the business

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

Official record from Minneapolis Health Department, Dec 11, 2023 · Original Source

Routine

Nov 3, 2023

Complete

Official score: 92 · Understand this area’s scale

7 recorded violations

majorCode MN Rule 4626.0442BFood temperature

Official 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

Establishment had a consumer warning on their menu, but there were no asterisk next to menu items that needs to direct them to the footnote stating the food is raw or undercooked. Informed the owner and MOD to update their online and hard copy menus to have the asterisks next to menu items that are served raw or undercooked

In plain English

More about food kept at an unsafe temperature

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

The temperature of food products in the bar cooler were 55*F. Informed the owner and MOD to immediately adjust the cooler temp to 4 hrs in to other working coolers.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

A water leak was observed at the bar 3-comp sink faucet. Informed the owner and MOD to have the faucet repaired or replaced to ensure there are no leaks.

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 problems

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official wording

Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

Inspector’s notes

The bar countertops' underlying wood is now exposed and no longer smooth, cleanable, and non-absorbent. Informed the owner and MOD to repair, replace, refurnish or enclose the exposed with countertop wood to make it smooth, durable, and non-absorbent surface that could withstand splashes and frequent cleaning

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 4626.0240Food source and labeling

Official wording

Label all containers of food and food ingredients with their common name.

Inspector’s notes

Bulk food containers were missing label. The MOD immediately labeled all bulk food containers

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 problems

minorCode MN Rule 4626.0275CCleaning and sanitizing

Official wording

Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

Inspector’s notes

In-use tongs were observed hanging from oven door handle. Informed MOD and owner to discontinue hanging tongs on oven doors, which they immediately corrected

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

majorCode MN Rule 4626.0420BOther

Official wording

The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

Inspector’s notes

Several vacuum sealed (ROP'd) temperature controlled for safety (TCS) products (raw meat, raw poultry, pico de gallo, etc.) were observed in the walk-in cooler and freezer without an approved HACCP plan in place. Informed the MOD and owner to immediately discontinue this activity until the establishment submits a HACCP plan and gets approval for it from the Health Dept, and to discard all TCS foods that were vacuum sealed without an approved HACCP plan. Showed the MOD and owner how to download and customize the HACCP templates in the City's HACCP website.