Follow-Up
Nov 13, 2025
Official score: 94 · Understand this area’s scale
4 recorded violations
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
A shallot Caesar dressing that was recently made was observed cooling in the Walk In Cooler with the lid intact at the time of inspection. Discussed with Chef that foods need to be cooled uncovered and in thin layers for food to cool the fastest and safest. Alternative cooling methods for dressings specifically, such as pre-chilling ingredients, was suggested to Chef to reduce the time of cooling to help ensure products cool within the 4 hour cooling time. The lid was removed from the product to continue cooling uncovered. Retrain staff to cool using rapid cooling methods and to cool foods in containers that are unstacked, uncovered and spread out.
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
Provide a manufacturer's data plate on the warewashing machine that indicates the machines operating specifications required for washing, rinsing and sanitizing temperature, pressure requirements and conveyor or cycle speed.
Inspector’s notes
Data plate on the main chlorine dish machine was observed faded and unreadable at the time of inspection. This data plate is required to be present and easy to read. Obtain manufacturer's data plate from service provider and place onto machine and maintain readable and in good condition at all times.
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
Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Inspector’s notes
Single use shot glasses in the Basement Bar were observed to be #6 plastic at the time of inspection. Discussed with Chef that #6 plastic is not reusable, recyclable or compostable and is not in compliance with the City of Minneapolis Green to Go Ordinance. Discontinue ordering these cups and find reusable, recyclable or compostable alternatives that comply with the Ordinance. Green to Go informational flyer attached with emailed report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
Inspector’s notes
Sanitizer dispenser at the 3 basin sink in the dishwashing area was measured greater than 400PPM at the time of inspection. Sanitizer use label indicates a safe and effective range of 150PPM - 400PPM. The dispenser had just been serviced by their service provider a few days ago. Discussed with Chef that the sanitizer needs to be lowered to be within the safe and effective range and to have the service provider come back out to readjust the dispenser. In the meantime, a correction could be made by diluting the sanitizer bucket with a small amount of water, and then measured to ensure that the sanitizer is within range before use.
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 record from Minneapolis Health Department, Nov 13, 2025 · Original Source