Follow-Up
Oct 22, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Oct 22, 2025 · Original Source
Restaurant · Minneapolis, MN
Phab LLC
250 2nd Ave S #210
Last inspected Oct 22, 2025 · 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
Sep 15, 2025
Complete
Official score: 88 · Understand this area’s scale
7 recorded violations
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
Observed TCS foods in front Coldwell unit at unapproved temperatures - sliced tomatoes 46*F, sliced ham at 55*F, cooked egg at 45*F. Maintain all cold TCS foods at 41*F or less
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 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed sliced tomatoes being cooled from ambient in a 6 inch deep covered container.Temperature of tomatoes was 66*F. Cool TCS foods rapidly in a shallow container of 2 inches deep or less
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 temperatureminorCode 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
Correct the following: 1) Observed all TCS cold foods in front Coldwell unit at elevated temperatures between 45*.and 55*F Repair unit so that it maintains all cold TCS foods at 41*F or less. 2) Observed 1-door Delfield refrigerator in back room holding an ambient temperature of 49*F, 2-door lowboy under coldwell unit at 45*F and 2-door Upright cooler at 46*F.Turn thermostat down or have units serviced so that they maintain a temperature of 41*F or less
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 issuescriticalCode MN Rule 4626.0040COther
Official wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
1) At time of inspection PIC did not know anything about an employee illness log. Maintain an up to date employee illness log. 2) The PIC could not describe employee illness symptoms that must be reported on employee illness log.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.0780AFood temperature
Official wording
Provide a separate food preparation sink for washing or thawing food in a newly licensed food establishment.
Inspector’s notes
Establishment has a food prep sink but it is installed right beside the mop sink with no splash guard in place. Install a splash guard on food prep sink to prevent cross-contamination from splashes from mop sink.
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 temperatureminorCode MN Rule 4626.0115Contamination
Official wording
Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
Inspector’s notes
Observed an employee prepping food wearing no hair protection. Employees to wear a cap, visor, etc while preparing food.
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 contaminationmajorCode MN Rule 4626.0705BFood temperature
Official wording
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
A small diameter probe is not available to measure thin masses of food, such as meat patties. Provide a thin tipped thermometer.
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, Sep 15, 2025 · Original Source
Routine
Sep 10, 2024
Complete
Official score: 92 · Understand this area’s scale
7 recorded violations
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
Observed TCS foods in front Coldwell unit at unapproved temperatures - sliced tomatoes 53*F, sprouts 61*F, diced tomatoes 59*F, chopped lettuce 62*F and egg salad 55*F.Observed milk in back room Delfield at 50*F. Maintain all cold TCS foods at 41*F or less.
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 temperatureminorCode MN Rule 4626.0033APermits, training, and postings
Official wording
The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
Inspector’s notes
There was no employee with a state certified food manager certificate. Provide an employee who has a state CFPM. Post certificate once obtained in a conspicuous location. See application sent with inspection report.
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 issuesminorCode 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
Clean build-up of mold on lower edge of stainless steel lid in interior of ice machine.
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 contaminationmajorCode MN Rule 4626.0390AFood temperature
Official wording
Use effective cooling methods to cool TCS foods.
Inspector’s notes
Observed sliced tomatoes being cooled from ambient in a 6 inch deep covered container. Observed cooked sausage patties at 99*F being cooled in a covered 4 inch deep container. Cool TCS foods rapidly in a shallow container of 2 inches deep or less.
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 4626.0390BFood temperature
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Observed cooked sausage patties at 99*F cooling in reach-in cooler. The sausage patties were double wrapped with plastic wrap. Cool TCS foods in uncovered shallow containers.
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 temperatureminorCode MN Rule 4626.1540Equipment and utensils
Official wording
Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
Inspector’s notes
Observed wet mop laying in mop bucket at mop sink. Hang mops to dry over mop sink between uses.
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 4626.0735ABEquipment and utensils
Official wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s notes
Repair the following: 1) Observed all TCS cold foods in front Coldwell unit at elevated temperatures between 53*F-62*F. Repair unit so that it maintains all cold TCS foods at 41*F or less. 2) Observed 1-door Delfield refrigerator in back room holding an ambient temperature of 50*F. Turn thermostat down or have unit serviced so that it maintains a temperature of 41*F or less. 3) Replace missing panel on right side of front 2-door lowboy.
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 issuesOfficial record from Minneapolis Health Department, Sep 10, 2024 · Original Source