Correct the following: 1) At the ground level bar there was no soap at hand sink facing front desk. 2) At restroom off main kitchen the soap dispenser had fallen off wall and was laying on counter. Re-install soap dispenser and provide soap in all dispensers
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.
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
There were no paper towels at the following hand wash sinks - hand sink at back area of front lobby bar and front lobby bar hand sink. Provide and maintain paper towels at these 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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
There was no hot water at several hand wash sinks. Plumbers are working on issue. There is a steam issue that is causing the problem. Repair problem causing hot water issues. Note: There is hot water at main kitchen hand wash sinks (122*F).
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.
Provide and maintain an adequate supply of toilet tissue at each toilet.
Inspector’s notes
There was no toilet paper in dispensers at men's and women's restrooms outside main kitchen. Provide and maintain toilet paper in dispensers at all times. This was corrected by manager.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
In the kitchen storeroom observed a dish caddy with numerous mouse droppings. Clean up droppings and notify your pest control company of the findings
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 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 CFPM for the kitchen. Provide a state certified food manager for the kitchen. Note: Hotel manager is registered for a ServSafe Class on 11/22/25.
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.
Correct the following: 1) At the ground level bar there was no soap at hand sink facing front desk. 2) At restroom off main kitchen the soap dispenser had fallen off wall and was laying on counter. Re-install soap dispenser and provide soap in all dispensers.
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.
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s notes
Access to the hand sink in the back room of the front lobby bar was blocked. Do not block access to the hand sink.
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.
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
There were no paper towels at the following hand wash sinks - hand sink at back area of front lobby bar and front lobby bar hand sink. Provide and maintain paper towels at these 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.
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
There was no hand wash sign at front lobby bar hand wash sink facing front desk. Provide a hand wash sign at all 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.
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
There was no hot water at the following hand wash sinks after running them for about 5 minutes. Front lobby bar 79.8*F, back room hand sink 78*F, main kitchen men's restroom 74*F, main kitchen ladies restroom 74*F; handsink in main kitchen beside large mixers only 86*F. Provide hot water between 110-130*F at all these hand wash 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.
Provide and maintain an adequate supply of toilet tissue at each toilet.
Inspector’s notes
There was no toilet paper in dispensers at men's and women's restrooms outside main kitchen. Provide and maintain toilet paper in dispensers 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.
Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
Inspector’s notes
Observed cooked hashbrowns at side of stovetop at 102*F and a pan of liquid butter double panned on stovetop at 102*F. Maintain all hot TCS foods at 135*F or higher.
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.
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
In the kitchen storeroom observed a dish caddy with numerous mouse droppings. Clean up droppings and notify your pest control company of the findings.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
minorCode 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 CFPM for the kitchen. Provide a state certified food manager for the kitchen.
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.
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed black plastic "To Go" containers being used in the kitchen. Black plastic "To Go" containers are no longer allowed to be used in the City of Minneapolis. See handout of approved containers.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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
At the main kitchen on shelf above cookline Coldwell units observed two unlabeled plastic food containers with white powdered food. Label all containers with their contents.
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.
Provide a temperature measuring device in the warewashing machine that indicates the temperature of the water in the wash tank, rinse tank, and the water that enters the sanitizing final rinse manifold or the chemical sanitizing solution tank.
Inspector’s notes
The final rinse gauge on main kitchen dishmachine was not working. Repair non-working final rinse gauge to ensure it reads 180*F or higher.
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.