Routine
Dec 4, 2025
Official score: 92 · Understand this area’s scale
3 recorded violations
Official wording
Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
Inspector’s notes
Parsley was observed being prepped and chopped with bare hands at the time of inspection. When asked where this parsley was going to be used, Chef stated that it was going to be used as a garnish. Discussed with Chef that foods that are not going through a final cooking step are considered ready-to-eat and are not to be handled with bare hands as this can contaminate the food and spread potential foodborne illnesses. Parsley was repurposed for a stock/soup where it would be cooked thoroughly. Fresh herbs were observed being chopped with bare hands before being placed into a bread crumb mixture. When asked where this bread crumb mixture would be used, it was stated that it would be used as a topping on a finished dish with no further cooking step. Discussed with food employee and Chef that this is another food item that is considered ready-to-eat and its ingredients must not be touched with bare hands. Instructed Chef to pull bread crumb mixture as it could not be served and to make another batch that is not touched with bare hands. Chives were observed being chopped with bare hands at the time of inspection. When asked where these chives were going to be used, it was found that they were going to be used as a garnish on finished dishes. Discussed with Chef that this is a ready-to-eat food and cannot be touched with bare hands. Instructed Chef to pull chives and either repurpose them into a cooked dish or discard. Retrain staff to not touch ready-to-eat foods with bare hands and monitor and correct employees who deviate from this safe food practice. This violation was observed during the previous inspection and during 3 separate occasions during the most recent inspection. As a result, a $200 citation will be assessed to the establishment for this repeat violation.
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.
More about handwashing problemsOfficial 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
Raw oysters and red snapper crudo were missing an asterisk that was provided on the bottom of the menu. Link these foods to the consumer advisory disclosure so that customers are warned of the risks of consuming raw or undercooked animal products. Maintain and update menu with any changes.
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
Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
Inspector’s notes
Some of the shellstock tags on record did not have the last date of sold product recorded on them. Provide this date so that it lots can be tracked if needed when investigating a shellstock foodborne illness. Provided shellstock guidance document with emailed report. Record the last day the shellstock is sold/served from each lot on the tag and retrain staff to document these dates as required.
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 problemsOfficial record from Minneapolis Health Department, Dec 4, 2025 · Original Source