Routine
Sep 19, 2025
Official score: 96 · Understand this area’s scale
4 recorded violations
Official 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
Observed #6 shot glasses in the bar area at the time of inspection. Discussed with Chef that these are not reusable, recyclable or compostable, which is not compliant with the City of Minneapolis' Green to Go Ordinance. Will provide Green to Go guidance document with emailed report. Comply with Green to Go Ordinance and only purchase takeaway and single-use items that are reusable, recyclable, or compostable. Discontinue purchasing products that are not compliant with this rule.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Keep a log to record employee illness symptoms. Have it available upon request.
Inspector’s notes
There is no method to track employees who report illness symptoms or diagnoses. Discussed with Chef that there must be a system in place for ensuring that staff who report any of the reportable illnesses or symptoms are excluded from work for the required minimum time and tracked. Provided copy of MDH employee illness log with emailed report. Print out log and keep on site to track employee illness occurrences.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Walls behind the dish machine area were observed significantly soiled with food debris and dirt. Clean these surfaces more frequently and maintain clean to sight and touch. A puddle of water was observed collecting on the floor behind the concert hall's main bar. Clean this puddle up and maintain clean.
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 problemsOfficial wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Handwash sign was observed missing from a handwash sink in the facility. Provide handwash signage to remind employees to wash hands. Maintain handwash signs at handwash 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.
More about handwashing problemsOfficial record from Minneapolis Health Department, Sep 19, 2025 · Original Source