Restaurant · Minneapolis, MN

The Loop

Name: The Loop
Address: 606 Washington Ave N, Minneapolis, MN

606 Washington Ave N

Last inspected Jun 8, 2026 · 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 inspections

Routine

Jun 8, 2026

Complete

Official score: 92 · Understand this area’s scale

4 recorded violations

majorCode MN Rule 4626.0390AFood temperature

Official wording

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Cheese sauce was observed beginning cooling in a large tightly covered deep volume container at the time of inspection. Food measured 140F and had been placed in the cooler by the prep cook who had left. Owner removed container from Walk In Cooler and placed the cheese sauce in two separate shallow pans. Retrain staff to cool foods with lids off and in shallow containers for most rapid and safe cooling of food.

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 temperature

majorCode MN Rule 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

A container of cooked chicken was observed cooling in the Walk In Cooler with the aluminum foil tightly covering the food at the time of inspection. Owner pulled aluminum foil off so that it could finish cooling uncovered. Retrain staff to cool food uncovered, unstacked and spread out.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0400AFood source and labeling

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Several dressings made in house in the Walk In Cooler were observed missing date marks at the time of inspection. Discussed with Owner that prep chef needs to date mark the items before they place them in the coolers, or before they leave for the day. Owner was able to recall dates the dressings were made and placed the date marks on those dressings.

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 problems

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

The lactic acid sanitizer did not have a corresponding test kit at the time of inspection. Provide these and maintain them so that staff can monitor the sanitizer concentrations.

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 problems

Official record from Minneapolis Health Department, Jun 8, 2026 · Original Source

Routine

Jun 26, 2025

Complete

Official score: 92 · Understand this area’s scale

5 recorded violations

minorCode 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

Soda gun drip cups and nozzles were observed soiled with slime buildup. Clean and sanitize drip cups and nozzles according to manufacturer's instructions. Retrain staff to properly clean and clean more frequently to sight and touch.

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 contamination

criticalCode MN Rule 4626.0395A1Food temperature

Official wording

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

Melted butter was hot held at 106F on the grill at the time of inspection. Discussed with Chef that butter needs to be kept at 135F or higher to be safely hot held. Chef raised the temperature on the grill top and moved butter to warmer spot to heat up to 135F. Retrain staff to hot hold melted butter at 135F or higher at all times.

In plain English

More about food kept at an unsafe temperature

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

There was no employee illness log available for recording employee illness occurrences at the time of inspection. Provided an employee illness log with emailed report. Keep an employee illness log on site and fill out with each employee illness occurrence. Have available for inspectors to review during inspections.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode MN Rule 4626.0380EFood temperature

Official wording

Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

Inspector’s notes

Tuna was observed thawing in the prep sink with the vacuum seal intact. Tuna was still cold, so Chef was instructed to break the air seal on the packages for proper thawing. Retrain staff to break seal of vacuum packaged fish before thawing so that it thaws safely.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0955BWater, plumbing, and sewage

Official wording

Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

Inspector’s notes

Containers were observed stacked wet so that they could not air dry. Retrain staff to allow containers to fully air dry after being washed, then they can be stacked.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Minneapolis Health Department, Jun 26, 2025 · Original Source

Routine

Jun 25, 2024

Complete

Official score: 94 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0625Food temperature

Official 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 for dish machine has completely faded and is no longer readable. Replace and maintain clearly legible at all times.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0845EContamination

Official wording

Inspector’s notes

Soda gun drip cups and nozzles were observed soiled with slime buildup. Clean and sanitize drip cups and nozzles according to manufacturers instructions. Retrain staff to properly clean.

In plain English

More about food not protected from contamination

minorCode MN Rule 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Restroom does not have handwash signage notifying employees to wash hands before returning to work. Provide and maintain in all restrooms that employees use.

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.

Official wording

Inspector’s notes

Cheese sauce was measured at 110F at the time of inspection in the counter top warming unit. Person in charge stirred product and it measured approximately 138F afterward. Instructed Chef to retrain staff to turn up unit and stir product more frequently. Maintain all hot TCS foods at 135F or higher at all times for food safety.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0349FFood temperature

Official wording

Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

Inspector’s notes

Facility has a noncontinuous cooking procedure on site, but it is only approved for chicken wings. Facility is also using steak under this noncontinuous cooking plan. This has not yet been approved. Provided copy of current noncontinuous cooking plan to operator to add steak to the new plan. Discontinue cooking steak under this noncontinuous cooking plan until it has been included into the plan, submitted to inspector and approved by inspector.