Restaurant · Minneapolis, MN

528 Washington Ave N LLC

548 Washington Ave N #103

Última inspección: 6 oct 2026 · Mapa · Ver en inglés

Complete

Historial de inspecciones

6 oct 2026 · Routine

Complete

Menor Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): 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.
Nota del inspector (en inglés): There was no designated Certified Food Protection Manager (CFPM) that was registered with the State at the time of inspection. Designated individual has a certificate from a food safety course, but is not registered with the State of Minnesota. Provided link to CFPM info site and portal for CFPM to register there. Once CFPM is registered with the State of Minnesota and the certificate is obtained, post the certificate in establishment to be verified by inspectors during inspections. Maintain State of Minnesota CFPM current at all times.
Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): 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.)
Nota del inspector (en inglés): Cooked chicken (112F) on the Warming Table and Cooked Chicken (119F) and Cooked Corn (113F) in the Backup Warming Drawer were observed improperly hot holding at the time of inspection. Minimum hot holding temperature to prevent harmful pathogen growth is 135F. Foods were cooked within the last 30 minutes so Person In Charge instructed staff to reheat food to 165F in oven. Drawer unit was turned up from a 5 to the maximum setting at 6. Monitor drawer to ensure that it is functioning properly. Maintain hot TCS foods at 135F or higher at all times.
Importante Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Nota del inspector (en inglés): A pan of pico de gallo (45F) was observed cooling in the Walk In Cooler with the cling film tightly covering the food. Discussed with Person In Charge that the same cooling methods should be used with foods that are prepped at room temperature as foods that are cooked and cooling. Use thin pans, and cool food uncovered until it is 41F or lower, then the foods can be covered with cling film. Cling film was removed from container to allow pico de gallo to finish cooling.

8 sept 2025 · Routine

Complete

Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Nota del inspector (en inglés): There were #6 plastic 2 oz and 4 oz cups used for takeaway dressing used on site at the time of inspection. Discussed with Person In Charge that #6 plastic is not reusable, recyclable or compostable and not compliant with the City's Green to Go ordinance. Provided Green to Go Guidance document with emailed report. Finish cycling through takeaway containers that are not compliant and only reorder those that are reusable, recyclable or compostable. Contact inspector with questions.
Menor Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): 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.
Nota del inspector (en inglés): There was no designated Certified Food Protection Manager (CFPM) that was registered with the State at the time of inspection. Designated individual has a certificate from a food safety course, but is not registered with the State of Minnesota. Provided link to CFPM info site and portal for CFPM to register there. Once registered and a Certificate is obtained, post the certificate in establishment to be verified by inspectors during inspections. Maintain CFPM current at all times.
Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): 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.)
Nota del inspector (en inglés): Cooked white rice (131F) and cooked black beans (130F) were observed improperly hot holding on the Warming Table at the time of inspection. Discussed this with Person In Charge, who stated that the foods were recently placed on the table after the lunch rush. A discard time was set for 4 hours from the time the foods were placed on the table since it was not known when the foods dropped below the 135F temperature. Maintain all hot TCS foods at 135F or hotter at all times.

18 sept 2024 · Follow-Up

Complete

Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Nota del inspector (en inglés): There were #6 plastic 2 oz and 4 oz cups used for takeaway dressing used on site at the time of inspection. Discussed with Person In Charge that #6 plastic is not reusable, recyclable or compostable and not compliant with the City's Green to Go ordinance. Provided Green to Go Guidance document with emailed report. Cycle through takeaway containers that are not compliant and only order takeaway containers that are compliant with the City's Green to Go Ordinance.
Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Nota del inspector (en inglés): Pico de Gallo (47F), shredded cheese (52F) and guacamole (47F) were observed improperly cold holding in the Cold Table at the time of inspection. Operator set a 4 hour discard time from the time they placed the foods on the Cold Table since it was not known when the foods went above 41F. Maintain all cold TCS foods at or below 41F at all times.

4 sept 2024 · Routine

Complete

Importante Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request
Nota del inspector (en inglés): There is no reminder stating that food served raw or undercooked may increase risk of foodborne illness for the online menu. Foot note must be provided for all menus for the raw tuna that is served on the menu. Provided a guidance document for consumer advisory statements required by the State of MN. Provide consumer advisory on online menu, maintain and update with any additions that require consumer advisory.
Menor Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
Nota del inspector (en inglés): There were #6 plastic 2 oz and 4 oz cups used for takeaway dressing used on site at the time of inspection. Discussed with Person In Charge that #6 plastic is not reusable, recyclable or compostable and not compliant with the City's Green to Go ordinance. Provided Green to Go Guidance document with emailed report. Cycle through takeaway containers that are not compliant and only re-order takeaway containers that are compliant with the City's Green to Go Ordinance.
Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Nota del inspector (en inglés): Sour Cream (55F), Jack Cheese (56F), Queso Fresco (53F), and Ahi Tuna (55F) in the Cold Table on the serving line was observed above 41F at the time of inspection. Foods were put out on the table 1 hour in advance. Chef set a discard time for 4 hours from the time that the foods were put out on the table as a method of correction. Maintain all cold, TCS foods at 41F or below for food safety.
Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): 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.)
Nota del inspector (en inglés): Cooked Pinto Beans (126F), Cooked Rice (130F), Queso (119F), and Cooked Black Beans (125F) were observed improperly hot holding at the time of inspection. Foods were placed on the warming line approximately 1 hour before, so Chef reheated the Pinto Beans to 180F and the Black Beans to 194F as a corrective measure. The other foods were opted to be discarded 4 hours from the time that they were placed there. Maintain all Hot TCS Foods at 135F or higher at all times.
Crítica Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Cool TCS food prepared from ingredients at ambient temperature within 4 hours to 41 degrees F (5 degrees C) or less.
Nota del inspector (en inglés): Cut tomatoes were measured at 46F-48F at the time of inspection, 5.5 hours after they were cut. They were stored in a large container Discussed with Chef that foods that are prepared at room temperature need to cool to 41F or below within 4 hours. Because the cooling window was missed, it was not guaranteed that the food was safe. Chef opted to discard the product. Cool foods prepared at room temperature to 41F or below within 4 hours. Retrain staff to employ faster cooling methods for products.
Importante Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Use effective cooling methods to cool TCS foods.
Nota del inspector (en inglés): Cut tomatoes were improperly cooling in a deep 6 inch container in the Walk In Cooler. Other foods that were prepared from hot were observed cooling in shallow pans in the Walk In Cooler. Discussed with Chef that they should also use the same shallow pans to cool foods that are prepared at room temperature to accelerate cooling. Retrain staff to use faster cooling methods for cold and hot TCS foods.

Los registros provienen de Minneapolis Health Department. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.