Routine
Sep 23, 2026
Official score: 92 · Understand This Area’s Scale
5 recorded violations
Official 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
Shellstock tags for mussels and clams did not have the last date of sale recorded on the tags at the time of inspection. Discussed with Chef that this is an important component of record keeping in case a foodborne illness complaint is provided within 90 days to the establishment concerning shellstock. Provided shellstock guidance document with emailed report. Retrain staff to record last date of sold product on the tag once the shellstock from the lot are used up in each lot and file in chronological order then keep for 90 days.
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 Wording
Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
Inspector’s Notes
Wooden cutting boards and wood platters for charcuterie menu items were not NSF or ANSI approved at the time of inspection. Wood is typically absorbent and not approved to be used with food in restaurant settings unless it is NSF or ANSI approved. Discontinue allowing food to directly contact the absorbent surface. Replace with approved NSF or ANSI equipment if they are not approved.
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
Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
Inspector’s Notes
Sanitizer Buckets in wooden crates in the bar and the kitchen and the bar area were measured at 100PPM quat at the time of inspection. Quat sanitizer calls for sanitizer to be used at 150-400PPM. Refresh sanitizer buckets so that they are within safe and effective range.
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
Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
Inspector’s Notes
A container of potatoes on a crate was observed stored in front of the handwash sink in the front cook line at the time of inspection. Discussed with Chef that all handwash sinks should be open and available for handwashing at all times during operation to encourage frequent handwashing by staff. Chef had employees remove the crate immediately. Ensure handwashing sinks are clear and open for handwashing at all times during operation.
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
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s Notes
The high temperature glass washer was run over several cycles and did not reach the minimum sanitizing rinse temperature of 160F. Discussed with General Manager and Chef that this machine is not sanitizing glasses since it is not reaching 160F. Discontinue using glass washer to wash dishes until machine is serviced and sanitizing rinse reaches 160F. Ensure that dish machine sanitizes dishes at 160F at all times.
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 record from Minneapolis Health Department, Sep 23, 2026 · Original Source