Routine
Oct 27, 2026
Official score: 84 · Understand This Area’s Scale
12 recorded violations
Official Wording
Have hand soap at all handwashing sinks.
Inspector’s Notes
At the ground level bar there was no soap at hand sink facing front desk. Provide and maintain soap at all times.
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
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s Notes
There were no paper towels at the following hand wash sinks - hand sink at back area of front lobby bar and at hand sink next to kitchen large mixers and dishmachine. Provide and maintain paper towels at these hand 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 Wording
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s Notes
There was no hot water at employee men's restroom hand sink on 2nd floor and at front lobby bar hand sink facing front desk. Provide hot water between 100*F - 130*F at these hand sinks. Note: There is hot water at main kitchen hand wash sinks (122*F).
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 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.
Inspector’s Notes
There was no CFPM for the kitchen. Provide a state certified food manager for the kitchen and post certificate in a conspicuous location.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial Wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
There was no hand wash sign at both the employee women's and men's hand wash sinks on 2nd floor. Provide a hand wash sign at all employee hand 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 Wording
Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
Inspector’s Notes
In walk-in cooler observed coleslaw prepared 10/14/26 and salad dressings dated 10/19/26. Discard TCS foods seven days after being made or opened.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Use effective cooling methods to cool TCS foods.
Inspector’s Notes
In walk-in cooler observed diced chicken cooling (68*F) in a 6 inch deep collander. Cool TCS foods in shallow containers 2 inches or less deep.
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
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s Notes
In walk-in cooler observed diced chicken cooling (68*F) in a 6 inch deep collander and tightly wrapped with plastic wrap. Cool TCS foods in shallow uncovered containers.
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
Clearly label working containers of toxic chemicals with the common chemical name.
Inspector’s Notes
At the front lobby bar observed an unlabeled spray bottle. Label spray bottles with contents.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s Notes
Observed several missing ceiling panels in kitchen. Replace missing ceiling panels as needed.
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
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
The glass door reach-in coolers in front lobby bar back room were holding an ambient temperature of 45*F and 47*F. Turn down thermostats so that they maintain an ambient temperature of 41*F or less.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial Wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
There was no consumer advisory on the dinner and in-room menus. Provide a consumer advisory on all menus.
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, Oct 27, 2026 · Original Source