BW FIFTH STREET TOWERS LLC

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Inspection history

1. Jan 28, 2026

   ✓
   4 violations

   • Protect food from cross-contamination by using packages or covered containers.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • The business license must be posted where it can be easily seen.
   • 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.

2. Feb 11, 2025

   ✕
   6 violations

   • Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.
   • Food workers must wear hair restraints to keep hair from contacting exposed food, clean equipment, utensils, linens and unwrapped single-service items.
   • Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.
   • Food must not come in contact with equipment and utensil surfaces that are not cleaned and sanitized.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Remove all items unnecessary to the operation of the business from the premises.

3. Mar 12, 2024

   ✓
   4 violations

   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • 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
   • Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.

4. Feb 27, 2024

   ✕
   9 violations

   • 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.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • 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
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Provide a waste receptacle for individual towels at the hand washing sink where individual towels are used.
   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Separate raw animal foods from ready-to-eat foods.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.