MODERN TIMES

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Inspection history

1. Apr 1, 2026

   ✓
   4 violations

   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Have enough handwashing sinks for convenient use by employees.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • 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. Mar 19, 2026

   ✓
   5 violations

   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Have enough handwashing sinks for convenient use by employees.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

3. Feb 26, 2025

   ✓
   3 violations

   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Have enough handwashing sinks for convenient use by employees.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

4. Feb 28, 2024

   ✓
   3 violations

   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

5. Feb 14, 2024

   ✕
   8 violations

   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web page.
   • Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
   • Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.
   • Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

6. Mar 14, 2023

   ✓
   1 violation

   • 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.

7. Feb 28, 2023

   ✕
   10 violations

   • 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.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.