PYRAMID DOWNTOWN MINNEAPOLIS MANAGEMENT LLC

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Inspection history

1. Jun 24, 2026

   ✓
   6 violations

   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Clean receptacles and waste handling units for refuse, recyclables, and returnable at a frequency necessary to prevent them from developing a build-up of soil or becoming attractants for insects and rodents.
   • Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the physical facilities in good repair.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

2. May 21, 2025

   ✕
   5 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

3. Jun 13, 2024

   ✓
   5 violations

   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Discontinue removing shellstock tag or labels from original container until the container is empty.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

4. May 15, 2024

   ✕
   16 violations

   • Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
   • Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Use approved trapping devices or other means of pest control when pests are found.
   • Apply restricted-use pesticides by using applicators certified as specified in the Federal Insecticide, Fungicide and Rodenticide Act, United States Code, title 7, Section 136, paragraph(e), and MN Statutes, chapter 18B or under the direct supervision of a certified applicator.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained and shellstock is not commingled with shellstock from another container with different tags or labels.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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
   • Only use single-service items one time.
   • Discontinue removing shellstock tag or labels from original container until the container is empty.
   • Have hand soap at all handwashing sinks.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have a covered trash can in toilet rooms.