W MINNEAPOLIS - THE FOSHAY

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Inspection history

1. Feb 5, 2026

   ✓
   1 violation

   • Have enough handwashing sinks for convenient use by employees.

2. Jan 26, 2026

   ✕
   7 violations

   • Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • A business needs to submit a HACCP plan for conducting any reduced oxygen packaging of cheese on site.
   • The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • 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
   • Have enough handwashing sinks for convenient use by employees.

3. Feb 10, 2025

   ✓
   4 violations

   • Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide an approved floor material to replace the sealed concrete in areas where the food product packages, containers, or cases are opened and in areas subject to moisture such as food preparation areas, walk-in refrigerators warewashing areas, toilet rooms and all servicing areas subject to flushing or spray cleaning.
   • Keep the physical facilities in good repair.

4. Jan 23, 2025

   ✕
   6 violations

   • Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.
   • The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package
   • A business needs to submit a HACCP plan for conducting any reduced oxygen packaging of cheese on site.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide an approved floor material to replace the sealed concrete in areas where the food product packages, containers, or cases are opened and in areas subject to moisture such as food preparation areas, walk-in refrigerators warewashing areas, toilet rooms and all servicing areas subject to flushing or spray cleaning.
   • Keep the physical facilities in good repair.

5. Jan 18, 2024

   ✓
   5 violations

   • 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
   • Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • Maintain the flow pressure of the hot water sanitizing rinse in the warewashing machine within the range specified on the manufacturer's data plate but not less than 5 psi or more than 30 psi.

6. Jan 6, 2023

   ✓
   2 violations

   • Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.
   • 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.