Pyramid Downtown Minneapolis Management

Inspection history 4 visits

1. 2026
2. Passed Jun 24 Score 81 ▲7

   Routine Inspection

   6 violations

   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Minor Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • Minor Keep the physical facilities in good repair.
   • Minor 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.
3. 2025
4. Passed May 21 Score 74 ▲16

   Routine Inspection

   5 violations, 1 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor 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.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
5. 2024
6. Passed Jun 13 Score 58 no change

   Follow-Up Inspection

   5 violations

   • Minor 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.
   • Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Discontinue removing shellstock tag or labels from original container until the container is empty.
7. Passed May 15 Starting score 58

   Routine Inspection

   16 violations, 2 critical

   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Minor 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.
   • Minor Have a covered trash can in toilet rooms.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor 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
   • Minor 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.
   • Minor Only use single-service items one time.
   • Minor Record the date on the tag or label from the original container when the last shellstock from it is sold or served.
   • Minor Use approved trapping devices or other means of pest control when pests are found.
   • Minor Have hand soap at all handwashing sinks.
   • Minor 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.
   • Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
   • Minor Discontinue removing shellstock tag or labels from original container until the container is empty.

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