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At another time, food employee was observed placing slices of truffles onto a pasta dish with bare hands before being served. Discussed with person in charge that staff should not be touching ready-to-eat foods with their bare hands as that behavior is a major pathway to spread foodborne illness directly to customers. Other staff were using tongs and tweezers to place garnishes onto dishes that were being served to customers, and person in charge stated they would retrain this food employee to use barriers to hands to avoid touching food that is ready-to-eat. Bartender was observed placing dehydrated garnishes directly into the customer's drinks using bare hands. Discussed with person in charge that tongs/tweezers should be used to handles these ready-to-eat garnishes that are served in the drinks. Use barriers to bare hands when adding garnishes to drinks, and to pre-cut garnishes that will be placed onto the edge of glasses so that tongs can be used. 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If gloves are used, gloves must be discarded, hands must be washed and new gloves must be put on to put away clean dishes. 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Discussed with Chef and it was found that the products were pulled from the Freezer and they did not put a pull date on the product. Retrain staff and ensure all are aware of date marking system and how to mark pull dates when freezing product to ensure the product is used up within 7 days.","severity":"Priority3","points":"0","status":"Observed"},{"code":"MN Rule 4626.0442B","description":"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","comment":"Menu did not have asterisk or other indicator tying the foods that are served raw or undercooked to the consumer advisory. Provided consumer advisory guidance document with emailed report. Refer to consumer advisory guidance document to complete menu. Ensure with each menu change that consumer advisory is complete and linked to each of the foods served raw or undercooked.","severity":"Priority2","points":"2","status":"Observed"}]},"occupant_load":null,"occupancy_class":"","parcel_id":"","federal_ein":"","source_url":"https://services.arcgis.com/afSMGVsC7QlRK1kZ/arcgis/rest/services/Food_Inspections/FeatureServer/0/query?f=json&outFields=%2A&returnGeometry=false&where=%28UPPER%28BusinessName%29%3D%27DEMI%27+OR+%28%28UPPER%28FullAddress%29+LIKE+%27212+%25%27+OR+UPPER%28FullAddress%29+LIKE+%27212-%25%27+OR+UPPER%28FullAddress%29+LIKE+%27%25-212+%25%27%29+AND+%28UPPER%28FullAddress%29+LIKE+%27%252%25%27+OR+UPPER%28FullAddress%29+LIKE+%27%25SECOND%25%27%29%29%29+AND+%28UPPER%28City%29%3D%27MINNEAPOLIS%27+OR+UPPER%28ZipCode%29+LIKE+%2755401%25%27+OR+%28%28City+IS+NULL+OR+City+%3D+%27%27%29+AND+%28ZipCode+IS+NULL+OR+ZipCode+%3D+%27%27%29%29%29","first_seen_at":"2026-09-30T08:38:16.460519Z","last_confirmed_at":"2026-09-30T08:38:16.460519Z"},{"source_id":"mn_minneapolis_health","authority":"MINNEAPOLIS_HEALTH","jurisdiction":"MN","kind":"health_inspection","number":"3994072","parent_number":"LIC369588","type":"Routine","status":"Complete","state":"","scope":"tenant_premises","state_basis":"","licensee":"","dba_name":"DEMI 212/DEMI","issued_date":"2026-02-06","original_issue_date":"","effective_date":"","expiration_date":"","seats":null,"floor_area_sqft":null,"valuation_usd":null,"work_description":"","parties":[],"inspection":{"outcome":"","attribution":"","risk":"1","score":94,"grade":"","violation_count":4,"violations":[{"code":"MN Rule 4626.0905B","description":"For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.","comment":"Hot water sanitizing dish machine on the right side of the back dishwashing area was observed not heating dishes to 160F over several cycles. Chef tested machine with their thermometer as well and it did not reach 160F during those cycles as well. Order service for machine to adjust hot water sanitizing temperature so that it adequately sanitizes dishes to at temperature of at least 160F. Make sure dish machine is sanitizing dishes at a minimum temperature of 160F at all times.","severity":"Priority1","points":"4","status":"Observed"},{"code":"MN Rule 4626.0390B","description":"While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.","comment":"Containers of blanched sunchokes and celery root were observed placed in the Walk In Cooler to cool after prepping with lids tightly covering the product and the containers stacked on top of each other. Discussed with Chef that cooling foods covered and stacked on top of each other does not allow the foods to cool rapidly. Chef removed lids and spaced out the containers so that the foods can cool rapidly. Retrain staff to cool foods uncovered, unstacked and spread out.","severity":"Priority2","points":"2","status":"Corrected on-site"},{"code":"MN Rule 4626.0275G","description":"Bulk food utensils must have their handles out of the food. If there is a cover around the utensil, then the utensil must be on a cord. The cord must be cleanable and can not reach the floor.","comment":"Several bulk containers of ingredients in the dry storage area were observed stored with the handles of the scoops in the food product. Chef removed these scoops from the containers to be washed. Retrain staff to store scoops in bulk containers with handles out of food to prevent contamination of product.","severity":"Priority3","points":"0","status":"Corrected on-site"},{"code":"MN Rule 4626.1390","description":"Have a garbage can at handwashing sinks where paper towels are used.","comment":"There was no conveniently located waste bin near the main handwashing sink by the Walk In Cooler. 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