Broadway Fast & Fresh

Year by year

Inspections

1. Dec 23, 2025 Routine Score 96
   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Repair the broken door handle on interior of walk-in cooler to prevent a safety hazard.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Clean build-up of old food debris on can opener blade.

     Code MN Rule 4626.0840A

   • Not serious Priority 2 Corrected on site

     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

     Code MN Rule 4626.1445

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed the bulk bin flour scoop stored on top of shelf above bulk bin. Store scoop on a clean and sanitized surface.

     Code MN Rule 4626.0275C

2. Jan 8, 2025 Follow-Up Score 100
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Black plastic "To Go" containers are no longer allowed in the City of Minneapolis. See "Green to Go" handout sent with inspection report.

     Code MCO 204.30A

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Repair the broken door handle on interior of walk-in cooler to prevent a safety hazard.

     Code MN Rule 4626.0735AB

3. Dec 3, 2024 Routine Score 80
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Black plastic "To Go" containers are no longer allowed in the City of Minneapolis. See "Green to Go" handout sent with this inspection report.

     Code MCO 204.30A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Clean build-up of old food debris on can opener blade.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Label contents of bulk storage containers. (flour, etc.).

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The plumbing under the 3-comp sink was leaking into a bucket. Repair the leaking plumbing.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Correct the following: 1) Repair the broken door handle on interior of walk-in cooler to prevent a safety hazard. 2) Observed the walk-in cooler holding an ambient temperature of 45*F. A temperature of 46*F was coming out of walk-in cooler compressors. Repair unit so that it maintains an ambient temperature of 41*F or less.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed a build-up of incrusted debris on exterior portions of large Hobart mixer. Clean and maintain in a clean condition.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     Observed spatulas at front counter being stored in hot water in steamtable at a temperature of 130*F. Store spatulas and serving utensils in hot water at a temperature of 135*F or higher.

     Code MN Rule 4626.0275F

   • Not serious Priority 3

     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.

     There is no state registered CFPM employed at the facility. Dean's CFPM certificate expired 5/4/24. Please renew certificate or employ someone who has a valid certificate.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Establishment has no up-to-date employee illness log. Log on site was blank and not being used. Complete employee illness log - if no illnesses during a certain month write on illness log no illnesses for a certain month, sign and date.

     Code MN Rule 4626.0040C

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     The concentration of quat sanitizer in the 3-comp sink was over 500 PPM. Maintain quat concentration between 200-400 PPM. This was immediately corrected.

     Code MN Rule 4626.1620

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed pasta in coldwell at front counter at 55*F, meatballs in walk-in cooler at 44*F and sliced tomatoes at 45*F and diced chicken at 43*F in 1-door Upright Hoshizaki refrigerator. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Label all spray bottles with their contents.

     Code MN Rule 4626.1595

   • Serious Priority 1

     Use poisonous or toxic materials according to label directions and MN Statutes chapter 18B. Application must not constitute a hazard to people and contamination of food, equipment, utensils, linens and single-use and single-service articles must be prevented.

     Observed various insect control devices hanging above food prep areas and equipment throughout establishment. Remove these devices from over food prep areas and food equipment.

     Code MN Rule 4626.1610AB

4. Nov 30, 2023 Routine Score 92
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     OBSERVED #6 CUPS AND RAMEKINS IN USE ON SITE. BOTH PRODUCTS ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS ENVIRONMENTAL GREEN TO GO PACKAGING ORDINANCE. REPLACE WITH COMPLIANT PRODUCTS.

     Code MCO 204.30A

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Clean build-up of old food debris on can opener blade.

     Code MN Rule 4626.0840A

   • Serious Priority 1

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed Alfredo Sauce holding at 120*F in soupwell. Maintain all hot TCS foods at 135*F or higher.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     There was no sop in dispenser at front handwash sink. Provide and maintain soap in all soap dispensers.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Rinse washed utensils and equipment with water to remove abrasives or cleaning chemicals before sanitizing or use an approved detergent-sanitizer procedure.

     The 3-comp sink was not being used properly. No rinse step is in place between washing and sanitizing. The fist compartment sink was not being used - only a wash step in middle compartment followed by sanitizing rinse in 3rd compartment. Comply with the following: Wash in 1st compartment - rinse in 2nd compartment - sanitize in 3rd compartment

     Code MN Rule 4626.0885

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed a scoop handle laying in and touching flour in the bulk flour storage bin next to large mixer. Store scoops in such a manner that the handle is not touching the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     Observed a knife jammed between both coldwell units at front line. Store knives and utensils on a clean and sanitized surface.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Label contents of bulk storage container by large mixer.

     Code MN Rule 4626.0240

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The handsink by large mixer was clogged and barely draining. Unclog sink so that it drains properly.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Repair the broken door handle on interior of walk-in cooler to prevent a safety hazard.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed a build-up of incrusted debris on exterior portions of large Hobart mixer. Clean and maintain in a clean condition.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Protect food from cross-contamination by using packages or covered containers.

     In back storage area observed an open bag of sugar being stored on bottom shelf in original package. Once opened, store product in a container with a labeled tight fitting lid.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     In general, observed that floors are in need of a good cleaning.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Clean build-up of dust on hood filters.

     Code MN Rule 4626.1530A

5. Jan 6, 2023 Routine Score 92
   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     OBSERVED #6 CUPS AND RAMEKINS IN USE ON SITE. BOTH PRODUCTS ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS ENVIRONMENTAL GREEN TO GO PACKAGING ORDINANCE. REPLACE WITH COMPLIANT PRODUCTS. AN INFORMATIONAL HANDOUT WAS SENT WITH THE INSPECTION REPORT.

     Code MCO 204.30A

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     OBSERVED BADLY SCORED CUTTING BOARDS ON SITE. REPLACE EXISTING CUTTING BOARDS WITH NEW CUTTING BOARDS.

     Code MN Rule 4626.0740

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     OBSERVED FLOOR CLEANER STORED IN A SPRAY BOTTLE IN THE CHEMICAL STORAGE AREA TO BE UNLABELED. LABEL SPRAY BOTTLE AS REQUIRED.

     Code MN Rule 4626.1595

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED THE CANOPENER PIERCING BLADE TO HAVE DRIED UP FOOD DEBRIS. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0840A

   • Serious Priority 1

     Use poisonous or toxic materials according to label directions and MN Statutes chapter 18B. Application must not constitute a hazard to people and contamination of food, equipment, utensils, linens and single-use and single-service articles must be prevented.

     OBSERVED VARIOUS INSECT CONTROL DEVICES TO BE HANGING ABOVE EITHER EQUIPMENT OR PREP AREAS THROUGHOUT THE ESTABLISHMENT. REMOVE THESE DEVICES FROM THEIR CURRENT LOCATIONS.

     Code MN Rule 4626.1610AB