Mel-o-glaze

Year by year

Inspections

1. Feb 13, 2026 Routine Score 96
   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     THE WOOD FLOOR IN THE COFFEE SHOP IS NOT APPROVED. PROVIDE AN APPROVED FLOOR. THIS SHOULD BE DONE AS PART OF A FOOD PLAN REVIEW FOR THE COFFEE SHOP.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     IN THE COFFEE SHOP, NUMEROUS EQUIPMENT SURFACES OF MADE OF WOOD AND DO NOT MEET THE ABOVE REQUIREMENT. REPLACE THE EQUIPMENT TO MEET FOOD SERVICE STANDARDS. THIS SHOULD BE DONE AS PART OF THE FOOD PLAN REVIEW FOR THE COFFEE AREA.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     COFFEE SHOP AREA STILL HAS NON-ANSI CERTIFIED EQUIPMENT IN PLACE. SEE REPLACE THESE PIECES OF EQUIPMENT. THIS SHOULD BE DONE AS PART OF THE FOOD PLAN REVIEW FOR THE COFFEE AREA.

     Code MN Rule 4626.0506A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     IN THE COFFEE SHOP, NUMEROUS PROBLEMS INDICATE THE SPACE MAY HAVE BEEN BUILT OUT WITHOUT A FOOD PLAN REVIEW. ACCORDING TO EMPLOYEE ON SITE, THERE ARE NEW PLANS IN THE WORKS FOR SOME REMODELING OF ESTABLISHMENT. SUBMIT A FOOD PLAN REVIEW.

     Code MN Rule 4626.1720A

   • 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 WAS NO CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE AVAILABLE. SEARCHED FOR SASHA ELAVSAY IN CFPM DATABASE, BUT THERE WERE NO RESULTS. ENSURE AT LEAST ONE PERSON EMPLOYED AT ESTABLISHMENT HAS OBTAINED CFPM CERTIFICATE AND POST CERTIFICATE ON SITE. YOU CAN FIND MORE INFORMATION AT https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     THERE WERE NO CHLORINE TEST STRIPS ON SITE. PROVIDE A TEST KIT FOR THE TYPE OF SANITIZER USED (CHLORINE).

     Code MN Rule 4626.0715

   • 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 BLACK PLASTIC TO GO CONTAINERS ON SITE. BLACK PLASTIC IS NOT CONSIDERED RECYCLABLE, COMPOSTABLE OR REUSABLE. REPLACE BLACK PLASTIC WITH CONTAINERS THAT ARE RECYCLABLE, COMPOSTABLE OR REUSABLE. SENDING MORE INFORMATION WITH REPORT.

     Code MCO 204.30A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     OBSERVED WET MOPS SITTING IN MOP BUCKET. HANG MOPS TO DRY AFTER EACH USE.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     OBSERVED BOXES WITH SINGLE SERVICE ARTICLES STORED ON THE FLOOR. STORE SINGLE SERVICE ITEMS IN A CLEAN AND DRY LOCATION AT LEAST 6 INCHES ABOVE THE FLOOR.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     THERE WAS NO COVERED TRASH CAN AVAILABLE IN REST ROOM. PROVIDE.

     Code MN Rule 4626.1260

2. Aug 16, 2024 Routine Score 98
   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     The wood floor in the coffee shop is not approved. Provide an approved floor. This should be done as part of a Food Plan Review for the coffee area.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     In the coffee shop, numerous equipment surfaces are made of wood and do not meet the above requirement. Replace this equipment to meet food service standards. This should be done as part of a Food Plan Review for the coffee area.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Coffee shop area still has non-ANSI certified equipment in place. See routine inspection report for details. Replace these pieces of equipment. This should be done as part of a Food Plan Review for the coffee area.

     Code MN Rule 4626.0506A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     In the coffee shop, numerous problems indicate the space may have been built out or remodeled without a food plan review. Submit a Food Plan Review application to Minneapolis Development review.

     Code MN Rule 4626.1720A

   • 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.

     OBSERVED EXPIRED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. RENEW CERTIFICATE AND POST UPDATED CERTIFICATE.

     Code MN Rule 4626.0033A

3. Feb 24, 2023 Follow-Up Score 98
   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     The wood floor in the coffee shop is not approved. Provide an approved floor. This should be done as part of a Food Plan Review for the coffee area.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     In the coffee shop, numerous equipment surfaces are made of wood and do not meet the above requirement. Replace this equipment to meet food service standards. This should be done as part of a Food Plan Review for the coffee area.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Remove carpeting or similar material from the following unapproved areas: food preparation areas; walk-in refrigerators or freezers; warewashing areas; toilet room areas where handwashing sinks, toilets and urinals are located; refuse storage areas; wait stations; dressing rooms; locker rooms; janit

     Carpet mat is still in use in the coffee shop. Remove the carpet mat.

     Code MN Rule 4626.1350A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Coffee shop area still has non-ANSI certified equipment in place. See routine inspection report for details. Replace these pieces of equipment. This should be done as part of a Food Plan Review for the coffee area.

     Code MN Rule 4626.0506A

   • 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.

     In the coffee shop, plastic-lined cups and #6 plastic lids - which are not recyclable or compostable - are still in use. See Minneapolis Green To Go information.

     Code MCO 204.30A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed fresh mouse droppings, urine and chewed cardboard on a canvas covering equipment in the flour mixing room. Mouse droppings were also on the floor of this room, and in the coffee shop floor (under the service counter) and in the cabinet space. Although in-house pest-control has been being performed with traps and cleaning, pest activity is persisting. Orders will be issued to begin working with a licensed pest control operator / company. Check these food services spaces daily for signs of pests and communicate any observations to the pest control operator.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     A large amount of unnecessary items and clutter are still present in the lower level.

     Code MN Rule 4626.1580AB

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     In the coffee shop, numerous problems indicate the space may have been built out or remodeled without a food plan review. See routine inspection report for details. Submit a Food Plan Review application to Minneapolis Development review.

     Code MN Rule 4626.1720A

   • 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.

     Owner is working on getting CFPM registration. See routine inspection report for details.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on

     Discussed with owner that professional pest control services are needed. Owner agreed and began working on details of a service contract. Request service weekly until rodent activity is no longer observed (fresh droppings). Keep a copy of the pest operator's visit notes available onsite for Inspector to review.

     Code MCO 188.590

   • Not serious Priority 3

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

     On the floor of the mixing room and under the bar in the coffee shop, mouse droppings were observed. Clean the floors and maintain them clean daily. This will help assess if there is new rodent activity.

     Code MN Rule 4626.1520A

4. Feb 6, 2023 Routine Score 86
   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed unapproved floor in coffee shop. An approved floor covering is needed.

     Code MN Rule 4626.1335A

   • Not serious Priority 3 Corrected on site

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

     On Day 1 of inspection, observed soiling, food debris build-upon, spilled liquid and mouse droppings on equipment in various parts of the facility. Staff thoroughly cleaned all areas overnight and they were observed clean on Day 2 of inspection.

     Code MN Rule 4626.0840C

   • Serious Priority 1

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

     No Employee Illness Log was present onsite. Always keep an Employee Illness Log where persons in charge can find it and use it. Logs can be found and printed at : https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     Staff described that after equipment and utensils are washed in the 3-compartment sink, they hand-dried with cloths. Discontinue all hand-drying of equipment and utensils that are used to contact food. Allow air drying instead - on clean side drain board of sink and/or designated air drying shelves.

     Code MN Rule 4626.0935

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     On Day 1 of inspection, observed staff washing and rinsing equipment and utensils in 3-compartment sink, but no sanitizing step was being used. Per discussion, the chemical mixer for Quaternary Ammonium had not been working for some time. Person in charge stated bleach would be used instead but no bleach was available onsite. Person in charge closed the business to go purchase bleach - being the only employee present at that time. At direction of owner, business remained closed to the public. Inspection resumed the following morning (Day 2) when the business was reopened and sanitizing chemicals were observed already in use.

     Code MN Rule 4626.0900

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     In the coffee shop area, numerous equipment surfaces are made of wood (2x4's and plywood) and do not meet the above requirements. Replace this equipment to meet food service standards.

     Code MN Rule 4626.0495

   • Not serious Priority 3

     Remove carpeting or similar material from the following unapproved areas: food preparation areas; walk-in refrigerators or freezers; warewashing areas; toilet room areas where handwashing sinks, toilets and urinals are located; refuse storage areas; wait stations; dressing rooms; locker rooms; janit

     Observed a carpet mat in the coffee shop. Remove the carpet mat.

     Code MN Rule 4626.1350A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed in the coffee bar equipment which is not ANSI certified, including counter-top Insignia brand ice maker, Keurig brand coffee machine, Kenmore brand dish washer. Replace these items with pieces of equipment.

     Code MN Rule 4626.0506A

   • 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 in coffee shop hot beverage cups that are plastic lined and black #6 plastic lids. These cups and lids are neither compostable or recyclable. Provide recyclable or compostable cups. See Minneapolis Green To Go information: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Serious Priority 1 Corrected on site

     Provide and maintain a chemical sanitizer generated by a device on site at the food establishment that complies with 7US Code 136 to 136q, 40CFR.152.500 and 156.10, displays the US EPA device manufacturing facility registration number on the device and is operated and maintained according to manufac

     On Day 2 of inspection, the chemical mixer (for quaternary ammonium) at the 3-compartment sink had been repaired, but staff were mixing bleach into the quaternary ammonium solution. Inspector discussed with person in charge and staff how to use the chemical mixer properly. Sink was emptied of the mixed solution, rinsed, and the chemical mixer was used to properly fill the compartment with pre-mixed quaternary ammonium sanitizer.

     Code MN Rule 4626.0805F

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     On Day 1 of inspection, observed significant amount of mouse droppings throughout main floor facility areas. Based on discussion, the facility was not being regularly checked for pest activity. Significant amounts of clutter were present in the main floor mixing room and throughout the lower level that could provide harborage for rodents and make it difficult to inspect the facility. On Day 2, droppings had all been removed from the main floor spaces, and those floor and equipment surfaces had been cleaned. Additionally, all clutter had been removed from the mixing room. Remove harborage conditions in lower level. Inspect entire facility regularly for any pest activity. Resume working with a licensed pest control provider if any further evidence of pest activity is found.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

     Remove all items unnecessary to the operation of the business from the premises.

     On Day 1, observed clutter and unused items throughout main floor areas. On Day 2, all clutter and unused items had been removed from the mixing room. Observed a significant amount of clutter and unused items in the lower level that need to be removed.

     Code MN Rule 4626.1580AB

   • Not serious Priority 3 Corrected on site

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

     Observed several open bags of flour in the mixing room that were not covered or contained. Covers were provided for all bags.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     In the coffee shop, numerous problems were observed which indicate the space may have been built out or remodeled without an approved food plan review. Wood plank floor is not approved, wooden equipment and cabinets are not approved, domestic equipment is in use and no dump-sink or dipper-well or glass-rinser are present to support the standard use of an espresso machine. Develop a plan to remodel or otherwise address the needed improvements, and submit a Food Plan Review application to Minneapolis Development Review. See full information on Food Plan Review process at https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/ Ask Inspector any questions.

     Code MN Rule 4626.1720A

   • 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.

     The state registration for FM96149 expired in 2021. Provide a Certified Food Protection Manager by taking an approved class, passing the text and sending the class certificate (with application form and filing fee) to the Minnesota Department of Health. Find application forms and process information at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A