Thrive At Life Time

Year by year

Inspections

1. Jun 29, 2026 Routine Score 84
   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Packaged, prepared chicken bowls were observed cooling in the Open Air Cooler with the lid tightly covering the product. A container of cooked rice used to prep chicken bowls was observed cooling in the lower part of the Sandwich Cooler with the lid tightly covering the food. Discussed with staff that foods should be cooled in a single layer with the lid off to allow for most rapid cooling. Change process from cooling with lids on in the Open Air Cooler, to cooling with lids off and in the Walk In Cooler for the fastest cooling. Once foods reach 41F or lower in the Walk In Cooler, lids can be placed on the foods and then they can be placed in the Open Air Cooler for sale. Retrain staff to use rapid cooling methods. Staff member removed lids from the packaged foods and the lid from the cooked rice to allow foods to finish cooling. Cool foods uncovered, unstacked and spread out.

     Code MN Rule 4626.0390B

   • Serious Priority 1 Corrected on site

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

     A bottle of Chipotle Mayo was observed cold holding at 62F on the counter top at the time of inspection. It was not known when the food went above 41F, so Person In Charge opted to discard product. Retrain staff to store foods cold at 41F or lower at all times.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     A container of sliced ham was observed date marked for 6/12 and was significantly past the 7 day date mark. Person In Charge pulled product and discarded it immediately. Go through products in Prep Cooler more frequently and ensure that foods are being used up or discarded within 7 days.

     Code MN Rule 4626.0405A

   • 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 (CFPM) registered with the State of Minnesota at the time of inspection. Have a designated CFPM complete an approved course and then register with the State of Minnesota to be the Certified Food Protection Manager for the facility. Maintain CFPM current at all times. Register on the State of Minnesota Portal: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Do not add to foods and beverages: • Unapproved additives • Unsafe amounts of additives

     Bovine collage peptides are being used in some smoothies in the cafe. The collagen supplement is not approved to be put into foods. Discontinue adding collagen to menu items as it is not FDA approved for food use.

     Code MN Rule 4626.0250A

   • 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

     Handwash sinks in the smoothie area and in the back kitchen area were observed missing paper towelling at the time of inspection. Paper towels were provided immediately to each handwash station. Maintain paper towels at handwash stations at all times to encourage employees to wash hands.

     Code MN Rule 4626.1445

2. Jun 9, 2025 Routine Score 94
   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Multiple scoops in the protein powders were observed stored with the handle contacting the product. Store food scoops with the handle not touching the foods. Retrain staff to ensure that they are putting scoops in the products so that the handles are not touching the food products.

     Code MN Rule 4626.0275A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Containers of chicken salad were observed cooling in the Reach In Cooler with lids tightly covering the product. Discussed with Person in Charge that foods should be completely cooled before being packaged and that staff should limit time that they are packaging food. Retrain staff to use rapid cooling methods.

     Code MN Rule 4626.0390B

   • Serious Priority 1 Corrected on site

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

     Cooked chicken (48F), cooked rice (48F), sliced ham (46F), cut tomatoes (47F) were observed improperly cold holding in the Sandwich Cooler at the time of inspection. Foods had been holding in the unit the night before and were not prepped that day. Ordered all foods held above 41F to be discarded since it was not known when the foods went above 41F. Monitor cooler to ensure that it is holding temperatures of 41F or lower, and repair unit if it does not function properly. Maintain all cold TCS foods at 41F or lower at all times.

     Code MN Rule 4626.0395A2

3. May 23, 2024 Routine Score 92
   • 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 Certified Food Protection Manager (CFPM) registered with the State of Minnesota. Provided application to designated CFPM for them to apply to the State with emailed report. Once CFPM is obtained from State of MN, keep in establishment for inspectors to verify during inspections. Maintain CFPM current at all times.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The bar dish machine uses chlorine sanitizer and a test kit could not be located. Provide and maintain on site at all times.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     Multiple scoops in the protein powders were observed stored with the handle contacting the product. Store food scoops with the handle not touching the foods. Retrain staff to ensure they are putting scoops in the products so that they are not touching the foods. Maintain.

     Code MN Rule 4626.0275A

   • 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 coffee cups with #6 lids and plastic lined coffee cups used on site for takeaway/immediate consumption coffee. These are not complaint with the City of Minneapolis Green to Go ordinance. Provided Green to Go guidance document to operator with emailed report. Use acceptable reusable, recyclable, or compostable takeaway containers for foods to comply with ordinance.

     Code MCO 204.30A

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     The chlorine bar dish machine was dispensing a chlorine sanitizer concentration of 0PPM at the time of inspection. Data plate on machine states minimum of 50PPM. Repair machine so that it provides adequate chlorine sanitizer to sanitize glasses. It was discussed with Person In Charge that a sanitize step, immersion in a tub of quat sanitizer at 200-400PPM from the 3 basin sink dispenser would be used as a temporary means of sanitizing while waiting for repair of the machine. Repair machine and maintain chlorine sanitizer at 50PPM at all times. Monitor to ensure it remains at 50PPM.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Thin tip thermometer was not available at the time of inspection to measure the temperature of thin foods. Provide a thin tip thermometer and maintain on site at all times.

     Code MN Rule 4626.0705B

4. Mar 16, 2023 Routine Score 92
   • 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 certified food protection manager employed. After taking an approved food safety course you must register your course certificate with State of Minnesota to obtain your certified food protection manager certificate. Use the link below for more information. Discuss with PIC. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The bar dish machine uses a chlorine solution and a test kit could not be located. Provide a test kit for chlorine to test the bar dish machine. Note: there are test kits on site for the three compartment sink and the kitchen dish machine.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     In multiple protein powders observed scoops stored with the handles in contact with the protein powder. In other dry smoothie add in's- such as cinnamon- observed teaspoons in contact with the food. Instructed PIC to remove all of these and wash/rinse/sanitize. Discussed approved storage options. Do not allow handles of utensils to contact ready to eat foods.

     Code MN Rule 4626.0275A

   • 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 coffee lids and plastic lined coffee cups. These are not recyclable. All to-go containers must be recyclable or compostable within the City of Minneapolis. Discussed Green to Go requirements with PIC, discussed phasing out of black plastic. Guidance document provided with report.

     Code MCO 204.30A

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Staff stated that blenders are fully washed and sanitized at shift change, which is 8 hours. Blenders must be fully washed and sanitized every 4 hours, discussed with PIC.

     Code MN Rule 4626.0845C

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     Observed wet wiping cloth stored on counter and no sanitizer solution made. Instructed PIC that one wet all wiping cloths must be stored in sanitizer solution when not being actively used.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed no hand soap stocked at kitchen hand wash sink. Staff does not usually use this sink as the other kitchen hand wash sink is more convenient. Discussed with PIC that the it still must be stocked with soap.

     Code MN Rule 4626.1440

   • Not serious Priority 3 Corrected on site

     Relocate insect control devices so they are not over food preparation areas or in areas where dead insects or fragments can fall onto exposed food, clean equipment, utensils, linens and unwrapped single-service and single-use articles.

     Observed fly strip hanging from food prep sink faucet. Instructed PIC to move fly strip to an approved location that is not above food areas.

     Code MN Rule 4626.1385B