Turning Point

Year by year

Inspections

1. Apr 16, 2026 Routine Score 92
   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Plans are required to be submitted for installing a 3 basin sink in the kitchen. Submit plans to the health department before installing a 3 basin sink: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720B

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     Only a 2 basin sink is provided for warewashing in the kitchen for utensils used to serve food. Provide a 3 basin sink and submit plans to be approved before installation of a 3 basin sink.

     Code MN Rule 4626.0680A

   • 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.)

     Baked potatoes in the Steam Table was observed hot holding at 126F at the time of inspection. Discussed with staff that the foods need to be kept hot at 135F or higher to be safe to hold and save leftover product. It was not known when the temperature dropped below 135F so leftover potatoes were ordered to be discarded after the lunch service, which would last for 2 hours. Maintain all hot TCS foods at 135F or higher at all times for safety.

     Code MN Rule 4626.0395A1

2. Mar 19, 2025 Routine Score 94
   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Plans are required to be submitted for installing a 3 basin sink in the kitchen. Submit plans to the health department for installing a 3 basin sink before doing the work.

     Code MN Rule 4626.1720B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     At the time of inspection, there was no designated Certified Food Protection Manager (CFPM) for the establishment. Person in charge was not found as a CFPM in the State of Minnesota registry. Discussed with person in charge that once they have taken an approved course, they need to register with the State of Minnesota. Provided application to State of Minnesota for CFPM to apply to the State and once certificate is obtained, post certificate in establishment.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     Only a 2 basin sink is provided for warewashing in the kitchen for utensils used to serve food. Provide a 3 basin sink and submit plans to be approved before installation of 3 basin sink.

     Code MN Rule 4626.0680A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no bleach sanitizer test kit for the facility at the time of inspection. Provide a bleach sanitizer test kit to monitor the bleach sanitizer concentration to ensure that it is always used at safe and effective levels.

     Code MN Rule 4626.0715

3. Mar 15, 2024 Routine Score 90
   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Plans are required to be submitted for installing a 3 basin sink in the kitchen. Submit plans to the Health Department for installing a 3 basin sink in the establishment.

     Code MN Rule 4626.1720B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     At the time of inspection, there was no designated Certified Food Protection Manager (CFPM) for the establishment. Will provide information link for State approved CFPM courses and initial application for operator with emailed report. Complete and pass approved course, then apply to State of Minnesota (MN) to register. Once certificate from State of MN is obtained, post in establishment for inspectors to verify during inspections. Maintain CFPM current at all times.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     Only a 2 basin sink is provided for warewashing in the kitchen for utensils used to serve food. Provide a 3 basin sink and submit plans to be approved before installation of 3 basin sink.

     Code MN Rule 4626.0680A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     A chlorine sanitizer test kit was not provided at the time of inspection to measure and monitor the concentration of bleach sanitizer used in the 3 compartment sink sanitizing solution. Provide a chlorine sanitizer test kit and maintain on site at all times.

     Code MN Rule 4626.0715

   • Serious Priority 1

     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

     Lemon scented bleach was observed being used as the sanitizer in the 3 basin sink set up for washing utensils. This is not an approved sanitizer. Obtain and maintain commercial bleach on site at all times for sanitizing food contact surfaces.

     Code MN Rule 4626.1620

4. Mar 9, 2023 Routine Score 94
   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     INSTALLATION OF THREE COMP SINK OR DISH MACHINE WILL REQUIRE A PLUMBING PERMIT AND A PLAN REVIEW BY THE HEALTH DEPARTMENT.

     Code MN Rule 4626.1720B

   • Serious Priority 1

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

     OBSERVED NO ILLNESS LOG ON SITE. PROVIDED A LOG WITH THIS REPORT BE SURE TO RECORD ALL INSTANCES OF EMPLOYEE ILLNESS.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     OBSERVED NO CFPM POSTED ON SITE. PERSON IN CHARGE INFORMED ME THAT THEY HAVE ONE AT THEIR MAIN LOCATION ON GOLDEN VALLEY RD. REFER TO ABOVE RULE. POST.

     Code MN Rule 4626.0033D