Phyllis Wheatley Community Center

Year by year

Inspections

1. Jun 12, 2026 Routine Score 92
   • 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.

     Establishment has a dish machine but there is no 3 basin sink on site as a backup in the case that the dish machine fails. Install a 3 basin sink and consult with City of Minneapolis Plan Review before installing sink to make sure it is approved.

     Code MN Rule 4626.0680A

   • 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

     Submit a food plan review for installing a 3 basin sink that is required as a backup to the dish machine which currently the only means of warewashing. Submit a food plan review and have it approved before installing: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720A

   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     High temperature dish machine was run over several cycles and did not reach 160F during any of the cycles according to an independent internal thermometer. Discussed with Person In Charge that the sanitizing rinse must reach 160F according to an internal device. Work with service provider to repair/recalibrate machine ensure that the rinse cycle reaches 160F to adequately sanitize dishes.

     Code MN Rule 4626.0905B

2. Jun 3, 2025 Follow-Up Score 98
   • 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.

     Establishment has a dish machine, but there is no 3 basin sink as a backup means of warewashing if the dish machine fails. Install a 3 basin sink and consult with City of Minneapolis Plan Review before installing sink to make sure it is approved. Follow link to Plan Review here: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/application/

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Operate and maintain the warewashing machine and its auxiliary components, including the conveyor speed and automatic cycle times, in accordance with the manufacturer's specifications.

     Dish machine on site is being used as a chlorine dish machine, though data plate on machine states it is a hot water sanitizing dish machine. Manual for the machine was downloaded and indicates that there is only 2 pumps, one for detergent and one for rinse aid. There is no specification for a chemical sanitizer required. Contact dish machine service provider and make sure that machine is serviced so it operates according to manufacturer instructions. Repair machine to operate per manual attached with emailed report.

     Code MN Rule 4626.0755

3. May 19, 2025 Routine Score 90
   • 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.

     Establishment has a dish machine, but there is no 3 basin sink as a backup in case the dish machine fails. Install a 3 basin and consult with City of Minneapolis Plan Review before installing sink to make sure it is approved.

     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 available on site at the time of inspection to monitor the concentration of chlorine sanitizer in the sanitizer spray bottles. Provide a chlorine sanitizer test kit and maintain.

     Code MN Rule 4626.0715

   • 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 dish machine on site was using chlorine as its sanitizer. The sanitizer was tested over multiple cycles and the chlorine concentration measured 0PPM at each cycle. The hot water sanitizing capability was measured in the machine and it did not measure above 156F after 5 cycles. Dish machine was not adequately sanitizing dishes. Discussed with Person In Charge that dishes need to be sanitized in the sink with a chlorine sanitizer at 50-200PPM as a final step and that the dishes should be sanitized in this method until dish machine is repaired and can sanitize dishes. Repair dish machine.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Operate and maintain the warewashing machine and its auxiliary components, including the conveyor speed and automatic cycle times, in accordance with the manufacturer's specifications.

     Dish machine on site is being used as a chlorine dish machine, although data plate calls for hot water sanitizing temperature of 180F and no chemical sanitizer mentioned. Manual for machine shows chemicals to be used in the machine are only a non-chlorinated dishwashing detergent and a rinse aid. Contact service provider to service machine so that it operates as a high temperature dish machine according to the manufacturer instructions. Operate and maintain dish machine according to manufacturer instructions. This is a repeat violation from the last routine inspection.

     Code MN Rule 4626.0755

   • Not serious Priority 2

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

     Macaroni and cheese left over from lunch was observed cooling tightly covered in the Reach In Cooler. Discussed with Person In Charge that foods that are cooling need to be uncovered and spaced out to rapidly and safely cool. Lid was left ajar on macaroni to finish cooling. Cool foods uncovered and spaced out to rapidly cool. Retrain staff to use rapid cooling methods.

     Code MN Rule 4626.0390B

4. May 30, 2024 Follow-Up Score 92
   • 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.

     Establishment has a dish machine, but there is no 3 basin sink for backup. Install a 3 basin sink and consult City of Minneapolis Plan Review Prior to installing the 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 chlorine sanitizer test kit on site at the time of inspection to test the dish machine. Provide and maintain to monitor chlorine concentration of the dish machine.

     Code MN Rule 4626.0715

   • 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.

     Low temperature dish machine was dispensing chlorine sanitizer concentration of 0PPM at the time of inspection. Inspector had site person run machine a few times and all resulted at 0PPM. To see if the machine had been switched to hot water sanitizing, inspector ran thermometer disc through machine as well, which only measured 114F. Dish machine is not sanitizing and needs to be repaired. Contact professional company to service machine. While waiting for repair of machine, perform final sanitize of dishes by immersion in 50-100PPM chlorine sanitizer. Ensure dish machine is sanitizing dishes before relying on it to wash dishes through the full cycle.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Operate and maintain the warewashing machine and its auxiliary components, including the conveyor speed and automatic cycle times, in accordance with the manufacturer's specifications.

     Dish Machine on site is being used as a chlorine dish machine, although data plate calls for it to be used as a hot water sanitizing dish machine. Manual for the machine also shows that the machine only uses a detergent and a rinse aid and a hot water sanitizing function is what sanitizes the dishes. Cease using the machine as a chlorine dish machine, repair it so that it sanitizes dishes with hot water that reaches a final sanitizing temperature on the dishes of 160F, and maintain the machine according to manufacturer's instructions.

     Code MN Rule 4626.0755

5. May 16, 2024 Routine Score 88
   • 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.

     Establishment has a dish machine, but there is no 3 basin sink for backup. Install 3 basin sink and consult City of Minneapolis Plan Review prior to installing 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 available on site at the time of inspection to monitor the concentration of chlorine sanitizer in the dish machine and sanitizer spray bottle. The sanitizer spray bottle was measured above 200PPM and dish machine was measured at 0PPM. Provide a test kit on site to help measure and maintain chemical sanitizers at safe and effective levels.

     Code MN Rule 4626.0715

   • 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.

     Low Temperature Chlorine Dish machine on site was measuring chlorine sanitizer concentration of 0PPM at the time of inspection. Inspector and Person In Charge tried running the machine a few times and priming the sanitizer line to ensure that chemical was moving through the line. Instructed Person In Charge to mix a sink of chlorine water at 50-100PPM to perform the final sanitize step for dish washing while waiting for service provider to repair machine. Maintain chlorine sanitizer at 50PPM minimum to effectively sanitize dishes.

     Code MN Rule 4626.0805C1

   • 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

     Chlorine sanitizer spray bottle measured above 200PPM at the time of inspection. Person In Charge diluted sanitizer bottle until it measured within acceptable and safe range of 50PPM - 200PPM. Maintain chlorine sanitizer at no greater than 200PPM or it can leave a residue on food contact surfaces. Retrain staff to measure when mixing sanitizer bottle with chlorine sanitizer test kit.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Operate and maintain the warewashing machine and its auxiliary components, including the conveyor speed and automatic cycle times, in accordance with the manufacturer's specifications.

     Dish machine on site is being used as a chlorine dish machine, although data plate calls for hot water sanitizing temperature of 180F and no chemical sanitizer mentioned. Manual shows chemicals to be used in the machine are only a non-chlorinated dishwashing detergent and a rinse aid. Contact service provider to service machine so that it operates as a high temperature dish machine according to the manufacturer instructions. Operate and maintain dish machine according to manufacturer instructions.

     Code MN Rule 4626.0755

6. Mar 27, 2023 Routine Score 92
   • 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.

     Establishment does have a functioning dish machine, however no 3 comp sink on site. Install 3 comp sink. Contact Minneapolis Plan Review prior to any major modifications.

     Code MN Rule 4626.0680A

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     Spray arm hose length is such that it can fall below spill rim if not hung up properly. This poses a backflow risk. Ensure spray arm is incapable of falling below the spill rim.

     Code MN Rule 4626.1085A

   • 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.

     Unable to verify CFPM through State databse. Ensure at least one full time kitchen employee has received this State credential and display certificate. Application sent with report.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no chlorine test strips on site to test dish machine sanitizer concentration. Obtain test strips and keep in kitchen.

     Code MN Rule 4626.0715