Runyons

Year by year

Inspections

1. Apr 23, 2026 Routine Score 96
   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     Celery was observed being washed in the sanitizer sink of the 3 basin sink at the time of inspection. This process is required to be done in a separate sink specifically designated for food preparation. Install a food preparation sink in the establishment to wash produce. Before installing a food preparation sink, submit a food plan review to the City of Minneapolis: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.0780B

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Interior food contact surfaces of the ice machine was observed soiled with an accumulation of slime mold at the time of inspection. Discussed with Manager that the frequency of cleaning the machine may need to be increased, especially for the upcoming warmer spring and summer months. Maintain ice machine food contact surfaces clean to sight and touch.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Floors, walls and ceiling throughout the basement storage areas and liquor storage areas were unfinished and exposed brick. Provide approved finishes to enclose the space to allow for storing food, food equipment, linens and utensils. Contact City of Minneapolis Plan Review before providing these finishes to ensure materials used are approved for commercial use: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1325A1

   • 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 plans to the City of Minneapolis for a food plan review before installing a food preparation sink in the kitchen. Contact inspector or plan reviewer with questions: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720A

   • Not serious Priority 3

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

     Containers of raw chicken wings were observed being stacked on top of each other in the lower part of the Prep Cooler with the bottom of the containers touching the food in the containers below it. Discussed with Chef and Manager that containers should have lids or some type of clean barrier when being stacked on top of each other. Discontinue stacking containers in such a manner so that the food is not potentially contaminated.

     Code MN Rule 4626.0235A(4)

   • Not serious Priority 2

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

     A Container of dressed coleslaw in the Prep Cooler was observed cooling at the time of inspection with the cling film tightly covering the food, preventing rapid cooling. Discussed with Chef and Manager that foods that are cooling should remain uncovered until they have cooled to 41F or lower to allow food to cool most rapidly. Retrain staff to cool foods uncovered, unstacked and spread out.

     Code MN Rule 4626.0390B

   • Not serious Priority 3

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

     The high temperature dish machine's pressure and rinse temperature gauges did not appear to be functioning at the time of inspection. Work with dish machine service provider to repair or replace these dials so they are functioning. Keep all components of the dish machine in good repair at all times.

     Code MN Rule 4626.0735AB

2. Apr 1, 2025 Routine Score 96
   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     Celery was observed being washed and washed at the 3 basin sink at the time of inspection. This is required to be done in a food preparation sink specifically for food preparation. Submit plans to the health department before installing a food preparation sink in the establishment. Contact inspector with questions.

     Code MN Rule 4626.0780B

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Ice machine's interior surfaces were observed with visible slime mold at the time of inspection. Increase cleaning frequency of ice machine and maintain clean to sight and touch.

     Code MN Rule 4626.0845E

   • 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

     Sink and surface cleaner sanitizer, which is manually mixed for sanitizer buckets was measured at approximately 1.0 oz/gallon. Sanitizer specifies a range of 0.27-0.55 oz/gallon to be safe and effective. Staff diluted sanitizer to be within the safe and effective range. Reduce amount of sanitizer added to sanitizer buckets or dilute to ensure that it is within specified range. Retrain staff to mix and measure sanitizer buckets before use to ensure that they are using a safe and effective amount of sanitizer.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Floors, walls and ceilings throughout the basement storage areas and liquor storage areas were unfinished and exposed brick. Provide approved finishes to enclose the space to allow for storing food, food equipment, linens and utensils. Contact City of Minneapolis Plan review with questions on approved finishes.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Hood filters were observed with grease dripping onto the floor. Clean hoods and maintain clean to sight and touch. Increase cleaning frequency of hoods.

     Code MN Rule 4626.1530A

   • 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 current Certified Food Protection Manager (CFPM) for the establishment. A designated person has taken and completed a course, but they have not registered with the State of Minnesota (MN). Discussed with Manager that the designated person must register with the State of MN and obtain the certificate from the State. Once the certificate is obtained, post in establishment for inspectors to verify during inspections. Provided CFPM application with emailed report to operator.

     Code MN Rule 4626.0033A

3. Apr 11, 2024 Follow-Up Score 98
   • 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.

     A mop sink was installed without submitting plans to the health department. Submit those plans and complete this task with the Plan Review Team. A food preparation sink is needed in the establishment for the fresh vegetable prepped on site in the kitchen. Submit these plans to the health department before installing.

     Code MN Rule 4626.1720B

   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     Vegetables are being washed and prepped at the 3 basin warewashing sink. This is needed to be done in a food preparation sink specifically for food preparation to prevent contamination of the fresh produce. Submit plans to the health department before installing a food preparation sink in the establishment. Contact inspector with questions.

     Code MN Rule 4626.0780B

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     There was no sign for handwashing posted in the main restrooms that employees use. Provide these so that employees are reminded to wash their hands.

     Code MN Rule 4626.1457

4. Mar 28, 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.

     A mop sink was installed without submitting plans to the health department. Submit these plans to the health department. A food preparation sink is needed in the establishment for the fresh vegetables prepped on site in the kitchen. Submit plans to the health department before installing a food preparation sink.

     Code MN Rule 4626.1720B

   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     Celery was observed being washed and prepped at the 3 basin warewashing sink. This is needed to be done in a food preparation sink specifically for food preparation. Submit plans to the health department before installing a food preparation sink in the establishment. Contact inspector with questions.

     Code MN Rule 4626.0780B

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     There were no handwash signs posted in the restrooms that employees use. Provide these so that employees are reminded to wash their hands. Signs from the health department were provided with emailed report.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Buffalo sauce made in house with dairy butter was observed cold holding out on the counter top at 85F at the time of inspection. Discussed with person in charge that sauces made in house must be refrigerated if they are made with ingredients like butter that need to be refrigerated. Three options were discussed with person in charge: 1. Keep sauce cold at 41F at all times 2. Take a small amount out at a time as a working portion that is used up within a short time or use Time as a Public Health Control (TPHC), TPHC plan was attached with emailed report 3. Get a lab product analysis of the food proving the product is shelf stable Contact inspector with any questions on these methods

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Food employee was observed pulling a toasted bun off the grill with bare hands to begin assembling a burger. Mentioned this to person in charge, who required the employee to discard the bun, wash hands and put on a pair of gloves before making the burger. Discussed with person in charge and food employee that touching food that is ready to eat with bare hands is at high risk of spreading foodborne illness and should not be done. Retrain staff to wash hands and put on gloves, or use other barriers to the hands when handling ready to eat food.

     Code MN Rule 4626.0225A

5. Mar 30, 2023 Routine Score 98
   • 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.

     A mop sink was installed without submitting plans to the health department. In addition a food preparation sink is needed at this establishment. Submit plans to the health department to include the previously installed mop sink and the needed food preparation sink. Guidance on plan review provided with report.

     Code MN Rule 4626.1720B

   • Not serious Priority 3

     Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.

     Observed chicken being washed in the three compartment sink. Menu contains food items that require washing. Food cannot be washed in the three compartment sink. Plan to install a food preparation sink or change menu so that no items require it. Plans will need to be submitted to the health department before installation.

     Code MN Rule 4626.0780B

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     There are no signs at hand sinks in the restrooms. Provide. Below is a link to many posters or you may provide your own. https://www.health.state.mn.us/people/handhygiene/materials.html

     Code MN Rule 4626.1457

   • 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.

     Clear plastic clamshell to-go containers are #6 plastic. These are not recyclable in Minneapolis. All to-go containers must meet Green to Go ordinance requirements. Discussed approved plastics and compostable containers with PIC. Discussed phasing out of black plastic as those are planned to be added to the unapproved list in the upcoming year. Guidance document provided with report.

     Code MCO 204.30A