Minneapolis Club

Year by year

Inspections

1. Jun 8, 2026 Routine Score 92
   • Serious Priority 1

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

     Establishment had no employee illness log. Provide and maintain an up-to date employee illness log.

     Code MN Rule 4626.0040C

   • 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.

     Establishment had no state certified food manager on staff. Obtain a CFPM and post certificate in a conspicuous location. Note: Ex Chef and 2 other employees are signed up to take a ServSafe class.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     At banquet kitchen at far end of line there was no soap in handsink soap dispenser. Provide and maintain soap in dispenser.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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

     In banquet kitchen there were no paper towels in dispenser at bakery handsink and at handsink at far end of cookline. Provide and maintain paper towels at these hand sinks.

     Code MN Rule 4626.1445

   • 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

     In first floor kitchen left ice machine observed a build-up of mold and scum on interior baffle. Clean and maintain baffle in a clean condition.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     In bakery on third floor observed 2 bags of flour sitting on floor. Store all food items up off the floor.

     Code MN Rule 4626.0300A

   • 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.

     In walk-in freezer observed an unwrapped cold wand sitting directly on freezer shelf. Wrap cold wands with plastic wrap or store cold wand in a clean container.

     Code MN Rule 4626.0955A

   • Not serious Priority 3

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

     Observed a torn gasket on one of the Cres Cor hot holding cabinets in banquet kitchen. Replace torn gasket.

     Code MN Rule 4626.0735AB

2. Jul 31, 2025 Follow-Up Score 100

   Result: Complete.

3. Jun 18, 2025 Follow-Up Score 90
   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed hot water in employee restrooms only to be 84*F. Provide hot water at these handsinks between 110-130*F. Note: This is a repeat violation from last year. Failure to correct this violation will result in issuance of a citation. Note: Engineering is working to correct this violation.

     Code MCO 188.380

   • 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

     In first floor kitchen left ice machine observed a build-up of mold and scum on interior baffle. Clean and maintain baffle in a clean condition.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     In both the main kitchen and banquet kitchen observed wet wiping cloths sitting on prep tables or cutting boards. Store wet wiping cloths in sanitizer buckets between uses.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     At banquet kitchen at far end of line there was no soap in handsink soap dispenser. Provide and maintain soap in dispenser.

     Code MN Rule 4626.1440

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     At the bar there was a trash can blocking access to one bar hand sink and an employee backpack sitting inside the other handsink. Do not block access to hand wash sinks. This was corrected on site.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     There was an unlabeled spray bottle at the bar. Label all spray bottles with contents.

     Code MN Rule 4626.1595

   • 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 glasswasher at the bar was not dispensing any chlorine during the rinse cycle. Have unit serviced and repaired so that a minimum of 50 PPM chlorine is dispensed during rinse cycle. Note: Until repaired discontinue using glass washer to wash bar glassware - use kitchen dishmachine instead

     Code MN Rule 4626.0805C1

4. May 9, 2025 Routine Score 82
   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed hot water in employee restrooms only to be 78*F in men's and 80*F in women's. Provide hot water at these handsinks between 110-130*F. Note: This is a repeat violation from last year. Failure to correct this violation will result in issuance of a citation.

     Code MCO 188.380

   • 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

     In first floor kitchen left ice machine observed a build-up of mold and scum on interior baffle. Clean and maintain baffle in a clean condition.

     Code MN Rule 4626.0845E

   • Not serious Priority 3

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

     In both the main kitchen and banquet kitchen observed wet wiping cloths sitting on prep tables or cutting boards. Store wet wiping cloths in sanitizer buckets between uses.

     Code MN Rule 4626.0285B

   • Not serious Priority 3 Corrected on site

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     At main level kitchen observed packages of tuna thawing in unopened ROP packages. (The vacuum must be released – cut open the package – before thawing.) This was corrected on site.

     Code MN Rule 4626.0380E

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed wild rice soup being cooled in an ice bath but in a 20 qt plastic container. Temp of soup was 83*F after 1.5 hours. Soup transferred into shallow containers for rapid cool down. Note: cool hot TCS foods in shallow containers 2" deep or less. Hot TCS foods to cool from 135*F to 70*F in 2 hours and from 70*F to 41*F or less in an additional 4 hours.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     Maintain the identity of the source of shellstock sold or served by retaining the tags or labels for 90 days; using a recordkeeping system that keeps the tags in chronological order; and if shellstock is removed from original tagged or labeled container, the shellstock identification is maintained a

     At first floor kitchen observed oysters in refrigerator drawer with no shellfish tags attached. Keep the shellstock tag attached to the oysters till they are all sold or used.

     Code MN Rule 4626.0220C

   • Not serious Priority 2

     Record the date on the tag or label from the original container when the last shellstock from it is sold or served.

     Observed that the date the last shellfish was sold or served was not recorded on the shellfish tag. Record the date the last shellfish was served or sold on the shellfish tag and keep on file for at least 90 days.

     Code MN Rule 4626.0220B

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     At banquet kitchen at far end of line there was no soap in handsink soap dispenser. Provide and maintain soap in dispenser.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     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

     At first floor kitchen the handsink by food prep sink had no paper towels; in banquet kitchen there were no paper towels at handsink by walk-in cooler #29. Provide and maintain paper towels in hand sink dispensers.

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     At the bar there was a trash can blocking access to bar hand sink. Do not block access to hand wash sinks. This was corrected on site.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     There was an unlabeled spray bottle at the bar. Label all spray bottles with contents.

     Code MN Rule 4626.1595

   • Not serious Priority 3 Corrected on site

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     In banquet kitchen observed tongs hanging over oven door handles. Discontinue this practice. Store tongs on a clean and sanitized surface.

     Code MN Rule 4626.0275B

   • 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 glasswasher at the bar was not dispensing any chlorine during the rinse cycle. Have unit serviced and repaired so that a minimum of 50 PPM chlorine is dispensed during rinse cycle. Note: Until repaired discontinue using glass washer to wash bar glassware - use kitchen dishmachine instead.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

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

     At the bar observed the ice bin was completely wide open. Provide ice bin cover over ice to prevent any cross-contamination of ice.

     Code MN Rule 4626.0235A(4)

5. Jul 17, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed hot water in employee restrooms only to be 76*F in men's and 77*F in women's. Provide hot water at these handsinks between 110-130*F

     Code MCO 188.380

   • 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 posted CFPM Certificate in chef's office expired 1/28/24. Obtain and post a valid CFPM Certificate.

     Code MN Rule 4626.0033A

6. Apr 4, 2024 Routine Score 90
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     OBSERVED THE (BREAKFAST, LUNCH, DINNER AND BANQUET MENUS) TO HAVE A CONSUMER ADVISORY AT THE BOTTOM OF THE MENU BUT WERE MISSING THE FOLLOWING STATEMENT. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS. PLEASE ADD THIS STATEMENT TO MENU WHEN THE MENU IS REVISED OR UPDATED.

     Code MN Rule 4626.0442B

   • Not serious Priority 3

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

     Repair the following equipment: 1) Repair broken door handle on 1-door lowboy #9 in first floor kitchen.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Store the food preparation and dispensing utensil in a food that is not TCS food with the handles above the top of the food within containers or equipment that can be closed such as bins of sugar, flour or cinnamon.

     Observed plastic bowls being used as scoops in bulk storage bins. Discontinue this practice. Use scoops with handles and store scoop in such a manner that the handle is not touching the food item.

     Code MN Rule 4626.0275B

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop laying on top of ice machine on soiled surface. Store ice scoop in an approved holder or in a clean and sanitized container.

     Code MN Rule 4626.0275E

   • 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

     Observed interior baffle in kitchen ice machine had a build-up of mold and scum on it. Clean and maintain baffle in a clean condition.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There were no chlorine test strips available at bar for use in glasswasher to measure strength of chlorine sanitizer. Obtain and use chlorine test strips to measure strength of the sanitizer.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

     In the 1st floor walk-in cooler #25 observed packages of tuna thawing in unopened ROP package. (The vacuum must be released – cut open the package – before thawing.)

     Code MN Rule 4626.0380E

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Correct the following: 1) In upstairs walk-in cooler observed plastic containers of salsa dated 2/17, marinara sauce dated 3/13 and bleu cheese dressing dated 3/14. Discard these outdated items. 2) In 3rd floor kitchen in upright cooler observed an undated plastic container of dressing. Date mark all TCS RTE foods.

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     In upstairs floor kitchen observed uncovered plastic containers of dressings and sauces. Keep foods covered unless they are directly in the cooling stage.

     Code MN Rule 4626.0235A(4)

   • Serious Priority 1

     Separate raw animal foods from ready-to-eat foods.

     In upstairs kitchen cooler observed a carton of raw shell eggs being stored directly above uncovered ready-to-eat foods. Store raw shell eggs separate or beneath RTE foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

     Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

     Observed hot water in employee restrooms only to be 76*F in men's and 77*F in women's. Provide hot water at these handsinks between 110-130*F.

     Code MCO 188.380

   • 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 posted CFPM Certificate in chef's office expired 1/28/24. Obtain and post a valid CFPM Certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Handsink by box freezer in upstairs kitchen was clogged. Please fix.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Clean all plumbing fixtures such as handwashing sinks, toilets, and urinals.

     Handsink by box freezer in upstairs kitchen was not clean. Clean and maintain this handsink in a clean condition.

     Code MN Rule 4626.1550

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     In the upstairs kitchen observed the citrus juicer to be in need of detailed cleaning.

     Code MN Rule 4626.0855

   • Not serious Priority 3

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

     In the upstairs kitchen clean the interior of the non-working 3-door lowboy.

     Code MN Rule 4626.0840C

7. Apr 20, 2023 Follow-Up Score 96
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     OBSERVED THE VARIOUS MENUS ON SITE TO BE MISSING THE DISCLOSURE STATEMENT ON THE BOTTOM OF THE MENUS AS NOTED BELOW. *THESE ITEMS CONTAIN OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. UPDATE ALL MENUS THAT HAVE RAW AND OR UNDERCOOKED PRODUCTS WITH THE ABOVE STATEMENT. INCLUDE AN ASTERISK BEFORE THE STATEMENT. THIS ASTERISK IS NOTED BY THE APPLICABLE PRODUCTS ON THE MENUS.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     PER CONVERSATION WITH OPERATION, HE IS IN THE PROCESS OF PUTTING TOGETHER WRITTEN PROCEDURES FOR THE USE OF TIME AS A PUBLIC HEALTH CONTROL FOR THE HOLLANDAISE SAUCE. UPON COMPLETION, ALL DOCUMENTATION WILL BE KEPT ON FILE. CLARIFIED BUTTER IS NOW KEPT UNDER MECHANICAL REFRIGERATION.

     Code MN Rule 4626.0408A

8. Apr 6, 2023 Routine Score 88
   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     OBSERVED THE (BREAKFAST, LUNCH, DINNER AND BANQUET MENUS) TO HAVE A CONSUMER ADVISORY AT THE BOTTOM OF THE MENU BUT WERE MISSING A DISCLOSURE STATEMENT. IN ADDITION, VARIOUS FOODS EITHER RAW, UNDERCOOKED AND OR PER CUSTOMER ORDER WERE MISSING AN ASTERISK AS WELL. INCLUDE THE BELOW HIGHLIGHTED DISCLOSURE STATEMENT BEFORE THE EXISTING CONSUMER ADVISORY AT THE BOTTOM OF THE MENUS. *THESE ITEMS CONTAIN OR MAY CONTAIN RAW OR UNDERCOOKED INGREDIENTS. REVISE MENUS AND MAINTAIN CURRENT. CONTACT INSPECTOR WITH QUESTIONS REGARDING EDITING MENUS PRIOR TO FINALIZING AND SENDING TO PRINT. ALSO, FOR ANY OTHER MENUS INCLUDING HAPPY HOUR, BRUNCH OR SPECIAL OCCASIONS, ALWAYS INCLUDE A CONSUMER ADVISORY, DISCLOSURE AND ASTERISK IF NEEDED

     Code MN Rule 4626.0442B

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     OBSERVED TWO LARGE AND DEEP UNCOVERED CONTAINERS OF CHICKEN FAT IN THE THIRD FLOOR WALK IN COOLER. PRODUCTS WERE FOUND TO BE 47*F. PER PIC, BOTH ITEMS HAD BEEN MADE THE EVENING PRIOR AND HAD BEEN COOLING IN THE WALK IN COOLER OVERNIGHT. RECOMMENDED OPERATOR USE SHALLOW HOTEL PANS TO EXPEDITE COOLING PROCESS. BOTH CONTAINERS OF CHICKEN FAT WERE DISCARDED WHILE ON SITE. GOING FORWARD, ALWAYS USE SHALLOW AND UNCOVERED CONTAINERS WHILE COOLING TCS FOODS. PERSON IN CHARGE STATED THEY FREQUENTLY USE 2" HOTEL PANS ALONG WITH ICE BATHS AND OR ICE WANDS FOR COOLING. PIC TO CIRCLE BACK WITH STAFF ON PROPER COOLING METHODS TO ENSURE COOLING TIMES AND PARAMETERS ARE BEING MET.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     OBSERVED THE FOLLOWING: 1) TWO LARGE AND DEEP UNCOVERED CONTAINERS OF CHICKEN FAT IN THE THIRD FLOOR WALK IN COOLER. PRODUCTS WERE FOUND TO BE AT 47F. PER PIC, BOTH ITEMS HAD BEEN MADE THE EVENING PRIOR AND HAD BEEN COOLING IN THE WALK IN COOLER OVERNIGHT. RECOMMENDED OPERATOR USE SHALLOW HOTEL PANS TO EXPEDITE COOLING PROCESS. BOTH CONTAINERS OF CHICKEN FAT WERE DISCARDED WHILE ON SITE. 2) SMALLER CONTAINER OF CHICKEN FAT WAS LOOSELY COVERED AND VENTED AND A SHALLOW HOTEL PAN OF OATMEAL WAS LOOSELY COVERED AND VENTED. GOING FORWARD, ALWAYS USE SHALLOW AND UNCOVERED CONTAINERS WHILE COOLING TCS FOODS. PERSON IN CHARGE STATED THEY FREQUENTLY USE 2" HOTEL PANS ALONG WITH ICE BATHS AND OR ICE WANDS FOR COOLING. PIC TO CIRCLE BACK WITH STAFF ON PROPER COOLING METHODS TO ENSURE COOLING TIMES AND PARAMETERS ARE BEING MET.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     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

     OBSERVED THE FOLLOWING: 1) NO PAPER TOWELS AT MAIN BAR HAND SINK. (OPERATOR RESTOCKED THE SINK WHILE ON SITE). 2) NO PAPER TOWELS AT THE FAR END FIRST FLOOR BAR EMPLOYEE HAND SINK. RECOMMENDED OPERATOR INSTALL A PAPER TOWEL DISPENSER NEXT TO THE SINK. MAINTAIN HAND SINKS FULLY STOCKED.

     Code MN Rule 4626.1445

   • 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

     OBSERVED THE BEER TAP NOZZLES AT THE FIRST FLOOR BAR IN NEED OF A THOROUGH CLEANING AS EVIDENCE OF SLIME BUILDUP INSIDE THE NOZZLES WAS PRESENT. CLEAN AND MAINTAIN IN A CLEAN CONDITION.

     Code MN Rule 4626.0845E

   • 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 PE LINED SOUP CUPS IN THE FIRST FLOOR KITCHEN. REPLACE REFERENCED ITEMS WITH ITEMS COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE.

     Code MCO 204.30A

   • Not serious Priority 3 Corrected on site

     Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

     OBSERVED THE FOLLOWING: 1) VARIOUS TONGS HANGING OVER THE OVER DOOR HANDLES IN THE FIRST FLOOR KITCHEN. 2) TONGS STORED IN ACTIVE SANITIZER BUCKETS. STORED TONGS IN ON A CLEAN SURFACE AND NOT IN SANITIZER BUCKETS. OPERATOR ADDRESSED BOTH AREAS WHILE ON SITE.

     Code MN Rule 4626.0275C

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     OBSERVED A COVERED GARBAGE CAN TO BE MISSING IN THE THIRD FLOOR MEN'S RESTROOM. PROVIDE AND MAINTAIN A COVERED GARBAGE CAN.

     Code MN Rule 4626.1260

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     OBSERVED THROUGH OBSERVATION AND DISCUSSION WITH PERSON IN CHARGE THAT HOLLANDAISE SAUCE AND CLARIFIED BUTTER ARE BOTH KEPT OUT ON THE COUNTER FOR LESS THAN FOUR HOUR TIME PERIODS. UNUSED PRODUCT IS DISCARDED AT THE END OF THE SERVICE WINDOW. BUSINESS IS USING A TIME AS A PUBLIC HEALTH CONTROL PROCESS WITHOUT WRITTEN PROCEDURES BEING ON FILE. AN EXAMPLE OF A TIME AS A PUBLIC HEALTH CONTROL FORM IS BEING SENT OUT WITH THE REPORT FOR THE OPERATOR TO FILL OUT AND MAINTAIN ON FILE.

     Code MN Rule 4626.0408A