Uncle Franky's

Year by year

Inspections

1. Oct 2, 2025 Routine Score 92
   • Serious Priority 1

     Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in the

     There is a spray hose attached to the faucet at the mop sink. This is not approved, remove.

     Code MN Rule 4626.1085A

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The certificate was not able to be located during inspection. Obtain and post.

     Code MN Rule 4626.0033D

   • Not serious Priority 2

     Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

     The three compartment sink is the small bar size and does not accommodate the larger dishes used on site. The basins of the three compartment sink must be large enough that at least 50% of the largest dishes can be submerged.

     Code MN Rule 4626.0680B

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed mop sink to be leaking. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Kitchen is in need of a deep cleaning. Clean floors, especially beneath equipment. Clean shelving above hot hold units in kitchen.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed unnecessary and unorganized items in the kitchen and in the basement. Excessive items provide harborage for pests. Observed mouse droppings in the basement. Remove unnecessary items. Store items so that floors can be cleaned and monitored for pest activity.

     Code MN Rule 4626.1565ABD

   • 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

     To install a new three compartment sink plans will need to be submitted and approved. See our website linked below or contact your inspector with questions. https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/food-plan-review/

     Code MN Rule 4626.1720A

2. Oct 4, 2024 Routine Score 92
   • Serious Priority 1

     Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in the

     Observed spray nozzle at end of hose at mop sink. Spray nozzle is not allowed below the atmospheric vacuum break (AVB) of the mop sink. This is not allowed because it builds pressure against the AVB and breaks it. Remove spray nozzle when not in use

     Code MN Rule 4626.1085A

   • Not serious Priority 3 Corrected on site

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

     Handwashing sign/poster at hand sink is faded and unreadable. Inspector provided a new poster (sticker) during inspection. Corrected on site.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Remove single-service and single-use articles made from materials that are unsafe and unclean.

     Observed onion rings stored in plastic "thank you" bags. These bags are not approved for food contact and may leech chemicals into food. Provide food safe materials for food storage. Discussed with PIC while on site; PIC stated they would remove the bags.

     Code MN Rule 4626.0500B

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Current Certified Food Protection Manager certificate (CFPM) is not posted. Provide current CFPM certificate and post.

     Code MN Rule 4626.0033D

3. Oct 5, 2023 Routine Score 94
   • Serious Priority 1

     Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in the

     Observed a spray nozzle on end of hose at mop sink. Spray nozzle is not allowed below the AVB of the mop sink. Remove spray nozzle when not in use.

     Code MN Rule 4626.1085A

   • Not serious Priority 2

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

     Thermometer on site is a dial thermometer. A thin tip thermometer is required to temp items such as hamburgers and hot dogs. Discussed thermometer types with PIC, provide.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

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

     Observed sign at handwashing sink to be faded so much that it could not be read. Provide a new hand wash sign at hand sink.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Store moist wiping cloths used with raw animal foods in separate sanitizing solution from cloths used for other purposes.

     Observed wet wiping cloth on counter. Observed wet wiping cloth stored on side of sanitizer bucket, out of the solution. when cloths are wet they must be stored in sanitizer solution to prevent microbial growth. Only dry cloth may be stored outside of sanitizer solutions.

     Code MN Rule 4626.0285C

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed freezers and coolers stored in basement. Floors are carpeted, walls are painted drywall. These are not approved surfaces to store this equipment. Provide approved surfaces.

     Code MN Rule 4626.1335A

4. Jun 23, 2023 Follow-Up Score 96
   • Not serious Priority 3

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

     The cover was missing from the ice bin. Repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     The following were measured above 41 F in the unit near the cash register: -Ranch 48 F. -Milk 47 F. Lower unit or fix unit. Items relocated to a cooler maintaining temperature.

     Code MN Rule 4626.0395A2

5. May 17, 2023 Follow-Up Score 90
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The facility has a current MDH CFPM, but the current certificate was not posted. Post.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     The cover was missing from the ice bin. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The screen door was closed but there was not screen in the door. Install screen.

     Code MN Rule 4626.1395A

   • Not serious Priority 2

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

     Cooked chicken breasts and chicken wings were not date marked. Mark dates.

     Code MN Rule 4626.0400B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The can opener had food debris build up on the blade. Clean.

     Code MN Rule 4626.0840A

   • Serious Priority 1

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

     The main cooler near the register was running above 41 F. The following items were measured above 41 F: -Mayo 57 F. -Milk 57 F. -Ranch 53 F. Food discarded. TCS food was moved to a cooler maintaining temperature. Do not store any TCS food in the cooler until the unit is operating correctly.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     The facility was thawing TCS products at room temperature. Discontinue and use one of the above methods.

     Code MN Rule 4626.0380ABC

   • Not serious Priority 3

     Protect unpackaged food from environmental sources of contamination during preparation.

     The facility was thawing products in the 3-compartment sink. Discontinue.

     Code MN Rule 4626.0315

   • 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

     The hand sink was out of paper toweling. Stock.

     Code MN Rule 4626.1445

6. Apr 14, 2023 Routine Score 86
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The facility has a current MDH CFPM, but the current certificate was not posted. Post.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

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

     The cover was missing from the ice bin. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     The floors throughout the kitchen had grease and dirt build up. Deep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     The door was wide open at the start of the inspection. Fix the screen door so it self closes.

     Code MN Rule 4626.1395A

   • Not serious Priority 2

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

     Precooked wings and hot dogs were missing date marking. Date.

     Code MN Rule 4626.0400B

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     An employee was observed not washing hands after switching tasks and returning to the kitchen to prep food. Wash hands when required.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The dipper well was leaking. Repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     The can opener was dirty. Clean.

     Code MN Rule 4626.0840A

   • Serious Priority 1

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

     The main display cooler near the register had milked measured at 45 F and ranch measured at 44 F. The unit was lowered. Monitor temperatures.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Employees must wash their hands in a handwashing sink. Discontinue using the following sinks for handwashing: sinks used for food preparation or warewashing or a service sink or a curbed cleaning basin used for the disposal of mop water.

     An employee was observed washing hands in the 3-compartment sink. Discontinue. Use the designated handwashing sink.

     Code MN Rule 4626.0080