All Square

Year by year

Inspections

1. May 22, 2026 Routine Score 100
   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed some cracks in floor tiles near dish machine. According to person in charge, they have already begun planning for repair of floor. Maintain physical facilities in good repair.

     Code MN Rule 4626.1515

2. May 22, 2025 Routine Score 98
   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     The business is using reduced oxygen packaging for cooked ready-to-eat TCS (temperature control for safety) foods (chicken and bacon) for up to seven days. Discontinue practice. A HACCP plan is required to obtain a variance to continue using reduced oxygen packaging for cooked ready to eat foods. HACCP templates and other information can be found at https://www.minneapolismn.gov/businessservices/business-assistance/run/food-safety/haccp/templates-resources/

     Code MN Rule 4626.0415D

3. May 17, 2024 Routine Score 100
   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     BUISNESS LICENSE WAS NOT POSTED. POST LICENSE IN A CONSPICUOUS LOCATION.

     Code MCO 188.390

4. May 18, 2023 Routine Score 92
   • Not serious Priority 2

     Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

     No irreversible indicator temperature measuring device or sticker provided onsite to measure rack/ utensils surface temperature for hot water sanitizing dishwasher machine. Note: Provide and use it as required.

     Code MN Rule 4626.0710B

   • 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.

     No state of Minnesota Health Department certified food protection manager (CFPM) on duty nor current certificate posted at the time of this inspection. PIC had training certificate dated to 02/28/2023. But have not get registered with the state. Note: Information on how to renew or obtain new certificate can be found on the state website link: Minnesota Certified Food Protection Manager (CFPM) - EH: Minnesota Department of Health (state.mn.us) or by calling 651- 201-5000.

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

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

     Wiping cloths stored in sanitizer bucket with low Quat sanitizer concentration. Note: PIC adjusted it to 200 PPM ONSITE

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Provide necessary walls and ceiling to completely enclose toilet rooms and a tight-fitting, self-closing device on the toilet room door.

     Both men's and women rest rooms missing self-closing arms. Note: Provide self-closing devices so as to make them self-closing.

     Code MN Rule 4626.1390

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Appropriate test strips (Quat) not provided onsite to check Quat sanitizer in use in the facility. Note: Provide & use is as required to accurately measure sanitizer concentration

     Code MN Rule 4626.0715

   • Serious Priority 1 Corrected on site

     Do not sell or serve packaged foods and beverages that contain: • Unapproved additives • Unsafe amounts of additives

     Unapproved food additive ( Pink salt) observed in use in the facility. Note: PIC removed from use onsite.

     Code MN Rule 4626.0170

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Current license not posted. Note: Post the current food license as required

     Code MCO 188.390