Sweet Green-- Dinkytown

Year by year

Inspections

1. Apr 29, 2026 Routine Score 100

   Result: Complete.

2. Jun 3, 2025 Follow-Up Score 100

   Result: Complete.

3. May 15, 2025 Routine Score 88
   • 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 water cups made of #6 plastic. This plastic is prohibited under the Green To Go ordinance. Replace with cups that are recyclable - such as #1 or #5. For full information and free consultation help, see Minneapolis Green To Go at: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Not serious Priority 2

     Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

     Rectangular pans are in use for holding sliced bread, but the pans have rough corner sections with open seams. They do not appear to be food grade containers. Replace the containers.

     Code MN Rule 4626.0515

   • Not serious Priority 2 Corrected on site

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

     Back handsink was blocked by dirty cloths and rubber gloves. Keep handsinks clear for use.

     Code MN Rule 4626.1110AB

   • Serious Priority 1

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

     Although an employee illness log was onsite and had entries on it, the log did not indicate when employees were out with symptoms of vomiting or diarrhea. Based on discussion, managers have not been asking about these specific symptoms and employees have not been telling when they call off work sick. The manager must know about symptoms of vomiting or diarrhea so they can verify with employees that the symptoms have been gone for at least 24 hours before they return to work. Train staff and management accordingly.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Single-use gloves must be used for only one task and be discarded when damaged or soiled, or when interruptions occur in the operation.

     Observed employees keeping on gloves when going from tasks (such as working the POS and handling sanitizer buckets) to handling ready-to-eat foods (such as salad greens and sliced bread). Discussed with manager that this is a misuse of gloves. Employees should either use tongs for the ready to eat foods, if they want to keep their gloves on when switching tasks. Or they should change gloves, wash hands and put on new gloves before using gloved hands to pick up sliced bread and salad greens.

     Code MN Rule 4626.0287A

4. Jun 11, 2024 Follow-Up Score 100

   Result: Complete.

5. May 28, 2024 Routine Score 90
   • Serious Priority 1

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

     No Employee Illness Log was in use. Print an Employee Illness Log and use it. Logs are available on our Employee Illness page at: https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/

     Code MN Rule 4626.0040C

   • Serious Priority 1

     Remove control valve located on the discharge side of the atmospheric vacuum breaker.

     On the mop sink faucet, a wye-splitter with control valve is installed. The system was pressurized - which can compromise the atmospheric vacuum breaker. Replace the wye splitter with a Sidekick and 1052. (Note, if the chemical dispenser is ANSI / ASSE 1055, only a sidekick is needed, not a 1052.)

     Code MN Rule 4626.1085A

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     Upon discussion, the person in charge did not know that an employee ill with vomiting or diarrhea must wait at least 24 hours after symptoms end before returning to work with food. Ensure all managers know their responsibilities noted above.

     Code MN Rule 4626.0030BCQ

6. May 30, 2023 Routine Score 96
   • Not serious Priority 3

     Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

     Some of the small stainless steel pans were stored on their sides to dry and water was found in therm. Store them inverted so that water can drain and the pans can dry quickly.

     Code MN Rule 4626.0955B

   • Serious Priority 1

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

     The current system of reporting employee illness did not include reporting the specific systems. An example form is attached with this report.

     Code MN Rule 4626.0040C

   • 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.

     Fish in sealed packages is being thawed under running water. Be sure that these packages are cut open prior to thawing to prevent the growth of C. Botuli toxins.

     Code MN Rule 4626.0380E