Wendy's House Of Soul

Year by year

Inspections

1. Jun 30, 2026 Routine Score 94
   • 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.

     Observed there to be no Certified Food Protection Manager onsite. Ensure that a staff member gets this certification and that the certification is kept onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed the ceiling tiles through the cook area, the walls behind the prep table, and the floors under the prep sink to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the sides of the fryers to be soiled. Clean and keep equipment clean.

     Code MN Rule 4626.0855

   • Serious Priority 1

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

     Observed cold TCS foods in the cold top and low cooler at temperatures ranging from 50-53 degrees F. Person-in-Charge stated that foods were moved into the cooler at the start of service, about 1 hour prior to inspection. TCS foods were moved into the stand-up cooler. Person-in-charge was instructed to monitor food temperatures and make sure that they got below 41 degrees F within 2.5 hours. Person-in-charge was instructed to use cold top/low cooler only for working portions. Make sure cold TCS foods are kept at temperatures of 41 degrees F or below.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed facility to use bleach (chlorine) and a chemical sanitizer, but to only have quat test strips. Make sure that a test kit is provided for the type of sanitizer that is used.

     Code MN Rule 4626.0715

2. Jun 3, 2025 Routine Score 92
   • 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.

     Observed there to be no Certified Food Protection Manager onsite. Information on getting this certification will be included in this report. Ensure that a staff member gets this certification and that the certification is kept onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Allow the regulatory authority access to the establishment for inspection and provide information and records as specified in rule.

     Inspector attempted to conduct inspection of facility on 5/30/2025, but facility refused to allow inspection. Facility was open and serving customers at the time of attempted inspection. Allow inspection during hours of operation.

     Code MN Rule 4626.1790

   • Not serious Priority 2

     Designate a person in charge and ensure that the person in charge is present in the establishment during all hours of operation.

     Inspector attempted inspection of facility on 5/30/2025, but facility refused entry to inspector. Facility stated that the Person-in-charge was not present and did not want the inspection to take place. Facility was operating and serving customers during this time. Make sure a Person-in-Charge is present during all hours of operation.

     Code MN Rule 4626.0025

   • 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.

     Observed cooked chicken and burgers in the lowboy cooler to not be date marked. Person-in-charge stated that these items were cooked a few days prior to inspection. Make sure all TCS foods held for more than 24 hours are date marked.

     Code MN Rule 4626.0400A

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed the quat sanitizer concentration in the 3-compartment sink to be at 100 ppm quat. It was discovered that the sanitizer mixture comes out pre-concentrated, but facility was diluting it in the sink. Confirm dispensing operation with chemical supplier. The 3-compartment sink was remixed to a sanitizer concentration of 300 ppm quat. Maintain quat sanitizer concentrations from 200-400 ppm, per chemical label.

     Code MN Rule 4626.0805C3

   • Not serious Priority 3

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

     Observed the floors behind the fryers/stove and under the prep tables to be soiled. Observed the ceiling throughout the kitchen to be dusty. Clean physical facilities and keep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the sides of the fryers to be heavily soiled. Clean and keep equipment cleaned.

     Code MN Rule 4626.0855

3. Jun 13, 2024 Follow-Up Score 100
   • 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.

     Observed there to be no Certified Food Protection Manager onsite. Information on getting this certification will be included in this report. Ensure that a staff member gets this certification and that the certification is kept onsite.

     Code MN Rule 4626.0033A

4. May 30, 2024 Routine Score 86
   • 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.

     Observed there to be no Certified Food Protection Manager onsite. Information on getting this certification will be included in this report. Ensure that a staff member gets this certification and that the certification is kept onsite.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     Observed chicken wings to be stored at the fryer station at temperatures of 131 and 70 degrees F. Upon discussion with the Person-in-charge, they maintain chicken wings out of temperature control to allow for quick service. Person-in-charge was able to demonstrate knowledge of a Time as a Public Health Control (TPHC) plan, but there were no written plans at the restaurant. A TPHC template will be included in this report. Ensure that a plan is developed to show how the restaurant will monitor time for the proper use/disposition of TCS foods held out of temperature control.

     Code MN Rule 4626.0408A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     Observed the hood baffles to be soiled with grease. Clean the baffles/filters and maintain them clean.

     Code MN Rule 4626.1530A

   • Serious Priority 1 Corrected on site

     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

     Observed multiple instances of employees switching tasks, such as cleaning the waffle irons, handling other dirty dishes, handling non-food service items, and switching gloves without washing their hands. It was discussed with employees to wash their hands between switching tasks. Ensure that employees wash their hands in between tasks that might contaminate their hands.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 3 Corrected on site

     Label all containers of food and food ingredients with their common name.

     Observed bulk containers of spice mixes in the kitchen area to not be labeled. Person-in-charge labeled the containers during inspection. Ensure that all containers of food and food ingredients are labeled with the common name once removed from their original container.

     Code MN Rule 4626.0240

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed the food contact surface of the waffle irons to be soiled with old debris. Observed the interior edges of takeout food containers to be soiled with debris. The waffle irons were cleaned during inspection. Contaminated takeout containers were discarded. Ensure that food contact surfaces are kept clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Observed cans of yams and other food products to be stored directly on the floor underneath the kitchen prep table. Ensure that food and food items are stored at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     Observed the gaskets and outside doors of the low reach in cooler to be soiled. Observed the sides of the fryers to be soiled. Clean these pieces of equipment and keep clean.

     Code MN Rule 4626.0855

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed there to be no usable sanitizer test kit for use at the restaurant. It was discussed with the Person-in-charge that a test kit must be used to make sure that the concentration of sanitizer is high enough to sanitize food contact surfaces, but not so high that it may chemically contaminate food products. Provide and use a sanitizer test kit at the restaurant.

     Code MN Rule 4626.0715

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     Observed the concentration of quat sanitizer in the 3-compartment sink to be 0 ppm. The sanitizer was re-concentrated during the inspection and verified at a concentration of 200 ppm. Maintain the sanitizer concentration according to the chemical label.

     Code MN Rule 4626.0805C3

   • 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 black plastic takeout containers to be in use at the restaurant. It was discussed with Person-in-charge that black plastic has been disallowed under the Green-to-Go Ordinance. Ensure that all takeout containers are compliant with the Green-to-Go Ordinance.

     Code MCO 204.30A

5. Jun 14, 2023 Follow-Up Score 100
   • 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 is no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) for the facility. An application for the state of MN was provided in first email with inspection report. Apply to register with the State of MN and once certificate is obtained, post in establishment and keep current and on site for inspector verification during inspections.

     Code MN Rule 4626.0033A

6. May 31, 2023 Routine Score 88
   • Not serious Priority 3

     Discontinue storing food preparation or dispensing utensils in a container of water that is not maintained at 135 degrees F (57 degrees C) and not cleaned when empty.

     Rice scoop that had already been used to scoop cooked rice was observed stored in a cup of room temperature water. Discussed with person-in-charge that scoops kept in water must be hot held at 135F or above at all times. Alternatively, scoop can be stored out of water and be washed, rinsed and sanitized every 4 hours. Discontinue current practice and retrain staff to follow a safe alternative.

     Code MN Rule 4626.0275F

   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Facility was cooking chicken wings using a non-continuous cooking process to 114-120F, cooling them in the cooler and then reheating the foods to over 165F without written procedures. It was discussed with owner that if the process is to be continued, a written plan must be developed and kept on site. An alternative is to cook chicken fully to 165F or above and maintain hot at 135F or above until they are ordered. A template will be provided for owner to review in the email with the report. Choose one of the two approved options: either develop written procedures for current cooking process for chicken, or discontinue current cooking process and cook chicken to 165F or above initially, then hot hold at 135F or above until product is served.

     Code MN Rule 4626.0349F

   • Not serious Priority 3

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

     Water from the unit started dripping onto the floor of the Upright Reach In Cooler at the time of inspection. Cooler was also not properly cold holding food products at the time of inspection. Owner began notifying maintenance that cooler needed repair, and began moving foods to functional units. Do not use cooler to hold or cool TCS foods until it has been repaired and holds at 41F or below continuously. Once cooler has been repaired, ensure that it maintains 41F or below and does not leak.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

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

     The nanny roll filling (48F), cooked hamburger (44F), cooked apples (44F), Nature mix coleslaw (50F) and baked chicken (49F) in the Upright Reach In Cooler were all observed above 41F at that time of inspection. None of the items had been removed from the cooler or worked with during that day and had been cooked or prepped the day before. Cooler had been cold that morning according to operator so foods were moved to functioning coolers to cool and be stored until unit could be repaired. Maintain cold TCS foods at or below 41F at all times to maintain food safety.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Jerk sauce with ingredient directions to "refrigerate after opening" on the container was observed stored on the grill shelf at 112F. Discussed with person in charge that foods with this statement must either be kept cold at 41F or below or kept hot at 135F or above to be safe. Sauce was discarded after 4 hours. Facility can choose either option but must keep the food under proper temperature control. Maintain all hot TCS foods hot.

     Code MN Rule 4626.0395A1

   • 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.

     Red #6 plastic cups and #6 takeaway containers were observed in store at the time of inspection. Discussed with operator to remove all takeaway products that are not reusable, recyclable or compostable to be in compliance with Green to Go Ordinance. A guidance document was provided with emailed report. Order compliant containers and maintain.

     Code MCO 204.30A

   • 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 is no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) for the facility. An application for the state of Minnesota will be provided in email with inspection report. Apply to register with the State of MN and once certificate is obtained, post in establishment and keep current and on site for inspector verification during inspections.

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

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

     Main handwashing sink in kitchen was observed blocked by a speed rack and some containers in front of it, making it difficult for employees to easily wash hands at time of inspection. Owner removed speed rack and scooted buckets out of the way so that handwash sink was clear. Maintain handwash sink accessible for handwashing at all times during operation.

     Code MN Rule 4626.1110AB