730 Washington LLC

Year by year

Inspections

1. Sep 10, 2026 Routine Score 94
   • Not serious Priority 3

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

     There was not sign by the handsink reminding employees to wash hands. Provide that signate.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The hand sink faucet had no handle on the side for the warm water. Repair person was called to fix the sink before operation resumed.

     Code MN Rule 4626.1040B

   • Serious Priority 1

     Food workers must wash their hands before starting food preparation tasks.

     With the handsink broken, there was no way for the employee present to wash hands. Employee and PIC were then instructed to not begin any food prep until the sink was working and they had washed their hands.

     Code MN Rule 4626.0075A

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     The Person in Charge (PIC) had not inspected the truck to ensure the handsink was working properly. This is a basic responsibility when running a food truck. The PIC must oversee this aspect of employee food safety, along with the others listed above.

     Code MN Rule 4626.0035DGHIKM

   • Not serious Priority 3 Corrected on site

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

     Observed boxes of potato fries stored directly on the floor of the food truck. Employee moved the boxes up to a table.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The epoxy floor of the food truck is failing and in a state of poor repair. A large crack is present in the middle of the prep area and pitting is present throughout. Repair or replace the floor. Note that most epoxy resinous systems will be damaged by hot grease. Consider a metal floor, or discuss options with inspector.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     The Minneapolis Business License was not posted, but was found in a folder. Post the license certificate somewhere within the truck.

     Code MCO 188.390

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The MN Certified Food Protection Manager certificate was not posted, but the information for #59915 was provided. Post the MN CFPM certificate somewhere within the truck.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.

     The cutting board(s) mounted on the prep cooler was observed deeply scored and dirty with stain. Re-suface or replace the cutting board(s)

     Code MN Rule 4626.0740

   • Not serious Priority 3

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

     Sections of floor and wall were dirty, with FRP wall panels having grease and dust build-up. Clean the floor and walls of the truck.

     Code MN Rule 4626.1520A

2. Aug 17, 2025 Routine Score 96
   • Not serious Priority 3

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

     Observed handwashing signage missing from handwashing sink. A poster has been provided with the report. Print and post as requested.

     Code MN Rule 4626.1457

   • Serious Priority 1

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

     Observed raw burger patties in reach-in cooler holding between 45 - 64F. Reach-In cooler was not plugged in at time of inspection. Person In Charge plugged cooler, asked to monitor coolers temperature. Burger patty holding at 64F were left out in prep table before being placed back into reach-in cooler. Not a working portion. All TCS foods must be kept 41F or below at all times.

     Code MN Rule 4626.0395A2

3. May 18, 2024 Routine Score 100
   • Not serious Priority 3

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

     OBSERVED A HAND WASH SIGN TO NOT BE POSTED AT THE HAND SINK. POST SIGNAGE.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     OBSERVED A BADLY CRACKED CEILING LIGHT SHIELD COVER ABOVE THE FOOD PREP AREA. REPLACE WITH A NEW LIGHT SHIELD COVER.

     Code MN Rule 4626.1515

4. Jul 2, 2023 Routine Score 96
   • 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

     No handwashing towels at handwash sink. Only towels on site were heavy duty scrubbing towels for cleaning and sanitizing. Discussed with operator. They have napkins they can use for today. Ensure handwash sink is stocked with paper towels.

     Code MN Rule 4626.1445

   • Not serious Priority 2

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

     Observed handwash sink used to store utensils. Ensure handwash sink is accessible at all times and used only for handwashing.

     Code MN Rule 4626.1110AB