YWCA Minneapolis

Year by year

Inspections

1. Aug 21, 2026 Routine Score 96
   • Not serious Priority 3

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

     Observed dish machine in disrepair. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Observed no employee illness log available at time of inspection. Ensure a log is kept for employees experiencing foodborne illness symptoms. Emailed log with report.

     Code MN Rule 4626.0040C

2. Aug 18, 2025 Routine Score 96
   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed chlorine in sanitizing solution was over 200PPM. PIC adjusted to 100PPM at time of inspection. Ensure sanitizers for food-contact surfaces are at the proper concentration as to not chemically contaminate surfaces.

     Code MN Rule 4626.1620

   • Not serious Priority 3

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

     Observed dish machine was in disrepair, and not being used. Ensure all equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

3. Aug 14, 2024 Routine Score 92
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test kit for quaternary ammonium (Quat) sanitizing solution at three compartment sink, or chlorine (bleach) sanitizer solution in spray bottles. Ensure a testing device for each type of sanitizer used in the facility is obtained.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Observed no maximum registering temperature device or heat strips available to confirm dish machine hot-water sanitizing temperature. Ensure one is obtained.

     Code MN Rule 4626.0710B

   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed chlorine sanitizer in spray bottle was over 200PPM when tested. Ensure chemical sanitizers are following manufacturers recommendations for concentration. At time of inspection new chlorine sanitizer bottle was made and tested at 100PPM.

     Code MN Rule 4626.1620

4. Aug 15, 2023 Routine Score 96
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     The sanitizer test strips provided at establishment were for chlorine, but establishment uses Quat as a sanitizer. Ensure that the test strips used are appropriate for the sanitizer that is used.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Establishment did not have a method for verifying the temperature of their hot water dish machine. Ensure that an irreversible registering temperature indicator is provided.

     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.

     The establishment does not have a State of Minnesota Certified Food Protection Manager employed. PIC stated that they were in the process of obtaining this certificate. Ensure that a staff member obtains a State of Minnesota Certified Food Protection Manager certificate.

     Code MN Rule 4626.0033A