Ninth Street Soccer

Year by year

Inspections

1. Mar 5, 2026 Routine Score 96
   • 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.

     Employee has taken a food safety course but there is no evidence of a Certified Food Protection Manager. Provide. See the website below or contact inspector with questions. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • 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.

     There is number 7 compostable plastics on site but no way to compost them. Discontinue using compostable products or provide compost waste service. In addition there is no signage on the recyclable vs garbage waste bins. Provide signage so customers know which container is for recyclables. See our website, linked below, for guidance and assistance. https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Shelves in dry storage closet are made of raw wood. This is not approved, provide shelving that is non absorbent and easily cleanable.

     Code MN Rule 4626.0450BCDE

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Blender, food utensils and milk pitchers are not cleaned every four. Train staff to fully wash, rinse and sanitize utensils and equipment that come in contact with TCS foods at least every four hours.

     Code MN Rule 4626.0845C

2. Sep 6, 2024 Follow-Up Score 96
   • 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.

     Comply with above rules. See routine inspection report for further details.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Lowboy cooler is not holding food at 41F or below. Repair.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Pepperoni at 46F in lowboy cooler. All TCS foods (pepperoni, salami and cheese) were moved to operating reach in cooler per inspector request.

     Code MN Rule 4626.0395A2

   • 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.

     Comply with above rule. See routine inspection report for further instructions.

     Code MCO 204.30A

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Repeat. Observed ice scoop stored with handle in contact with ice. Discussed using a six pan to hold ice scoop on top of machine. Pan will need to be routinely washed and sanitized. Staff located a clean pan in the prep kitchen.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Shelving in closet that holds dry goods and food is made of raw wood. Shelving must meet above requirements.

     Code MN Rule 4626.0450BCDE

3. Aug 20, 2024 Routine Score 82
   • 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.

     Staff member has taken a food safety course but it has not been registered with the State to received the Certified Food Protection Manager certificate. The site below contain information on how to obtain, contact inspector with any questions. Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Lowboy in prep kitchen has an ambient air temperature of 45F. This is the same temperature as the previous year- be sure to have this unit serviced so that it maintains a temperature of 41F or below.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

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

     Foods in the lowboy cooler in the prep kitchen measured above 41F. Examples: cheese@45F and salami@45F. Instructed staff to move TCS foods into the adjacent operating cooler and have cooler serviced. There were very few TCS foods in this cooler: pepperoni, cheese and deli meat.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     An employee illness log is not kept and was not on site. When employees call in sick for a scheduled shift or leave work due to illness it must be recorded in the log. The employees name, date missing work, symptoms and date returned to work must be included in the log. Log provided with report.

     Code MN Rule 4626.0040C

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Through discussion with PIC there is no employee health training policy in place. Health policy documents provided with report. Ensure all staff are trained on employee health policies. Contact inspector with any questions about how to develop a health policy.

     Code MN Rule 4626.0040A

   • Not serious Priority 2

     Train employees on effective steps to follow for the cleanup of vomit or diarrhea.

     There are no procedures in place for the clean up of vomit or diarrhea. Guidance documents provided with report.

     Code MN Rule 4626.0123

   • Serious Priority 1

     Clean food-contact surfaces of equipment and utensils used for TCS foods at least every four hours.

     Per conversation blenders used to make smoothies are rinsed after each use and only fully washed, rinsed and sanitized at the end of day. These must be fully washed, rinsed and sanitized every 4 hours. Discussed with PIC.

     Code MN Rule 4626.0845C

   • 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 coffee lids and cups that are PE (plastic) lined. These are not recyclable or compostable in Minneapolis. Use current stock so as not to go to further waste. When reordering provide takeout containers that meet Green to Go requirements. Guidance document provided with report.

     Code MCO 204.30A

   • Not serious Priority 3

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop stored in ice bin touching ice. Store ice scoop in a clean protected location such as: in a pan/container that is routinely cleaned & sanitized, in an ice scoop holder, in the ice with the handle stored so that is not touching ice. Discussed with PIC while on site.

     Code MN Rule 4626.0275E

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Shelving in closet that holds dry goods and food is made of raw wood. Shelving must be made to meet the above requirements.

     Code MN Rule 4626.0450BCDE

4. Aug 21, 2023 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.

     The facility did not have a Minnesota Department of Health certified food protection manager. The facility had an individual with Servsafe but not an MDH CFPM certification. Go to the following website to obtain: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     The women's bathroom was missing a handwashing sign. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 2

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

     The hand sink in the back kitchen was completely blocked. Maintain accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

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

     The handle of the pizza oven was broken. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Chemical spray bottles in the kitchen were missing labeling. Label spray bottles.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Fruit flies were found in the back area. Service.

     Code MN Rule 4626.1565ABD

   • Serious Priority 1

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

     Lettuce and pesto were measured at 45 F in the prep sandwich cooler in the back kitchen. Lower cooler and maintain. Items were moved to a cooler maintaining temperature.

     Code MN Rule 4626.0395A2