Way To Grow

Year by year

Inspections

1. Apr 7, 2025 Routine Score 98
   • Not serious Priority 3

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

     Observed food utensils and bowls to be stored on racking less than 6 inches off the floor. Store food items at least 6 inches off the floor.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

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

     Observed the handwashing sink in the snack area to also be used for washing employee dishes. Designate handwashing sink and only use them for washing hands.

     Code MN Rule 4626.1110AB

   • 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 no State of Minnesota Certified Food Protection Manager certificate posted onsite. Instructions on getting this certificate will be included in this report. Ensure that an employee obtains a State of Minnesota Certified Food Protection Manager certificate and that it is posted onsite.

     Code MN Rule 4626.0033A

2. Oct 4, 2023 Routine Score 94
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed bleach (chlorine) to be used onsite as a sanitizing solution, but establishment does not have test strips available to test the sanitizer concentration. . It was discussed with the Person-In-Charge the importance of being able to ensure proper sanitizer concentration to prevent chemical contamination of food products while also ensuring proper sanitization of surfaces. Provide and maintain sanitizer test strips onsite.

     Code MN Rule 4626.0715

   • 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 the bleach (chlorine) solution in a spray bottle to be at a concentration of 200 ppm. It was discussed with Person-In-Charge the importance of maintaining an appropriate sanitizer concentration to prevent potential chemical contamination of food and food products. The spray bottle was diluted during the inspection and a concentration of 50 ppm was observed. Maintain chlorine sanitizer concentration between 50 - 100 ppm.

     Code MN Rule 4626.1620

   • Not serious Priority 3 Corrected on site

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     Observed plastic #6 single use cups to be in use at establishment. Information on the City of Minneapolis' Green-To-Go ordinance will be included in this report. Ensure that recyclable/compostable single use items are provided.

     Code MCO 204.30A