Glueks Restaurant

Year by year

Inspections

1. Nov 17, 2025 Routine Score 92
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     There is no 3 basin sink on site. There is a chlorine dish machine that is the sole means of warewashing. There must be a 3 basin sink installed on site as a backup for the dish machine if it fails or is not functioning properly. Provide a 3 basin sink on site for a backup method of warewashing for the dish machine. Submit plans to the health department before installing a 3 basin sink.

     Code MN Rule 4626.0680A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Plans will need to be submitted to the health department for the installations of th 3 basin sink and the vent hoods. Submit plans for both of these items.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Vent hoods are shallow length and the cooking equipment extends beyond it. Equipment will either need to fit beneath the hood or a new ventilation system will need to be installed. Contact the City of Minneapolis for plan review before installing new hoods if that is the chosen option.

     Code MN Rule 4626.0690

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     The FRP (fibreglass reinforced plastic) wall has a hole below the main handwashing sink in the kitchen. There is also a hole in the wall behind the main dish machine's spray sink. Discussed with Owner that the walls must be smooth and easily cleanable throughout the establishment. Additionally, pests can take up residence within the walls if they can get into them. Seal holes in wall below handwashing sink and underneath dish machine's spray sink with approved materials.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Soda dispensers in the basement are stored on unfinished cement floor with no ceiling above. This is open to possible contamination from plumbing leaks. Floors, walls and ceilings in areas that food and food equipment is stored must be made of approved finishes.

     Code MN Rule 4626.1335A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no quat sanitizer test kit available on site for the facility to monitor the concentration of the quat sanitizer. Provide a quat sanitizer test kit for facility to ensure that quat sanitizer is within safe and effective range at all times.

     Code MN Rule 4626.0715

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Dill dressing was observed actively cooling in the Walk In Cooler with the lids tightly covering the containers. Discussed with Co-owner that when foods are cooling, they should be uncovered, in thin layers and spread out to cool most rapidly. Co-owner removed lids immediately. Retrain staff to cool foods uncovered, unstacked and spread out.

     Code MN Rule 4626.0390B

2. Nov 8, 2024 Routine Score 96
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     There is no 3 basin sink on site. There is a chlorine dish machine that is the sole means of warewashing. There must be a 3 basin sink installed on site as a backup for the dish machine if it fails or is not functioning properly. This was discussed with the owner last year and this year as well. Provide a 3 basin sink on site for a backup method of warewashing for the dish machine. Submit plans to the health department before installing a 3 basin sink.

     Code MN Rule 4626.0680A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Plans will need to be submitted to the health department for the installations of the 3 basin sink and the vent hoods. Submit plans for both of these items.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Hoods are shallow length and the cooking equipment extends beyond it. Equipment will either need to fit beneath the hood or a new ventilation system will need to be installed. Contact City of Minneapolis for plan review before installing new hoods if that is the chosen option.

     Code MN Rule 4626.0690

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Soda dispensers in the basement is stored on unfinished cement floor with no ceiling above (open to plumbing). Floors, walls, and ceilings in areas that food equipment are stored must be made of approved finishes.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     The FRP (Fibreglass reinforced plastic) wall has a hole below the handwashing sink in the kitchen. Discussed with Owner that the walls must be smooth and easily cleanable throughout the establishment. Additionally, pests can take up residence within the walls if they can get into them. Seal hole in wall below handwashing sink with approved materials.

     Code MN Rule 4626.1335A

3. Nov 7, 2023 Routine Score 92
   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     There is no 3 basin sink on site. There is a chlorine dish machine that is the sole means of warewashing. There must be a 3 compartment sink installed on site as a backup for if the dish machine is not functioning properly. This was discussed with the owner. Provide a 3 basin sink on site.

     Code MN Rule 4626.0680A

   • Not serious Priority 2

     Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

     Plans will need to be submitted to the health department for the installations of the 3 basin sink and the vent hoods. Submit plans for both of these items.

     Code MN Rule 4626.1720A

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     Hoods are shallow length and the cooking equipment extends beyond it. Equipment will either need to fit beneath the hood or a new ventilation system will need to be installed.

     Code MN Rule 4626.0690

   • Not serious Priority 3

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

     Cutting boards on all prep coolers were observed worn and stained. Resurface or replace and maintain smooth and easily cleanable at all times.

     Code MN Rule 4626.0740

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     A wet rag was observed wrapped around the mop sink's faucet with water dripping from the rage. Repair in an approved manner so that it does not leak.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Soda dispenser in basement is stored on unfinished cement floor with no ceiling above (open to plumbing). Floors, walls, and ceilings in areas that food equipment are stored must be made of approved surfaces.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     The FRP (fiberglass reinforced plastic) wall has a hole below the handwash sink in the kitchen. Discussed with Person In Charge that the walls must be smooth and easily cleanable throughout establishment. Maintain in that condition at all times and repair when necessary.

     Code MN Rule 4626.1335A

   • 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.)

     Cooked mushrooms and cooked onions were observed hot holding on the Steam Table at 112F and 100F respectively. Discussed hot holding of 135F or higher for food to be kept safe. Food had been heated and placed on the grill approximately 30 minutes before, so foods were placed back on the grill to heat to at least 165F before being placed back onto the steam table. Maintain all hot TCS foods at 135F or above to maintain safe. Retrain employees to monitor hot holding temperatures throughout the evening to ensure safe hot holding is taking place.

     Code MN Rule 4626.0395A1