Concepts 26 Ltd

Year by year

Inspections

1. Dec 11, 2025 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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. APPLY ONLINE. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     NO MOP SINK AVAILABLE. PROVIDE AN APPROVED MOP SINK. SUBMIT COMPLETE FOOD PLANS PRIOR INSTALLATION OF MOP SINK.

     Code MN Rule 4626.1080A

   • 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.

     THIS ESTABLISHMENT DOES NOT HAVE A 3-COMP. SINK. PROVIDE ONE. SUBMIT FOOD PLANS FOR NEW 3-COMP SINK WHEN YOU ARE READY TO INSTALL IT. SEE DOCUMENT ATTACHED. HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     KITCHEN HOOD BAFFLES (FILTERS) WERE DUSTY / DIRTY. CLEAN BAFFLES / AIR FILTERS AS NEEDED.

     Code MN Rule 4626.1530A

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     OBSERVED HOUSEHOLD REFRIGERATOR (GLASS DISPLAY COOLER) IN THE DINING ROOM. OBTAIN KITCHEN GRADE EQUIPMENT (COMMERCIAL) SUCH AS NSF OR ANSI CERTIFIED TO REPLACE HOUSEHOLD UNIT.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Have at least 50-foot candles of light intensity for areas where food workers are using utensils and equipment.

     KITCHEN WAS DARK. PROVIDE ENOUGH LIGHT FOR THIS AREA.

     Code MN Rule 4626.1470C

   • Not serious Priority 3

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

     DISH MACHINE WAS NOT WORKING. REPAIR DISH MACHINE.

     Code MN Rule 4626.0735AB

   • Not serious Priority 2

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

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

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

     HAND WASHING SIGN WAS MISSING AT HAND WASHING SINK LOCATED INSIDE THE RESTROOM. PROVIDE A SIGN FOR EACH HAND SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

2. Nov 26, 2024 Routine Score 94
   • 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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     NO MOP SINK AVAILABLE. PROVIDE AN APPROVED MOP SINK. SUBMIT COMPLETE FOOD PLANS PRIOR INSTALLATION OF MOP SINK.

     Code MN Rule 4626.1080A

   • 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.

     THIS ESTABLISHMENT DOES NOT HAVE A 3-COMP. SINK. PROVIDE ONE. SUBMIT FOOD PLANS FOR NEW 3-COMP SINK WHEN YOU ARE READY TO INSTALL IT. SEE DOCUMENT ATTACHED. HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW

     Code MN Rule 4626.0680A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     OBSERVED SANITIZER BUCKET REGISTERING 10PPM OF CHLORINE SANITIZER. RANGE FOR CHLORINE IS 50-200PPM. PIC MADE NEW SOLUTION TO READ 100PPM.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Keep all intake and exhaust air ducts and filters clean.

     KITCHEN HOOD BAFFLES (FILTERS) WERE DUSTY / DIRTY. CLEAN BAFFLES / AIR FILTERS AS NEEDED.

     Code MN Rule 4626.1530A

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE WALK IN COOLER AND GLASS DISPLAY COOLER (FOR CUSTOMERS). FOR EXAMPLE: TOMATO AT 42F AND ORANGE JUICE AT 42.4F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW. PIC DISCARDED FOOD FROM THE GLASS DISPLAY COOLER (CUSTOMERS).

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     OBSERVED HOUSEHOLD REFRIGERATOR (GLASS DISPLAY COOLER) IN THE DINING ROOM. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE HOUSEHOLD UNIT.

     Code MN Rule 4626.0506A

3. Nov 28, 2023 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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     NO MOP SINK AVAILABLE. PROVIDE AN APPROVED MOP SINK. SUBMIT COMPLETE FOOD PLANS PRIOR INSTALLATION OF MOP SINK.

     Code MN Rule 4626.1080A

   • Not serious Priority 3

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

     2023 / 2024 LICENSE WAS NOT POSTED. PRINT CURRENT LICENSE AND POST IT ON A VISIBLE PLACE.

     Code MCO 188.390

   • 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.

     THIS ESTABLISHMENT DOES NOT HAVE A 3-COMP. SINK. PROVIDE ONE. SUBMIT FOOD PLANS FOR NEW 3-COMP SINK WHEN YOU ARE READY TO INSTALL IT. SEE DOCUMENT ATTACHED. HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW

     Code MN Rule 4626.0680A

4. Nov 17, 2023 Routine Score 90
   • 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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

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

     NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

     Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

     OBSERVED SANITIZER BUCKET REGISTERING 0PPM OF CHLORINE SANITIZER. RANGE FOR CHLORINE IS 50-200PPM. PIC MADE NEW SOLUTION TO READ 100PPM.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     NO MOP SINK AVAILABLE. PROVIDE AN APPROVED MOP SINK. SUBMIT COMPLETE FOOD PLANS PRIOR INSTALLATION OF MOP SINK.

     Code MN Rule 4626.1080A

   • Not serious Priority 3

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

     2023 / 2024 LICENSE WAS NOT POSTED. PRINT CURRENT LICENSE AND POST IT ON A VISIBLE PLACE.

     Code MCO 188.390

   • 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.

     THIS ESTABLISHMENT DOES NOT HAVE A 3-COMP. SINK. PROVIDE ONE. SUBMIT FOOD PLANS FOR NEW 3-COMP SINK WHEN YOU ARE READY TO INSTALL IT. SEE DOCUMENT ATTACHED. HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW

     Code MN Rule 4626.0680A