RecordWell Data

Jans Enterprises INC

4959 PENN AVE S, Minneapolis, MN 55419 · Hennepin County

50cited violations
7serious tier
5inspections

Establishment

Type
Restaurant (retail food serving meals) (Restaurant)
Inspected by
Minneapolis Health Department
License / ID
LIC412102
Status
Risk level 1
Official record
Minneapolis Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20262184
2025160
20242263

Inspections

  1. Mar 13, 2026 Follow-Up Score 98
    • Not serious Priority 3

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

      Observed broken gasket on prep cooler. Repair.

      Code MN Rule 4626.0735AB

    • Not serious Priority 3

      Clean non-food contact surfaces of equipment. Keep them clean.

      Observed interior of oven with buildup. Clean and maintain.

      Code MN Rule 4626.0840C

    • 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

      Submit a plan review application before installing mop sink in basement.

      Code MN Rule 4626.1720A

    • 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.

      Observed ice machine, refrigerator, and walk-in cooler in basement. A mop sink is required in the basement. Install. Be sure to submit a plan review application before installing the mop sink.

      Code MN Rule 4626.1080A

  2. Feb 26, 2026 Routine Score 80
    • Not serious Priority 3

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

      1. Observed the dish machine in disrepair. A strong mechanical odor was coming from the dish machine. The wash, rinse and rack temp are also not reaching required temperatures. 2. Cooler drawer temperatures are elevated. Adjust or repair. 3. Left prep cooler temperatures are elevated. Adjust or repair. 4. Observed broken gasket on prep cooler. Repair.

      Code MN Rule 4626.0735AB

    • Serious Priority 1

      Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

      Measured deep container of beans (46 degrees) that was cooled from last night above 41 degrees. Food must be rapidly cooled as described above.

      Code MN Rule 4626.0385A

    • Serious Priority 1

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

      1. Measured food above 41 degrees inside cooler drawer. 2. Measured food above 41 degrees in left prep cooler. Instructed to adjust coolers and monitor temperatures. Repair if needed.

      Code MN Rule 4626.0395A2

    • Serious Priority 1

      For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

      Dish machine rack temperature is not reaching 160 degrees. Instructed to utilize 3 compartment sink until dish machine is repaired.

      Code MN Rule 4626.0905B

    • Not serious Priority 3

      Clean non-food contact surfaces of equipment. Keep them clean.

      Observed interior of oven with buildup. Clean and maintain.

      Code MN Rule 4626.0840C

    • Not serious Priority 3

      Keep the physical facilities in good repair.

      Observed broken floor tiles under the grill/fryer area. Repair.

      Code MN Rule 4626.1515

    • Not serious Priority 3

      Keep the plumbing system in good repair.

      1. Sink at side bar is not in operation. Repair. 2. Observed inoperable hot water handle at hand sink in kitchen. Repair.

      Code MN Rule 4626.1040B

    • Not serious Priority 3

      Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

      Observed hand sink next to dish sink loose and not sealed to wall. Seal.

      Code MN Rule 4626.0725A

    • Not serious Priority 3

      Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F

      Measured temperature at hand sink next to dish area at 150 degrees. Adjust to 110-130 degrees.

      Code MCO 188.380

    • 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

      Submit a plan review application before installing mop sink in basement.

      Code MN Rule 4626.1720A

    • 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.

      Observed ice machine, refrigerator, and walk-in cooler in basement. A mop sink is required in the basement. Install. Be sure to submit a plan review application before installing the mop sink.

      Code MN Rule 4626.1080A

    • Serious Priority 1

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

      Missing illness log. Log provided. Keep a log onsite and record all instances of employee illness.

      Code MN Rule 4626.0040C

    • Not serious Priority 3

      Post the Certified Food Protection Manager certificate.

      CFPM certificate not posted. Post.

      Code MN Rule 4626.0033D

    • Not serious Priority 2

      Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms

      Observed an in-use dehydrator downstairs. There is no hand sink downstairs. Discontinue use in basement or install a hand sink (permits + plan required).

      Code MN Rule 4626.1095

  3. Feb 21, 2025 Routine Score 98
    • Not serious Priority 3

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

      OBSERVED GASKGETS CRACKED AND FALLING OFF DOOR OF LOWER COOLER. REPLACE GASKGETS.

      Code MN Rule 4626.0735AB

    • Not serious Priority 3

      Store in-use food preparation and serving utensils only on clean, sanitized surfaces.

      OBSERVED TONGS HANGING ON OVEN HANDLE. TONGS CAN BECOME CONTAMINATED WHEN STORED IN THIS MANNER BY RUBBING AGAINST EMPLOYEE CLOTHES. STORE TONGS IN A CLEAN AND SANITIZED LOCATION.

      Code MN Rule 4626.0275C

    • Not serious Priority 3

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

      OBSERVED HANDWASHING SINKS MISSING SIGNS INFORMING EMPLOYEES TO WASH THEIR HANDS. POST SIGNS AT ALL HANDWASHING SINKS.

      Code MN Rule 4626.1457

    • Not serious Priority 2

      Equipment food-contact surfaces and utensils must be clean.

      OBSERVED INNER FLAP OF ICE MACHINE WITH MOLD. CLEAN AND MAINTAIN CLEAN.

      Code MN Rule 4626.0840A

    • Not serious Priority 3

      Protect food from cross-contamination by using packages or covered containers.

      OBSERVED UNCOVERED CHICKEN IN FREEZER. ACCORDING TO PERSON IN CHARGE, CHICKEN HAD BEEN THERE FOR OVER A DAY. PROTECT FOOD FROM CROSS CONTAMINATION BY USING PACKAGES OR COVERED CONTAINERS.

      Code MN Rule 4626.0235A(4)

    • 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 PE LINED TO GO CONTAINERS. THESE CONTAINERS ARE NOT RECYCLABLE, COMPOSTABLE OR REUSABLE. SENDING MORE INFORMATION WITH REPORT. REPLACE WITH RECYCLABLE, COMPOSTABLE OR REUSABLE ALTERANATIVES.

      Code MCO 204.30A

  4. Feb 26, 2024 Follow-Up Score 96
    • Not serious Priority 2

      Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

      Missing paper towel dispenser at hand sink next to 3 compartment sink. Install.

      Code MN Rule 4626.1445

    • Not serious Priority 3

      Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

      Hand sink next to 3 comp sink is not sealed to wall. Seal.

      Code MN Rule 4626.0725A

    • Not serious Priority 2

      Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

      Submit a plan review application before installing mop sink in basement and ice machine upstairs.

      Code MN Rule 4626.1720B

    • 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.

      Observed ice machine, refrigerator, and walk-in cooler in basement. A mop sink is required in the basement. Install. Be sure to submit a plan review application before installing the mop sink.

      Code MN Rule 4626.1080A

    • 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 2 ice scoops stored on top of the ice machine. Store in a clean location.

      Code MN Rule 4626.0275E

    • Not serious Priority 3

      Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.

      Observed tuna in ROP package that had been thawed without removing from package or the packaging being cut open to introduce oxygen. Vacuum sealed fish must be removed from package(or cut open to introduce air) prior to thawing to reduce risk of botulism. Instructed to discard.

      Code MN Rule 4626.0380E

    • Not serious Priority 3

      Provide sufficient receptacles and enclosures inside and outside of the establishment to hold refuse, recyclables and returnable that accumulate.

      Observed excess trash bags stored outside of exterior receptacle. Per manager, they have requested to receive a larger trash receptacle.

      Code MN Rule 4626.1255A

  5. Feb 12, 2024 Routine Score 70
    • Not serious Priority 3

      Post the Certified Food Protection Manager certificate.

      Isidro is the CFPM but the certificate is not posted. Post.

      Code MN Rule 4626.0033D

    • Serious Priority 1

      Sanitize food contact surfaces before using and after cleaning.

      The bar dish machine was measured at 0 ppm due to the bottle being empty. A new bottle was attached but unable to properly draw the chlorine into the tube for dispersal. Ensure staff is aware how to replace bottles/prime machine to ensure a chlorine concentration of 50-200 ppm. Service machine if necessary.

      Code MN Rule 4626.0900

    • Serious Priority 1

      For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

      The small dish machine in the service kitchen is not reaching a utensil surface temperature of 160 degrees. Have machine serviced.

      Code MN Rule 4626.0905B

    • Not serious Priority 2

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

      Obtain device(thermometer, t-stick, thermolabel etc) to ensure utensil surface temperature is measuring at least 160 degrees in dish machines.

      Code MN Rule 4626.0710B

    • Not serious Priority 2

      Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.

      The wash temperature of dish machine in the service kitchen is measuring at 143, below the required 155 per the data plate on the machine. Service machine.

      Code MN Rule 4626.0785

    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      Observed chlorine test kit for the bar dish but missing test kits for other sanitizers used- quat, sink and surface sanitizer(coming), and the yellow "Sanibet RTU". Obtain.

      Code MN Rule 4626.0715

    • Not serious Priority 2

      Use effective cooling methods to cool TCS foods.

      Observed beans in deep 22 qt cambros cooling from yesterday. Food needs to be cooled by methods listed above before placing in deep containers.

      Code MN Rule 4626.0390A

    • Not serious Priority 2

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

      Observed beans covered before food could continue to cool. Keep food uncovered until cooled to 41 degrees or less.

      Code MN Rule 4626.0390B

    • Serious Priority 1

      Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

      Measured multiple 22 qt. cambros of beans at 60-65 degrees that were cooling since yesterday. Instructed to discard. Adjust cooling methods to ensure proper cooling times.

      Code MN Rule 4626.0385A

    • Not serious Priority 3

      Keep the plumbing system in good repair.

      Observed leak under 3 comp sink. Repair.

      Code MN Rule 4626.1040B

    • Not serious Priority 3

      Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.

      Observed pressure gauge broken on the dish machine inside the service kitchen. Repair.

      Code MN Rule 4626.0563

    • Not serious Priority 2

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

      Observed a couple hand sinks blocked with various items(trash can/laundry basket). Keep clear and accessible at all times.

      Code MN Rule 4626.1110AB

    • Not serious Priority 3

      Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

      Observed interior baffle of ice machine dirty with pink buildup. Clean at a frequency to avoid buildup.

      Code MN Rule 4626.0845E

    • Not serious Priority 2

      Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

      Missing paper towel dispenser at hand sink next to 3 comp sink and dish machine. Install.

      Code MN Rule 4626.1445

    • Not serious Priority 3

      Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

      Hand sink next to 3 comp sink is not sealed to wall. Seal.

      Code MN Rule 4626.0725A

    • Not serious Priority 2

      Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

      Obtain a probe thermometer as described above that stays on site versus going home with employees.

      Code MN Rule 4626.0705B

    • Not serious Priority 2

      Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

      Submit a plan review application before installing mop sink in basement and ice machine upstairs.

      Code MN Rule 4626.1720B

    • 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.

      Observed ice machine, refrigerator, and walk-in cooler in basement. A mop sink is required in the basement. Install.

      Code MN Rule 4626.1080A

    • 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 2 ice scoops stored on top of ice machine. Store in a clean location.

      Code MN Rule 4626.0275E

Source: Minneapolis Health Department. History last read Oct 3, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.