Shortwave Coffee

Year by year

Inspections

1. Sep 9, 2025 Follow-Up Score 100
   • Not serious Priority 3

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

     Observed wooden 2 by 4 attached to wall between hand sink. Remove wood and connect hand sink to wall and caulk.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed floors under 3 compartment sink and shelving with debris. Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed 3 compartment sink and hand sink not sealed to wall. Seal.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed gap under back door. Install door sweep to ensure it is tight fitting.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Observed single service cups stored in boxes in unapproved basement area where ceiling and cement walls are not approved. Relocate to approved area of basement with drop ceiling and smooth walls or relocate upstairs.

     Code MN Rule 4626.0955A

2. Aug 26, 2025 Routine Score 90
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No quat test kit on site. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Missing hand sink reminder sign at hand sinks. Provide.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Observed wooden 2 by 4 attached to wall between hand sink. Remove wood and connect hand sink to wall and caulk.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     1. Observed walls around mop sink and throughout kitchen with debris. 2. Observed floors under 3 compartment sink and shelving with debris. Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed 3 compartment sink not sealed to wall. Seal.

     Code MN Rule 4626.0725A

   • Not serious Priority 3 Corrected on site

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     Observed utensils in customer area stored with the mouth piece facing up. Instructed to invert. Corrected on site.

     Code MN Rule 4626.0965B

   • 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.

     Code MCO 204.30A

   • Serious Priority 1 Corrected on site

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

     No employee illness log on site. Provided log and explained use. Be sure to record all instances of employee illness including call-ins.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Observed gap under back door. Install door sweep to ensure it is tight fitting.

     Code MN Rule 4626.1395A

   • Not serious Priority 3 Corrected on site

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

     Observed wet wiping cloth on espresso machine. Keep stored in sanitizer if wiping cloth is wet. Corrected on site.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Provide outside receptacles and waste handling units for refuse, recyclables, and returnable that have tight-fitting lids, doors, or covers.

     Observed outdoor trash receptacle uncovered. Trash receptable is shared per manager. Keep covered.

     Code MN Rule 4626.1250A

   • Not serious Priority 3

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Observed single service cups stored in boxes in unapproved basement area where ceiling and cement walls are not approved. Relocate to approved area of basement with drop ceiling and smooth walls.

     Code MN Rule 4626.0955A

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee use phone and go to make customer drink. Instructed to wash hands. Employees must wash hands as described above.

     Code MN Rule 4626.0075B-J

3. Mar 1, 2024 Routine Score 94
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Missing test kit for quat sanitizer. Obtain.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Missing poster at hand sinks in kitchen to remind employees to wash hands.

     Code MN Rule 4626.1457

   • Not serious Priority 3

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

     Observed wooden 2 by 4 attached to wall and hand sink in kitchen. Remove wood and seal hand sink to wall.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed debris on walls throughout kitchen (behind hand sink, hallway area, and near mop sink). Clean and maintain.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed 3 compartment sink not sealed to wall. Seal.

     Code MN Rule 4626.0725A

   • Not serious Priority 3 Corrected on site

     Keep clean utensils that are unwrapped in trays and holders with their handles up.

     Observed utensils in customer area stored with the mouth side facing up. Instructed to invert. Corrected on site.

     Code MN Rule 4626.0965B

   • 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 hot cups lined with "EarthCoating". These cups are not recyclable in Minneapolis. Obtain compliant cups. Compostable cups must be BPI certified.

     Code MCO 204.30A

   • Serious Priority 1

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

     Person in charge could not locate employee illness log. Keep log on site to record instances of employee illness. Log emailed with report.

     Code MN Rule 4626.0040C

4. Mar 13, 2023 Routine Score 100
   • 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 ONE EMPLOYED AT ESTABLISHMENT HAS OBTAINED A CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE. CFPM IS REQUIRED BECAUSE ESTABLISHMENT IS PREPARING SANDWICHES. YOU CAN FIND MORE INFORMATION ABOUT HOW TO OBTAIN CFPM CERTIFICATE AT https://www.health.state.mn.us/communities/environment/food/cfpm/index.htm

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     OBSERVED TEMPERATURE MEASURING DEVICE MISSING FROM INSIDE MULTIPLE COOLERS. PROVIDE TEMPERATURE MEASURING DEVICE LOCATED IN THE WARMEST PART OF MECHANICALLY REFRIGERATED UNITS.

     Code MN Rule 4626.0620A