Hueman Entities LLC

Year by year

Inspections

1. Aug 7, 2026 Follow-Up Score 94
   • Not serious Priority 3

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

     Wet wiping cloths still stored on the prep table throughout between use. Note: Store all wet wiping cloths in a chemical sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • 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.

     The facility still does not have a Minnesota Department of Health certified food protection manager for their food operation. The manager had a training certificate but did not get register with the state. Note: For detail info how to obtain one, please check the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     The hand sink located at the front service line area still found being used as both dump sink and hand sink. Note: Discontinue this practice. Hand sink is for hand washing purpose only. A separate sink that can be used as dump sink for hot beverage dumping may be required

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chemical test strips (Quat) not provided to accurately measuring the sanitizer concentration in use. Note: Provide and use it.

     Code MN Rule 4626.0715

   • Not serious Priority 3

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

     Dust builds-up observed on the ceilings and walls in the back kitchen areas. Moldy caulking also still seen at 3-compartment sink-and wall juncture. Note: Clean

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Live house flies still observed in the facility. Note: Exterminate them from the facility.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Non-compliant #6 clear plastic water bottles and black cups' lids found in use. Note: Replace them with the products that comply with the city's ordinances such as reusable, recyclables or compostable materials. Note; For details, please see green-to-go flyer sent with the report again.

     Code MCO 204.30B

2. Jul 24, 2026 Routine Score 90
   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep table throughout between use. Note: Store all wet wiping cloths in a chemical sanitizer solution bucket between use at all times.

     Code MN Rule 4626.0285B

   • 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.

     The facility did not have a Minnesota Department of Health certified food protection manager for their food operation. The manager had a training certificate but did not get register with the state. Note: For detail info how to obtain one, please check the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     The hand sink located at the front service line area found being used as both dump sink and hand sink. Note: Discontinue this practice. A separate sink that can be used as dump sink for hot beverage dumping may be required

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chemical test strips (Quat) not provided to accurately measuring sanitizer concentration in use. Note: Provide and use it.

     Code MN Rule 4626.0715

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     Observed ice scoop buried in the ice inside ice maker. Note: Store ice scoop outside of the ice maker and onto the clean container. Note: PIC relocated onto clean container for correction.

     Code MN Rule 4626.0275E

   • Not serious Priority 2 Corrected on site

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed unlabeled one sanitizer spray bottle sitting in the kitchen areas. Note: Label it with the common chemical name. Note: PIC corrected it on the spot.

     Code MN Rule 4626.1595

   • Not serious Priority 3 Corrected on site

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

     Foods such as smoothies mix in cardboard boxes stored on the floor in the back kitchen. Note: Store all foods at least 6 inches off the floor. Note: PIC relocated on the shelf on the spot.

     Code MN Rule 4626.0300A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Food thermometer (with metal stem) not provided onsite for use. Note: Provide and use it to accurately measure internal food temperatures.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

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

     Dust builds-up observed on the ceilings and walls in the back kitchen areas. Moldy caulking also seen at 3-compartment sink-and wall juncture. Note: Clean

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Use approved trapping devices or other means of pest control when pests are found.

     Live house flies observed in the kitchen areas. Note: Exterminate them from the facility.

     Code MN Rule 4626.1565C

   • Not serious Priority 3

     GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28

     Non-compliant #6 clear plastic water bottles and black cups lids found in use. Note: Replace them with the reusable, recyclables or compostable materials. Note; For details, please see green-to-go flyer sent with the report.

     Code MCO 204.30B

3. Jul 29, 2025 Routine Score 92
   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep table throughout between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     Current license not posted. Note: Post the current license as required.

     Code MCO 188.390

   • 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.

     The facility did not have a Minnesota Department of Health certified food protection manager for the facility's food operation. Note: For detail info how to obtain one, please check the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     The only hand sink in the facility located at the front service line area found being used as dump sink. Note: Discontinue this practice. Extra sink that can be used as dump sink for hot beverage dumping may required

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Chemical test strips (Quat) not provided to accurately measuring sanitizer concentration

     Code MN Rule 4626.0715

   • Serious Priority 1

     Do not sell or serve packaged foods and beverages that contain: • Unapproved additives • Unsafe amounts of additives

     Fine ground Himalayan Pink salt found in the kitchen for use. Note: Discontinue using this salt. Note: Use of this as food additives requires the submission and approval of HACCP plan from this office.

     Code MN Rule 4626.0170

   • Not serious Priority 3

     Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.

     An insect control fly strips located or hanged above the food prep table in the back kitchen area. Note: Remove/ and relocate it away from food and food prep area.

     Code MN Rule 4626.1385A

4. Aug 7, 2024 Routine Score 92
   • Not serious Priority 3

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

     Wet wiping cloths stored on the prep table throughout between use. Note: Store all wet wiping cloths in chemical sanitizer solutions between use at all times.

     Code MN Rule 4626.0285B

   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     Food residues build up observed on juice pressing machine. Note: Clean

     Code MN Rule 4626.0840A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     No food thermometer provided on site. Note: Provide and use it as required.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

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

     Food license not posted. Note: Post the current food license as required.

     Code MCO 188.390

   • 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.

     The facility did not have a Minnesota Department of Health certified food protection manager for the facility's food operation. Note: For detail info how to obtain one check the following website link: Minnesota Certified Food Protection Manager (CFPM) - MN Dept. of Health (state.mn.us)

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Sanitizer spray bottle in use not labelled. Note: Labell it with common name for easy identification.

     Code MN Rule 4626.1595

   • Not serious Priority 3

     Include the following information on the food label: 1. common name of the food; 2. ingredient list; 3. quantity; 4. manufacturer name and location; 5. allergen declaration; 6. nutrition label, unless exempt; 7. fish color additives.

     The raw juice pressed and bottled onsite missing manufacturer address or location; allergen declaration; and nutritional labeling. Note: For complete labeling information, please see the food label fact sheet sent with the report.

     Code MN Rule 4626.435B (1-4,6-7)

   • Not serious Priority 2

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

     The only hand sink in the facility located at the front service line area found also being used as dump sink. Note: Discontinue this practice. Extra sink that can be used as dump sink for hot beverage dump sink may required

     Code MN Rule 4626.1110AB