Jinxmpls LLC

Year by year

Inspections

1. Oct 8, 2025 Routine Score 100
   • Not serious Priority 3

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

     Water was observed leaking from the basement main dish machine at the time of inspection. Water was leaking onto the floor and over by the ice machine and the lowboy cooler. Repair machine or reroute water waste tube so that it does not spill over onto the floor. Maintain dish machine according to the manufacturer's instructions.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     There is a CFPM for the establishment but the certificate was not posted at the time of inspection. Post CFPM certificate for inspectors to verify during inspections.

     Code MN Rule 4626.0033D

2. Sep 19, 2024 Routine Score 92
   • 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.

     At the time of inspection, there was no current Certified Food Protection Manager (CFPM) for the establishment. Provided State of MN CFPM application in paper copy and with emailed report in electronic form. Provide and maintain a current CFPM at all times and keep copy of certificate on site.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Half and Half and Burrata Cheese were observed cold holding in the Walk In Cooler at 52F and 49F respectively. The Walk In Cooler's condenser unit had frozen over and was observed with a layer of ice in the back of the unit. Operator stated they had been having issues with the Walk In Cooler and had it serviced, but the provider said they may need to have it serviced again to pinpoint the problem. Operator chose to discard the TCS foods in the Walk In Cooler. Maintain all cold TCS foods at 41F or below at all times.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     The Walk In Cooler's condenser unit had frozen over and was observed with a layer of ice in the back of the unit. Operator stated they had been having issues with the Walk In Cooler and had it serviced, but the provider said they may need to have it serviced again to pinpoint the problem. Operator chose to discard the TCS foods in the Walk In Cooler. Repair the unit and ensure that the Walk In Cooler is holding at 41F or below before storing TCS foods in it again. Monitor Walk In Cooler's temperature regularly.

     Code MN Rule 4626.0735AB

   • Serious Priority 1

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Chlorine sanitizer in the basement dish machine was measured at a maximum of 10PPM during the after being run through a few cycles and making sure the machine was primed. Dish machine data plate requires at minimum 50PPM chlorine to effectively sanitize. Instructed operator to use 3 basin sink as backup until machine was dispensing at 50PPM as required. Make sure dish machine is dispensing 50PPM sanitizer before washing dishes at any time.

     Code MN Rule 4626.0805C1