Uptown Adult Daycare LLC

Year by year

Inspections

1. Nov 24, 2025 Routine Score 92
   • Not serious Priority 3

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

     Observed paper towel dispenser not working at handwash sink. Fix dispenser.

     Code MN Rule 4626.0735AB

   • 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 residential fridge in kitchen. Licensed establishments must have commercial equipment. Replace with approved equipment.

     Code MN Rule 4626.0506A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Operator unable to locate test strips at time of inspection. Ensure you have test strips for each type of sanitizer used on site.

     Code MN Rule 4626.0715

   • Not serious Priority 2

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

     Operator did not have a thin tipped thermometer. Obtain thin tipped thermometer.

     Code MN Rule 4626.0705B

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed no sanitizer on site during inspection. Per operator, they had just ran out and were waiting for it to come in. Discussed importance of keeping sanitizer on site with both person in charge on site and with operator/owner over the phone. Meals for clients are delivered pre-portioned, minimal ware-washing required on site.

     Code MN Rule 4626.0900

2. Dec 9, 2024 Follow-Up Score 100
   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Removed protective wrapping from underneath 3 compartment sink.

     Code MN Rule 4626.0450BCDE

3. Nov 26, 2024 Routine Score 84
   • 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.

     Observed no Certified Food Protection Manager (CFPM) certificate on sight. Ensure you employ at least one CFPM and post the certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed trashcan without cover in employee restroom.

     Code MN Rule 4626.1260

   • Not serious Priority 2

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

     Observed dish soap bottles stored in the handwash sink. Ensure handwash sink is used for handwashing only and is accessible at all times.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Observed no soap at handwash sink. Discussed with operator. Ensure all handwash sinks are supplied with soap at all times.

     Code MN Rule 4626.1440

   • 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

     Observed no towels or means to dry hands at handwash sink in the kitchen.

     Code MN Rule 4626.1445

   • Not serious Priority 3

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

     Ensure all handwash sinks have the proper signage.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed leak at handwash sink. Repair leak

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

     Observed protective wrapping on underside of three compartment sink has not been completely removed. Remove wrapping.

     Code MN Rule 4626.0450BCDE

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed no bleach appropriate for food contact surfaces available onsite during the inspection. Per discussion with operator, they ran out the day before and someone was out purchasing more at the moment. Only single use utensils and serving equipment can be used until sanitizer is back on site.

     Code MN Rule 4626.0900

   • Serious Priority 1

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

     No employee illness log on site for review during inspection. Ensure an illness log is maintained and available for review upon request.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross

     Observed a lack of managerial control for food safety onsite ( no illness log, no sanitizer on site, inadequate handwashing station, etc.) Ensure there is a person in charge that is controlling for food safety on site at all times the establishment is open.

     Code MN Rule 4626.0035DGHIKM