Tm And Co LLC

Year by year

Inspections

1. May 28, 2026 Follow-Up Score 98
   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     OBSERVED COOKING OF PROTEINS AND FATS ON HOT PLATE WITHOUT PROPER VENTILATION SYSTEM. DISCUSSED ALTERNATIVES WITH PERSON IN CHARGE. COOKING OF PROTEINS AND FATS REQUIRES A VENTILATION SYSTEM. ACCORDING TO PERSON IN CHARGE, PLANS ARE IN THE WORKS FOR SOME REMODELING OF ESTABLISHMENT. SUBMIT A FOOD PLAN REVIEW PRIOR TO CONSTRUCTION.

     Code MN Rule 4626.0690

   • 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.

     SOME EQUIPMENT HAD BEEN REMOVED OR REPLACED, BUT ESTABLISHMENT STILL HAS SOME NON-ANSI CERTIFIED EQUIPMENT IN PLACE. REPLACE THESE PIECES OF EQUIPMENT WITH ANSI CERTIFIED EQUIPMENT.

     Code MN Rule 4626.0506A

   • 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

     OBSERVED COOKING OF PROTEINS AND FATS ON HOT PLATE WITHOUT PROPER VENTILATION SYSTEM. DISCUSSED ALTERNATIVES WITH PERSON IN CHARGE. COOKING OF PROTEINS AND FATS REQUIRES A VENTILATION SYSTEM. ACCORDING TO PERSON IN CHARGE, PLANS ARE IN THE WORKS FOR SOME REMODELING OF ESTABLISHMENT. SUBMIT A FOOD PLAN REVIEW PRIOR TO CONSTRUCTION.

     Code MN Rule 4626.1720A

2. May 7, 2026 Routine Score 86
   • 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 BLACK PLASTIC LIDS AND PE LINED HOT BEVERAGE TO GO CONTAINERS ON SITE. ALL TO GO CONTAINERS MUST BE REUSABLE, RECYCLABLE OR COMPOSTABLE. REPLACE CONTAINERS WITH A REUSABLE, REYCLABLE OR COMPOSTABLE ALTERNATIVE. FUTURE GREEN TO GO VIOLATIONS MAY TRIGGER A CITATION.

     Code MCO 204.30A

   • Not serious Priority 3

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

     OBSERVED SOME DRIED FOOD DEBRIS ON HANDLES AND DOORS OF EQUIPMENT. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     OBSERVED COOKING OF PROTEINS AND FATS ON HOT PLATE WITHOUT PROPER VENTILATION SYSTEM. DISCUSSED ALTERNATIVES WITH PERSON IN CHARGE. COOKING OF PROTEINS AND FATS REQUIRES A VENTILATION SYSTEM. ACCORDING TO PERSON IN CHARGE, PLANS ARE IN THE WORKS FOR SOME REMODELING OF ESTABLISHMENT. SUBMIT A FOOD PLAN REVIEW PRIOR TO CONSTRUCTION.

     Code MN Rule 4626.0690

   • 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.

     ESTABLISHMENT STILL HAS NON-ANSI CERTIFIED EQUIPMENT IN PLACE SUCH AS DOMESTIC RICE COOKER. REPLACE THESE PIECES OF EQUIPMENT WITH ANSI CERTIFIED EQUIPMENT.

     Code MN Rule 4626.0506A

   • 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

     OBSERVED COOKING OF PROTEINS AND FATS ON HOT PLATE WITHOUT PROPER VENTILATION SYSTEM. DISCUSSED ALTERNATIVES WITH PERSON IN CHARGE. COOKING OF PROTEINS AND FATS REQUIRES A VENTILATION SYSTEM. ACCORDING TO PERSON IN CHARGE, PLANS ARE IN THE WORKS FOR SOME REMODELING OF ESTABLISHMENT. SUBMIT A FOOD PLAN REVIEW PRIOR TO CONSTRUCTION.

     Code MN Rule 4626.1720A

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     OBSERVED RAW PORK STORED ABOVE READY TO EAT RICE BALLS IN LOWER COOLER. PERSON IN CHARGE REARRANGED COOLER AT TIME OF INSPECTION. READY TO EAT FOODS MUST BE STORED BELOW RAW ANIMAL PROTEINS.

     Code MN Rule 4626.0235A(1)

   • Serious Priority 1

     Exclude a food employee with vomiting or diarrhea from the establishment until they have been asymptomatic for at least 24 hours, and permission is granted from the person in charge to return to work.

     PERSON IN CHARGE WAS NOT AWARE THAT FOOD EMPLOYEES WITH VOMITING OR DIARRHEA MUST BE EXCLUDED UNTIL 24 HOURS AFTER LAST SYMPTOM.

     Code MN Rule 4626.0050

   • Not serious Priority 3 Corrected on site

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     OBSERVED THE ICE SCOOP HANDLE RESTING IN ICE. ENSURE THE HANDLE OF THE SCOOP IS EXTENDING ABOVE THE ICE TO AVOID CONTAMINATION. PERSON IN CHARGE CORRECTED AT TIME OF INSPECTION.

     Code MN Rule 4626.0275A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     PERSON IN CHARGE WAS UNABLE TO LOCATE TEST KIT FOR SANITIZER. HAVE A TEST KIT FOR THE TYPE OF SANITIZER USED.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Store clothing and other personal items in lockers or other suitable places.

     OBSERVED EMPLOYEE PHONES ON PREP COUNTER. LOCATE AREAS AWAY FROM FOOD PREPARATION TO STORE EMPLOYEE PERSONAL ITEMS.

     Code MN Rule 4626.1560B

   • 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 SOME CARDBOARD LINED SHELVES. OBSERVED SHELF WITH HEAVILY DAMAGED CONTACT PAPER. REMOVE CARDBOARD AND CONTACT PAPER. ALL EQUIPMENT MUST BE SMOOTH AND EASILY CLEANABLE.

     Code MN Rule 4626.0450BCDE

   • 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

     PAPER TOWELS WERE MISSING AT HANDWASHING SINK. PROVIDE A SUPPLY OF PAPER TOWELS AT EACH HANDWASHING SINK.

     Code MN Rule 4626.1445

3. Dec 5, 2024 Routine Score 98
   • 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 TO-GO CONTAINERS ON SITE THAT WERE NOT REUSABLE, RECYCLABLE OR COMPOSTABLE. SENDING MORE INFORMATION WITH REPORT. REPLACE WITH CONTAINERS THAT MEET THE GREEN TO GO RULES.

     Code MCO 204.30A

   • Not serious Priority 3

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     OBSERVED FOOD DEBRIS BUILDUP IN MICROWAVE. CLEAN AT LEAST EVERY 24 HOURS.

     Code MN Rule 4626.0850

   • Not serious Priority 3

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

     OBSERVED DEBRIS BUILSDUP ON SHELVES, INSIDE OF COOLERS AND ON COOLER HANDLES. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840C

   • Not serious Priority 2

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

     OBSERVED UTENSILS STORED IN HANDWASHING SINK. PERSON IN CHARGE CORRECTED AT TIME OF INSPECTION. HANDWASHING SINKS SHOULD BE ACCESSIBLE AT ALL TIMES FOR EMPLOYEE USE.

     Code MN Rule 4626.1110AB

   • Not serious Priority 3

     Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.

     OBSERVED COOKING OF PROTEINS AND FATS ON HOT PLATE WITHOUT PROPER VENTILATION SYSTEM. DISCUSSED ALTERNATIVES WITH PERSON IN CHARGE. COOKING OF PROTEINS AND FATS REQUIRES A VENTILATION SYSTEM.

     Code MN Rule 4626.0690

   • 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 SOME NON NSF/ANSI EQUIPMENT SUCH AS A HOUSEHOLD RICE COOKER. REPLACE WITH ANSI CERTIFIED EQUIPMENT

     Code MN Rule 4626.0506A