Wsk 501 LLC

Year by year

Inspections

1. Apr 27, 2026 Routine Score 94
   • 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 #6 Plastic ramekins still in use. These are not recyclable. Provide recyclable to go products. See Minneapolis Green To Go page for requirements and support: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Not serious Priority 2 Corrected on site

     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 from back hand sink. Towels were supplied. Ensure staff keep paper towels stocked.

     Code MN Rule 4626.1445

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     Person in Charge did not know that even a single customer complaint of vomiting or diarrhea must be reported to the Minnesota Department of Health (MDH). Train managers that if a complaint is received, they take the customer's name and contact info and report it to MDH: Call 1-877-FOOD-ILL or report online at https://www.health.state.mn.us/diseases/foodborne/reporting.html

     Code MN Rule 4626.0040D

2. May 6, 2025 Follow-Up Score 100
   • 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.

     Condiment ramakins made of #6 plastic were present onsite. These are not recyclable or compostable. Provide containers that meet Minneapolis Green To Go requirements: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

3. Apr 23, 2025 Routine Score 82
   • Serious Priority 1

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

     Multiple TCS foods in the prep cooler, and one in the lowboy cooler were observed being held in the temperature danger zone. Employee closed the cooler lid. Then manager came onsite and stated he would troubleshoot to reduce the temperature setting. Ensure all cold TCS foods are maintained at 41F or below at all times.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Dozens of TCS foods were past their 7-day use-by date. These included tofu 4/10, Hummus 4/12, Cooked chicken 4/12, BBQ marinade 4/10, paprika butter 3/31. Manager came onsite and began discarding foods that were beyond seven days past preparation. Manager stated these should have already been discarded. Train employees how to manage date-marking system.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Several containers of prepared TCS food were missing date marks. Manager came onsite and began working with staff to determine accurate date-marks for containers. Ensure TCS items are properly date marked.

     Code MN Rule 4626.0400B

   • 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 MN Certified Food Protection Manager (CFPM) information was available. Provide a MN CFPM for this location. Find approved classes, process information and application material at: https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • 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.

     Condiment ramakins made of #6 plastic were present onsite. These are not recyclable or compostable. Provide containers that meet Minneapolis Green To Go requirements: https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Not serious Priority 2 Corrected on site

     Have a test kit for the type of sanitizer used.

     Test kit for measuring the sanitizer at the 3-compartment sink could not be found. Manager came onsite and found the test kit. Ensure employees left in charge know its location.

     Code MN Rule 4626.0715

   • Not serious Priority 2

     The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked

     The onsite menu is missing asterisk on the menu items that contain a soft-cooked egg. The asterisk must be added to identify for the consumer that it refers to the advisory below that these items contain raw or undercooked proteins. Add an asterisk to each menu item that contains soft-cooked egg.

     Code MN Rule 4626.0442B

   • Not serious Priority 2

     Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.

     The online menu is completely missing a consumer advisory warning, which is required because some items contain soft-cooked eggs. Add the full consumer advisory to these items: "This items (or These Items) are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness."

     Code MN Rule 4626.0442A

   • Not serious Priority 2 Corrected on site

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

     The probe thermometer for measuring internal food temperatures could not be found. Manager came onsite and found the test kit. Ensure employees left in charge know its location.

     Code MN Rule 4626.0705A