Melting Pot Of Minneapolis LLC

Year by year

Inspections

1. Apr 29, 2026 Routine Score 100
   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed that the bar handwash sink does not have splash guards, and clean glasses are stored adjacent to the sink. Informed the manager on duty (MOD) that they must either install splash guards on both sides of the sink to prevent splash contamination of clean equipment, or discontinue storing clean equipment and food products (such as ice) next to the sink.

     Code MN Rule 4626.0955A

   • 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 non-ANSI/NSF certified or equivalent equipment (the service station fridge and an induction plate) in use at the establishment. Informed the MOD that these units must be removed and replaced with ANSI/NSF certified or equivalent equipment.

     Code MN Rule 4626.0506A

2. Apr 29, 2025 Routine Score 92
   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     Observed the spray arm at the food prep sink hangs below the spill rim of a sink. Informed the MODs to ensure they hose tip hangs at least 1" above the flood rim to provide an air gap in case of backflow issues

     Code MN Rule 4626.1085A

   • 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.

     Observed the kitchen dish machine had chlorine sanitizer concentration of 0ppm even after several runs and attempts to reprime the sanitizer flow. Informed the managers on duty (MODs) to discontinue using until it's serviced and it has proper chlorine sanitizer concentration of between 50-200ppm.

     Code MN Rule 4626.0805C1

   • 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 certificate of the establishment's Minnesota Dept of Health (MDH) certified food protection manager (CFPM) expired on 01/21/2025. Informed the MODs to ensure they have someone with current MDH current and valid CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     Observed the walls and ceilings of the service station and the back area of the bar are not approved surfaces for food prep areas that can withstand frequent cleaning. Informed the MODs they MUST install/provide, within a year, ceiling panels and walls that are smooth, non-absorbent, light-colored, and capable of withstanding frequent cleaning.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Observed several area of the kitchen where the epoxy flooring wore out and the underlying concrete floor exposed. Informed the MODs to ensure they maintain the flooring in good repair or replace it with an approved flooring material.

     Code MN Rule 4626.1515