735 Food Group LLC

Year by year

Inspections

1. Sep 15, 2026 Routine Score 86
   • 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 CFPM. A fulltime employee must pass a food safety class. After passing the class, register with the state: Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Employee illness training policy is not in place. Implement an illness policy to ensure employees are aware of reporting illness and know what symptoms and diagnoses need to be reported. PDF provided and emailed as a sample.

     Code MN Rule 4626.0040A

   • 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.

     Observed consome date marked 9/7 and 9/4. Food must be used or discarded after 7 days. Instructed to discard. Corrected on site.

     Code MN Rule 4626.0405A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed the following flooring areas in need of cleaning: 1. Basement floors 2. Staircase 3. Floors behind dish machine and under 3 compartment sink Clean and maintain all floors.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

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

     Most food was date marked except for 1 pan of beef (instructed to discard if date cannot be discovered). Observed meat thawing in walk-in cooler with a date > 7 days. There is no datemarking system in place for food that arrives frozen (cooked at the commissary kitchen) and is thawed on site. For proper date marking you must follow a procedure that outlines the following to ensure food is not kept for over 7 days while refrigerated: 1. How many days food was refrigerated at commissary before freezing 2. When thawing- Label with use by date that incorporates the time that food was previously refrigerated 3. Equation: 7 days - # of days food was refrigerated at commissary before freezing = use by date

     Code MN Rule 4626.0400A

   • Not serious Priority 3

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

     Dish machine is not properly pulling rinse aid or sanitizer from containers. Have machine serviced.

     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.

     Dish machine measured at 0 ppm. Tubing is not pulling up any chemical. Discontinue use until repaired. FYI when chlorine turns white, it becomes inactive and the bottle needs to be replaced.

     Code MN Rule 4626.0805C1

   • 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 ice machine in basement that appears to not be ANSI/NSF certified. Remove machine. Replace with approved equipment.

     Code MN Rule 4626.0506A

2. Sep 16, 2025 Follow-Up Score 98
   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     1. Observed food and chest freezers stored in unapproved basement area. Relocate items until a mop sink is installed and approved. 2.Observed food (tortillas, rice, etc.) on shelf that is less than 6 inches off of the floor. Raise shelf or relocate food.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Observed ingredient label missing for the self-service soda machines in customer area. Include ingredients of soda on label.

     Code MN Rule 4626.0435C

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     Observed dry food storage and 2 chest freezers in basement. This area is unapproved for food storage unless a mop sink is installed. Remove food and freezers until a mop sink is installed. Before installing mop sink submit a plan review application: Food Plan Review - City of Minneapolis

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Submit a floor plan application before installing mop sink.

     Code MN Rule 4626.1720B

   • Not serious Priority 3

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

     Observed 2 chest freezers in basement stored on unapproved flooring. Approved flooring includes quarry tile or equivalent. Observed ceiling with exposed pipes. Install drop ceiling.

     Code MN Rule 4626.1335A

   • 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 CFPM. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

3. Sep 2, 2025 Routine Score 90
   • Not serious Priority 3

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

     Observed screen on dish machine in disrepair and unreadable. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     1. Observed food and chest freezers stored in unapproved basement area. Relocate items until a mop sink is installed and approved. 2.Observed food (tortillas, rice, etc).on shelf that is less than 6 inches off of the floor. Raise shelf or relocate food.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Label consumer self-dispensing bulk food with the following information: 1. manufacturer's or processor's label; 2. a card or sign with the common name of the food; 3. list of ingredients; 4. nutrition labeling, unless exempt.

     Observed ingredient label missing for the self-service soda machines in customer area. Include ingredients of soda on label.

     Code MN Rule 4626.0435C

   • Serious Priority 1

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

     Measured food (see temps above) inside right prep cooler above 41 degrees. Manager attempted to turn unit down but was unable to while it was on defrost mode at time of inspection. Instructed to monitor temperature. Repair or adjust unit as needed to ensure food is stored at or below 41 degrees.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed puddle in basement under dry storage shelf. Clean floor.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     Observed dry food storage and 2 chest freezers in basement. This area is unapproved for food storage unless a mop sink is installed. Remove food and freezers until a mop sink is installed. Install mop sink. Submit a plan review application first: Food Plan Review - City of Minneapolis

     Code MN Rule 4626.1080A

   • Not serious Priority 2

     Submit complete plans and specifications to the regulatory authority for review and approval at least 30 days prior to beginning any new construction, conversion, change of type of food establishment or food operation, or extensive remodeling of a food establishment.

     Submit a floor plan application before installing mop sink.

     Code MN Rule 4626.1720B

   • Not serious Priority 3

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

     Observed 2 chest freezers in basement stored on unapproved flooring. Approved flooring includes quarry tile or equivalent.

     Code MN Rule 4626.1335A

   • Serious Priority 1

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

     No illness log on site. Provided log and explained use. Be sure to record all instances of employee illness, including call-ins.

     Code MN Rule 4626.0040C

   • 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 CFPM. A fulltime employee must pass a food safety class and register with the state. Send CFPM application, a copy of exam certificate and $35 fee to state. See website for more information or contact: 651-201-4500 https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A