Chick'n Flip

Year by year

Inspections

1. Sep 3, 2026 Routine Score 94
   • Serious Priority 1

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

     There was not employee illness log onsite. Person in Charge printed one. Keep a log and ensure all Persons in Charge know how to use it.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no readily available test kit for the Sink & Surface sanitizer used in the 3-compartment sink. Provide a test kit at the 3-comp sink.

     Code MN Rule 4626.0715

2. Sep 22, 2025 Follow-Up Score 100
   • 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.

     Owner reports three employees are taking the required class this week and will subsequently apply to Minnesota Department of Health for the MN CFPM certificate.

     Code MN Rule 4626.0033A

3. Sep 4, 2025 Routine Score 88
   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     A large portion of cooked ground beef was observed not fully cooled in the walk-in cooler from the day before. The inside portion of meat was still at 46F, while the outer edges were at 42F. Beef was discarded due to the risk of causing bacterial intoxication.

     Code MN Rule 4626.0385A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     A large portion of cooked ground beef was observed in the walk-in cooler which had not been cooled by effective means. The beef was approximately eight inches deep in a large hotel pan. Discussed using the Set & Forget method to effectively cool such prepared foods: After initial heat vents from the cooked food, spread the food out in shallow pans so it is not more than two inches deep. Put the pans in a cooler, uncovered, with at least two inches of air space around them. This method has been validated to produce effective cooling, so staff do not have to measure times and temperatures during cooling. When the food is all the way cooled several hours later (41F or less), the food can be covered, or combined into larger contains and then covered. Train staff to use effective cooling.

     Code MN Rule 4626.0390A

   • 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.

     There is not yet a Minnesota Certified Food Protection Manager. Several staff are reportedly taking an approved class soon. After receiving the class certificate, apply to the Minnesota Department of Health for the state's certification. For classes and application process, see https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • 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

     The front hand sink did not initially have paper towels stocked. Towels were provided.

     Code MN Rule 4626.1445

   • 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.

     Solo brand to-go containers onsite are made of #6 plastic (compressed polystyrene). These are not allowed under the Green to Go ordinance. They must be replaced with containers that are #1 or #5 - but not black, or with #7. See details and get free consultation help at https://www.minneapolismn.gov/business-services/business-assistance/run/food-business-rules/green-to-go/

     Code MCO 204.30A

   • Serious Priority 1

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

     Multiple house-made sauces were TCS and were being kept approximately two weeks. Specifically, several sauces made 8/2/2025 were discarded. Discussed reducing batch size and ensuring all prepared TCS foods are discarded seven days after being prepared.

     Code MN Rule 4626.0405A