Three Key LLC

Year by year

Inspections

1. Sep 15, 2026 Follow-Up Score 96
   • 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

     Submit a food plan review application before starting work to install 3 compartment sink.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     No 3 compartment sink on site. Install.

     Code MN Rule 4626.0680A

   • 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

2. Sep 3, 2026 Routine Score 86
   • 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

     Submit a food plan review application before starting work to install 3 compartment sink.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     No 3 compartment sink on site. Install.

     Code MN Rule 4626.0680A

   • 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

   • Serious Priority 1

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

     Measured food in walk-in cooler above 41 degrees (see temps above). Cooler was turned down. Employee stated the cooler was freezing at a lower temp so he had adjusted it. Ensure temperature is going down, take temp in 2 hours and keep cooler at or below 41 degrees.

     Code MN Rule 4626.0395A2

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     Thermometer is not working. Repair/replace batteries if needed.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

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

     1. Ice machine has plastic tubing coming out of it going into a bucket. Repair machine and removing tubing. 2. Thermometer is not working. Repair/replace batteries if needed.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

     Protect food from cross-contamination by cleaning and sanitizing equipment and utensils.

     Observed employee phone stored on towel on cutting board at prep line. Instructed to relocate and sanitize board. Corrected on site.

     Code MN Rule 4626.0235A(3)

   • Not serious Priority 3

     Remove dead or trapped birds, insects, rodents, and other pests.

     Observed 2 dead mice in basement. Instructed to discard/remove.

     Code MN Rule 4626.1570

   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     1. Observed 2 dead mice and mouse droppings in basement. 2. Observed flied in mop sink area. Pest control services establishment monthly. Instructed to have pest control company on site ASAP and begin cleaning and sanitizing basement, mop sink, and kitchen.

     Code MN Rule 4626.1565ABD

   • Not serious Priority 3

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

     1. Observed kitchen floors (especially behind and under equipment) with debris in need of cleaning. 2. Observed stairwell and floors in basement with debris in need of cleaning. 3. Observed wall near malt mixer with sticky debris in need of cleaning. 4. Clean mop sink. Clean all floor and wall surfaces that are not clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units

     Missing a thermometer inside walk-in cooler. Provide.

     Code MN Rule 4626.0620A

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed mops not hung and stored in mop sink. Hang all mops.

     Code MN Rule 4626.1540

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed leak in basement ceiling pipe that is getting floors wet. Repair.

     Code MN Rule 4626.1040B

3. Sep 23, 2025 Follow-Up Score 96
   • 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

     Submit a food plan review application before starting work to install 3 compartment sink.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     No 3 compartment sink on site. Install. 1 year provided.

     Code MN Rule 4626.0680A

   • Not serious Priority 3

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

     Walls around basement mop sink are not smooth and easily cleanable. Install FRP or equivalent.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed hand sink not sealed to wall. Seal.

     Code MN Rule 4626.0725A

   • 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 plastic lined to go ice cream cups that are not recyclable. Obtain compostable or recyclable to go containers per the ordinance above.

     Code MCO 204.30A

   • 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

4. Sep 9, 2025 Routine Score 82
   • 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

     Submit a food plan review application before starting work to install 3 compartment sink.

     Code MN Rule 4626.1720A

   • Not serious Priority 2

     Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

     No 3 compartment sink on site. Install. 1 year provided.

     Code MN Rule 4626.0680A

   • Not serious Priority 3

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

     Walls around basement mop sink are not smooth and easily cleanable. Install FRP or equivalent.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     1. Plumbing extending from wall is not properly sealed around pipe chase under dish machine. 2. Observed hand sink not sealed to wall. Seal.

     Code MN Rule 4626.0725A

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     Observed can opener with old food debris. Instructed to clean and sanitize. Corrected on site.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     Observed dipper well not in working order. Repair so that the ice cream scoop is fully submerged under water and scum layer can run off.

     Code MN Rule 4626.0735AB

   • 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 plastic lined to go ice cream cups that are not recyclable. Obtain compostable or recyclable to go containers per the ordinance above.

     Code MCO 204.30A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     No chlorine test kit on site. Obtain.

     Code MN Rule 4626.0715

   • 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. Be sure to record all instances of employee illness, including call-ins.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Post the license so it is conspicuous to consumers.

     Business license not posted. Post.

     Code MN Rule 4626.1755B

   • 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

     No employee illness training policy. Provided documentation that can be used for employee illness training policy. Create policy and train current and future staff.

     Code MN Rule 4626.0040A

   • Not serious Priority 2 Corrected on site

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed tomatoes in container covered with plastic wrap while in cooling mode. Instructed to uncover while cooling. Corrected on site.

     Code MN Rule 4626.0390B

   • 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