CONCEPTS 26 LTD

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Inspection history

1. Mar 12, 2026

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   12 violations

   • Post the Certified Food Protection Manager certificate.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide a food dispensing utensil for each container displayed at consumer self-service units such as salad bars or buffets.
   • Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Provide nonabsorbent floor, wall, and ceiling surfaces for food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, all servicing areas, and areas subject to flushing or spray cleaning methods.
   • Keep the physical facilities in good repair.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • 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.
   • 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 page.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.