HOOYO CHILDCARE CENTER

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Inspection history

1. Sep 21, 2026

   ✓
   2 violations

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

2. Mar 23, 2026

   ✓
   2 violations

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Clearly label working containers of toxic chemicals with the common chemical name.

3. Sep 16, 2025

   ✕
   4 violations

   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Have a test kit for the type of sanitizer used.

4. Mar 4, 2025

   ✕
   5 violations

   • Remove kick plates that are not designed to be easily removed for cleaning and inspection.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • 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
   • 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.

5. Feb 18, 2025

   ✕
   9 violations

   • Remove kick plates that are not designed to be easily removed for cleaning and inspection.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Store clothing and other personal items in lockers or other suitable places.
   • 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.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • 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
   • 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.

6. Sep 11, 2024

   ✕
   6 violations

   • Remove kick plates that are not designed to be easily removed for cleaning and inspection.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • 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.
   • Keep all outdoor trash, recycling, and organics containers closed.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

7. Mar 13, 2024

   ✕
   5 violations

   • Remove kick plates that are not designed to be easily removed for cleaning and inspection.
   • Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

8. Sep 14, 2023

   ✓
   3 violations

   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • 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.

9. Feb 28, 2023

   ✕
   4 violations

   • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
   • Backflow prevention devices must be installed in accordance with chapter 4714.
   • The business license must be posted where it can be easily seen.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

10. Feb 8, 2023

    ✕
    6 violations

    • Provide a separate food preparation sink for washing or thawing food if a new food product is added to the menu or in an extensively remodeled food establishment that requires washing or thawing in a sink.
    • Backflow prevention devices must be installed in accordance with chapter 4714.
    • 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.
    • The business license must be posted where it can be easily seen.
    • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
    • Reheat TCS food that has been commercially processed and packaged in a food processing plant to a temperature of at least 135 degrees F (57 degrees C) for hot holding.