JANS ENTERPRISES INC

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Inspection history

1. Mar 13, 2026

   ✓
   4 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • 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.
   • 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.

2. Feb 26, 2026

   ✕
   14 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • 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
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Clean non-food contact surfaces of equipment. Keep them clean.
   • Keep the physical facilities in good repair.
   • Keep the plumbing system in good repair.
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
   • 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.
   • 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.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Post the Certified Food Protection Manager certificate.
   • Handwashing sinks must be located in close proximity to: • Food and beverage preparation areas • Food and beverage service areas • Warewashing areas • Toilet rooms

3. Feb 21, 2025

   ✓
   6 violations

   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Equipment food-contact surfaces and utensils must be clean.
   • Protect food from cross-contamination by using packages or covered containers.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

4. Feb 26, 2024

   ✓
   7 violations

   • 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
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • 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.
   • 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.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Provide sufficient receptacles and enclosures inside and outside of the establishment to hold refuse, recyclables and returnable that accumulate.

5. Feb 12, 2024

   ✕
   19 violations

   • Post the Certified Food Protection Manager certificate.
   • Sanitize food contact surfaces before using and after cleaning.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.
   • Have a test kit for the type of sanitizer used.
   • Use effective cooling methods to cool TCS foods.
   • While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
   • 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
   • Keep the plumbing system in good repair.
   • Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • 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
   • Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.
   • Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
   • 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.
   • 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.
   • Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.