Restaurant · Minneapolis, MN

Holiday Stationstore #404

Name: Holiday Stationstore #404
Address: 601 5th St N, Minneapolis, MN

601 5th St N

Last inspected May 8, 2026 · View Map ↗ · Compare ↗

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

Routine

May 8, 2026

Complete

Official score: 96 · Understand this area’s scale

2 recorded violations

criticalCode MN Rule 4626.1620Chemicals

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Quat sanitizer bucket was measured at 500PPM at the time of inspection. The sanitizer is a manual mix that requires a range of 200-400PPM. Discussed with Manager that sanitizer bucket was being mixed to a level that is too strong. If sanitizer is too strong, it can leave a chemical residue on food contact surfaces. Manager diluted sanitizer bucket to 400PPM. Retrain staff to mix sanitizer buckets to safe and effective range of 200-400PPM to be within safe and effective level.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode MN Rule 4626.0033FPermits, training, and postings

Official wording

(The Certified Food Protection Manager (CFPM) is not involved in the day-to-day food safety operations of the business.) The role of a CFPM is to identify operational hazards in the food business; to develop policies, procedures, and standards to prevent foodborne illness; to coordinate the training and supervision of food workers; to inspect daily operations to make sure food workers follow safety policies and procedures; and to take corrective actions as needed to protect the consumer.

Inspector’s notes

At the time of inspection, there was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota (MN) for the establishment. Provided informational link and portal address for designated CFPM to sign up when they have completed an approved course and passed the exam. Follow instructions on link to complete CFPM requirement. Once CFPM certificate is obtained from State of Minnesota, post certificate in establishment for inspectors to verify during inspections. https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

Official record from Minneapolis Health Department, May 8, 2026 · Original Source

Routine

Apr 14, 2025

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

criticalCode MN Rule 4626.1620Chemicals

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Quat sanitizer for the 3 basin sink was measured at 500PPM at the time of inspection. The sanitizer is a manual mix that requires a range of 200-400PPM. Discussed with Manager that sink is being mixed to a level that is too strong. Manager diluted sink to 400PPM, which is within range. Sanitizer bucket that is also manually mixed by staff in the prep kitchen area was measured at 500PPM at the time of inspection. Manager diluted bucket to 400PPM within the specified range of product label. Retrain staff to mix sanitizer to safe and effective concentration of 200-400PPM and monitor sanitizer concentration with test kit.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode MN Rule 4626.1457Handwashing

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

There was no handwash sign posted at the handwash sink in the main kitchen area. Provide a sign to notify employees to wash hands at designated sink.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Quat sanitizer in wiping cloth bucket was measured at 0PPM at the time of inspection. Discussed with manager that sanitizer concentration label requires safe and effective range of 200-400PPM. Ensure that sanitizer bucket is always within safe and effective range and maintain. Change or refresh sanitizer buckets as frequently as needed to remain within safe and effective range.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Minneapolis Health Department, Apr 14, 2025 · Original Source

Routine

Apr 15, 2024

Complete

Official score: 96 · Understand this area’s scale

1 recorded violation

criticalCode MN Rule 4626.1620Chemicals

Official wording

Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

Inspector’s notes

Quat sanitizer with label indicating 200-400PPM use was measured in sanitizer buckets at 500PPM at the time of inspection. Manager diluted sanitizer buckets to 400PPM immediately. Reduce amount of sanitizer used in bucket mixtures to make sure that it is in safe and effective range. Retrain staff to measure sanitizer concentration with test kit with each bucket to ensure it is within range according to manufacturer use instructions. Maintain quat sanitizers according to label requirements at all times.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

Official record from Minneapolis Health Department, Apr 15, 2024 · Original Source