Board And Lodging · Minneapolis, MN

Norpol Residence Services

Name: Norpol Residence Services
Address: 1921 1st Ave S, Minneapolis, MN

1921 1st Ave S

Last inspected Oct 22, 2025 · 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

4 inspections

Follow-Up

Oct 22, 2025

Complete

Official score: 94 · Understand this area’s scale

5 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

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.

Inspector’s notes

NO 3-COMP SINK AVAILABLE. PROVIDE A 3-COMP SINK AS A BACK UP FOR THE DISH MACHINE. (DO NOT FORGET TO SUBMIT FOOD PLANS BEFORE ADDING NEW 3-COMP SINK) HTTP://WWW.MINNEAPOLISMN.GOV/HEALTH/INSPECTIONS/PLAN-REVIEW

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

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

Inspector’s notes

NEW 2-DOOR REFRIGERATOR IS UNABLE TO KEEP TCS FOOD AT REPAIR OR CALIBRATE THIS NEW FRIDGE SO FOOD IS STORED / MAINTAIN AT

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode MN Rule 4626.0506AEquipment and utensils

Official wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s notes

OBSERVED HOUSEHOLD REFRIGERATOR IN THE KITCHEN. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE THIS UNIT.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

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

Inspector’s notes

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: HARD-BOILED EGG AT 43F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( CALIBRATE THIS NEW UNIT. CALL REPAIR COMPANY AS NEEDED.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0830Equipment and utensils

Official wording

Only use single-service items one time.

Inspector’s notes

OBSERVED PEACHES INSIDE A SALAD CONTAINER. DISCONTINUE RE-USING CONTAINERS DESIGNED FOR SINGLE USE.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Minneapolis Health Department, Oct 22, 2025 · Original Source

Routine

Oct 9, 2025

Complete

Official score: 90 · Understand this area’s scale

9 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

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.

Inspector’s notes

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official wording

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.

Inspector’s notes

OBSERVED ORIGINAL GREY PLASTIC LINING AT NEW 2-DOOR REFRIGERATOR. REMOVE MANUFACTURER PLASTIC WRAP ON NEW EQUIPMENT.

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

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

MISSING TEST STRIPS FOR SANITIZER (CHORINE - BLEACH). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

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

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

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

Inspector’s notes

SOME REFRIGERATORS ARE UNABLE TO KEEP TCS FOOD AT REPAIR OR REPLACE COLD HOLDING UNITS SO FOOD IS STORED / MAINTAIN AT

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode MN Rule 4626.0850Food temperature

Official wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s notes

CLEAN AT LEAST EVERY 24 HOURS THE FOOD CONTACT SURFACES OF COOKING AND BAKING EQUIPMENT AND INTERIOR CAVITIES OF MICROWAVE OVENS. MN RULE 4626.0850 THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0710BFood temperature

Official wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

NO THERMOMETER OR TEST STRIP AVAILABLE FOR HOT WATER DISH MACHINE TO BE ABLE TO REGISTER UTENSIL SURFACE TEMPERATURE. PURCHASE AND USE A DEVICE TO REGISTER UTENSIL SURFACE TEMPERATURE WHEN USING DISH MACHINE.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0506AEquipment and utensils

Official wording

Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

Inspector’s notes

OBSERVED HOUSEHOLD REFRIGERATOR IN THE KITCHEN. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE THIS UNIT.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

criticalCode MN Rule 4626.0395A2Food temperature

Official wording

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

Inspector’s notes

OBSERVED FOOD ABOVE 41F DURING COLD HOLDING. FOR EXAMPLE: BUTTER AT 42 AND MILK AT 43F. SEE TEMP. CHART FOR MORE TEMPERATURES AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW. CALL REPAIR COMPANY AS NEEDED.

In plain English

More about food kept at an unsafe temperature

minorCode MN Rule 4626.0830Equipment and utensils

Official wording

Only use single-service items one time.

Inspector’s notes

OBSERVED KETCHUP INSIDE A SALAD CONTAINER. DISCONTINUE RE-USING CONTAINERS DESIGNED FOR SINGLE USE.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Minneapolis Health Department, Oct 9, 2025 · Original Source

Routine

Oct 3, 2024

Complete

Official score: 92 · Understand this area’s scale

7 recorded violations

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

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.

Inspector’s notes

NO 3-COMP SINK AVAILABLE. PROVIDE A 3-COMP SINK AS A BACK UP FOR THE DISH MACHINE. (DO NOT FORGET TO SUBMIT FOOD PLANS BEFORE ADDING NEW 3-COMP SINK)

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode MN Rule 4626.0495Cleaning and sanitizing

Official wording

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.

Inspector’s notes

OBSERVED TOWEL UNDER CUTTING BOARD. REMOVE TOWEL UNDER THE CUTTING BOARD. OTHER OPTIONS WERE DISCUSSED DURING INSPECTION.

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

majorCode MN Rule 4626.0715Cleaning and sanitizing

Official wording

Have a test kit for the type of sanitizer used.

Inspector’s notes

MISSING TEST STRIPS FOR SANITIZER (CHORINE - BLEACH). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

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

majorCode MN Rule 4626.0705BFood temperature

Official wording

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

Inspector’s notes

NO THIN PROBE FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0030BCQPermits, training, and postings

Official wording

The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or restricted from working with food • When a food worker can return to work

Inspector’s notes

THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK.

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

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

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

Inspector’s notes

OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE REACH DOWN FREEZER. MAINTAIN FREEZER FREE OF EXCESSIVE ICE ACCORDING TO THE MANUFACTURE’S INSTRUCTIONS.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode MN Rule 4626.0850Food temperature

Official wording

Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

Inspector’s notes

THE INTERIOR OF THE MICROWAVE OVEN WAS DIRTY WITH OLD FOOD DEBRIS. CLEAN OVEN DAILY.

In plain English

More about food kept at an unsafe temperature

Official record from Minneapolis Health Department, Oct 3, 2024 · Original Source

Routine

Sep 28, 2023

Complete

Official score: 92 · Understand this area’s scale

5 recorded violations

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

HAND WASHING SIGN WAS MISSING AT HAND SINK LOCATED INSIDE RESTROOM. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

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

The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathogens.

Inspector’s notes

PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

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

majorCode MN Rule 4626.0710BFood temperature

Official wording

Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official wording

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.

Inspector’s notes

NO 3-COMP SINK AVAILABLE. PROVIDE A 3-COMP SINK AS A BACK UP FOR THE DISH MACHINE.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode MN Rule 4626.0033APermits, training, and postings

Official wording

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.

Inspector’s notes

NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT YOUR CLASS CERTIFICATE TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATION DOCUMENT, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.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, Sep 28, 2023 · Original Source