Board And Lodging · Minneapolis, MN

People Serving People Inc

Name: People Serving People Inc
Address: 2634 Russell Ave N, Minneapolis, MN

2634 Russell Ave N

Last inspected Apr 17, 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

2 inspections

Routine

Apr 17, 2026

Complete

Official score: 94 · Understand this area’s scale

4 recorded violations

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

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

Inspector’s notes

Observed the kitchen sanitizer bucket to be at a concentration of 0 ppm quat. The bucket was remade during inspection and verified at a concentration of 200 ppm quat. Maintain sanitizer buckets at a concentration of 150-400 ppm quat, per chemical specifications.

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 4626.0725ACleaning and sanitizing

Official wording

Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

Inspector’s notes

Observed the handwashing sink, prep sink, and 3-compartment sink to not be caulked or sealed to the wall. Caulk the sinks and make sure the handwashing sink is sealed to the wall.

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

criticalCode MN Rule 4626.0805C3Cleaning and sanitizing

Official wording

Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

Inspector’s notes

Observed the quat sanitizer concentration in the 3-compartment sink to be 0 ppm. The sink was remade during inspection and verified at a concentration of 200 ppm quat. Maintain quat sanitizer concentration between 150-400 ppm, per chemical specifications.

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 4626.0390BFood temperature

Official wording

While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

Inspector’s notes

Observed container of cooked chicken to be cooling in a container that was tightly covered in plastic wrap. The plastic wrap was removed during inspection. Make sure TCS foods are left uncovered while cooling.

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

Official record from Minneapolis Health Department, Apr 17, 2026 · Original Source

Routine

Mar 28, 2025

Complete

Official score: 94 · Understand this area’s scale

5 recorded violations

minorCode MN Rule 4626.0240Food source and labeling

Official wording

Label all containers of food and food ingredients with their common name.

Inspector’s notes

Observed container of flour in dry storage to not be labeled. Make sure food ingredients are labeled correctly to ensure proper use by employees.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling 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

Observed the gaskets at the kitchen stand-up cooler to be torn. Replace and keep in good repair.

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 4626.0285BCleaning and sanitizing

Official wording

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

Inspector’s notes

Observed the kitchen sanitizer bucket to be at 0 ppm quat. Person-in-charge refilled bucket during inspection and it was remeasured at 150 ppm quat (effective per manufacturer's label). Make sure sanitizer buckets remain at a concentration of 150 - 400 ppm quat.

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

criticalCode MN Rule 4626.0040COther

Official wording

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

Observed there to be no employee illness log at the kitchen. An employee illness log will be included in this report. Keep and maintain an employee illness log at the kitchen.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

majorCode MN Rule 4626.0190Contamination

Official wording

Food packages must be in good condition. Packages must protect food from contamination and adulteration.

Inspector’s notes

Observed dented hermetically sealed lids of cans of tomato sauce and fruit salad in dry storage. Make sure that canned goods are not dented or bulging.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

Official record from Minneapolis Health Department, Mar 28, 2025 · Original Source

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