Verrec
Dec 23, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Dec 23, 2025 · Original Source
Restaurant · Minneapolis, MN
Sift Gluten Free
4557 Bloomington Ave
Last inspected Dec 23, 2025 · View Map ↗ · Compare ↗
Complete
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine
Dec 19, 2025
Complete
Official score: 98 · Understand this area’s scale
4 recorded violations
majorCode MN Rule 4626.0408AOther
Official wording
Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
Inspector’s notes
Establishment uses time as a public health control for sausage egg cheese muffins on weekends. Time is labeled when set out of temperature control. Muffins are warmed and then kept out for 2 hours. If leftovers, they are discarded. Complete TPHC form provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode MN Rule 4626.1520ACleaning and sanitizing
Official wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed buildup of debris on floors in main kitchen and side kitchen. Clean.
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 problemsminorCode MN Rule 4626.1515Facility maintenance
Official wording
Keep the physical facilities in good repair.
Inspector’s notes
1. The floor grout in main kitchen is breaking down making floors harder to clean. 2. The sealed floors in side kitchen seems to be degrading in some areas. Repair floors.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode MN Rule 4626.0935Cleaning and sanitizing
Official wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s notes
Observed employee stacking dishes while they were still wet and not fully dry. Instructed to discontinue. Corrected on site. Be sure employees are aware to not stack dishes until fully dried.
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 problemsOfficial record from Minneapolis Health Department, Dec 19, 2025 · Original Source
Routine
Jun 12, 2024
Complete
Official score: 94 · Understand this area’s scale
4 recorded violations
majorCode MN Rule 4626.0710BOther
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
Missing device to measure 160 degree rack temperature of dish machine. Obtain.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode MN Rule 4626.0845EOther
Official wording
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
Inspector’s notes
Observed mold build up on interior of ice machine. Clean/sanitize.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingminorCode MN Rule 4626.0563Other
Official wording
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.
Inspector’s notes
PSI gauge on dish machine observed above 30 psi. Adjust to range of 15-25 psi.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingcriticalCode MN Rule 4626.0905BOther
Official wording
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
Measured rack temperature at 151 degrees, below the required 160 degrees. Have machine serviced and complete sanitizing in 3 compartment sink until repaired.
In plain English
A plain-English explanation is being prepared. The official wording is the authoritative record.
More about inspection findingOfficial record from Minneapolis Health Department, Jun 12, 2024 · Original Source