Greenway Cafe

Inspection history 4 visits

1. 2026
2. Passed Sep 24 Score 70 ▲12

   Routine Inspection

   9 violations

   • Minor Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • Minor Have hand soap at all handwashing sinks.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Minor Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
3. 2025
4. Passed Nov 24 Score 58 no change

   Follow-Up Inspection

   3 violations

   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
5. Passed Sep 16 Score 58 ▼11

   Routine Inspection

   13 violations, 2 critical

   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Critical Remove all foods that were prepared or stored in a private home from the premises, except as allowed in Minnesota Statutes 28A.15 and 157.22 clauses 6 and 7.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Minor The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Keep the plumbing system in good repair.
   • Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Minor Remove all items unnecessary to the operation of the business from the premises.
6. 2024
7. Passed Sep 12 Starting score 69

   Routine Inspection

   13 violations, 1 critical

   • Critical Remove all foods that were prepared or stored in a private home from the premises, except as allowed in Minnesota Statutes 28A.15 and 157.22 clauses 6 and 7.
   • Minor Have a garbage can at handwashing sinks where paper towels are used.
   • Minor Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.
   • Minor Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Minor Maintain utensils and discard utensils that are not maintained in a state of repair.
   • Minor Keep non-food contact equipment surfaces clean.
   • Minor The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
   • Minor Equipment food-contact surfaces and utensils must be clean.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Minor Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Minor Remove all items unnecessary to the operation of the business from the premises.
   • Minor Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

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