Love Catering

Year by year

Inspections

1. Jun 27, 2025 Routine Score 98
   • Not serious Priority 2

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

     Could not locate a method to test the internal temperature of the hot water sanitizing dish machine. Obtain: - a waterproof thermometer that register a maximum temperature or -disposable temperature indicator, sticker or paper, for 160F

     Code MN Rule 4626.0710B

2. Jun 20, 2024 Routine Score 98
   • Not serious Priority 2

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

     There is no method to test the final surface temperature on the interior of the hot water sanitizing dish machine. Discussed approved options with PIC. Provide as discussed.

     Code MN Rule 4626.0710B

3. Jan 13, 2023 Routine Score 96
   • Not serious Priority 3

     Discontinue offering raw or undercooked fish, shellstock ,eggs, steak tartar or comminuted beef unless a consumer advisory is provided as specified in MR 4626.0442.

     Menu that serves sushi with raw salmon listed did not have a consumer advisory for the bottom and did not have a link from the food to the consumer advisory. Provide consumer advisory on menu that serves raw or undercooked items and indicate those foods by linking them to the consumer advisory on the menu. Maintain consumer advisory with menu updates.

     Code MN Rule 4626.0340D(3)

   • Not serious Priority 2

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

     There was no independent irreversible registering temperature indicator to measure the dish machine's hot water sanitization temperature. Discussed the need to verify the hot water temperature to ensure safe hot water temperatures are high enough to effectively sanitize. Provide a temperature indicator that is independent of dish machine and reaches and remains at a maximum temperature. Maintain on site.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

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

     Thermometer did not have a small diameter probe for measuring cooking temperatures of thin meats/foods. Provide a thermometer with a thin tip and keep on hand when doing food prep and catering events. Calibrate thermometer as directed by manufacturer.

     Code MN Rule 4626.0705B