Southside Catering

Year by year

Inspections

1. Mar 13, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Observed ceiling tiles from drop ceiling were misplaced. Ensure all floors, walls, and ceilings are maintained smooth and easily cleanable.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

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

     Observed dish machine in disrepair. Ensure plumbing system is maintained in good repair. Stoppers were obtained for the three-compartment sink.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed current State of Minnesota Certified Food Protection Manager certificate was not posted. Ensure it is posted.

     Code MN Rule 4626.0033D

2. Feb 27, 2026 Routine Score 88
   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed three comp sink did not hold water. Ensure plumbing is maintained in good repair.

     Code MN Rule 4626.1040B

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     Observed ceiling tiles missing or absorbent material. Ensure all finishes are smooth and easily cleanable.

     Code MN Rule 4626.1325A1

   • Not serious Priority 3

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

     Observed dish machine in disrepair. Ensure equipment is maintained in good repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Observed no State of Minnesota certified food protection manager certificate posted. Ensure one is posted.

     Code MN Rule 4626.0033D

   • Not serious Priority 2 Corrected on site

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Observed no hand drying device at hand washing sink. Ensure all hand washing sinks have paper towels or other approved hand drying device. PIC provided paper towels at time of inspection

     Code MN Rule 4626.1445

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed no hand washing soap at hand washing sink. Ensure all hand washing sinks have soap. PIC got soap at time of inspection

     Code MN Rule 4626.1440

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed no sanitizer on site being used. Ensure an approved sanitizing solution is approved after washing and rinsing food contact surfaces.

     Code MN Rule 4626.0900

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed when PIC got bleach product to set up three comp sink, it was not approved for food contact surfaces. Ensure all sanitizers are for use on food contact surfaces to properly sanitize food-contact surfaces after washing and rinsing.

     Code MN Rule 4626.1620

3. Feb 21, 2025 Routine Score 94
   • Not serious Priority 3

     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.

     Observed no one with the ability to oversee day-to-day food operations and food employees with the Minnesota Department of Health Certified Food Protection Manager (CFPM) certificate. Ensure at least one person obtains the CFPM certificate and it is posted on site.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed inside microwave oven with food residue. Ensure non-food contact equipment is maintained clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed three compartment sink stopper was not functioning. Ensure plumbing is maintained in good repair.

     Code MN Rule 4626.1040B

   • Serious Priority 1 Corrected on site

     Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.

     Observed spray bottle sanitizing solution tested at 10PPM. PIC corrected to 100PPM at time of inspection. Ensure chlorine sanitizer is within the proper range to sanitize food contact surfaces.

     Code MN Rule 4626.0805C1

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Observed no food thermometer available to take the temperature of foods cooked on site, or received and served. Ensure one is available.

     Code MN Rule 4626.0705A

4. Feb 13, 2024 Routine Score 92
   • Not serious Priority 3

     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.

     Observed there to be no State of Minnesota Certified Food Protection Manager (CFPM) to be kept at the facility. Information for getting this certification will be included in this report. Ensure that an employee acquires this certificate and that it is readily available to be reviewed upon inspection.

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

     Observed cooked rice in the stand-up cooler to not be date marked. Person-in-Charge stated that the rice had been cooked on Saturday, February 10, 2024. It was discussed with Person-in-Charge that date marking must take place to ensure that TCS foods are either used or discarded to prevent potential contamination by pathogens. Ensure that all TCS foods prepared onsite are properly date marked.

     Code MN Rule 4626.0400A

   • Serious Priority 1

     Sanitize food contact surfaces before using and after cleaning.

     Observed there to be no chemical sanitizer onsite for use at the facility. It was discussed that a food grade sanitizer is required to ensure that food contact utensils and equipment are safe for use. Provide and use a food grade sanitizer onsite.

     Code MN Rule 4626.0900

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     Observed there no be no hand soap at the handwashing sink in the kitchen area. Person-in-Charge provided hand soap during inspection. Ensure that all handwashing sinks are adequately stocked with hand soap to promote proper handwashing by employees.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     Observed there to not be a sign reminding employees to wash their hands posted at the handwashing sink in the kitchen area. A poster will be included in this email. Ensure that a handwashing sign is posted at each handwashing sink.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Observed the racking and bottom of the interior of the stand-up cooler to be soiled with sticky residue. Clean this piece of equipment and maintain clean.

     Code MN Rule 4626.0840C

5. Feb 28, 2023 Follow-Up Score 98
   • Not serious Priority 3

     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.

     At time of inspection there was no State Certified Food Protection Manager for the facility. Employ a CFPM for the kitchen. For information on how to obtain a CFPM certificate please contact the Minnesota Department of Health at health.fmc@state.mn.us or 651-201-4500

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     Provide an irreversible temperature thermometer or 160*F thermolabels to measure the surface temperature of dishes or utensils in the dish machine. The dish machine temperature gauge on exterior of machine to read a minimum of 180*F on final rinse cycle or 160*F on surface of plate inside machine during final rinse temp.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Post a copy of your caterer's food license.

     Code MCO 188.390

6. Jan 24, 2023 Routine Score 88
   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     Provide soap at kitchen hand wash sink.

     Code MN Rule 4626.1440

   • Not serious Priority 2

     Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

     Provide paper towels at kitchen hand wash sink.

     Code MN Rule 4626.1445

   • Not serious Priority 3

     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.

     At time of inspection there was no State Certified Food Protection Manager for the facility. Employ a CFPM for the kitchen. For information on how to obtain a CFPM certificate please contact the Minnesota Department of Health at health.fmc@state.mn.us or 651-201-4500

     Code MN Rule 4626.0033A

   • Not serious Priority 2

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

     Provide an irreversible temperature thermometer or 160*F thermolabels to measure the surface temperature of dishes or utensils in the dish machine. The dish machine temperature gauge on exterior of machine to read a minimum of 180*F on final rinse cycle or 160*F on surface of plate inside machine during final rinse temp.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     The person in charge must ensure employees verify food delivered and received at the facility is: obtained from approved sources; delivered at required temperatures; protected from contamination, and adulteration. Food received during non-operating hours must meet the standards identified above and

     Take and record the temperature of the hot or cold food when it is delivered by the caterer.

     Code MN Rule 4626.0035EF

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     Obtain and post a copy of your caterer's food license.

     Code MCO 188.390

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed an unapproved bleach being used in establishment. The bleach must be labeled for use on food-contact surfaces. Clorox bleach is an example of an approved bleach. Obtain and use an approved sanitizer. Note: Wording on bleach label you are using states for household and laundry use only.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.

     Observed mop head laying against wall. In between uses, store wet mop in mop hanger with mop head facing the ground.

     Code MN Rule 4626.1540