Mcknight Center

Year by year

Inspections

1. Apr 13, 2026 Routine Score 100
   • Not serious Priority 3

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

     Observed the dish machine's temperature gauge for the wash and rinse not working. Have temperature gauges replaced and use the temperature test strips to ensure the dish machine is reaching the proper temperatures.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3 Corrected on site

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

     Observed sanitizer bucket to have a quat concentration of 0ppm. The Person In Charge was able to correct quat concentration on-site.

     Code MN Rule 4626.0285B

2. Oct 7, 2025 Routine Score 96
   • Serious Priority 1

     For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

     Observed dish machine unable to reach a rinse temperature of 160F. Use 3-compartment sink to wash, rinse, and sanitize dishes or utensils.

     Code MN Rule 4626.0905B

   • Not serious Priority 3

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

     Observed dish machine unable to reach final rinse temperature. Have dish machine serviced immediately.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed faucets leaking from 3-compartment sink. Have sink serviced.

     Code MN Rule 4626.1040B

3. Mar 20, 2025 Routine Score 100
   • Not serious Priority 3

     Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

     Observed mouse droppings in dry storage room. Clean and maintain all dry storage items off the floor.

     Code MN Rule 4626.1565ABD

4. Sep 24, 2024 Routine Score 96
   • 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 quat concentration in sanitizer bucket to be higher than allowed. Person In Charge was asked to adjust sanitizer dispenser.

     Code MN Rule 4626.1620

   • Not serious Priority 3

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

     Observed temperature gauges in dish machine not working properly. Person In Charge mentioned that machine will be serviced later in the day.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

     Observed bags of alfredo sauce thawing in prep sink in hot water. Person In Charge was asked to use sauce immediately. Different thawing options were discussed with the PIC.

     Code MN Rule 4626.0380ABC

5. Mar 28, 2024 Routine Score 100

   Result: Complete.

6. Oct 3, 2023 Routine Score 94
   • Not serious Priority 2

     Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

     Observed dish machine hot water rinse cycle reaching 200F. Person In Charge was asked to have dish machine serviced.

     Code MN Rule 4626.0795A

   • Serious Priority 1 Corrected on site

     Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

     Observed mac and cheese in hot box holding between 129-133F. The electric hot box had been turned down; PIC was asked to turn the temperature up. Corrective action was provided by text.

     Code MN Rule 4626.0395A1

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Observed brick gaps in wall near dish machine with mold buildup. Person In Charge was asked to clean and fill in gaps.

     Code MN Rule 4626.1520A

7. Mar 14, 2023 Routine Score 100
   • Not serious Priority 3 Corrected on site

     Keep the plumbing system in good repair.

     Observed that the cold water faucet at the kitchen hand sink is frozen in place not allowing mixing of hot and cold water - hot water too hot for hand washing. Maintenance came out and repaired faucet - video of corrections e-mailed showing corrections.

     Code MN Rule 4626.1040B