Classic Catering

Year by year

Inspections

1. Apr 22, 2026 Routine Score 100

   Result: Complete.

2. Apr 18, 2025 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

     Measured sanitizer bucket above 200 ppm. Instructed to dilute.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     3 compartment sink and mop sink are not sealed to wall. Seal.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Discontinue allowing food employees to touch ready-to-eat food with their bare hands until proper written procedures are developed, followed and maintained.

     Observed employee chopping veggies for a raw salad with bare hands. Instructed to wear gloves. Employee stated his hands were washed prior to chopping. Written procedures are required if gloves are not used. Sent with report. See code: 4626 - MN Rules Chapter

     Code MN Rule 4626.0225D

3. Apr 19, 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 chlorine sanitizer in sanitizer bucket tested over 200ppm. Instructed to dilute. Ensure concentration of chlorine sanitizer is 50-200 ppm.

     Code MN Rule 4626.1620

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed three compartment sink was not sealed along the wall. Seal.

     Code MN Rule 4626.0725A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     Observed faucet leaking at three compartment sink. Repair.

     Code MN Rule 4626.1040B

4. Apr 20, 2023 Routine 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.

     State registration for CFPM (FM88331) has expired. Find renewal information at https://www.health.state.mn.us/communities/environment/food/cfpm/howto.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     Observed several beef roasts in initial stage of cooling which had not been cut into smaller portions for quicker cooling. Discussed methods that may work well for that particular item. Employee cut roasts in half and moved the speed rack they were on into the walk-in cooler to continue cooling.

     Code MN Rule 4626.0390A