Elite Catering

Year by year

Inspections

1. Jul 29, 2026 Routine Score 96
   • 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.

     DISH MACHINE WAS REGISTERING 10PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE / REFILL DISH MACHINE. PIC FIXED CHLORINE LINE. NEW READING WAS 50PPM.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     FLOORING AT FOOD PREPARATION AREA WAS REPLACED FROM QUARRY TILE TO VINYL-WOODEN PLANKS. REPLACE FLOOR WITH KITCHEN GRADE FLOORING. PS: REVIEW DOCUMENT ATTACHED REGARDING FLOORS INSIDE A KITCHEN BEFORE REPAIRS ARE DONE. CONSULT WITH A PLAN REVIEWER TEAM MEMBER OR YOUR INSPECTOR IF YOU HAVE QUESTIONS.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     EPOXY PAINT AT WAREWASHING ROOM IS PEELING. TWO DIFFERENT COLORS ARE PRESENT (RED AND BLUE). REPAIR THIS FLOOR. PS: REVIEW DOCUMENT ATTACHED REGARDING FLOORS INSIDE A KITCHEN BEFORE REPAIRS ARE DONE.

     Code MN Rule 4626.1515

   • Not serious Priority 3

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

     OBSERVED EXCESSIVE ICE ACCUMULATION INSIDE REACH DOWN FREEZER FOR SAMPLES (BASEMENT). MAINTAIN FREEZER FREE OF EXCESSIVE ICE ACCORDING TO THE MANUFACTURE’S INSTRUCTIONS. ------------------------------------------------------------------------------ FLOOR OF WALK IN COOLER IN THE BASEMENT IS RUSTED. REPLACE FLOOR WITH APPROVED FLOORING MATERIAL. SEE DOCUMENT ATTACHED OR CONTACT HEALTH INSPECTOR FOR QUESTIONS.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     MISSING COVERED GARBAGE INSIDE RESTROOMS FOR EMPLOYEES. PROVIDE A COVERED GARBAGE FOR RESTROOMS.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Wash food-contact surfaces of equipment and utensils to effectively remove or loosen soils.

     OPERATOR WAS ONLY SANITIZING SLICER. THE WASH AND RINSE STEP WERE MISSING. YOU MUST WASH (WATER + DISH DETERGENT), THEN RINSE WITH CLEAN WATER AND FINALLY SANITIZE KITCHEN EQUIPMENT / UTENSILS WITH AN APPROVED SANITIZER. THIS WAS REVIEWED ON SITE.

     Code MN Rule 4626.0875

2. Jul 9, 2025 Routine Score 94
   • 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.

     DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE / REFILL DISH MACHINE. PIC REPLACED CHLORINE BOTTLE. NEW READING WAS 50PPM.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     FLOORING AT FOOD PREPARATION AREA WAS REPLACED FROM QUARRY TILE TO VINYL-WOODEN PLANKS. REPLACE FLOOR WITH KITCHEN GRADE FLOORING. PS: REVIEW DOCUMENT ATTACHED REGARDING FLOORS INSIDE A KITCHEN BEFORE REPAIRS ARE DONE. CONSULT WITH A PLAN REVIEWER TEAM MEMBER OR YOUR INSPECTOR IF YOU HAVE QUESTIONS.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     EPOXY PAINT AT WAREWASHING ROOM IS PEELING. TWO DIFFERENT COLORS ARE PRESENT (RED AND BLUE). REPAIR THIS FLOOR. PS: REVIEW DOCUMENT ATTACHED REGARDING FLOORS INSIDE A KITCHEN BEFORE REPAIRS ARE DONE.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     OBSERVED RECENTLY SLICED TOMATOES IN A TIGHTLY COVERED CONTAINER. DO NOT COVER / WRAP TCS FOOD DURING COOLING FROM AMBIENT. WAIT UNTIL FOOD REACHES 41F, THEN COVER CONTAINER.

     Code MN Rule 4626.0390B

3. Jul 1, 2024 Follow-Up Score 94
   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS STEAKS. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.

     Code MN Rule 4626.0349F

   • Serious Priority 1

     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.

     DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE / REFILL DISH MACHINE.

     Code MN Rule 4626.0805C1

   • Not serious Priority 3

     Discontinue storage of single-service and single-use articles in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

     OBSERVED SINGLE-USE ARTICLES STORED UNDER PIPES IN THE BASEMENT DRY STORAGE AREA. YOU HAVE TWO OPTIONS: MOVE ITEMS TO ANOTHER LOCATION. PROVIDE A DROPPED CEILING OR A WAY TO PROTECT ITEMS FROM CONTAMINATION COMING FROM PIPES ABOVE.

     Code MN Rule 4626.0960A

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     FLOORING AT FOOD PREPARATION AREA WAS REPLACED FROM QUARRY TILE TO VINYL-WOODEN PLANKS. REPLACE FLOOR WITH KITCHEN GRADE FLOORING. PS: REVIEW DOCUMENT ATTACHED REGARDING FLOORS INSIDE A KITCHEN BEFORE REPAIRS ARE DONE. CONSULT WITH A PLAN REVIEWER TEAM MEMBER OR YOUR INSPECTOR IF YOU HAVE QUESTIONS.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     EPOXY PAINT AT WAREWASHING ROOM IS PEELING. TWO DIFFERENT COLORS ARE PRESENT (RED AND BLUE). REPAIR THIS FLOOR. PS: REVIEW DOCUMENT ATTACHED REGARDING FLOORS INSIDE A KITCHEN BEFORE REPAIRS ARE DONE.

     Code MN Rule 4626.1515

4. Jun 17, 2024 Routine Score 86
   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     ESTABLISHMENT DOES PAR-COOKING OF PROTEINS SUCH AS STEAKS. NO WRITTEN PROCEDURE AVAILABLE DURING INSPECTION. SUBMIT / PROVIDE WRITTEN DOCUMENTATION FOR YOUR NON-CONTINUOUS COOKING PROCEDURE. KEEP A COPY OF YOUR APPROVED WRITTEN PROCEDURE ON SITE FOR YEARLY REVIEW. REVIEW AND FILL OUT ATTACHED DOCUMENT. THEN SUBMIT TO HEALTH INSPECTOR FOR APPROVAL.

     Code MN Rule 4626.0349F

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     MISSING TEST STRIPS FOR SANITIZER (BLEACH - CHLORINE). PURCHASE AND MAINTAIN A COMPLETE TEST KIT FOR SANITIZER SOLUTION.

     Code MN Rule 4626.0715

   • Serious Priority 1

     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.

     DISH MACHINE WAS REGISTERING 0PPM OF SANITIZER (CHLORINE). RANGE FOR CHLORINE IS 50-200PPM. REPAIR / CALIBRATE / REFILL DISH MACHINE.

     Code MN Rule 4626.0805C1

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • Not serious Priority 3

     Discontinue storage of single-service and single-use articles in locker rooms; toilet rooms; garbage rooms; mechanical rooms; under unshielded sewer lines; under leaking water lines or sources of condensation or moisture; under open stairwells; or under other sources of contamination.

     OBSERVED SINGLE-USE ARTICLES STORED UNDER PIPES IN THE BASEMENT DRY STORAGE AREA. YOU HAVE TWO OPTIONS: MOVE ITEMS TO ANOTHER LOCATION. PROVIDE A DROPPED CEILING OR A WAY TO PROTECT ITEMS FROM CONTAMINATION COMING FROM PIPES ABOVE.

     Code MN Rule 4626.0960A

   • Not serious Priority 3

     Floors, walls and/or ceiling finishes are not approved. Finishes must be smooth and easily cleanable.

     FLOORING AT FOOD PREPARATION AREA WAS REPLACED FROM QUARRY TILE TO VINYL-WOODEN PLANKS. REPLACE FLOOR WITH KITCHEN GRADE FLOORING. PS: REVIEW DOCUMENT ATTACHED REGARDING FLOORS INSIDE A KITCHEN BEFORE REPAIRS ARE DONE. CONSULT WITH A PLAN REVIEWER TEAM MEMBER OR YOUR INSPECTOR IF YOU HAVE QUESTIONS.

     Code MN Rule 4626.1335A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     EPOXY PAINT AT WAREWASHING ROOM IS PEELING. TWO DIFFERENT COLORS ARE PRESENT (RED AND BLUE). REPAIR THIS FLOOR. PS: REVIEW DOCUMENT ATTACHED REGARDING FLOORS INSIDE A KITCHEN BEFORE REPAIRS ARE DONE.

     Code MN Rule 4626.1515

   • Not serious Priority 2 Corrected on site

     Equipment food-contact surfaces and utensils must be clean.

     CAN OPENER BLADE WAS SOILED AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CAN OPENER CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 3 Corrected on site

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

     CAN OPENER HOLDER IS DIRTY WITH OLD FOOD DEBRIS. KEEP EQUIPMENT CLEAN.

     Code MN Rule 4626.0840C

5. Jun 8, 2023 Routine Score 96
   • Not serious Priority 2

     Develop written procedures for the raw animal food noncontinuous cooking process and obtain prior approval from the regulatory authority before implementation.

     Observed facility par cooking proteins but no written procedures have been approved by the health department. Inspector is sending par cooking template. Complete and send back to inspector.

     Code MN Rule 4626.0349F

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no chlorine test strips on site for dish machine. Provide test strips for each type of sanitizer used.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Provide a pressure measuring device on the supply line of the dish machine immediately before entering the warewashing machine.

     Did not observe pressure gauge on chlorine sanitizing dish machine. Provide pressure gauge.

     Code MN Rule 4626.0645A