H148 - Metro Hope Ministries, INC. (healing House)

Year by year

Inspections

1. Aug 18, 2026 Routine Score 100
   • 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.

     There was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota at the time of inspection. Provided link for CFPM information and the link to the application portal. Register the designated individual with the State of Minnesota and Post Certificate once it is received for inspectors to verify during inspections. Maintain a designated CFPM current at all times.

     Code MN Rule 4626.0033A

2. Jul 15, 2025 Routine Score 100
   • 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.

     There was no Certified Food Protection Manager (CFPM) registered with the State of Minnesota at the time of inspection. Provided link for CFPM information and the link to the application portal. Register the designated individual with the State of Minnesota and post certificate once it is received for inspectors to verify during inspections. Maintain a designated CFPM current at all times.

     Code MN Rule 4626.0033A

3. Jul 16, 2024 Routine Score 92
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     There was no independent means of measuring the hot water sanitization temperature of the high temperature dish machine at the time of inspection. Discussed with Person In Charge that they need to have a way to ensure that the dish machine is adequately sanitizing dishes without having to refer to the machine's temperature, as they can lose accuracy over time. Provide an independent means of ensuring the dish machine reaches a minimum sanitization temperature of 160F with temperature stickers, a maximum registering thermometer, or another approved method. Maintain on site at all times to monitor dish machine.

     Code MN Rule 4626.0715

   • 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.

     There is currently no Certified Food Protection Manager (CFPM) employed at the facility where they are receiving and serving hot held and cold foods. Discussed requirement with Person In Charge and will send information to PIC about approved courses and the application to register with the State of Minnesota when they have completed and passed the approved course. Employ a CFPM at the facility at all times and keep current. Post Certificate in establishment when it is obtained from the State of MN.

     Code MN Rule 4626.0033A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     At the time of inspection, there was no means to track food employee illness occurrences. Will provide the MDH log with emailed report. Have a system to track food employee illness, document it on the log, and have available during inspections.

     Code MN Rule 4626.0040C

   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     There was no hand soap available at main handwashing sink at the time of inspection. Person In Charge provided hand soap to sink immediately. Discussed with Person In Charge that the hand sink must be stocked with soap and towelling at all times so that employees do not have any barrier to washing hands. Retrain staff to monitor and refill hand soap at all times.

     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.

     Main handwashing sink was observed missing handwashing signage. Post signage at every hand sink reminding employees to wash hands.

     Code MN Rule 4626.1457

4. Jun 21, 2023 Routine Score 98
   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Establishment has quat sanitizer on site but no quat test strips. Ensure you have test strips for each sanitizer used on site. (chlorine, quat, hot water, etc.)

     Code MN Rule 4626.0715

   • 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.

     Ensure at least one full time employee has obtained the CFPM credential from the State and post certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3

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

     Observed quat sanitizer hooked up to hot water sanitizing dish machine. Discussed with operator. No chemical sanitizer is required when using a hot water sanitizing dish machine.

     Code MN Rule 4626.0735AB