Campus Club Of The Univ Of Mn

Year by year

Inspections

1. Jul 8, 2026 Routine Score 98
   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     New Person in Charge did not know that a food worker out with vomiting or diarrhea may not return to work until at least 24 hours after symptoms vomiting and diarrhea have ended. Put this policy in place.

     Code MN Rule 4626.0030BCQ

2. Jul 10, 2025 Routine Score 92
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Although many lunch items are managed using Time as a Public Health Control (TPHC), two items were observed on the self-service salad bar which were not being managed by (TPHC) and were above 41F. Cut melons were at 45F and grilled veges were at 46F. Person in Charge agreed to discard these two items at the end of four hours, along with the TPHC items. To maintain proper temperature on the self-serve salad bar, Person in Charge will fill in gaps in the cooler unit and rearrange hotel pans that hold cold foods.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

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

     Person in Charge was unable to locate Employee Illness Log. One is being sent with this report. Ensure all Persons in Charge use the log to record when employees report illness such as vomiting or diarrhea. See our Employee Illness page for copies of the log at any time, and for guidance on employee illness policy: https://www.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/

     Code MN Rule 4626.0040C

3. Jul 17, 2024 VerRec Score 100

   Result: Complete.

4. Jul 12, 2024 Routine Score 82
   • Not serious Priority 2

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

     A thermometer that can go through the dish machine and hold the highest temperature it measures, or temperature-indicating strips made to turn color at 160F are still needed. Provide one of these options to check the rack temperature inside the high temp dish machine.

     Code MN Rule 4626.0710B

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Many cold TCS items are being held on ice at the sandwich service line during lunch service. TCS items are discarded prior to four hours, but no written procedures are available onsite. Fill out the Time as a Public Health Control form provided with this report, and keep it onsite for reference.

     Code MN Rule 4626.0408A

   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     In the lowest level of the stand up refrigerator out front, sliced meats were observed at 50F. These had been in the cooler overnight and other higher up in the cooler were at proper temperatures. Sous Chef discarded sliced turkey and corned beef and called for service for the refrigeration unit.

     Code MN Rule 4626.0395A2

   • 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.

     Chicken is being partially cooked for later service, without written procedures. Fill out the template form provided with this report and email it to Janna.Beard@minneapolismn.gov .

     Code MN Rule 4626.0349F

   • Serious Priority 1

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

     No Employee Illness Log could be found at time of inspection. Print and use an Employee Illness Log. Find log at : https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/employee-illness/

     Code MN Rule 4626.0040C

   • 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 that if a customer complaint of illness (vomiting or diarrhea) is received, it must be reported to the Minnesota Department of Health (MDH). Get the customer's name and contact information and report it one of the following ways: Calling 1-877-FOOD-ILL Email health.foodill@state.mn.us Report online at: https://www.health.state.mn.us/diseases/foodborne/reporting.html

     Code MN Rule 4626.0040D

5. Aug 2, 2023 VerRec Score 96
   • Not serious Priority 2

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

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     Code MN Rule 4626.0240

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Code MN Rule 4626.0408A

6. Jul 14, 2023 Routine Score 84
   • Not serious Priority 2

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

     Thermolabels or an irreversable thermometer are still needed to verify the rinse temperature of the dishmachine. Some thermolabels were left with the operator and some will be ordered.

     Code MN Rule 4626.0710B

   • Not serious Priority 3

     Label all containers of food and food ingredients with their common name.

     There are about 5 large bulk containers with sugar, flour and similar ingredients that I could not easily differentiate. These must be labeled properly to avoid accidental confusion of ingredients in recipes.

     Code MN Rule 4626.0240

   • Not serious Priority 3 Corrected on site

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

     The concentration of the sanitizing solution was not readable. The dispenser was not working properly. It was readjusted to 100ppm Chlorine.

     Code MN Rule 4626.0285B

   • Serious Priority 1 Corrected on site

     Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions

     The concentration of quats was not readable. The dispenser was not working properly. The concentration was adjusted with 100ppm Chlorine.

     Code MN Rule 4626.0805C3

   • 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.)

     The meatballs in the etree hot holding were at 97F. It was not determined why there were not at or above 135F. Other foods in the hold holding were ok. The meatballs had just been prepared a couple of hours prior to the inspection. They were reheated to 165F before being returned to hot holding.

     Code MN Rule 4626.0395A1

   • Not serious Priority 2

     Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.

     Although some of the salad station items were on ice, and their temperatures were at or below 41F (Tomatoes), ice is not a relable method of cold holding. It was stated that these items are discarded less than 4 hours after being placed on ice. Please document your SOP for placed these on ice and discarding them within 4 hours so all staff are aware of the procedure.

     Code MN Rule 4626.0408A

   • 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.

     The rinse temperature of the dishmachine was less that 180F as evidence by thermolabels and a max registering thermometer which read 156F (needed to be 160F surface temperature to confirm a 180F rinse temperature of the machine. A repair call was made to adjust or repair this machine. It was agreed that the dishes would be rinsed in the 3 compartment sink which had 100ppm Chlorine in it.

     Code MN Rule 4626.0905B