Mn Adult & Teen Challenge Or Mntc

Year by year

Inspections

1. Aug 12, 2026 Follow-Up Score 100

   Result: Complete.

2. Jul 29, 2026 Routine Score 86
   • 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 tater-tots in hot-holding under 135F. Ensure all hot-holding foods are at 135F and above for service. At time of inspection tater tots were discarded.

     Code MN Rule 4626.0395A1

   • Serious Priority 1 Corrected on site

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

     Observed cut melon, lettuce, and shredded cheese above 41F. Ensure all cold-holding foods are under mechanical cold-holding and at 41F and below to prevent pathogen growth. At time of inspection foods were discarded.

     Code MN Rule 4626.0395A2

   • Serious Priority 1 Corrected on site

     Sanitize food contact surfaces before using and after cleaning.

     Observed sanitizer in three compartment sink was tested at 0PPM. Ensure when sanitizing food-contact surfaces the concentration is within the proper range to destroy pathogens. At time of inspection PIC corrected the concentration and brought it up to 300PPM.

     Code MN Rule 4626.0900

   • Not serious Priority 2

     Use the sanitizer test kit or other device to accurately measure the concentration of the sanitizing solution.

     Observed food employee washing dishes in sanitizing solution at 0PPM. Ensure sanitizer testing device is used before wear washing to ensure the sanitizer is at the proper concentration.

     Code MN Rule 4626.0815

3. Jul 23, 2025 Routine Score 98
   • Not serious Priority 3

     Thoroughly wash all raw fruits and vegetables before, cutting, combining with other ingredients, cooking, serving, or offering for human consumption in ready-to-eat form. They must be washed in potable water or by using approved chemicals specified in part 4626.1625.

     Observed box of unwashed apples for self-service available for clients in the dining area. Ensure fruits and vegetables with eatable peels are washed prior to being offered for self service.

     Code MN Rule 4626.0255A

   • Not serious Priority 2

     Provide suitable utensils or effective dispensing methods that protect the food from contamination at consumer self-service operations of ready-to-eat foods.

     Observed apples for self-service without utensil or other dispensing method that would protect the ready-to-eat food from contamination by other consumers. Ensure tongs or paper is provided.

     Code MN Rule 4626.0330B

4. Jul 22, 2024 Routine Score 92
   • 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 did not reach 160F as measured with heat-indicating test strip. Ensure in a hot-water sanitizing dish machine the surface temperature of the food contact surface reaches 160F.

     Code MN Rule 4626.0905B

   • Serious Priority 1 Corrected on site

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

     Observed cut melon and cheese stick used for breakfast was above 41F. Ensure all time/temperature controlled for safety (TCS) foods are maintained at 41F and below under mechanical refrigeration. At time of inspection PIC explained the food was on ice for breakfast and placed back into the cooler. Melon was discarded. Discussed using mechanical cold holding for breakfast items or using smaller portions, monitoring temperatures, keeping food below ice line, and/or discarding after breakfast which runs for an hour and a half.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Thoroughly wash all raw fruits and vegetables before, cutting, combining with other ingredients, cooking, serving, or offering for human consumption in ready-to-eat form. They must be washed in potable water or by using approved chemicals specified in part 4626.1625.

     Observed apples in the boxes they are shipped in being offered to residence in ready-to-eat form without being washed. Ensure all raw fruits and vegetables are washed prior to being served, cut, cooked or otherwise served.

     Code MN Rule 4626.0255A

5. Jul 25, 2023 Routine Score 100
   • Not serious Priority 3

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

     In dishroom clean wall above dishmachine vent.

     Code MN Rule 4626.1520A