Create Catering & Consulting

Year by year

Inspections

1. Sep 17, 2025 Routine Score 96
   • Serious Priority 1

     The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak

     Observed no employee health training. Implement a health training to staff annually.

     Code MN Rule 4626.0040A

2. Sep 18, 2024 VerRec Score 96
   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Code MN Rule 4626.0405A

3. Aug 29, 2024 Routine Score 94
   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     Certified food protection manager (CFPM) certificate not posted at the business. Post a CFPM certificate.

     Code MN Rule 4626.0033D

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     No handwashing sign at handwashing stations. Provide sign.

     Code MN Rule 4626.1457

   • Serious Priority 1

     Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

     Pickled tomato (7/25) inside the walk-in cooler observed pass 7 days. Use or discard product within 7 days The person in charge was told to discard product.

     Code MN Rule 4626.0405A

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.

     Pickled tomato made 7/25 observed in the business. Tomatoes are hot pickled. Apply for a HACCP plan and obtain a variance for this specialized process. HACCP template plan will be sent along with the report.

     Code MN Rule 4626.0415C

4. Aug 7, 2023 Follow-Up Score 100

   Result: Complete.

5. Jul 24, 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.

     No Certified Food Protection Manager is employed here. Obtain training information : https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     The business needs to submit a HACCP plan to obtain a variance for reduced oxygen packaging cooked ready to eat TCS foods.

     Observed cooked shortribs packaged with ROP in the freezer. The prior HACCP plan for ROP with sous vide no longer applies and a new HACCP plan shall be submitted to the city prior to any further activity. A variance for this process shall also be applied for. Cease ROP activity until you obtain compliance. Contact the HACCP team for your application process. https://www2.minneapolismn.gov/business-services/business-assistance/run/food-safety/haccp/

     Code MN Rule 4626.0415D

   • Not serious Priority 3

     Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.

     No finishes exist in the rear prep area where meals are put together in bulk. Options for facility finishes are as follows. These may be provided in conjunction with Areas with ice machines, plug in freezers or cooler: Floor: quarry tile with integral quarry tile base cove or stainless steel base cove, epoxy resinous system (1/8” thick, smooth finish) with integral base cove or stainless steel base cove, or Cementous Urethane system (1/8” thick, smooth finish) with integral base cove or stainless steel base cove). Walls: FRP (Fiberglass Reinforced Plastic) panels Ceiling: anything smooth and easily cleanable such as vinyl drop ceiling tiles or painted sheetrock Areas with dry goods or single service items: (In addition to all options listed as approved for the areas above, the following would be approved) Floor: VCT tile that meets NSF 52 standard Walls: painted sheetrock or painted cinder brick as long as the wall is not deeply creviced and paint is durable, smooth and easily cleanable Ceiling: (exactly same as above)

     Code MN Rule 4626.1325A1