Minnesota Internship Center

Year by year

Inspections

1. May 13, 2026 Routine Score 96
   • Not serious Priority 3

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

     Observed the floors throughout the kitchen to be soiled. Observed the tile floor of the walk-in cooler to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Place fixed equipment to allow access for cleaning or, seal to adjoining equipment or walls.

     Observed damaged caulking at the handwashing sink and 3-compartment sink. Recaulk and fully seal sinks to the wall.

     Code MN Rule 4626.0725A

   • Serious Priority 1 Corrected on site

     Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

     Observed the sneeze guard to be folded up at the salad bar. Sneeze guard was engaged during inspection. Make sure that the sneeze guard is engaged during service.

     Code MN Rule 4626.0320A

2. Nov 20, 2025 Routine Score 94
   • Not serious Priority 3

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

     Observed the floors under the prep table to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed container of cut melons in the walk-in cooler to not be date marked. Per Person-in-Charge, the container was opened a few days prior to inspection. Date mark TCS foods to make sure foods are used/discarded within 7 days.

     Code MN Rule 4626.0400B

   • Serious Priority 1

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

     Observed cold chicken in the salad bar cooler to be at a temperature of 49 degrees F. Person-in-Charge stated that items were placed into the salad bar 40 minutes prior to inspection. The containers of chicken were moved into the walk-in cooler until service time. Keep cold TCS foods at temperatures of 41 degrees F or below.

     Code MN Rule 4626.0395A2

3. Apr 18, 2025 Routine Score 94
   • Not serious Priority 3

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

     Observed the floors throughout the kitchen to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 2 Corrected on site

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed open bags of coleslaw and spinach mixes in the walk-in cooler to not be datemarked. Person-in-Charge stated that these items were delivered 4 days prior to the inspection. Person-in-Charge marked the bags with tape. Make sure TCS foods are properly date marked to make sure that they are used/discarded within 7 days.

     Code MN Rule 4626.0400B

   • Not serious Priority 3 Corrected on site

     Have a garbage can at handwashing sinks where paper towels are used.

     Observed there to be no garbage can at the kitchen handwashing sink. A garbage can was provided during inspection. Make sure a garbage can is provided at each handwashing.

     Code MN Rule 4626.1390

   • Serious Priority 1 Corrected on site

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

     Observed kale at the salad bar to be at a temperature of 48 degrees F. Person-in-Charge stated that kale was put into the salad bar 20 minutes prior to inspection. Kale was placed back into the walk-in cooler. Person-in-charge was instructed to place items in salad bar immediately before service begins. Keep TCS foods at a temperature of 41 degrees F or below.

     Code MN Rule 4626.0395A2

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

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

     Observed the floors in the kitchen to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

   • Serious Priority 1 Corrected on site

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     Observed juice boxes to be stored intermingled with chemicals in the kitchen area. The juice boxes were gathered and moved during inspection. Make sure that chemicals are stored away from food items.

     Code MN Rule 4626.1600

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed cooked chicken, mixed slaw, ranch and Caeser dressings in the walk-in cooler to not be date marked. Person-in-charge stated that these items were produced/opened over the weekend. Date mark TCS foods to make sure that they are used/discarded within 7 days.

     Code MN Rule 4626.0400B

5. May 2, 2024 Routine Score 94
   • Not serious Priority 3

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

     Observed the floors behind the oven and stand-up warmer in the kitchen to be soiled with debris. Clean and keep clean.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

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

     Observed there to be ice build-up on the ceiling and racks in the walk-in freezer. Defrost and maintain freezer in good condition.

     Code MN Rule 4626.0735AB

   • Serious Priority 1 Corrected on site

     Keep poisonous or toxic materials away from food, equipment, utensils, linens, and single-service items.

     Observed containers of cleaning chemicals to be stored directly on top of a box of single-use cutlery. The chemicals were moved during inspection. Ensure that chemicals are stored away from food service utensils.

     Code MN Rule 4626.1600

   • Not serious Priority 2

     Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.

     Observed open bags of lettuce mix and spinach in the walk-in cooler to not be date marked. Person-in-charge stated that the bags were opened within the last few days. Ensure that opened packages of TCS foods are properly date marked to ensure that the product is either properly used, or discarded, within 7 days.

     Code MN Rule 4626.0400B

6. Nov 16, 2023 Routine Score 100
   • Not serious Priority 3 Corrected on site

     Provide a waste receptacle at each handwashing sink or group of handwashing sinks if disposable towels are used.

     Observed there to be no garbage can at the handwashing sink in the kitchen. A garbage can was provided during inspection. Ensure that a garbage can is provided at all handwashing sinks.

     Code MN Rule 4626.1255C

   • Not serious Priority 3 Corrected on site

     Handle, display, and dispense all single-service and single use articles and clean utensils so that contamination of lip-contact and food-contact surfaces is prevented.

     Observed single-use service baskets and plates to be stored upright. The plates were inverted during inspection. Ensure that single-use service utensils are stored inverted to prevent potential contamination.

     Code MN Rule 4626.0965A

   • Not serious Priority 3

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

     Observed the floors of the walk-in cooler and walk-in freezer to be soiled with old debris. Clean these pieces of equipment and maintain clean.

     Code MN Rule 4626.0840C

   • Not serious Priority 3 Corrected on site

     Store clothing and other personal items in lockers or other suitable places.

     Observed employee lunch to be stored in the walk-in cooler directly above food designed for service. The lunch was moved during inspection. Ensure that employee lunches and other belongings are stored in a manner that prevents potential contamination of food service items.

     Code MN Rule 4626.1560B

7. Oct 3, 2023 Follow-Up Score 100

   Result: Complete.

8. Sep 19, 2023 Routine Score 84
   • 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

     Observed the 3 compartment sink to have a quat concentration of 0 ppm at time of inspection. Steramine was added to the 3 compartment sink and a concentration of 400 ppm quat was observed. Ensure that concentration of quat is maintained between 200 and 400 ppm.

     Code MN Rule 4626.0805C3

   • Serious Priority 1

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed Ecolab "Peroxide Multi-surface cleaner" to be used in a spray bottle as a sanitizer for tables and surfaces in the prep kitchen and cafeteria. This sanitizer is marked for use on glass and other hard surfaces, but is not a food grade sanitizer. It was discussed with the Person-In-Charge to discontinue use of this sanitizer for kitchen and cafeteria surfaces and to use the Steramine tablets that are provided onsite. Ensure that only food grade sanitizers are used fo sanitizing kitchen and cafeteria surfaces.

     Code MN Rule 4626.1620

   • Not serious Priority 2

     Clearly label working containers of toxic chemicals with the common chemical name.

     Observed multiple spray bottles of cleaning chemicals to be unlabeled in the kitchen and chemical storage area. Ensure that all chemical bottles are labeled with the chemical's common name, as outlined in the above code.

     Code MN Rule 4626.1595

   • Serious Priority 1

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Food handling employee was observed to have gone outside of the facility and then returned to food handling duties without washing their hands. It was discussed with the Person-In-Charge the importance proper handwashing has on preventing foodborne illness. Ensure that all employees properly wash their hands after any of the activities listed in the above code.

     Code MN Rule 4626.0075B-J

   • Not serious Priority 2

     Provide sink compartments in the 3 compartment sink large enough to accommodate immersion of the largest equipment and utensils.

     Observed that the basins of the 3 compartment sink to not be large enough to allow for the submersion of large plastic food storage bins. It was discussed with the Person-In-Charge the importance of contact time when using a sanitizer and that all food contact containers and utensils must be able to fit in the basin of the sink. Ensure to use only food contact containers and utensils that fit in the basin of the 3 compartment sink.

     Code MN Rule 4626.0680B