Hennepin County Adc (jail)

Year by year

Inspections

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

     Equipment food-contact surfaces and utensils must be clean.

     The meat slicer had old food debris. Clean.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     The ceiling in the main kitchen area near the tray line, had food debris. 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.

     The cold holding was down. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Post the Certified Food Protection Manager certificate.

     The current certified food protection manager certificate was not posted. Post.

     Code MN Rule 4626.0033D

2. Sep 11, 2025 Routine Score 92
   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current license was not posted. Post.

     Code MCO 188.390

   • Serious Priority 1

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

     The facility had a log, but they were missing individuals on the log that were sick last week. Also, include inmate staff that are sick.

     Code MN Rule 4626.0040C

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The entrance between the walk-in and the kitchen was missing a metal piece, which then had exposed wood. Fix.

     Code MN Rule 4626.1515

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     The faucet for the sprayer arm in the dish area was leaking. Repair.

     Code MN Rule 4626.1040B

   • 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

     There is no implementation of an employee health training policy. Develop and implement.

     Code MN Rule 4626.0040A

3. Sep 5, 2024 Routine Score 100
   • Not serious Priority 3

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

     The main dish machine was leaking. Repair.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     The business license must be posted where it can be easily seen.

     The current City of Minneapolis business license was not posted. Post.

     Code MCO 188.390

4. Sep 12, 2023 Routine Score 92
   • Not serious Priority 3 Corrected on site

     Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.

     Single service spoons were stored directly on the floor in the kitchen. Store 6 inches off the floor. Spoons moved.

     Code MN Rule 4626.0955A

   • Not serious Priority 2 Corrected on site

     Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

     A cart was stored in front of the hand sink in the slicer area. Keep hand sink accessible at all times. Cart moved.

     Code MN Rule 4626.1110AB

   • Not serious Priority 2 Corrected on site

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

     Spray bottles in the kitchen were missing labeling. Product labeled.

     Code MN Rule 4626.1595

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.

     The ice scoop was being stored in an ice scoop bin that had build up in the bottom. Clean bin.

     Code MN Rule 4626.0275E

   • 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.

     At the time of the inspection the dish machine was not reaching temperature. The water was changed out right before the machine was tested. Fix the machine.

     Code MN Rule 4626.0905B

   • Not serious Priority 3 Corrected on site

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

     Quat bucket near the deli area measured at 0 ppm. The bucket was refreshed and was measured at 400 ppm.

     Code MN Rule 4626.0285B