Hennepin County Adult Jail Staff Dining Kitchen

Year by year

Inspections

1. Sep 8, 2026 Routine Score 94
   • Not serious Priority 2

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

     The facility was using time as a public health control for the items on ice. Develop and have written procedures available.

     Code MN Rule 4626.0408A

   • Serious Priority 1

     Mount the spray arm so it cannot hang below the spill rim of a sink or provide an approved backflow prevention device on the faucet.

     The facility had a sprayer arm that hangs lower than the spill rim. Either install a back flow preventor or install a spring so the sprayer does not hang lower than the spill rim.

     Code MN Rule 4626.1085A

2. Sep 11, 2025 Routine Score 96
   • Not serious Priority 3

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

     Business license was not posted. Post.

     Code MCO 188.390

   • Serious Priority 1

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

     Deli meat on the self service line was measured at 45 F. Lower unit.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

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

     A prep cooler was not working. Fix. The dish machine was not working. Fix. The facility is doing dishes in the 3-comp sink.

     Code MN Rule 4626.0735AB

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

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

     The old City of Minneapolis business license was posted. Post the current license.

     Code MCO 188.390

   • Not serious Priority 3 Corrected on site

     Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.

     The interior of the microwave had food build up. Clean.

     Code MN Rule 4626.0850

4. Sep 12, 2023 Routine Score 96
   • Serious Priority 1

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

     Ham in the cold hold line was measured at 45 F. Lower unit.

     Code MN Rule 4626.0395A2