RecordWell Data

Salvation Army - Harbor Light

1010 CURRIE AVE W, Minneapolis, MN 55403 · Hennepin County

56cited violations
4serious tier
7inspections

Establishment

Type
Food establishment (Institution)
Inspected by
Minneapolis Health Department
License / ID
LIC53055
Status
Risk level 1
Official record
Minneapolis Health Department inspection reports

Other public records for this business

Year by year

YearInspectionsViolationsSerious
20252161
20243252
20232151

Inspections

  1. Oct 21, 2025 Follow-Up Score 96
    • Not serious Priority 3

      Keep the physical facilities in good repair.

      Observed the back door with damaged walls around the door. Repair as needed. Per operator this will be included as part of the upcoming kitchen remodel in May 2026.

      Code MN Rule 4626.1515

    • Not serious Priority 3

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

      Observed various ceiling tiles in the back kitchen to be dusty. Clean and maintain in a clean condition. Per operator, ceiling tiles to be cleaned later today.

      Code MN Rule 4626.1520A

    • Not serious Priority 3

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

      Observed the sides of the fryer and stovetop with light accumulations. Clean and maintain all nonfood contact surfaces clean. Per operator, referenced areas to be cleaned later today.

      Code MN Rule 4626.0840C

    • Not serious Priority 2

      Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

      Observed a cracked cover for the bulk rice container. Replace cracked cover with an intact cover. Per operator, a new cover has been ordered.

      Code MN Rule 4626.0515

    • Not serious Priority 3

      Keep all intake and exhaust air ducts and filters clean.

      Observed the dishwasher exhaust ductwork above the dishwasher to have heavy accumulations inside duct work. Clean and maintain referenced duct work clean. Per operator, hoods to be cleaned tomorrow afternoon.

      Code MN Rule 4626.1530A

    • Not serious Priority 2

      Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

      Observed no irreversible temperature indicator present to test the rack temperature of the high temperature dishwasher. Provide and maintain on site. Per operator, an applicable irreversible temperature indicator has been ordered.

      Code MN Rule 4626.0710B

  2. Oct 7, 2025 Routine Score 86
    • Not serious Priority 3

      Keep the physical facilities in good repair.

      Observed the back door with damaged walls around the door. Repair as needed. Per operator, this repair will be included as part of the upcoming kitchen remodel in May 2026.

      Code MN Rule 4626.1515

    • Not serious Priority 3

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

      Observed various ceiling tiles in the back kitchen to be dusty. Clean and maintain ceiling tiles clean.

      Code MN Rule 4626.1520A

    • Not serious Priority 2 Corrected on site

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

      Observed a spray bottle of degreaser and another spray bottle of Lime away to not be labeled. Label all spray bottles. Operator labeled referenced spray bottles during the inspection.

      Code MN Rule 4626.1595

    • Not serious Priority 3

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

      Observed the sides of the fryer and stovetop with light accumulations. Clean and maintain all nonfood contact surfaces clean.

      Code MN Rule 4626.0840C

    • Not serious Priority 2

      Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.

      Observed a cracked cover for the bulk rice container. Replace cracked cover with an intact cover.

      Code MN Rule 4626.0515

    • Not serious Priority 3

      Keep all intake and exhaust air ducts and filters clean.

      Observed the dishwasher exhaust ductwork above the dishwasher to have heavy accumulations inside duct work. Clean and maintain referenced duct work clean.

      Code MN Rule 4626.1530A

    • Not serious Priority 2

      Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

      Observed no irreversible temperature indicator or strips present to test the rack temperature of the high temperature dishwasher. Provide and maintain on site.

      Code MN Rule 4626.0710B

    • Serious Priority 1

      Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

      Observed a large, covered hotel pan of chili inside the walk-in cooler that had been made the evening prior. The temperature of the chili was still at 47*F. As cooling times and parameters had not been met, the container of chili was discarded during the inspection. When cooling TCS foods, ensure cooling times and parameters are met. Discussed proper cooling times and parameters with the person in charge. Cooling resources sent out with the inspection report.

      Code MN Rule 4626.0385A

    • Not serious Priority 2 Corrected on site

      Use effective cooling methods to cool TCS foods.

      Observed a large, hotel pan of chili inside the walk-in cooler that had been made the evening prior. The temperature of the chili was still at 47*F. As cooling times and parameters had not been met, the container of chili was discarded during the inspection. When cooling TCS foods, ensure cooling times and parameters are met. Discussed proper cooling times, parameters and methods of TCS foods with the person in charge. Cooling resources sent out with the inspection report.

      Code MN Rule 4626.0390A

    • Not serious Priority 2 Corrected on site

      While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

      Observed a large, covered hotel pan of chili inside the walk-in cooler that had been made the evening prior. The temperature of the chili was still at 47*F. As cooling times and parameters had not been met, the container of chili was discarded during the inspection. When cooling TCS foods, ensure cooling times and parameters are met. Discussed proper cooling times, parameters and methods of TCS foods with the person in charge. Cooling resources sent out with the inspection report.

      Code MN Rule 4626.0390B

  3. Oct 21, 2024 Follow-Up Score 98
    • Not serious Priority 3

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

      OBSERVED CORRODED SHELVING IN THE WALK IN COOLER TO NO LONGER BE SMOOTH AND EASILY CLEANABLE. REPLACE AS NEEDED. PER OPERATOR, NEW SHELVING IS PLANNED AS PART OF THE UPCOMING KITCHEN REMODEL.

      Code MN Rule 4626.0735AB

    • Not serious Priority 3

      Keep the physical facilities in good repair.

      OBSERVED THE BACK DOOR WITH DAMAGED WALLS AROUND THE DOOR. REPAIR AS NEEDED. PER OPERATOR, FUNDING HAS BEEN SECURED AND FACILITY IS IN THE PROCESS OF COMING UP WITH A PLAN TO REMODEL THE KITCHEN. APPEARS EXTENSIVE REMODELING OF KITCHEN WILL TAKE PLACE SPRING OF 2025. A FOOD PLAN WILL NEED TO BE SUBMITTED PRIOR TO ANY WORK PERFORMED.

      Code MN Rule 4626.1515

    • 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.

      OBSERVED NO CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR FACILITY. INFORMATION CAN BE FOUND BELOW ON HOW TO OBTAIN PROPER STATE CFPM CERTIFICATION. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE OBTAINED, POST THE STATE CFPM CERTIFICATE ON THE PREMISE.

      Code MN Rule 4626.0033A

    • Not serious Priority 3

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

      OBSERVED SOME OF THE CEILING TILES IN THE BACK OF THE KITCHEN WITH DUST BUILDUP. CLEAN AND MAINTAIN IN C CLEAN CONDITION.

      Code MN Rule 4626.1520A

    • Not serious Priority 2

      Submit a Food Plan Review application to Minneapolis Development Review before: • Remodeling a food or beverage area • Plumbing work • Mechanical ventilation work • Adding ventless cooking equipment • Changing the type of food business Find more information on the Minneapolis Food Plan Review web pa

      OBSERVED THROUGH DISCUSSIONS WITH THE PERSON IN CHARGE THAT FUNDING HAS BEEN SECURED AND FACILITY IS IN THE PROCESS OF COMING UP WITH A PLAN TO REMODEL THE KITCHEN. IT APPEARS EXTENSIVE REMODELING OF KITCHEN WILL TAKE PLACE SPRING OF 2025. A FOOD PLAN WILL NEED TO BE SUBMITTED PRIOR TO ANY WORK PERFORMED.

      Code MN Rule 4626.1720A

  4. Oct 4, 2024 Routine Score 90
    • Not serious Priority 3

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

      OBSERVED CORRODED SHELVING IN WALK IN COOLER TO NO LONGER BE SMOOTH AND EASILY CLEANABLE. REPLACE AS NEEDED.

      Code MN Rule 4626.0735AB

    • Not serious Priority 3

      Keep the physical facilities in good repair.

      OBSERVED THE BACK DOOR WITH DAMAGED WALLS AROUND THE DOOR. REPAIR AS NEEDED. PER OPERATOR, FUNDING HAS BEEN SECURED AND NOW FACILITY IS IN THE PROCESS OF COMING UP WITH A PLAN ON THE REMODELING OF THE KITCHEN. APPEARS REMODELING WILL TAKE PLACE IN 2025. A FOOD PLAN WILL NEED TO BE SUBMITTED PRIOR TO ANY WORK PERFORMED.

      Code MN Rule 4626.1515

    • Not serious Priority 3

      Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

      OBSERVED STYROFOAM CUPS AND BLACK PLASTIC ON SITE. OPERATOR TO REPLACE WITH PRODUCTS THAT ARE COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE.

      Code MCO 204.30A

    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      OBSERVED NO QUATERNARY AMMONIUM TEST STRIPS TO BE PRESENT. PROVIDE AND MAINTAIN ON SITE.

      Code MN Rule 4626.0715

    • 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.

      OBSERVED NO CURRENT STATE OF MN CERTIFIED FOOD PROTECTION MANAGER FOR FACILITY. INFORMATION CAN BE FOUND BELOW ON HOW TO OBTAIN PROPER CERTIFICATION. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html ONCE OBTAINED, POST THE STATE CFPM CERTIFICATE ON THE PREMISES.

      Code MN Rule 4626.0033A

    • Not serious Priority 3

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

      OBSERVED THE FOLLOWING AREAS IN NEED OF A THOROUGH CLEANING: 1) CLEAN AND OR RECAULK THE WALL JUNCTURE SEAM ALONG THE THREE COMPARTMENT SINK AND DISH PIT AREAS. 2) CLEAN FLOOR UNDER THE FRONT COOK LINE AND BACK COOK LINES. 3) CLEAN FLOOR UNDER SHELVING IN BACK STORAGE ROOM. 4) CLEAN DUSTY CEILING TILES AS NEEDED IN KITCHEN AREAS. CLEAN AND MAINTAIN ALL AREAS IN A CLEAN CONDITION.

      Code MN Rule 4626.1520A

    • Not serious Priority 2 Corrected on site

      Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

      OBSERVED NO PAPER TOWELS AT THE BACK EMPLOYEE HAND SINK. MAINTAIN FULLY STOCKED. OPERATOR PROVIDE PAPER TOWELS DURING THE INSPECTION.

      Code MN Rule 4626.1445

    • Not serious Priority 2 Corrected on site

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

      OBSERVED A CONTAINER OF COOKED VEGETABLES AND CHICKEN PASTA TO NOT BE DATE MARKED. OPERATOR DATE MARKED BOTH TCS FOODS DURING THE INSPECTION.

      Code MN Rule 4626.0400A

    • Serious Priority 1

      Backflow prevention devices must be installed in accordance with chapter 4714.

      OBSERVED NO AIR GAP BETWEEN THE DRAINAGE LINE ON THE WATER MACHINE ALONG THE CUSTOMER SELF-SERVICE AREA. PROVIDE AN EFFECTIVE AIR GAP.

      Code MN Rule 4626.1085A

    • Not serious Priority 3 Corrected on site

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

      OBSERVED THE SANITIZER BUCKET TO BE 100 PPM QUATERNARY AMMONIUM. PER THE MANUFACTURER'S SPECIFICATIONS, THE SANITIZER CONCENTRATION SHOULD BE BETWEEN 150 - 400 PPM. MAINTAIN PROPER SANITIZER CONCENTRATIONS AS REQUIRED. OPERATOR REFRESHED THE SANITIZER BUCKET TO 200 PPM ON SITE.

      Code MN Rule 4626.0285B

  5. Jan 9, 2024 VerRec Score 88
    • Not serious Priority 3

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

      Code MN Rule 4626.0735AB

    • Not serious Priority 3

      Keep the physical facilities in good repair.

      Code MN Rule 4626.1515

    • Not serious Priority 3

      Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

      Code MCO 204.30A

    • Not serious Priority 2

      Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

      Code MN Rule 4626.0710B

    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      Code MN Rule 4626.0715

    • Not serious Priority 3

      Label all containers of food and food ingredients with their common name.

      Code MN Rule 4626.0240

    • Not serious Priority 2

      Equipment food-contact surfaces and utensils must be clean.

      Code MN Rule 4626.0840A

    • Serious Priority 1

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

      Code MN Rule 4626.0320A

    • Not serious Priority 2

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

      Code MN Rule 4626.0408A

    • Not serious Priority 3

      Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

      Code MN Rule 4626.1300

  6. Oct 23, 2023 Follow-Up Score 100
    • Not serious Priority 3

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

      OBSERVED THE INTERIOR OF THE LARGE WALK IN FREEZER TO HAVE CONSIDERABLE ICE BUILDUP. REPAIR WALK IN FREEZER SO IT IS FUNCTIONING PROPERLY.

      Code MN Rule 4626.0735AB

    • Not serious Priority 3

      Keep the physical facilities in good repair.

      OBSERVED THE BACK DOOR WITH DAMAGED WALLS AROUND THE DOOR. REPAIR AS NEEDED. (PER OPERATOR, BUSINESS IS IN THE PROCESS OF SECURING FUNDING TO ADDRESS THE CURRENT ISSUE.) BUSINESS GIVEN A ONE YEAR EXTENSION TO REPAIR REFERENCED AREA. REPAIR BY 10/23/2024.

      Code MN Rule 4626.1515

    • Not serious Priority 3

      Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

      OBSERVED VARIOUS STYROFOAM PLATES, BOWLS, AND #6 CUPS USED ON SITE. DISCONTINUE USING EXISTING ITEMS AS THEY ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE WITH COMPLIANT PRODUCTS THAT ARE EITHER RECYCLABLE OR COMPOSTABLE. AN INFORMATIONAL SHEET ON WHAT IS ACCEPTABLE IS BEING SENT OUT WITH THE REPORT.

      Code MCO 204.30A

    • 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.

      OBSERVED AN EXPIRED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE FOR AMBER YOUNG. PROVIDE A CURRENT STATE CFPM FOR BUSINESS. AMBER IS SIGNED UP TO TAKE A CLASS IN DECEMBER 2023. UPON COMPLETION, APPLY FOR STATE OF MN CERTIFICATION. ONCE RECEIVED, POST CURRENT STATE OF MN CFPM CERTIFICATE ON SITE.

      Code MN Rule 4626.0033A

  7. Oct 5, 2023 Routine Score 88
    • Not serious Priority 2

      Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.

      OBSERVED IRREVERSIBLE TEMPERATURE INDICATOR STRIPS TO BE MISSING FOR THE HIGH TEMPERATURE DISHWASHER. OBTAIN AND MAINTAIN ON SITE.

      Code MN Rule 4626.0710B

    • Not serious Priority 3

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

      OBSERVED THE INTERIOR OF THE LARGE WALK IN FREEZER TO HAVE CONSIDERABLE ICE BUILDUP. REPAIR WALK IN FREEZER SO IT IS FUNCTIONING PROPERLY.

      Code MN Rule 4626.0735AB

    • Not serious Priority 2

      Have a test kit for the type of sanitizer used.

      OBSERVED QUATERNARY AMMONIUM TEST STRIPS TO MONITOR THE SANITIZER CONCENTRATION LEVELS TO BE MISSING. OBTAIN AND MAINTAIN ON SITE.

      Code MN Rule 4626.0715

    • Not serious Priority 3

      Keep the physical facilities in good repair.

      OBSERVED THE FOLLOWING IN NEED OF REPAIR: 1) BACK DOOR WITH DAMAGED WALLS AROUND THE DOOR. REPAIR AS NEEDED. (PER OPERATOR, BUSINESS IS IN THE PROCESS OF SECURING FUNDING TO ADDRESS THE CURRENT ISSUE.) 2) PAPER TOWEL HOLDER IN THE BACK KITCHEN IS BROKEN. (REPAIR UNIT) REPAIR REFERENCED AREAS TO A WORKING STATE.

      Code MN Rule 4626.1515

    • Not serious Priority 3

      Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

      OBSERVED VARIOUS STYROFOAM PLATES, BOWLS, CUPS AND ADDITIONAL #6 CUPS FO USE ON ISTE. DISCONTINUE USING ITEMS AS THEY ARE NOT IN COMPLIANCE WITH THE MINNEAPOLIS GREEN TO GO PACKAGING ORDINANCE. AN INFORMATIONAL HANDOUT ON THE ORDINANCE IS BEING SENT OUT WITH THE INSPECTION REPORT.

      Code MCO 204.30A

    • Not serious Priority 3 Corrected on site

      Label all containers of food and food ingredients with their common name.

      OBSERVED THE BULK SUGAR CONTAINER TO NOT BE LABELED. OPERATOR LABELED THE SUGAR CONTAINER DURING THE INSPECTION.

      Code MN Rule 4626.0240

    • Not serious Priority 2 Corrected on site

      Equipment food-contact surfaces and utensils must be clean.

      OBSERVED THE CANOPENER PIERCING BLADE TO HAVE DRIED UP FOOD DEBRIS ON THE BLADE. OPERATOR SENT THE CAN OPENER THROUGH THE DISHWASHER DURING THE INSPECTION. MAINTAIN ALL FOOD CONTACT SURFACES CLEAN AFTER USE.

      Code MN Rule 4626.0840A

    • 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.

      OBSERVED AN EXPIRED CERTIFIED FOOD PROTECTION MANAGER CERTIFICATE TO BE POSTED ON SITE FOR AMBER YOUNG. PER OPERATOR, AMBER WILL BE RETAKING THE CFPM CLASS TO BECOME CURRENT. A DIRECT LINK IS PROVIDED BELOW TO THE MINNESOTA DEPARTMENT OF HEALTH WEBSITE FOR BECOMING A CERTIFIED FOOD PROTECTION MANAGER. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html UPON COMPLETION OF CLASS, AMBER WILL NEED TO APPLY FOR STATE OF MN CFPM CERTIFICATION. ONCE RECEIVED, AMBER TO POST HER STATE CERTIFICATE ON SITE.

      Code MN Rule 4626.0033A

    • Serious Priority 1

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

      OBSERVED A TABLE FULL OF PASTRIES AND PRETZEL BITES OUT FOR SELF SERVICE WITHOUT A PROTECTIVE COVERING. THERE IS PIECE OF EQUIPMENT WITH A SNEEZE GUARD IN THE SAME ROOM THAT IS NOT IN USE BUT CAN PROVIDE THE PROPER PROTECTION. GOING FORWARD, OPERATOR TO MOVE ALL ITEMS TO UNIT FOR PROPER PROTECTION DURING FOOD SELF SERVICE TIME PERIODS.

      Code MN Rule 4626.0320A

    • Not serious Priority 2

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

      OBSERVED VARIOUS TCS FOODS (CUT FRUIT, HARD BOILED EGGS, SALAD ETC TO BE OUT FOR SELF SERVICE WITHOUT WRITTEN PLANS IN PLACE FOR DOING SO. OPERATOR STATED SERVICE WINDOW WAS A FEW HOURS AND THAT ALL FOOD WAS DISCARDED UPON COMPLETION OF SERVICE. GOING FORWARD, EITHER MAINTAIN TCS FOODS UNDER MECHANICAL REFRIGERATION DURING SERVICE OR FILL OUT THE ATTACHED TIME AS A PUBLIC HEALTH CONTROL FORM AND MAINTAIN ON FILE.

      Code MN Rule 4626.0408A

    • Not serious Priority 3

      Maintain the refuse, recyclables, and returnable storage areas and enclosures clean, free of litter, unnecessary items and nonfunctional, no longer used equipment.

      OBSERVED THE GROUNDS AROUND THE EXTERIOR REFUSE AREA IN NEED OF PICKING UP. MAINTAIN AREA FREE OF DEBRIS.

      Code MN Rule 4626.1300

Source: Minneapolis Health Department. History last read Oct 3, 2026. Violation text is the inspector's wording. “Serious” is the source's own top tier. About this data.