Nutrition Center

Year by year

Inspections

1. Oct 31, 2025 Routine Score 98
   • Not serious Priority 2 Corrected on site

     Use effective cooling methods to cool TCS foods.

     A Large stainless steel cart of beans approximately 12 inches deep was observed beginning the cooling process and was measured at 68F at the time of inspection. After discussing the process of the beans, Person In Charge stated that they were just removed from room temperature cans. They would be rinsed in cold water, which would help them cool a little faster, and then the cart would be moved into a walk in cooler to cool rapidly. It was not clear if the beans would cool to 41F or below in 4 hours as required. The simplest alternative to the current cooling method would be to pre-chill the cans of beans overnight in one of the Walk In Coolers, and then prepare according to normal procedures. Person In Charge changed current process to transfer the beans to smaller containers to cool. Retrain staff to use rapid cooling methods to cool foods.

     Code MN Rule 4626.0390A

   • Not serious Priority 3

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

     The floor of the Walk In Freezer was observed with ice buildup under the left side of the unit's pallets. It was discussed with Person In Charge that the Cooler had a sprinkler leak a few weeks back and they had cleaned about half of the unit's water buildup in the walkways. The company contracted to clean was set to clean the ice under the pallets after the routine inspection. Clean floor of Freezer and maintain clean to sight and touch at all times.

     Code MN Rule 4626.1520A

2. Oct 31, 2024 Routine Score 94
   • Not serious Priority 2

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

     Two handwash sinks in the facility's production kitchen were observed obstructed by tables and bulk containers of baking ingredients at the time of inspection. Tables were moved in front of hand sinks by custodial staff during their cleaning as were the baking ingredient containers. Discussed with supervisor that handwash sinks need to be available at the start of production in the morning and then after production ends for the day, then custodial staff can move them when facility is not operating for cleaning. Retrain staff to move equipment from in front of handwash sinks to areas where they do not obstruct sinks and discourage handwashing during operation.

     Code MN Rule 4626.1110AB

   • 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.

     The main high temperature dish machine was tested several times during inspection and did not reach 160F sanitization temperature during the 5 times it was tested. Staff member who had measured machine's sanitization temperature that morning did say it had reached 160F. There was flagged machine Discussed with CFPM that a sanitization using the 3 basin sink's chemical quat sanitizer must be used while the dish machine is not currently sanitizing. Once machine has been repaired and it is sanitizing dishes at 160F, it can be used again without immersion in chemical sanitizer.

     Code MN Rule 4626.0905B

3. Oct 17, 2023 Routine Score 96
   • Not serious Priority 3

     Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.

     Both trash and recycling compactor doors were observed open at the time of inspection and were not currently in use by employees. Discussed with Person in Charge that pests such as rodents, insects and birds can enter through these openings and either become trapped or access the facility and cause pest problems. Ensure these doors are closed at all times when not in use. There was a gap in the seal of the doors of one of the loading docks. Seal this gap and maintain tightly sealed to prevent pest entry.

     Code MN Rule 4626.1395A

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     The floor of the Walk In Freezer was observed with ice accumulation near the doors and paper litter from packaged pallets were observed on the floors throughout the Freezer. Clean the floor of litter and ice buildup more frequently and maintain clean.

     Code MN Rule 4626.1515

   • Not serious Priority 2

     Have hand soap at all handwashing sinks.

     One employee handwash sink in the production area was observed empty of hand soap. Provide hand soap and maintain at all handwash stations to encourage frequent employee handwashing.

     Code MN Rule 4626.1440

   • Not serious Priority 2

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

     Two handwash sinks in the facility's production area were observed obstructed at the time of inspection: one by a foil sheet that was placed on top of the sink basin, and the other had a table pushed in front of the sink. It was discussed that tables are moved around to be cleaned by custodial staff. Ensure that tables are moved back to original place and not in front of handwash sinks during operation.

     Code MN Rule 4626.1110AB