New Horizon Foods

Year by year

Inspections

1. Mar 30, 2026 Routine Score 98
   • Not serious Priority 2

     Equipment food-contact surfaces and utensils must be clean.

     OBSERVED CAN OPENER WITH DRIED FOOD DEBRIS ON BLADE. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0840A

   • Not serious Priority 3

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

     OBSERVED MICROWAVE WITH DRIED FOOD DEBRIS. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0850

   • Not serious Priority 3

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

     OBSERVED SOME WET WIPING CLOTHS ON COUNTERS THROUGHOUT FACILITY. STORE WIPING CLOTHS IN AN APPROVED SANITZER SOLUTION WHEN NOT IN USE.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

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

     OBSERVED AREAS WITH MISSING CAULK, AND CAULK WITH MOLD BEHIND DISH AREA. REDO CAULKING.

     Code MN Rule 4626.1520A

2. Feb 26, 2025 Routine Score 96
   • Serious Priority 1

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

     OBSERVED LETTUCE AND TOMATO IN PREP LINE COOLER AT 44-45*F. COLD, TCS FOODS SHOULD BE HELD AT OR BELOW 41*F AT ALL TIMES. PERSON IN CHARGE MENTIONED THAT LUNCH HAD RECENTLY ENDED AND FOODS WOULD BE TOSSED. TURN DOWN UNIT AND MONITOR COLD TEMPERATURES TO ENSURE COLD, TCS FOODS STAY AT OR BELOW 41*F.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     OBSERVED DUSTY FAN IN WALK-IN COOLER. CLEAN AND MAINTAIN CLEAN.

     Code MN Rule 4626.0855

3. Dec 29, 2023 Routine Score 96
   • Serious Priority 1

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

     OBSERVED CUT LETTUCE AND CUT TOMATO ON ICE ON COUNTER AT 47*F. INSTRUCTED PERSON IN CHARGE TO MOVE FOODS TO COLD HOLDING UNIT. COLD, TEMPERATURE CONTROL FOR SAFETY FOODS MUST BE KEPT AT 41*F OR BELOW USING A MECHANCIAL COLD HOLDING UNIT.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     Keep non-food contact equipment surfaces clean.

     OBSERVED WALK-IN COOLER WITH DUST BUILD UP ON FAN AND CEILING. CLEAN DN MAINTAIN CLEAN.

     Code MN Rule 4626.0855

   • Not serious Priority 3

     Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.

     OBSERVED SOME WET DISHES STACKED TOGETHER. ALLOW DISHES TO AIR-DRY BEFORE STACKING.

     Code MN Rule 4626.0935