Nicollet Senior Center INC

Year by year

Inspections

1. Apr 13, 2026 Routine Score 96
   • Serious Priority 1 Corrected on site

     Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

     Observed sanitizer in three compartment sink was higher than the allowed concentration. Ensure sanitizer is within the proper concentration for food contact surfaces to sanitize food contact surfaces. At time of inspection PIC corrected the concentration to 100PPM.

     Code MN Rule 4626.1620

2. Dec 5, 2024 Routine Score 92
   • Not serious Priority 3

     Food service equipment must be certified for sanitation. The certification must be by an American National Standards Institute (ANSI) accredited program.

     Observed non-commercial refrigerator and microwave. Ensure all equipment used for the food service is commercial- grade and certified by ANSI.

     Code MN Rule 4626.0506A

   • Not serious Priority 3

     Properly cove and seal floor-wall junctures.

     Observed coving missing under three compartment sink. Ensure coving is in place and sealed for cleaning.

     Code MN Rule 4626.1345A

   • Not serious Priority 2

     Have a test kit for the type of sanitizer used.

     Observed no test strips for chlorine sanitizer. Ensure test strips are provided for each type of sanitizer used in the facility for food contact surfaces.

     Code MN Rule 4626.0715

   • Not serious Priority 3

     Have a covered trash can in toilet rooms.

     Observed no covered trash can in toilet rooms. Ensure one is provided for each restroom.

     Code MN Rule 4626.1260

   • Not serious Priority 3

     Provide integral drain boards, utensil racks or tables large enough to accommodate all soiled and clean items.

     Observed no space to air-dry or store food contact equipment. Ensure racks are provided.

     Code MN Rule 4626.0685A

   • Not serious Priority 2

     Have a food thermometer easily available to measure the internal temperature of foods.

     Observed no temperature measuring device available. Ensure one is provided.

     Code MN Rule 4626.0705A

   • Not serious Priority 3

     Store all clean equipment, utensils, linens, in a clean dry location where not exposed to splash, dust, or other contamination and at least six inches above the floor.

     Observed clean items being stored on the floor. Ensure all equipment and food service items are stored at least six inches above the ground.

     Code MN Rule 4626.0955A

   • Serious Priority 1

     All food must be from approved sources.

     Observed the restaurant delivering food daily to the facility does not have a catering endorsement. Ensure food is from an approved source.

     Code MN Rule 4626.0130A