The Salvation Army

Year by year

Inspections

1. Mar 4, 2026 Follow-Up Score 100
   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     NO MOP SINK AVAILABLE ON MAIN FLOOR. PROVIDE A MOP SINK FOR KITCHEN FLOOR. NOTE: SUBMIT COMPLETE FOOD PLAN PRIOR.

     Code MN Rule 4626.1080A

2. Feb 18, 2026 Routine Score 84
   • Not serious Priority 3

     Have at least one service sink or curbed cleaning area with a floor drain. The drain must be in a convenient location for disposing of mop water.

     NO MOP SINK AVAILABLE ON MAIN FLOOR. PROVIDE A MOP SINK FOR KITCHEN FLOOR. NOTE: DO NOT FORGET TO SUBMIT COMPLETE FOOD PLANS PRIOR INSTALLATION.

     Code MN Rule 4626.1080A

   • Serious Priority 1

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

     OBSERVED FOOD ABOVE 41F DURING COLD HOLDING INSIDE REACH IN COOLER. FOR EXAMPLE: BUTTER AT 47F AND MILK AT 43.2F. SEE TEMP CHART FOR MORE FOOD ITEMS AND LOCATIONS. TROUBLESHOOT ANY REFRIGERATED UNIT THAT IS NOT KEEPING FOOD AT THE RIGHT TEMPERATURE ( INSTRUCTED PIC TO TURNED DOWN SETTINGS FOR NOW. CALL REPAIR COMPANY AS NEEDED.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     The person in charge must notify the regulatory authority of any complaint from a consumer having or suspected of having diarrhea or vomiting, norovirus, hepatitis A virus, Salmonella spp., Shigella spp., Shiga toxin-producing Escherichia coli, or other enteric bacterial, viral, or parasitic pathoge

     PERSON IN CHARGE DID NOT KNOW HOW TO HANDLE CUSTOMER’S COMPLAINTS RELATED TO FOOD BORNE ILLNESSES. YOU MUST REPORT TO MDH AT 1-877-FOOD-ILL ANY CUSTOMER’S COMPLAINT RELATED TO FOOD BORNE ILLNESSES (E.G: VOMITING, DIARRHEA, ETC). ALSO SHARE THIS PHONE NUMBER WITH AFFECTED CUSTOMER.

     Code MN Rule 4626.0040D

   • Not serious Priority 2

     The person in charge must be able to explain: • Their responsibility for preventing the spread of foodborne illness by a food worker • The symptoms associated with a foodborne illness • How food workers must report illness symptoms and diseases • When a food worker must be excluded from work or rest

     THE PERSON IN CHARGE DID NOT KNOW ABOUT THE 24 HOURS / SYMPTOM FREE EXCLUSION REQUIREMENT TO RETURN TO WORK FOR EMPLOYEES HAVING BEEN EXCLUDED WITH SYMPTOMS SUCH AS VOMITING AND / OR DIARRHEA, ETC. MAKE SURE EMPLOYEE HEALTH TRAINING TAKE PLACE TO INSTRUCT FOOD WORKERS TO STAY HOME FOR AT LEAST 24 HOURS “SYMPTOM FREE” BEFORE RETURNING TO WORK. EDUCATION WAS PROVIDED ON SITE. HANDOUT ATTACHED TO YOUR EMAIL.

     Code MN Rule 4626.0030BCQ

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     NO EMPLOYEE ILLNESS LOG AVAILABLE DURING INSPECTION. MAINTAIN IN THE FACILITY A LOG TO BE ABLE TO RECORD REQUIRED ILLNESSES / SYMPTOMS, EXCLUSION DATES, ETC. BE SURE THE PERSON IN CHARGE CAN LOCATE THE LOG UPON REQUEST BY HEALTH INSPECTORS. A SAMPLE IS ATTACHED TO THIS REPORT.

     Code MN Rule 4626.0040C

   • Not serious Priority 2

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

     ESTABLISHMENT WAS USING THE CONCEPT OF TIME AS A PUBLIC HEALTH CONTROL (TPHC) TO KEEP TCS FOOD OUT OF MECHANICAL REFRIGERATION. FOR EXAMPLE: breakfast sausage. OPERATOR WAS NOT ABLE TO PROVIDE WRITTEN PROCEDURE THAT DESCRIBE HOW TO USE TPHC AT THIS ESTABLISHMENT. PROVIDE A WRITTEN DOCUMENT WITH A CLEAR PROCEDURE ON HOW TO USE TPHC. GUIDANCE DOCUMENT / HANDOUT IS ATTACHED TO THIS REPORT. HAVE WRITTEN DOCUMENT AVAILABLE FOR YEARLY REVIEW.

     Code MN Rule 4626.0408A

3. Jan 24, 2025 Routine Score 94
   • Not serious Priority 2 Corrected on site

     Have hand soap at all handwashing sinks.

     NO HAND SOAP AVAILABLE AT HANDWASHING SINK IN THE KITCHEN. KEEP HANDWASHING SINKS FULLY STOCKED. PIC PROVIDED SOAP DURING INSPECTION.

     Code MN Rule 4626.1440

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     HAND WASHING SIGN WAS MISSING AT KITCHEN SINK AND RESTROOM. PROVIDE A SIGN FOR EACH SINK USED BY FOOD WORKERS.

     Code MN Rule 4626.1457

   • Not serious Priority 2

     Provide sufficient equipment for cooling, heating, and hot and cold holding of TCS food.

     HOT FOOD CATER IN. PROVIDE A KITCHEN GRADE (ANSI, NSF, ETC.) POWERED HOT HOLDING UNIT TO MAINTAIN HOT FOODS HOT DURING SERVICE.

     Code MN Rule 4626.0675

   • 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 HOUSEHOLD REFRIGERATOR IN THE KITCHEN. OBTAIN KITCHEN GRADE EQUIPMENT SUCH AS NSF OR ANSI CERTIFIED TO REPLACE HOUSEHOLD UNIT.

     Code MN Rule 4626.0506A

   • 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.

     NO STATE REGISTERED CFPM CERTIFICATE AVAILABLE. GO TO AN APPROVED SERVSAFE CLASS AND THEN SUBMIT DIPLOMA TO MINNESOTA DEPARTMENT OF HEALTH. ONCE YOU RECEIVE YOUR STATE CERTIFICATE, PLEASE POST IT ON A VISIBLE PLACE. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html

     Code MN Rule 4626.0033A

   • Not serious Priority 2

     Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

     NO FOOD THERMOMETER AVAILABLE. PROVIDE A “THIN PROBE” THERMOMETER TO BE ABLE TO ASSESS INTERNAL TEMPERATURES OF FOOD.

     Code MN Rule 4626.0705B

   • Not serious Priority 3

     Non-food contact surfaces of equipment must be made of materials which are corrosion-resistant, non-absorbent, and smooth. Remove equipment with non-food contact surfaces made of other materials.

     OBSERVED ORIGINAL CLEAR PLASTIC LINING AT THREE LOWBOY COOLERS. REMOVE MANUFACTURER’S PLASTIC WRAP ON NEW EQUIPMENT.

     Code MN Rule 4626.0495