The Salvation Army

Year by year

Inspections

1. Jun 30, 2026 Routine Score 92
   • Serious Priority 1 Corrected on site

     Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in

     Observed employee to run dirty dishes through the dish machine, and then move to handle food without washing their hands. Employee was instructed to wash their hands. Make sure employees wash their hands in between switching tasks or when hands have become contaminated.

     Code MN Rule 4626.0075B-J

   • Serious Priority 1 Corrected on site

     Separate raw animal foods from ready-to-eat foods.

     Observed raw shelled eggs to be stored over ready-to-eat fruit and salad in the service stand-up cooler. Observed raw ground beef to be stored over ready-to-eat soup and produce in the storage stand-up cooler. These items were rearranged during inspection. Make sure that raw animal proteins are stored in a way that helps prevent the potential contamination of ready-to-eat foods.

     Code MN Rule 4626.0235A(1)

   • Not serious Priority 3

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

     Observed the floors under the dish machine, 3-compartment sink, and cookline equipment to be soiled. Clean and keep physical facilities clean.

     Code MN Rule 4626.1520A

2. Jun 3, 2025 Routine Score 96
   • 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 greens in the storage stand-up cooler to not be date marked. Person-in-charge stated that the greens were cooked 2 days prior to inspection. Person-in-charge date marked the greens during the inspection. Make sure all cooked TCS foods are date marked.

     Code MN Rule 4626.0400A

   • 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 cookline sanitizer bucket to have a quat sanitizer concentration of 100 ppm. The bucket was refreshed and sanitizer concentration reverified at 300 ppm. Keep wet wiping clothes in buckets with a sanitizer concentration of 150-400 ppm quat, per chemical label.

     Code MN Rule 4626.0285B

   • Not serious Priority 3

     Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean

     Observed the interior baffles of the ice machine to be soiled with pink and black mold. Empty ice machine. Clean ice machine and keep it clean.

     Code MN Rule 4626.0845E

   • Not serious Priority 2

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

     Observed facility to not have a method of measuring the surface temperature of dishes after going through the dish machine. Make sure a maximum temperature thermometer, temperature monitoring stickers, or other methods are provided to measure the surface temperature of utensils.

     Code MN Rule 4626.0710B