Routine
Apr 6, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Apr 6, 2026 · Original Source
Institution · Minneapolis, MN
Ebenezer Park Apartments
2700 Park Ave
Last inspected Apr 6, 2026 · View Map ↗ · Compare ↗
Complete
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine
Apr 3, 2025
Complete
Official score: 96 · Understand this area’s scale
2 recorded violations
criticalCode MN Rule 4626.0165AFood temperature
Official wording
Discontinue sale or service of TCS foods not received at a temperature of 41 degrees F (5 degrees C) or below.
Inspector’s notes
Observed single portion meals received were at 76F. Ensure foods received are at 41F and below when transporting cold or 135F and above when transporting hot. The meals are made down the street and the chicken alfredo was cooked and distributed within the past hour. PIC placed the chicken alfredo in the cooler with the lids open to cool completely. Individual meals are picked up and taken back to the rooms and reheated by the resident. Please ensure meals are delivered at 41F and below.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureminorCode MCO 188.380Handwashing
Official wording
Food businesses must have handwashing sinks with a water temperature of: • At least 100 degrees F • Not hotter than 130 degrees F • If children use the sink, the water temperature must not be hotter than 120 degrees F
Inspector’s notes
Observed hand washing sink in kitchen with a maximum water temperature of 81F. Ensure all handwashing sinks are at least 100F.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Minneapolis Health Department, Apr 3, 2025 · Original Source
Routine
Apr 3, 2024
Complete
Official score: 100 · Understand this area’s scale
1 recorded violation
minorCode MN Rule 4626.0033APermits, training, and postings
Official wording
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.
Inspector’s notes
Person in charge has completed an ANSI certified course, however has not yet received the State issued CFPM credential. Inspector left CFPM application with person in charge.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Minneapolis Health Department, Apr 3, 2024 · Original Source