Follow-Up
Jan 13, 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, Jan 13, 2026 · Original Source
Board And Lodging · Minneapolis, MN
H148 - The Salvation Army Arcc
900 4th St N
Last inspected Jan 13, 2026 · View Map ↗ · Compare ↗
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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
The full inspection history
4 inspectionsRoutine
Dec 10, 2025
Complete
Official score: 90 · Understand this area’s scale
4 recorded violations
majorCode MN Rule 4626.0710BFood temperature
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no independent means of measuring the high temperature dish machine's hot water sanitizing rinse temperature at the time of inspection. Provide an independent temperature measuring device for the dish machine to ensure that its sanitizing rinse is at least 160F to effectively sanitize dishes. Keep on site at all times to monitor dish machine.
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 MN Rule 4626.0563Cleaning and sanitizing
Official wording
Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
Inspector’s notes
Pressure gauge on the dish machine was measuring 60PIS at the time of inspection. Typical range for pressure gauges on dish machines is 5-35PSi. Contact service provider and repair or replace pressure gauge on dish machine so it operates according to manufacturer instructions.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode MN Rule 4626.0905BFood temperature
Official wording
For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
Inspector’s notes
High temperature dish machine was not adequately sanitizing dishes to 160F at the time of inspection. Dish machine was run over 5 different cycles and did not sanitize dishes to 160F. Discussed with Person in Charge that dishes must be heated to a minimum of 160F on the rinse cycle to be effectively sanitized. Since the sanitization step was not reached, instructed staff that they could still wash dishes in the dish machine, but they needed to sanitize the dishes using the chemical sanitizer in the 3 basin sink until the dish machine was serviced and sanitizes the dishes at 160F. Ensure the dish machine is reaching 160F to effectively sanitize dishes at all times.
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 temperaturecriticalCode MN Rule 4626.0805AFood source and labeling
Official wording
Use the approved sanitizer according to the rule and the EPA approved manufacturer's label.
Inspector’s notes
Sanitizer dispenser at the 3 basin sink was observed measuring 0 oz/gallon concentration at the time of inspection. The sanitizer is a Sink & Surface cleaner sanitizer that requires an effective sanitizing range of 0.27-0.55 oz/gallon. It was found that the liquid in the sink & surface sanitizer container was quat that a staff member had refilled. Discussed with Director that the sanitizer containers should never be poured from one container to another, and that they should never mix sanitizers with each other. Have sanitizer dispenser serviced and use only 1 chemical sanitizer with the dispenser. Retrain staff on handling sanitizer chemicals and ensure they are not mixing or refilling sanitizer containers, and replacing empty containers with the correct sanitizer chemicals. Manually mix sink & surface sanitizer chemical to correct range as required on the label until dispenser is fixed. Use sanitizer according to manufacturer's instructions at all times.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial record from Minneapolis Health Department, Dec 10, 2025 · Original Source
Routine
Dec 19, 2024
Complete
Official score: 94 · Understand this area’s scale
3 recorded violations
criticalCode MN Rule 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
There was no employee illness log used to track employee illness reports at the time of inspection. Provided employee illness log in emailed report to person in charge. Chef was versed in the reportable symptoms and illnesses but another person is in charge of employees calling in sick for work. Keep employee illness log on site and fill out with each employee illness occurrence.
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 issuesmajorCode MN Rule 4626.0710BFood temperature
Official wording
Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
Inspector’s notes
There was no independent means of measuring the high temperature dish machine's hot water sanitizing rinse temperature at the time of inspection. Provide an independent temperature measuring device for the dish machine to ensure that its sanitizing rinse is at least 160F to effectively sanitize dishes. Keep on site for use whenever needed.
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 MN Rule 4626.0563Cleaning and sanitizing
Official wording
Replace the pressure gauge on the dishwasher with one that is accurate to 2 PSI in the range indicated on the manufacturer's data plate the 15 to 25 PSI range.
Inspector’s notes
Pressure gauge on the dish machine was measuring 45PSI at the time of inspection. Typical range for pressure gauges on dish machines is 5 - 35PSI. Contact service provider for dish machine and replace pressure gauge if it is faulty or adjust pressure in the dish machine so it operates according to manufacturer instructions.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Minneapolis Health Department, Dec 19, 2024 · Original Source
Routine
Dec 18, 2023
Complete
Official score: 90 · Understand this area’s scale
4 recorded violations
majorCode MN Rule 4626.0390BFood temperature
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Shallow pans were observed tightly covered with plastic cling film while cooling from room temperature preparation. Some foods that were also hot and cooled to cold were observed with condensate on the film, indicating that the heat had no place to escape from the pan while cooling. Discussed pulling a corner of the cling film back while cooling to allow air to escape and food to cool faster and more effectively. Retrain employees to use more effective cooling methods.
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 temperaturecriticalCode MN Rule 4626.0040APermits, training, and postings
Official wording
The licensee must train employees to report when they have any of the following: • Symptoms of an illness that can be transmitted through food • Infectious diseases that can be transmitted through food, as diagnosed by a health practitioner • Exposure to a suspected or confirmed disease outbreak
Inspector’s notes
There was no employee illness log used to track employee illness reports at the time of inspection. Will provide Employee Illness log in emailed report to Person In Charge. Chef was knowledgeable in illness requirements but another person is in charge of employees calling in sick for work. Keep employee illness log on site and fill out with each employee illness occurrence.
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 issuesminorCode MN Rule 4626.0855Cleaning and sanitizing
Official wording
Keep non-food contact equipment surfaces clean.
Inspector’s notes
Fryer Freezer door handle was observed with significant grease accumulation at the time of inspection. Discussed with Person In Charge to have staff clean handle more frequently to prevent build up of grease. Maintain clean to sight and touch.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemscriticalCode MN Rule 4626.1620Chemicals
Official wording
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
Inspector’s notes
Sink & Surface sanitizer from the 3 basin sink sanitizer dispenser was measured at 1.0 oz/gal at the time of inspection. This is not within the recommended use range and is too strong. Diluted sanitizer with CFPM at the time of inspection and instructed them that this is to be done for every bucket and sink used to clean food contact surfaces and wash dishes until sanitizer dispenser can be repaired and dispenses 0.27 - 0.55 oz/gal concentration per manufacturer's instructions. Have dispenser serviced by professional company. Retrain employees to monitor concentration of sanitizer dispenser to ensure that it is within safe and effective range. Maintain sanitizer dispenser according to manufacturer's instructions.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from Minneapolis Health Department, Dec 18, 2023 · Original Source