Routine
Dec 5, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Dec 5, 2025 · Original Source
Institution · Minneapolis, MN
La Creche Early Childhood Centers
1800 Olson Memorial Hwy
Last inspected Dec 5, 2025 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
3 inspectionsRoutine
Nov 7, 2024
Complete
Official score: 98 · Understand this area’s scale
1 recorded violation
majorCode MN Rule 4626.0390BFood temperature
Official wording
While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.
Inspector’s notes
Ground beef was observed cooling in a pan in Unit 1 tightly covered. Discussed with Person In Charge that foods need to be cooled rapidly and that allowing air to escape for faster cooling. Cool foods uncovered and spread out for fastest cooling. Retrain staff to cool foods uncovered.
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 temperatureOfficial record from Minneapolis Health Department, Nov 7, 2024 · Original Source
Routine
Nov 6, 2023
Complete
Official score: 98 · Understand this area’s scale
1 recorded violation
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 maximum recording temperature device to measure the hot water sanitization temperature for the high temperature dish machine on site at the time of inspection. Discussed with Person In Charge several different ways they can meet this requirement to ensure that their dish machine is hot enough to sanitize dishes. Provide an irreversible maximum recording temperature device to monitor the hot water sanitization of the dish machine and maintain on site 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 temperatureOfficial record from Minneapolis Health Department, Nov 6, 2023 · Original Source