Institution · Minneapolis, MN

Mcknight Center

Name: Mcknight Center
Address: 4225 3rd Ave S, Minneapolis, MN

4225 3rd Ave S

Last inspected Apr 13, 2026 · View Map ↗ · Compare ↗

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Complete

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

Routine

Apr 13, 2026

Complete

Official score: 100 · Understand this area’s scale

2 recorded violations

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed the dish machine's temperature gauge for the wash and rinse not working. Have temperature gauges replaced and use the temperature test strips to ensure the dish machine is reaching the proper temperatures.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode MN Rule 4626.0285BCleaning and sanitizing

Official wording

Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

Inspector’s notes

Observed sanitizer bucket to have a quat concentration of 0ppm. The Person In Charge was able to correct quat concentration on-site.

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 problems

Official record from Minneapolis Health Department, Apr 13, 2026 · Original Source

Routine

Oct 7, 2025

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

criticalCode 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

Observed dish machine unable to reach a rinse temperature of 160F. Use 3-compartment sink to wash, rinse, and sanitize dishes or utensils.

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 temperature

minorCode MN Rule 4626.0735ABEquipment and utensils

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed dish machine unable to reach final rinse temperature. Have dish machine serviced immediately.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode MN Rule 4626.1040BWater, plumbing, and sewage

Official wording

Keep the plumbing system in good repair.

Inspector’s notes

Observed faucets leaking from 3-compartment sink. Have sink serviced.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Minneapolis Health Department, Oct 7, 2025 · Original Source

Routine

Mar 20, 2025

Complete

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode MN Rule 4626.1565ABDOther

Official wording

Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests

Inspector’s notes

Observed mouse droppings in dry storage room. Clean and maintain all dry storage items off the floor.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Minneapolis Health Department, Mar 20, 2025 · Original Source

Routine

Sep 24, 2024

Complete

Official score: 96 · Understand this area’s scale

3 recorded violations

criticalCode MN Rule 4626.1620Other

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

Observed quat concentration in sanitizer bucket to be higher than allowed. Person In Charge was asked to adjust sanitizer dispenser.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

minorCode MN Rule 4626.0735ABOther

Official wording

All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

Inspector’s notes

Observed temperature gauges in dish machine not working properly. Person In Charge mentioned that machine will be serviced later in the day.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

minorCode MN Rule 4626.0380ABCOther

Official wording

Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process

Inspector’s notes

Observed bags of alfredo sauce thawing in prep sink in hot water. Person In Charge was asked to use sauce immediately. Different thawing options were discussed with the PIC.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

Official record from Minneapolis Health Department, Sep 24, 2024 · Original Source

Routine

Mar 28, 2024

Complete

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Minneapolis Health Department, Mar 28, 2024 · Original Source

Routine

Oct 3, 2023

Complete

Official score: 94 · Understand this area’s scale

3 recorded violations

majorCode MN Rule 4626.0795AOther

Official wording

Maintain the temperature at the manifold of the hot water sanitizing rinse at a maximum temperature of 194 degrees F (90 degrees C) and no less than 165 degrees F (74 degrees C) for a single tank, stationary rack, single temperature machine or 180 degrees F (82 degrees C) for all other machines.

Inspector’s notes

Observed dish machine hot water rinse cycle reaching 200F. Person In Charge was asked to have dish machine serviced.

In plain English

A plain-English explanation is being prepared. The official wording is the authoritative record.

More about inspection finding

criticalCode MN Rule 4626.0395A1Other

Official wording

Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

Inspector’s notes

Observed mac and cheese in hot box holding between 129-133F. The electric hot box had been turned down; PIC was asked to turn the temperature up. Corrective action was provided by text.